Cross the old stone bridge spanning the Alzette in the heart of Clausen, and you can’t miss Ristorante OiO – a charming spot with a wooden terrace blooming with flowers and overlooking the river. OiO is the lightness of a drizzle of olive oil finishing a dish. For the past four years, chef Leonardo De Paoli has established a product-led Italian cuisine here, celebrating freshness and simplicity.
At OiO, happiness is served al dente
“I fell in love with the place and immediately knew the atmosphere I wanted to create,” recalls chef De Paoli. Inside, the minimalist yet intimate décor features rustic wooden furniture and vintage-style country chairs with crossed backs. Hanging lamps are suspended from exposed beams painted white, while old Italian advertisements adorn the white brick walls – all lending warmth and character.
Outside, the terrace is lined with dozens of pots and empty wine crates filled with greenery, flowers and aromatic herbs, all lovingly tended by the chef. “It’s my way of unwinding!” he smiles. For instance, the nasturtiums delicately placed atop the restaurant’s famed Raviolo are freshly picked from the terrace garden.
With just 35 covers, the dining room offers attentive service to a loyal clientele. “I prefer to keep the number of tables limited to ensure each guest enjoys a truly special experience.” The team has grown from four to nine, with five working alongside the chef in the kitchen. “I move between the kitchen and the dining room – I need that connection with my guests.” During service, you’ll see him personally presenting dishes and checking in with diners, always discreetly, always with a quiet, contented smile.
A spring menu where the ingredient is king
The new spring menu is a shining example of chef De Paoli’s culinary flair – and above all, a reflection of his deep love for honest, ingredient-led cooking.
Fresh peas, broad beans, tender lamb and rabbit – all brought together with finesse, playing with textures and seasonal freshness to stunning effect. Take the taglioni, homemade of course, served with a vibrant pea sauce and a mortadella espuma – a dish that dances between creaminess and a gentle, salty bite.
The undisputed highlight, the chef’s signature dish, is the famous Raviolo – a single large ravioli encasing a runny egg yolk at its heart. For spring, it’s paired with green asparagus and morels. “We adapt the recipe with the seasons and the produce,” the chef explains.
As he likes to remind us, “In Italy, we don’t just eat pasta!” Case in point – a beautifully prepared lamb, pan-seared then roasted with a crust of herbs for an irresistible depth of flavour. It’s served with a lamb canolo, Swiss chard and a goat’s ricotta. One bite, and you’re hooked.
“I’ve not yet reached where I want to be”
That’s the chef’s quiet confession at the end of the meal – a sign of his constant drive to improve, to reinvent, and to continue offering guests the very best, through bold, authentic and flavourful dishes.
For De Paoli, the greatest reward lies in his returning guests. “Seeing familiar faces come back season after season – that’s what gives meaning to what we do,” he shares.
This autumn, a new chapter begins: the complete renovation of the veranda space. Brighter, warmer, and better insulated, this new setting – set to be unveiled in time for winter – will enhance the guest experience while staying true to the spirit of the place. “We’re always investing in the experience – more comfortable flooring, a more fluid layout, more precise service – every detail matters,” the chef notes.
Four years on, the Italian chef continues to push forward – driven by the same passion, grounded in the same identity of conviviality and sharing.
And what does the future hold? “The entrepreneur in me says a full dining room is worth more than gold. But the dreamer in me… well, he’d say that being awarded a star would be a wonderful recognition of how far we’ve come.”
