Dio Mio opened in 2016 in Denver, built by chefs Spencer White and Alex Figura, both coming from fine-dining backgrounds. Their concept blends traditional Italian cooking with more experimental dishes, served in a relaxed, casual room.
The menu rotates constantly, centered on fresh pasta and share plates, with a handful of traditional Italian staples holding steady among the changing lineup — meatballs and sourdough are dishes regulars mention by name. The drink list stays similarly unfussy: wine, espresso drinks, craft beer, and a small selection of cocktails and Italian spirits.
Dio Mio also runs a Pasta Club, sending out monthly handmade pasta kits curated by Chef Peter McTiernan, complete with sauces, garnishes, a salad, and focaccia for cooking at home. The restaurant has been named a Michelin Selected pick every year from 2023 through 2025.
The menu rotates constantly, centered on fresh pasta and share plates, with a handful of traditional Italian staples holding steady among the changing lineup — meatballs and sourdough are dishes regulars mention by name. The drink list stays similarly unfussy: wine, espresso drinks, craft beer, and a small selection of cocktails and Italian spirits.
Dio Mio also runs a Pasta Club, sending out monthly handmade pasta kits curated by Chef Peter McTiernan, complete with sauces, garnishes, a salad, and focaccia for cooking at home. The restaurant has been named a Michelin Selected pick every year from 2023 through 2025.