All'Oro

The story

All'Oro: Michelin-Starred Contemporary Italian Dining in Rome's Parioli

All'Oro: Tradition Reimagined in Rome

In the quiet Parioli quarter of Rome, All’Oro is a restaurant built on a single principle: Rispetto Del Gusto — Respect for Taste. Chef-patron Riccardo Di Giacinto describes his approach as making a step backward to move forward, carrying the baggage of his homeland’s culinary traditions while infusing technique, passion, and personality. The result is Italian contemporary cooking that feels both rooted and surprising.

The Man Behind the Stove

Riccardo Di Giacinto, together with Ramona, opened All’Oro and grew it step by step, handling every detail themselves before building a team that shares their love for hospitality. The chef’s philosophy is personal: he sees his kitchen as a journey where tradition becomes contemporary — a classic Roman coda alla vaccinara transformed into a rocher, or cod arriving from Iceland to be lifted into something new. “Unitevi a noi nel viaggio,” he invites. “Bring only curiosity and appetite.”

A Cuisine That Respects and Dares

The menu alternates between à la carte and tasting options, always rooted in Italian tradition but expressed with modern clarity. The wine list, as the restaurant puts it, is “a declaration of war on banality” — a carefully curated selection that matches the kitchen’s ambition.

Recognition That Follows Conviction

All’Oro’s commitment to high-quality cooking has earned it a Michelin star, an acknowledgment of the precision and soul behind every plate. But for Riccardo, the real measure is the journey itself: moving forward with the past as a guide, never losing sight of where the best Italian flavors come from.