Name: Otto Ristorante
Address: 32 Maxwell Rd, #01-02/03 Maxwell Chambers, シンガポール 069115, シンガポール
Telephone: +6562276819
Price range: ¥¥-¥¥¥
Rating: 3.8

グルテンフリー

ヴィーガンメニュー

ベジタリアン

食事制限

要予約

予約条件

Mastercard

モバイル決済

カード利用可

お支払い方法

知っておくべきこと

高級

最先端

居心地が良い

ロマンチック

団体会食

おひとり様

特徴・雰囲気

アクセシビリティ

予約可

駐車場

フードデリバリー

屋外席

有料路上駐車場

有料駐車場

バリアフリー席

入口車椅子対応

テーブルサービス

店内飲食可

アメニティ・設備

Otto Ristorante

Otto Ristorante位于#01-02 Red Dot Traffic Building&nbsp;|&nbsp;32 Maxwell Road, #01-02/03 Maxwell Chambers,&nbsp;Singapore 069115,&nbsp;Singapore餐厅非常漂亮，食物也非常好吃。然而真正让它和其他餐厅不同的是他家的服务！这里我要特别感谢楼层经理米歇尔，她很用心地照看我和我朋友的晚餐。我们很快会再度光临的。

オットー・リストランテは以下の場所にあります。
#01-02 Red Dot Traffic Building | 32 Maxwell Road, #01-02/03 Maxwell Chambers, Singapore 069115, Singapore レストランはとても美しく、食べ物はとてもおいしいです。しかし、他のレストランと本当に違うのはサービスです！私と友人の夕食をとても気遣ってくださったフロアマネージャーのミシェルに特に感謝したいと思います。近いうちにまた訪れます。

I highly recommend the tasting menu at Otto. Each dish is well-prepared and showcases the chef&#39;s skill, making it a must-try for any Italian food lover.

Ottoのテイスティングメニューは特におすすめです。どの料理も丁寧に調理され、シェフの腕が光る、イタリア料理好きにはたまらない逸品です。

Otto Ristorante offers an authentic Italian dining experience with a fantastic atmosphere. The staff is knowledgeable and attentive, ensuring a memorable meal.

Otto Ristoranteは、素晴らしい雰囲気の中で本格的なイタリア料理をお楽しみいただけます。知識豊富で丁寧なスタッフが、思い出に残るお食事をお約束いたします。

The service at Otto is exceptional, with staff who are friendly and attentive. They truly enhance the dining experience, making you feel valued as a guest.

Ottoのサービスは格別で、スタッフはフレンドリーで丁寧です。彼らのおもてなしは、ゲストとして大切にされていると感じさせ、ダイニング体験をさらに素晴らしいものにしてくれます。

すべて

写真付き口コミ

高評価の口コミ

My visit, occurring on what appeared to be a busy night, possibly contributed to a less-than-fantastic experience, especially given the price tag (SGD230+ for a solo dinner). Opting for the 5-course degustation menu, my expectations were high.

The evening commenced with a glass of Sicilian white wine, Etna Bianco DOC - Alta Mora. To my surprise, the glass arrived pre-filled, denying me the customary ritual of inspecting the bottle or sampling the wine beforehand. The wine, while slightly fruity with a minerality reminiscent of Sauvignon Blanc, fell somewhat flat overall.

The bread service was generous, with the focaccia standing out as the most noteworthy. The accompanying olive oil was decent but failed to leave a lasting impression.

An Italian manager graced my table with an amuse-bouche—a creamed cod with soft polenta, a nod to the chef's Treviso roots. While the fish was tender and flavorful, an excess of pepper slightly marred the dish. The hurried clearing of the table indicated a sense of haste.

Next came the standout dish of the evening—a beef tartare with smoked burrata cheese cream and crostini. The meticulous pairing of tartare with chopped capers, coupled with the interplay of textures in the tender burrata, was a culinary triumph.

