Restaurant in Rome, Italy
Di Giacinto's Roman reinterpretations justify the price.
Riccardo Di Giacinto's Michelin-starred restaurant near Piazza del Popolo is the strongest case for creative Roman cooking at the €€€€ tier in the city. The kitchen reframes tradition — carbonara, lamb, tiramisù — into something conceptually alive and technically precise. Dinner only; book 3–4 weeks ahead minimum. The full plant-based All'Erbiv'Oro menu makes it practical for mixed groups.
If you've been to All'Oro once, the question on a return visit isn't whether the food holds up — it's whether the experience has moved forward. Under Riccardo Di Giacinto, a Jeunes Restaurateurs d'Europe member who has held a Michelin star through 2024 and placed at #459 on the Opinionated About Dining Classical Europe list in 2025, the kitchen continues to rework Roman and Italian tradition into something that surprises without losing its footing. For creative Italian cooking in Rome at the €€€€ tier, this is one of the stronger cases for spending the money. If you've already done one visit, there's enough rotation in the menu's conceptual framework to reward coming back.
All'Oro sits in the basement of The H'All Tailor Suite on Via Giuseppe Pisanelli, a short walk from Piazza del Popolo. The two contemporary dining rooms read as deliberate and considered rather than flashy — this is a hotel restaurant that doesn't feel like one, which is rarer than it should be in Rome. In fine weather, tables move outside, and in summer a garden option opens up. For a second visit, requesting the outdoor setting in season changes the texture of the evening meaningfully; the basement rooms are polished but the garden shifts the mood toward something more relaxed without losing formality.
The cooking here operates on a specific premise: take a recognisable Roman or Italian dish, understand it technically, then reframe it in a way that makes you reconsider the original. The database notes a "summary" of carbonara, cappelletti in "dry broth", Roman-style lamb, and a tiramisù offered in both savoury form (with potatoes and salted cod) and the familiar sweet version. These aren't gimmicks for their own sake , the approach produces results that are, as the Michelin record describes, both astonishing and satisfying. For a returning diner, the savoury tiramisù is the dish that tends to generate the most conversation and the most reconsideration. It's the kind of thing you won't fully process until after the meal.
A vegetarian menu is available, and a fully plant-based menu called All'Erbiv'Oro runs alongside the main offer. This is not a token accommodation , it reflects the same level of conceptual investment as the main menu, which makes All'Oro a genuinely practical option for mixed groups where one diner doesn't eat meat or animal products.
At €€€€ in Rome, you are paying for an experience that goes beyond the plate, and this is where All'Oro's case is worth examining carefully. The service approach here is aligned with the cooking's ambition , attentive without being theatrical, knowledgeable about the menu's references, and capable of guiding a diner through the more challenging conceptual dishes without over-explaining them. That balance is harder to get right than it sounds, and it matters at this price point. A restaurant charging at this level that can't explain why a tiramisù arrives with salted cod is leaving the guest stranded. All'Oro doesn't do that.
Compared to, say, [Il Pagliaccio](https://www.joinpearl.co/restaurants/il-pagliaccio) , which runs at the same price tier with a more austere, technique-forward service register , All'Oro's room feels warmer and slightly less ceremonial. Whether that's a virtue depends on what you're after. For a business dinner or an occasion where the other person is setting the tone, the slightly less rigid atmosphere here gives the meal more flexibility. For the most formal celebration dining in Rome, [Enoteca La Torre](https://www.joinpearl.co/restaurants/enoteca-la-torre-rome-restaurant) or [Acquolina](https://www.joinpearl.co/restaurants/acquolina-rome-restaurant) may suit better.
The Google rating sits at 4.5 across 860 reviews, which for a restaurant at this price and ambition level is a signal of consistent execution rather than occasional brilliance. Consistency matters more on a return visit than on a first , you're not just testing the kitchen, you're deciding whether this becomes a regular in your Rome rotation.
Di Giacinto's positioning , regional specificity combined with conceptual reinterpretation , puts All'Oro in a cohort of Italian restaurants doing similar work at a high level. [Osteria Francescana in Modena](https://www.joinpearl.co/restaurants/osteria-francescana) operates at a different altitude entirely, but the underlying instinct (Italian tradition as raw material for creative reconsideration) is shared. Closer to All'Oro's register are places like [Enrico Bartolini in Milan](https://www.joinpearl.co/restaurants/enrico-bartolini-milan-restaurant) and [Le Calandre in Rubano](https://www.joinpearl.co/restaurants/le-calandre-rubano-restaurant), both of which run tighter tasting menu formats with more international visibility. All'Oro is the Rome answer to that conversation , and for diners building an itinerary around serious Italian creative cooking, it belongs on that list alongside [Enoteca Pinchiorri in Florence](https://www.joinpearl.co/restaurants/enoteca-pinchiorri) and [Dal Pescatore in Runate](https://www.joinpearl.co/restaurants/dal-pescatore-runate-restaurant).
