Riccioli d’oro

The story

Riccioli d'Oro Rome: Sustainable Italian Kitchen with 3 Radishes

Riccioli d'Oro stands on Via di Conca d'Oro in Rome, delivering sustainable Italian cooking that places vegetables and seasonality at the center. Founder Chef Luca Ronzoni established the restaurant to prove that high-level creativity belongs at a popular price. This ambition earned the venue three radishes from the We're Smart Green Guide, recognizing a model where excellence meets accessibility.

The kitchen and the mission

Luca Ronzoni directs the kitchen alongside Sous Chef Mirko Arena and partner Damiano Lucidi. The team rotates the menu every month to maintain freshness and honor local sourcing. Sustainability drives their methods, with sixty percent of the plates remaining vegetarian. This ratio reflects a dedication to plant-based innovation rather than treating vegetables as an afterthought.

Furniture from living rooms

The dining room feels like a personal salon built from objects rescued from private homes. Guests sit at wooden tables next to vintage porcelain services and antique sideboards. Retro armchairs provide seating throughout the space. This collection of reclaimed items creates a warm backdrop for the culinary work, reinforcing the belief that good food thrives in familiar surroundings.

Mezzes, piene, and tasting journeys

Diners explore the offerings through categories named "le mezze" for smaller antipasti and sides, and "le piene" for larger first and second courses. The restaurant guides groups toward four tasting formats, including selections served "al buio" where everyone shares the exact progression. Options range from five to nine courses, with prices beginning at thirty-five euros excluding beverages. These structures allow the Italian kitchen to showcase how seasonal produce can carry a meal from start to finish.