All'Oro In Roma

My friend and I took the tasting menu with wine, I the regular menu (€115) and my friend the vegetarian tasting menu (€99). The restaurant serves very tasty food, all the dishes, without exception, were superbly executed and delicious. But none of the dishes knocked us off our seats. In addition, the service experience was very mediocre, the waiters (who do not speak English well), had difficulty and got confused several times in the description of the dishes and switched between the vegetarian dishes and those that were not, they were not available and serviceable enough, as expected from a Michelin restaurant. The wine was great, again, not crazy, but matched the dishes. Overall a reasonable experience but not necessarily worth the price.

We had an exceptional time. I taste amazing. The perfect and attentive service We hear that they are looking for the second star. This would be deserved Thank you for everything for letting my wife travel for her 40th birthday. We'll be back .

What an experience! We are visiting from the states and decided to come here for our nice dinner of the trip. We were not disappointed! The service was exceptional and the food was very unique! All of it was delicious and was such a play on words and flavors! I would highly recommend this restaurant to anybody!

Wonderful experience. Tasting menu absolutely worth trying. Congratulations to all the staff and the chef obviously!

A unique experience of Italian cuisine with sensational food and great staff

Greeted by a concierge who made us regret the courtesy of "who are you where are you going for a florin": not attributable to the restaurant because it is hotel staff but as a start that was not the best. Some pleasant divertissements between tastings of appetizers and tastings of desserts (but in the end a little repetitive, like the double marshmallow, first salty and then sweet), a very notable Fassona sushi starter, definitely the star of the dinner. The duck ravioli, on the other hand, is nothing exciting: it may be my Romagna origins but the fresh pasta should be soft but not leaky, rough but not al dente. The ravioli, on the other hand, was slightly slimy but with marble edges. The dessert is heavy and excessively sweet (with a strip of white chocolate and pink pepper that is indigestible and decidedly too thick not to collapse on the millefeuille, pacifying everything). Alas, definitely RAW quail, which I was first invited to consider rosé only because it was stuffed with ciauscolo (as if it were difficult to notice the difference) and then gave in when faced with the evidence of the drop of blood. It was rather unpleasant to have had to prove myself completely right after having seen my dish taken around the room and brought back as it was to the table (editor's note: subsequently the same dish was always collected and brought back reasonably cooked and not at risk of bird flu , although now of small proportions). The matching glasses are good but not particularly original. Negative honorable mention for the tasting of dessert served on a plastic carousel that is put into operation: the curry on (instead of Carillon, how witty!) In the darkness of the room a cross between a standard horror film zeta and cringe in purity. The service was good overall, although it seemed like we were listening more to the instructions of an escape room than the description of a dish. On the other hand, with a clientele who wears jeans, shorts and checked flannel shirts for dinner, I imagine that enough is enough and the "What about the wine?" is fine too. of the waitress to the English-speaking guests. One last note: seeing the large designer chandelier (off) with every other light bulb envelops the entire outline in botched poractitude, without the possibility of an escape route. It would all be of a good standard for any restaurant. From a Michelin star, who presents himself and charges as such, you would expect something else.

The breakfast in the hotel were good, Nice atmosphere and perfect place for breakfast 🙏 Thank you

Great experience. Creative menu, perfect presentation, original flavours. Those who like a varied tasting menu will be delighted. A well-deserved Michelin award.

Cena infrasettimanale per provare questo ristorante e regale una cena di compleanno. Ambiente molto elegante e tanti clienti stranieri. Percorso del menù degustazione spettacolare con una particolare predilezione per i bocconcini da mangiare in un sol boccone proposti in varie portate. Bella esperienza da ripetere quando un nuovo percorso del menù sarà in grado di stupirci di nuovo.

Il titolo di questa recensione potrebbe presagire il peggio del peggio sebbene si possa benissimo interpretare in nota positiva ove l’emozione di un evento strabiliante induca a piangere per la contentezza. Ebbene il nostro caso è proprio quest’ultimo dove, alla fine della cena, mi sono spogliato nel vero senso della parola della mia giacca per stringere la mano ad un artista della cucina, ovvero l’alter ego dello Chef Riccardo Di Giacinto. Il Maestro è indubbiamente quest’ultimo ma, il suo sous chef, è di una maestria mai vista prima. Come nel titolo, appunto, mi sono scese le lacrime perché talmente coinvolto nei piatti sia da un punto di vista di gusto ma mi sono immedesimato nello chef mentre creava questo viaggio culinario. Non ho trovato nulla di sbagliato. Gli entree dello chef sono un qualcosa di strabiliante. Io non ho parole davvero per descrivere ciò che abbiamo provato! Ripeto: non riesco a descrivere l’Eden in bocca per ogni finger food. Posso provare a dirvi cosa ho provato nel mangiare il Sushi di Manzo che mi ha fatto volare a tal punto che mi sentivo fluttuare nella sala dove ospitati. Il Tiramisù di baccalà è una invenzione visiva nonché di gusto che solo un genio poteva creare! Lo gnocco romano è stato un tornare indietro quando ero bambino che mi ha fatto ricordare i tempi in cui mia mamma lo cucinava la domenica a pranzo. Il Tonno con salsa Tonnata che vorrei avere la ricetta per poterlo fare a casa perché ci ha fatto divenire la giornata lunga e lavorativa, a dir poco perfetta e lieta. Il Pane fatto in casa idilliaco. Ciò che ci ha fatto piacere è stata la sorpresa che ci hanno fatto i ragazzi che lavorano in questo paradiso culinario, facendoci provare i Cappelletti in brodo asciutto con Zafferano, Limine e parmigiano: Voto 10! Piccola pasticceria offerta indescrivibile e pazzesca! Conti Giustissimo! E se vi dico che qualsiasi cifra mi avessero chiesto, avrei pagato senza dire “ A”? Ci credete? Bene sarebbe stato così! Per ultimo ma non meno importante del resto sono stai i ragazzi che ci hanno servito: Un particolare ringraziamento ad Andrea! Abbiamo provato tanti ristoranti stellati MA una passione nel descrive i piatti distinguendosi da coloro che imparano semplicemente a memoria i piatti senza sapere che eccellenza portano ai commensali, è raro! Il Sommelier davvero troppo simpatico. Termino con una sola frase: Grazie per averci reso unica questa cena.