Following another swift table clearing, I was served the Livorno-style Caciucco (seafood soup) in a light tomato base. The seafood lacked the desired flavor, and the tomato soup failed to leave a lasting impression. 

The Squid ink tagliolini that followed redeemed the experience with bold saffron notes, perfectly cooked pasta, and delectable crab meat. 

At this juncture, I decided to order a glass of Amarone della Valpolicella: my mistake, as I thought the following dish was going to be meat-based. Surprisingly, the head waiter promptly poured the wine without allowing me the customary tasting and approval, leaving me slightly perplexed. This approach felt unconventional, particularly for the priciest wine by the glass on the list.

The subsequent dish, an Atlantic Cod tagliata with a black olive crust and sweet garlic sauce, was satisfactory but failed to attain culinary excellence. 

Concluding the culinary journey was a Passion fruit cheesecake parfait, a delightful yet overly sweet ending to the meal.

Notably, the waitstaff's explanations of the dishes felt perfunctory, lacking the expected depth and detail for a restaurant of this caliber. In terms of presentation, apart from the tartare, the visual composition of the dishes seemed rather basic.

In summation, Otto provided a mixed experience. While certain dishes showcased culinary finesse, the overall execution fell short of expectations, particularly considering the price point.

Perhaps, on a less hectic evening, the nuances of the dining experience might have shone more brightly.

シンガポール

My visit, occurring on what appeared to be a busy night, possibly contributed to a less-than-fantastic experience, especially given the price tag (SGD230+ for a solo dinner). Opting for the 5-course degustation menu, my expectations were high.

The evening commenced with a glass of Sicilian white wine, Etna Bianco DOC - Alta Mora. To my surprise, the glass arrived pre-filled, denying me the customary ritual of inspecting the bottle or sampling the wine beforehand. The wine, while slightly fruity with a minerality reminiscent of Sauvignon Blanc, fell somewhat flat overall.

The bread service was generous, with the focaccia standing out as the most noteworthy. The accompanying olive oil was decent but failed to leave a lasting impression.

An Italian manager graced my table with an amuse-bouche—a creamed cod with soft polenta, a nod to the chef's Treviso roots. While the fish was tender and flavorful, an excess of pepper slightly marred the dish. The hurried clearing of the table indicated a sense of haste.

Next came the standout dish of the evening—a beef tartare with smoked burrata cheese cream and crostini. The meticulous pairing of tartare with chopped capers, coupled with the interplay of textures in the tender burrata, was a culinary triumph.

Following another swift table clearing, I was served the Livorno-style Caciucco (seafood soup) in a light tomato base. The seafood lacked the desired flavor, and the tomato soup failed to leave a lasting impression. 

The Squid ink tagliolini that followed redeemed the experience with bold saffron notes, perfectly cooked pasta, and delectable crab meat. 

At this juncture, I decided to order a glass of Amarone della Valpolicella: my mistake, as I thought the following dish was going to be meat-based. Surprisingly, the head waiter promptly poured the wine without allowing me the customary tasting and approval, leaving me slightly perplexed. This approach felt unconventional, particularly for the priciest wine by the glass on the list.

The subsequent dish, an Atlantic Cod tagliata with a black olive crust and sweet garlic sauce, was satisfactory but failed to attain culinary excellence. 

Concluding the culinary journey was a Passion fruit cheesecake parfait, a delightful yet overly sweet ending to the meal.

Notably, the waitstaff's explanations of the dishes felt perfunctory, lacking the expected depth and detail for a restaurant of this caliber. In terms of presentation, apart from the tartare, the visual composition of the dishes seemed rather basic.

In summation, Otto provided a mixed experience. While certain dishes showcased culinary finesse, the overall execution fell short of expectations, particularly considering the price point.

Perhaps, on a less hectic evening, the nuances of the dining experience might have shone more brightly.

Otto Ristorante

概要

人気料理

特徴

レビュー