All'oro - Rom

If I could give -5 stars I would. We dined here for Christmas over a year ago. Yes, I am writing a review a year later because I’ve been meaning to write something for a long time but have held back until now. We dined for their Christmas 2022 set menu. Having heard that they are have Michelin stars we were keen to try. However, food is very average but served in unique ways. Nothing tastes great. What annoyed us were two things: 1. wine: the sommelier pressured us to get the 80 euro glass of wine. Initially we looked at the wine menu and wanted to get a glass of red wine for much cheaper however the sommelier had told us that “that wine is not very good” and had pushed us multiple times to get the VERY expensive one. 2. We had a fish dish that was borderline foul. Waited almost an hour for the fish, but it came out cold, chewy, as if it was way overdone and then chilled. Very bad so we returned the fish. The tables around us saw that we were returning the fish, they started doing the same. Clearly other tables agreed with us. To compensate they then returned back with another tuna dish that they never asked us about, we weren’t even aware they were replacing that with another dish. Communication was lacking. Overall we have been to a number of Michelin star restaurants and this one is at the bottom of our list. It’s a shame. Needless to say we will never return. We spent so much here to only be very disappointed. Ruined our Christmas too.

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! Service: Dine in Meal type: Dinner

Service: Dine in Meal type: Dinner Price per person: €100+ Food: 5 Service: 5 Atmosphere: 5

A unique experience of Italian cuisine with sensational food and great staff Food: 5 Service: 5 Atmosphere: 5

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.