Italian Restaurant Oio Celebrates 4 Years With New Spring Menu

On Thursday 15 May 2025, Chronicle.lu had the opportunity to sample Chef Leonardo De Paoli’s new spring menu at Italian restaurant, Oio, on the occasion of its fourth anniversary.

Oio, located at the former site of the Mousel brewery in Luxembourg-Clausen (48 Montee de Clausen), is known for its contemporary approach to traditional Italian cuisine, using seasonal ingredients to create alternative takes on classic Italian dishes.

Leonardo De Paoli first arrived in Luxembourg eleven years ago to serve under the tutelage of Ilario Mosconi, at one of Luxembourg’s most established and revered restaurants, the Michelin-starred Mosconi. From here he took his experiences and established Oio, being led by a desire to offer “a piece of authentic, vibrant Italyfar from clichés”.

The restaurant itself has evolved over time, with the chef noting the challenges of converting a building with protected status into a fully functioning restaurant. However, the progress of the restaurant still continues today, with Leonardo De Paoli revealing that the restaurant’s veranda will be further developed this year, to provide an improved experience for customers during the winter months. The restaurant’s staff has also grown since its opening in 2021, expanding from an initial four to nine employees. Emphasising the importance of never standing still, he said: “We always invest in the customer experience.”

For his new Spring menu, the chef has incorporated classic dishes such as ravioli and tagliatelle but has chosen to execute them in a fashion beyond that of more traditional Italian dining. The menu consists of six courses: White asparagus salad, served with a Parmigiano gelato; Tagliolini with mortadella and green peas; Raviolo with a runny egg yolk; Tagliatelle with a rabbit ragù, including flowers from the restaurant’s terrace garden; Angus Beef with chanterelle mushrooms; and a desert of Rhubarb presented in a variety of textures. Along with an extensive collection of wines from Italy, France and Luxembourg, there is also the “Cheese Ferrari”, which boasts a selection of cheeses as diverse as the wine list.

For the tasting event, guests also enjoyed a number of other dishes, including a pastry cone filled with pea ice cream and carbonara served in the shell of an egg, as well as a selection of wines from the Italian regions of Lombardy, Veneto and Tuscany.

Leonardo De Paoli still has many ambitions for Oio, including recognition from the major gastronomic guides. However, he stated his greatest reward can be found in customer loyalty. He emphasised: “Seeing familiar faces return, season after season, that is what gives true meaning to our work.”