Il Ristorante Alain Ducasse Roma, Italian Haute Cuisine Reinvented
Il Ristorante Alain Ducasse Roma stands out as a place where Italian gastronomy reveals itself in all its sophistication. The dining room, designed by Zaha Hadid with sculptural curves and noble materials, creates a setting that is both intimate and spectacular. The open kitchen, conceived as a living architecture, establishes a constant dialogue between the chef and his guests. In this refined atmosphere, Alain Ducasse and chef Iacopo Iualè orchestrate a contemporary interpretation of Mediterranean tradition, where each culinary creation naturally finds its place within the jewel box of Palazzo Capponi.
Hotel Romeo Roma, A Living Work of Art
Hotel Romeo Roma, nestled in the 16th-century Palazzo Capponi just steps from Piazza del Popolo, embodies a striking encounter between heritage and modernity. Imagined by Zaha Hadid's agency, it captivates with its futuristic architecture and fluid lines, enhanced by noble materials such as Macassar ebony, statuarietto marble from Carrara, and volcanic stone from Sicily. The spectacular lobby, with its play of light and scarlet piano, introduces an atmosphere that is both theatrical and refined, while the transparent-bottom pool reveals the archaeological remains buried beneath the building. The rooms and common areas, enriched with works by contemporary artists, offer an immersion in a universe where creative boldness meets history. It was in this unique and exclusive setting that we visited to discover Alain Ducasse's restaurant.
Italian Haute Cuisine by Alain Ducasse
Il Ristorante Alain Ducasse Roma asserts itself as a theatrical jewel where every architectural detail contributes to the experience. The dining room stands out for its round tables that promote conviviality and dialogue, staged in a sculptural decor of polished ebony, marble, and wood. The spectacular open kitchen, designed as a fluid space with fishbone patterns, creates a direct link between the chef and diners, offering the privilege of witnessing the precise and refined choreography of the team. While respecting the nobility of the materials, the ambiance blends contemporary luxury with intimate atmosphere, reflecting the aesthetic signature of Hotel Romeo Roma.
In this exceptional setting, Alain Ducasse's cuisine emerges as a true ode to Italy and the Mediterranean. Driven by the talent of young chef Jacopo Iualè, it elevates the finest local ingredients into remarkably elegant dishes, where tradition and innovation are subtly united. Dining at Il Ristorante Alain Ducasse Roma is like embarking on a sensory and cultural journey, where gastronomic excellence meets the Roman art of living. Between the perfection of flavors, the beauty of presentation, and the harmony of service, each dish becomes an unforgettable experience, true to the world's most Michelin-starred chef.
Iacopo Iualè: The Young Talent at the Helm of Il Ristorante Alain Ducasse Roma
Born in 1991 in Cecina, Tuscany, Iacopo Iualè quickly emerged as one of the most promising talents of his generation. Trained at ALMA in Parma, the culinary school founded by master Gualtiero Marchesi, he developed a discipline and gastronomic sensitivity that shaped his path. In 2019, he joined Alain Ducasse's world by entering the kitchens of Louis XV in Monaco, holder of three Michelin stars, then continued his rise in 2022 at Le Meurice in Paris, with two Michelin stars, alongside chef Amaury Bouhours. Today, as Executive Chef of Il Ristorante Alain Ducasse Roma, he represents the new generation of Italian haute cuisine. Chosen by Alain Ducasse for his talent, international vision, and unwavering passion, the chef leads the Roman brigade with a demand for excellence that echoes his prestigious journey and total dedication to the culinary arts.
When Italian Tradition Meets French Excellence
The meal is offered in several formats: a menu with two courses and dessert, a three-course menu with dessert, or the complete experience with six or nine courses. Each option is designed as a gastronomic journey, where the creativity of Alain Ducasse and the precision of his team are fully expressed in a refined setting.
