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Oteque Botafogo Yelp Reviews
Latest Reviews On Yelp
8 Reviews
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I had to downgrade my review here from TripAdvisor after
I had to downgrade my review here from TripAdvisor after seeing on social media they served some solo "influencer" wagyu beef, not offered on the menu. The sommelier was also fixated on her and never came back to ice table the last three courses. Get it together!!! Low class
Be the first to ReplyOteque: This needs a 10 star! You can make a reservation
Oteque: This needs a 10 star! You can make a reservation here: info@oteque.com This spot was on the 2022 Best 50 restaurants in the world. Oteque in Rio de Janeiro is a culinary enchantment curated by the talented chef Alberto Landgraf. Nestled in a 1938 house in the Botafogo area, this destination dining spot offers a minimal but stylish setting and a unique modern, seafood-based cuisine. The open kitchen adds a captivating touch, allowing guests to witness the chefs working. Landgraf's minimalist approach makes one focus on the food, creating an exquisite dining experience. Drawing on his Japanese heritage, Landgraf showcases the ocean's variety. Oteque's well-thought-out details, from design to menu, reflect Landgraf's dedication to creating a calm and peaceful atmosphere, making it a supreme seafood haven in Rio de Janeiro.
Be the first to ReplyRefined food and rock music? Sign me up! Jamming out to
Refined food and rock music? Sign me up! Jamming out to AC/DC, Queen and the Ramones while getting pampered. The chefs table was amazing, almost as much fun to watch the chef and team work as it was to eat. Not really, but that's because the food was so good. The restaurant is small and intimate. Guests are outnumbered by talented staff both in the kitchen and in the dining room. In the order the dishes were served. The bluefin tuna with the added caviar was delicious. Familiar, but very tasty. The oyster with tomato confit/vinaigrette was plump fresh, sweet with a little tartness from the tomato. The Barao potato was my favorite course of the evening. Served with cured pork and on top of a Brazilian nut milk reduction. Great contrast in texture and flavor. The squid was sliced super thin and cooked lightly to preserve its texture, lightly accompanied by vegetable cream and white shimeji. The slipper lobster was cooked to absolute perfection and served with a pickled green apple which added necessary acid and crunch. The yellow hake was sublime with leeks and buckwheat. The buckwheat added a nice earthiness and the chef again mastered not only flavor but texture as well. The final savory course was braised beef shin. My least favorite dish of I had to pick one. It's not that it wasn't tasty, because it was. It was just very rich compared to the rest of the courses. The bone marrow was perhaps my favorite component of the dish. Dessert, usually an afterthought for me, was a fantastic trifecta of coconut.....coconut sorbet/coconut praline/series green coconut. Super light and a great way to finish our experience. After dinner we ask if we could thank the chef for a great meal, he happily came over and was surprisingly chatty. We thanked him and asked for a lunch recommendation for the next day. He happily obliged and told us to go to Lilia (which was a great suggestion). If you couldn't tell, I'll say it, I HIGHLY recommend the experience here. Worth the hype and the price tag.
Be the first to ReplyIncredible experience.
First a shout out to the staff. They are like a precision military unit. Trained to perform impeccably. The ambience is also very nice and the food creative, innovative and original. We have eaten at many Michelin restaurants around the world but this was by far the best!
Be the first to ReplyFirst off the view was amazing from your table in the
First off the view was amazing from your table in the restaurant second off the service is top-notch the food is the best food that I had when I was in Rio
Be the first to ReplyI agree that the ambience is outstanding, you feel inside a
I agree that the ambience is outstanding, you feel inside a cuisine tv show! The service is quite good too. The food was very good, not excellent as I expect from these kind of places were the expectations are super high, always. The bluefin tuna, the best!!Estoy de acuerdo en que el ambiente es excepcional, te sientes dentro de un programa de televisión de cocina. El servicio también es bastante bueno. La comida era muy buena, no excelente como espero de este tipo de lugares donde las expectativas son súper altas, siempre. El atún rojo, el mejor!!
Be the first to ReplyMy wife and I came here looking for a fine dining culinary
My wife and I came here looking for a fine dining culinary adventure. We were not disappointed. The eight course pre-set meal was full of new, and delicious, tastes. The stunning way the dishes were plated made the experience as much a pleasure for the eye as for the mouth.Our favorites included the bluefin tuna and the oyster. But each plate was original with complex flavors. Not sure what kind of sorcery takes so few ingredients and produces such surprising layers of flavors. But what do I know about cooking? Not much! I just like to eat!We had a little bit of trouble finding the place, as the restaurant is pretty camouflaged in a residential neighborhood. In other words, it looks like a house! We got there a few minutes before the restaurant opened, and they hadn't even hung the discreet "Oteque" sign on the outside of the building.
Be the first to ReplyAlthough Alberto Landgraf made a name for himself at Epice
Although Alberto Landgraf made a name for himself at Epice in São Paulo, it is inside the gorgeous confines of Oteque in Rio de Janeiro that the Chef can now be found cooking a multi-course tasting menu that focuses on local catch presented in unique ways that are often aggressive and uncompromising.Considered by many to now be Rio's best Restaurant, the kitchen inside Rua Conde de Irajá 581 fusing with its dining room such that the brigade's every move can be witnessed, guests may elect to sit at individual tables or the Chef's counter from 19h30 till midnight Tuesday through Saturday, every detail including quiet classic radio curated by Landgraf and his staff to ensure an world-class experience.Not restricted to Brazilian ingredients, but paying homage to the Ocean's bounty by way of technique and sustainable sourcing, it is with Cocktails named after Rock tunes that many guests begin, "Otherside" putting Brazil's favorite Alcohol in the context of Fruit and Bitters that paired well with an opening volley of Ceviche bathed in Seaweed Vinaigrette.Treated to piping-hot Bread and good Butter, two Loaves finished over the course of 135-minutes, course two consisted of a large Oyster from Oteque's live-tank finished with Apples and Herbs, its follow-up a beautiful piece of Tuna that suffered a bit from too-much knife work but still shined thanks to housemade Mayo and a line of Caviar.Undoubtedly a refined operation, staff working their stations in silence and every plate finished by Chef Alberto, course four brought cured Pork together with creamy and coarse Manioc beneath complimentary Truffle shavings, a dish of Uni with Corn, Coffee and Mullet Roe nearly as impressive in its ability to blend bold and discrepant flavors.Layering flavors with an adept hand, salty Porridge sweetened by Shrimp and a touch of Pepper arriving next, it was in the form of sliced Mackerel sandwiching Goose Liver that an off-menu surprise was offered, though considering the manner in which it set-up Snapper in Clam Stock with creamy Coconut Milk one can only assume the "gift" was planned all along. Currently holding one Michelin Star, but in every way a candidate for more in future guides, savories concluded with Duck dressed in seasonal Vegetables, the Desserts fairly conservative but nevertheless enjoyable as housemade Sorbet and Ice Cream each found themselves complimented by textural elements.
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