All'Oro

Housed in the basement of The H'All Tailor Suite, this restaurant boasts two contemporary-style dining rooms, with tables outside in fine weather. Here, Riccardo Di Giacinto serves regional and Italian specialities which he reinterprets with skill and flair, playing with traditional recipes and transforming these with surprising results. Including dishes such as a “summary” of carbonara, cappelletti in “dry broth”, Roman-style lamb, and tiramisù in both savoury (with potatoes and salted cod) and sweet versions, the cuisine here is both astonishing and satisfying.

• Integration with a Boutique Hotel Featuring Custom Suites
  All'Oro is uniquely housed within The H’All Tailor Suite, a boutique hotel with fourteen spacious, artistically customized suites, each distinct and furnished with fine materials and innovative technology. This setting creates a seamless blend of luxury hospitality and fine dining, offering guests a holistic experience beyond just the meal.

• Dramatic and Artistic Presentation with Gold Cutlery
  The restaurant is known for its striking dish presentations that incorporate trompe l’oeil effects and the use of gold cutlery, adding a layer of theatricality and elegance to the dining experience. This artistic approach to plating elevates the meal into a visual and sensory spectacle.

• Interior Design Inspired by New York and Old England Styles
  All'Oro’s interior combines a modern New York-style dining room with black walls, dark wooden floors, and velvet chairs, alongside a second, more intimate room styled like an “old England” living room featuring a fireplace, boiserie, and a secret door for private dinners. This duality in design offers guests varied atmospheres within the same venue.

• Cinta Senese Lard: Used in the signature "Potato and Cod Tiramisu," this ingredient adds richness and depth to the dish, blending with baccala and potato for a unique savory take on tiramisu.
• Parmesan: Featured in the "Cappelletti in dry broth with parmesan and saffron," where it enhances the flavor of delicate pasta buttons filled with consommé.
• Saffron: Used alongside parmesan in the "Cappelletti in dry broth," adding a luxurious and aromatic flavor to the dish.
• Duck Ragout: Part of the "Mascarpone Raviolini with Duck Ragout and Red Wine Reduction," providing a gamey and savory element to the dish.

Tasting Menu

• All'Origine with White Truffle: €1000 for 2 people (includes live preparation of Raviolino di Mascarpone and six premium wine pairings)

A La Carte

• Cappelletti in 'dry broth' with parmesan, saffron and lemon: not specified
• Coda alla vaccinara with celery jelly: not specified