The story
Set in the tiny town of Cornaredo, D’O is Davide Oldani’s two-Michelin-starred temple to what he calls “pop” haute cuisine—rigorous yet accessible, design-driven but unfussy. Francesco Zini calls it “one of Italy's most famous chefs' restaurants,” praising its precise, iconic tasting menu in a space where every detail, from plate to cutlery, feels intentional.
The experience is balanced and playful. Reviewers at *Cosa mangiamo oggi?* note the cuisine is “full of attention to detail,” highlighting the **Cipolla Caramellata** (caramelized onion with Grana Padano cream and ice cream) and a **Cheesecake Soffice** with mint sorbet and blueberry ganache. Zini’s favorite is the **Spaghetto Freddo al Caviale**—cold spaghetti with caviar, a signature that exemplifies Oldani’s knack for turning familiar ingredients into something surprising.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 36 dish mentions say about the food
The carrot cake is the standout, earning rapturous praise for its moist, spiced perfection. Reviewers describe the food as refined yet soulful, a warm embrace of Italian tradition.
“This is Davide Oldani's signature dish — caramelized onion served in a dish called 'actions' because it leads you to repeat an action: you bring the plate closer to your face and eat. It has Grana Padano foam and ice cream (27-month reserve), caramelized onion, and a crumbled pastry crumble. You have four different consistencies — crunchy crumble, soft onion, ice cream — and different temperatures. It's really delicious, sweet, tasty, you eat it as if it were a dessert. We've been waiting to eat this for 4 years. Last time we had the version with aubergine and I was disappointed not to have tasted the original. This is very good.”
“This is his most iconic dish. Before him, no one in fine dining had ever put such a humble ingredient as onion at the center of a plate. It's long-lived and legendary.”
What creators say
3 creators have covered D'O. Most active: Francesco Zini, Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
Siamo tornati a mangiare al D'O, il ristorante di DAVIDE OLDANI, 2 stelle Michelin ⭐⭐ · @ 0:30
D'O is a two-Michelin-star restaurant in Cornaredo where Davide Oldani's cuisine is balanced, fun, and full of attention to detail — from the table design to the cutlery — making for an enthusiastic experience.
Dishes mentioned
- Caesar Salad Crouton
- Tartlet con Asparagi e Bottarga
- Takoyaki di Rana
Candela di Pane e Olio
The candle is an Italian bread and oil revised by us — made with extra virgin olive oil from Puglia and beeswax with oregano scent. The soft bread is made with a slightly smoked Apulian burnt wheat flour, sprayed with apple cider vinegar and salt flakes. You remove the wick, take a spoonful of this oil, put it on the bread, and eat it together. Look at the consistency of the oil — it's basically a jelly, both in sight and in mouth, almost like melted wax.
Spaghetti Freddi alla Milanisa
This is a salad of cold spaghetti, bronze die 'alla milanisa' — tradition says a Sicilian lady moved to Milan and then brought spaghetti to Sicily. It resembles pasta with sardines but is cooked with saffron, so the pasta has thinly sliced fennel, toasted panko bread, an anchovy emulsion, amberjack marinated in salt, and edible gold leaf. The part that makes it more pleasant is the fact that it's cold.
D'O is a two-Michelin-starred restaurant in Cornaredo where Davide Oldani redefines haute cuisine with a 'pop' philosophy, making it accessible without sacrificing rigour, design, or sustainability.
Dishes mentioned
Scampo Fritto in Pasta Filo con Shiso
This scampo is fried and wrapped in filo pastry, with shiso on top to pick it up. Very indulgent, sweet, the softness of the prawn wrapped in this crunchy filo. It really opens up your stomach, makes you want to eat.
Candela con Olio d'Oliva, Cera d'Api e Origano
This candle is made with olive oil, beeswax and oregano. I pull out the wick, then with the little spoon I take some of this oil and taste it with the bread in front of me. Inside there's also a Taggiasca olive cream. It reminds me a bit of the butter I ate at Coro. Now I understand who I took inspiration from. You scrape inside with this steamed bread. The briny olive together with the rich oil, all wrapped in the sweetness of the steamed bread.
- Canelé al Formaggio con Crema di Asparagi e Aceto di Xeres
Spaghetti con Caviale e Foglia d'Oro
This is a tribute to Gualtiero Marchesi, the chef's master. Spaghetti trafilati al bronzo with crystal caviar from Paris Caviar, marinated shallot, chives, and edible gold leaf on top. They recommend eating it all in one go with both utensils. We know this well, we saw it recently on the channel: Marchesi's cold spaghetti, served as an appetizer. Incredible balance of flavours between the spring onion, shallot, caviar. The bite that revolutionised Italian haute cuisine, with the gold leaf on top as a tribute to Marchesi's risotto with saffron. A great start.
Cipolla Caramellata con Crema di Grana Padano e Gelato al Grana Padano
This is the chef's historic dish. At the base there's a warm Grana Padano cream, a layer of caramelised onion, crumbled puff pastry, and on top Grana Padano ice cream. With the spoon they recommend going all the way to the bottom to collect the various consistencies. Immense dish, gigantic. Initially served as a tartare, now it's changed and served in this layered glass. Before tasting I didn't know what to expect because you think caramelised onion, nothing special, but Davide Oldani was one of the first chefs to bring such a humble ingredient into haute cuisine. Seeing it as the protagonist of a dish wasn't common. It's a perfect dish with a harmonic balance of consistencies, temperatures and flavours. In this dish you find synthesised all the pillars of Davide Oldani's cuisine.
- Francesco ZiniLoved
Mangio da uno degli chef più famosi d’Italia #food · @ 0:03
Do by Davide Oldani is one of Italy's most famous chefs' restaurants, offering a precise and iconic tasting menu in a design-rich environment.
Dishes mentioned
Spaghetto Freddo al Caviale
This dish pays homage to my mentor Gualtiero Marchesi. It's a cold spaghetti with caviar — simple but precise, exactly as he would have wanted it.
Caramelized Onion
This is his most iconic dish. Before him, no one in fine dining had ever put such a humble ingredient as onion at the center of a plate. It's long-lived and legendary.
Risotto Piselli Cioccioline e Mandorle
This is an honorable reinterpretation of the classic Venetian dish 'risi e bisi'. The peas, ciccioline, and almonds work beautifully together.
Morone con Fave Molluschi Salsa a Base di Pesce
This course didn't excite me too much. It's morone with broad beans, molluscs, and a fish-based sauce. It introduces the famous 'Paspart' — Oldani's spoon-knife-fork.
Coniglio e Bieta
This dish touches the whole palate to enhance it at its best. Rabbit and chard — very well balanced.