Our experience began with delicate amuse-bouches that immediately set the tone: tartlets filled with sea herbs and young sprouts, arranged like miniature gardens, accompanied oysters enhanced with thin slices and aromatic herbs. Crunch, vegetal freshness, iodine, and umami blended elegantly to gently awaken the palate. Continuing on, the Scardavori oyster, placed on a bed of seaweed and smoking ice, was paired with citrus from Sorrento. The contrast between strong iodine and tangy brightness created a rare intensity, elevated by a spectacular presentation evoking the sea in all its power.
The vegetable starter then honored green asparagus, grilled to perfection and accompanied by seaweed and sea fennel. A touch of citrus brightened the dish with delicate freshness, while the pairing with olive oil and butter served with house-made bread extended the Mediterranean dimension of the plate. Then, a tribute to Rome: the mammole, the city's iconic artichoke. Worked both raw and cooked, it revealed a palette of textures and flavors. The grilled slices, with smoky notes, rested on a clear broth of leaves and spring onions, a concentrate of green and earthy aromas. A seemingly simple dish, but of remarkable depth, embodying the essence of Roman tradition elevated by haute cuisine.
The meal continued with a dazzling tribute to the Mediterranean: red shrimp, a jewel of the sea, lightly seared to preserve its iodized delicacy and tender texture. It accompanied a generous, perfectly al dente Gragnano spaghettone, coated in an intense sauce made from the head juices, a concentrate of marine aromas. A seawater-based emulsion topped it all, bringing freshness and depth to this powerful and refined dish.
In another marine register, the wood-fire grilled dentex offered firm, juicy flesh. Green beans cooked en papillote remained crisp, and conversed with immature green figs that delivered subtle acidity and light caramelized bitterness. All was tied together by an emulsion sauce made with burned fig leaves, enveloping the dish in a woody and distinctive aroma.
The meat course arrived with a matured beef filet, seared on a Japanese barbecue and delicately smoked with pinecones. Its exceptional tenderness was complemented by a sauce with complex notes of mushrooms, lime, and resin, blending freshness and intensity. As garnish, confit porcini mushrooms from Campania brought aromatic richness, while fermented spruce shoots, picked in the forests of Frascati, extended the dish's woody and resinous character. A true immersion in the forest universe, where strength and elegance met.
The transition to sweets began with a cheese plate, deliberately minimalist but finely balanced to honor Italy. Seed crackers and a fruity condiment completed the plate, bringing texture and harmony between creamy richness and tangy brightness.
Desserts then offered a crescendo finale. Peaches from the Roman hills, prepared in two ways—gently grilled over a barbecue and matured in salt under basil leaves—were served with basil ice cream and granita. The combination of fruity and herbal notes brought freshness and lightness, prolonging the Mediterranean spirit into the sweet course. Then came a spectacular creation around chocolate and coffee from Alain Ducasse's Manufacture in Paris, presented in a raw cocoa shell on a bed of roasted beans. The intensity of these deep flavors was harmonized with buckwheat ice cream, boasting roasted and slightly smoky notes, for a dessert both powerful and refined. Finally, the meal ended on a simple and elegant note: Alain Ducasse's madeleine, served warm, golden, and soft, with a delicately buttery aroma. A comforting nod to the French pastry tradition, beautifully concluding this exceptional experience.
My Opinion
Il Ristorante Alain Ducasse Roma stands as a must-visit address where Italian haute cuisine rises to the level of total art. In a sculptural setting designed by Zaha Hadid, Alain Ducasse's vision is faithfully expressed thanks to the talent of Jacopo Iualè, who elevates local ingredients with a creativity marked by discipline and sensitivity. Each dish, conceived as a tribute to Italy and the Mediterranean, combines elegance, depth, and emotion. It is a cultural and sensory experience that places Il Ristorante Alain Ducasse Roma among the exceptional tables of the Eternal City.
Practical Information
A big thank you to Il Ristorante Alain Ducasse Roma for the invitation to discover their establishment. Of course, I remain free in my comments in this article!
