This opener shows the kitchen's lightness of touch. Rather than serving burrata as-is, the cheese is whipped into a mousse that's delicate and holds an unexpected texture. The anchovy and toasted breadcrumb topping provides salt and crunch. Multiple reviewers call it a striking introduction to the kitchen's approach.
Tips from diners
This is refined without being fussy. Pay attention to the texture—that's where the skill shows.
The ragù cooks for 6-8 hours, creating depth without heaviness. The pasta sheets are rolled by hand and cut wide to support the sauce. Reviewers note the balance between the meat's gaminess and the sauce's acidity. It's a refined version of a classic comfort dish.
Tips from diners
This is hearty but not heavy. The long cooking time makes all the difference.
When scallops are available, this becomes the must-order. The sear creates a golden crust while the center stays barely cooked. The saffron jus is delicate and adds color without overwhelming. Reviews consistently highlight the scallop quality—they're clearly sourced from a trusted supplier.
Tips from diners
Ask if they have this before ordering anything else. When available, it's worth prioritizing.
The kitchen's dessert approach is restraint and balance. The tart is deep chocolate flavor without being heavy. The olive oil adds fruity notes that brighten the chocolate. The sea salt is subtle but critical—it enhances chocolate's complexity. Reviewers note it feels modern yet timeless.
Tips from diners
If you don't usually order chocolate dessert, try this one. The simplicity is the point.
The duck is cooked precisely to medium-rare and rested properly to remain tender. The cassis gastrique provides acidity and slight sweetness without cloying. Root vegetables ground the plate. This dish shows classical technique applied to seasonal ingredients.
Tips from diners
This arrives pink as intended. The technique is precise enough that you can trust the kitchen's judgment.
All'Oro earned its Michelin star under chef Riccardo Di Giacinto, who trained under Heinz Beck before opening here in 2009. The restaurant occupies a quiet, low-profile space near Via Veneto. Di Giacinto's kitchen reinvents Roman classics through French technique — the wild boar ragù cooks for 6-8 hours, the burrata is whipped into mousse. The dining room is discreet and sophisticated, attracting locals in the know and international travelers seeking fine dining away from centro storico crowds.
Book 10-14 days ahead for weekends. They're accommodating but fill up quickly. Phone reservations are preferred.
The wine list leans Italian with some French. Ask the staff for recommendations by the glass—they know pairings well.
The dining room is discreet and not loud. It's an appropriate place for important conversations.
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