At Riccioli d’Oro, technical skill and creativity are accessible to everyone: Chef Luca Ronzoni has created a restaurant that’s a little gourmet haven featuring plant-based dishes, charcoal-smoked specialties, and a dining experience in the dark that surprises guests. The tasting menus? From 35 to 60 euros.
From the dream of a restaurant in the Prati neighborhood to a spot in the Montesacro area designed to feel like a living room at home. Riccioli d’Oro isn’t a case of “I’d like to, but I can’t”—rather, it’s a reality built on financial stability and fine-dining-style culinary artistry. Luca Ronzoni, chef and co-owner alongside Damiano Lucidi (content creator and media manager) and Mirko Arena (sous chef), has skillfully identified the opportunities available and made the most of them, focusing on a rapidly growing neighborhood in Rome.
“When I realized I didn’t have the budget for a high-end restaurant in Prati, I weighed my options and created a concept that would still reflect my vision for the cuisine,” says Ronzoni. In fact, Riccioli d’Oro plays a highly technical game in the kitchen, scoring with fun, seasonal dishes—often vegetable-based. The dining room, on the other hand, moves to the rhythm of conviviality and lightheartedness. “I spent fifteen years working and dining at Michelin-starred restaurants, and in my own restaurant I wanted to create a more relaxed and friendly atmosphere, where conversation is the order of the day.” This vision shapes the restaurant’s decor, where every vintage-style item comes from private homes, recreating the warm atmosphere the chef sought to create.
The Philosophy of Riccioli d’Oro
Attention to detail in every dish, a warm, welcoming atmosphere, and meticulous service are the cornerstones of the restaurant, complemented by sommelier Daniele Natalino’s expertise in the wine list. “From day one, I’ve cooked my cuisine without compromise,” explains Luca Ronzoni, whose restaurant has quickly become a go-to spot in Montesacro. Many regulars—including those not typically drawn to “gourmet” cuisine—have fallen in love with the chef’s cooking and his team’s work, thanks in part to the highly competitive prices. Three blind tasting menus, priced at €35, €45, and €60 (for a total of nine courses), have allowed Riccioli d’Oro to strike a good balance for the area and fill the restaurant.
“I offer competitive prices because I want customers to come here for the tasting experience,” explains Luca. “The blind tasting menu allows me to let guests sample unusual dishes and ingredients that might be harder to choose from the regular menu.” This is all the more true given that 60% of the menu’s items are plant-based. This philosophy allows the kitchen team to stimulate creativity and change the menu frequently (every month), prioritizing seasonal ingredients. “There are twelve of us, and the project has to be sustainable: seasonal ingredients cost less and taste better. Plus, working with vegetables is exciting and stimulating because every vegetable has its own unique flavor.”
The Dishes
Delicious cuisine and remarkable technical skill. This is what stands out from the tasting experience, with a menu divided into “le mezze” (sharing plates) and “le piene” (main courses). Char and nostalgia, on the other hand, are the common thread running through several recipes, such as the Green beans with green pepper foam and wakame seaweed, where the smoky flavor from the grill lends the dish a subtle, distinctive touch. Or the Bell pepper with cream and vodka, where the charcoal grill is once again the star of the show; a comforting and delightful throwback to the ’80s.
The memory of the flavor of pizzaiola sauce comes through beautifully in the excellent beef tartare wrapped in a tomato, pine nut, and raisin reduction, while the calamarata with cherry purée, fig-leaf oil, cherry confit, and Bruna Alpina Parmigiano is a delightful surprise. The chef skillfully balances the fruit’s sweetness, which, with its acidity, complements the savory richness of the cheese. There is a great deal of technical mastery and flavor balance in the Spaghetto quadrato alla pescatora dry with smoked butter, where the sauce consists of a mix of mollusks, crustaceans, and tomatoes. A dish that evokes the flavors of the classic “butter and anchovies,” but with more delicate notes.
The savory tasting concludes with a magnificent pork tenderloin with lupini bean ceviche, in which the tenderness of the meat (cooked with milk and aromatic herbs) serves as a bridge to the savory and spicy flavors of the South American dish. And for dessert? White chocolate, limoncello, and coconut Bavarian cream. A sweet, delightful, and indulgent treat—just like Luca Ronzoni’s culinary philosophy: never predictable, never pretentious, but always guided by a clear compass pointing in the right direction—namely, creating haute cuisine at reasonable prices.
Riccioli d’Oro
Via Conca d'Oro 38, 00141 Rome, RM
https://www.ristorantericciolidoro.it
