All'Oro

All'Oro restaurant in Rome's Parioli quarter north of the Villa Borghese is a news-flash addition to the Roman dining scene. Chef Riccardo di Giacinto has worked with Europe's hottest chefs - Ferran Adria and Marco Pierre White to name two - assimilating their perfectionist tendencies about flavour and quality. All'Oro, his first restaurant, is a tiny gem in shades of cream and gold. The décor is modern in a Pan Am, dolce vita retro kind of way, with classy dark wood tables, pale seating, cutout screens, and spotlit walls. Just sixteen dishes adorn the menu, changing all the time. Breads and puds are home made and everything exalts cooking to the highest level. Dishes might include starter of parmesan soufflé with calamari ragu and roast porcini, first course of lasagne of duck ragout with juniper berries and orange peel and formaggio ubriaco, main course of roast cod with chickpea and rosemary butter, carrot marmalade and saffron sauce, and dessert of bavarois of crema catalana with caramel sauce and chocolate cannoli. The short wine list is entirely Italian and you may find yourself greeted by di Giacinto's beautiful fiancée, Ramona.