OTTO O OTTO

From bite-sized starters to hand-shaped pasta textures and meats charred over charcoal, OTTO O OTTO crafts dishes that highlight the unique character of their ingredients. Taking a seat at dinner, one appealing way to begin is with the cold seafood and vegetable antipasti. Options like the red prawn stock panna cotta, rich with seafood depth, a carpaccio kissed with warm herb oil, or a Tuscan-style salad of Hokkaido Japanese Black beef tripe are all thoughtfully conceived to complement a first glass of wine.

The pasta and main courses similarly shift with the seasons and market availability. The signature chicken butter, notable for its tender meat lifted by bright lemon and butter aromas, and the carefully grilled crossbred beef carry immediate aromatic appeal the moment they arrive. Pastas showcase expressive noodle shapes, from rasa and bucatini to fedelini tossed with deeply sweet tomatoes and cultured butter, allowing the sauce to cling just right.

Weekday Salad Buffet and Evening Wine by the Glass

During weekday lunches, popular sets pair a choice of pasta or house-made chicken ham hummus with a colourful salad buffet. Diners can enjoy generous greens dressed in house dressings like grapefruit or anchovy. In the evening, the focus turns to an array of wines by the glass, predominantly natural bottles, where staff can help tailor selections and pour half glasses for tasting side by side.

The space spans two storeys: counter seats on the first floor take in the open energy of the kitchen, while the second floor provides naturally lit table dining and private rooms. To conclude, distinctive desserts like roasted aubergine gelato or a freshly prepared instant tiramisu, paired with espresso, extend the meal's pleasures until the very end.