If you're approaching Rome from a Paris reference point, the analogues would be something like [Arpège](https://www.joinpearl.co/restaurants/arpge-paris-restaurant) for the vegetables-forward philosophical commitment, or [Alléno Paris au Pavillon Ledoyen](https://www.joinpearl.co/restaurants/allno-paris-au-pavillon-ledoyen-paris-restaurant) for the elevation of classical French material into something more intellectually alive. All'Oro does something comparable with Roman cooking, at a price point that remains easier to justify than either Paris equivalent.
Reservations: Hard to book , plan at least 3–4 weeks ahead, especially for Friday and Saturday evenings and outdoor/summer garden tables. Hours: Dinner only, Monday through Sunday, 6 PM–11 PM. Budget: €€€€ , expect a meaningful per-head spend at tasting menu level; the price is consistent with comparable one-star creative restaurants in Rome. Dress: Smart; the setting and price point call for it, though the atmosphere is not stiffly formal. Getting there: Close to Piazza del Popolo; the address at Via Giuseppe Pisanelli 23/25 is reachable on foot from Flaminio metro station. Dietary: Vegetarian and full plant-based menus (All'Erbiv'Oro) available , confirm at reservation.
For broader context on where All'Oro sits in the city's dining options, see our full Rome restaurants guide. For where to stay nearby, our full Rome hotels guide covers the relevant options. If you're building out the full trip, our Rome bars guide, Rome wineries guide, and Rome experiences guide are worth checking.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| All'Oro | €€€€ | Hard | — |
| Enoteca La Torre | €€€€ | Unknown | — |
| Il Pagliaccio | €€€€ | Unknown | — |
| Aroma | €€€€ | Unknown | — |
| Idylio by Apreda | €€€€ | Unknown | — |
| La Palta | €€€ | Unknown | — |
What to weigh when choosing between All'Oro and alternatives.
All'Oro has two dining rooms in the basement of The H'All Tailor Suite, which gives some flexibility for small groups. For parties of 4 or more, booking a dedicated table in one of the two rooms is the practical approach — check the venue's official channels well in advance, as the space is compact and fills quickly, especially Thursday through Saturday. Groups wanting outdoor seating should note the garden is only available in summer and those tables go fast.
The kitchen's strongest suit is its reinterpretation of Roman classics: the carbonara 'summary' and cappelletti in dry broth are the dishes that make Di Giacinto's approach clearest. The savoury tiramisù with potatoes and salted cod is a talking point, and Roman-style lamb anchors the mains. If you want to understand what the restaurant is doing, follow the tasting menu rather than ordering à la carte — it sequences the conceptual arc better.
At €€€€ pricing with a Michelin star behind it, the tasting menu is the format that earns the spend here. Di Giacinto's cooking is built around transformation — familiar Italian references reframed technically — which lands better across a sequence than in single dishes. If you're going once, this is the version to book. For à la carte at a lower commitment, Il Pagliaccio or Idylio by Apreda offer comparable ambition at varying formats.
Yes, and more specifically than most at this price point. A vegetarian menu is always available, and the restaurant offers a fully plant-based menu called All'Erbiv'Oro — a dedicated construct rather than a modified version of the standard menu. Alert the restaurant at booking so the kitchen can prepare accordingly.
All'Oro opens at 6 PM daily and operates dinner service only, so there is no lunch option. For summer visits, requesting an outdoor garden table adds a dimension the basement rooms don't offer — book that specifically and as far in advance as possible, since it goes quickly on warm evenings.
Il Pagliaccio is the direct comparison for ambitious Italian creative cooking in Rome, with two Michelin stars and a more formal register. Idylio by Apreda at the Pantheon Iconic Rome Hotel offers similarly conceptual Italian cooking in a high-design setting. Aroma, with its Colosseum-facing terrace, trades some kitchen ambition for setting payoff. Enoteca La Torre brings a refined tasting-menu format with strong wine focus. La Palta, outside Rome, is worth knowing if you're travelling beyond the city for food.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
