D’O is now 14 years old: after starting with the trademark high-quality pop cuisine, it has gradually evolved and become richer. The food here has always had a soul, but today we can say this has changed. It is varied like the multifaceted experience of the chef, Davide Oldani, a pupil of Gualtiero Marchesi; he’s managed to bring this restaurant from pop to top, without ever abandoning the fresh initial energy. Of the chef’s art, which has many merits, we’d like to stress the great elegance he shows when concentrating flavours, with the sauces for sea bass, guinea fowl, or ossobuco.
Ligure, nell'attesa di ciò che mangerà talvolta scrive di ciò che ha mangiato: buono da scrivere, buono da mangiare