2024
Recomendado
•
2024
El restaurante Oto combina lo mejor de los sabores japoneses e italianos gracias al talento de Siggi, chef galardonado con 2 Bocuse d'or. Los platos se elaboran cuidadosamente para complementarse y crear una experiencia culinaria única. Popular entre los lugareños, el restaurante tiene un ambiente animado y enérgico, por lo que es un lugar popular para una noche con amigos. Los platos no sólo son deliciosos, sino también visualmente atractivos, mostrando las habilidades y la creatividad del chef. Para complementar la comida, los cócteles son deliciosos.
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Opiniones de los miembros sobre RESTAURANT OTO
4.4/5
25 opinión
Valor para el dinero
Calidad de la cocina
Originalidad
Marco/Ambición
Servicio
Visitado en abril 2024
OTO restaurant in downtown Reykjavik is a contemporary culinary gem. It has a casual, modern feel and suits many different occasions. Their menu has a Japanese and Italian influence but OTO prides itself on using high quality local ingredients where Icelandic fish and lamb have the limelight. The owner - Chef, Sigurdur Laufdal, also strives to make the best possible use of every ingredient to minimize food waste. Each dish is a small work of art that surprises the taste buds with it´s special twist. Famous guest chefs occasionally visit and work their own magic but personally I think OTO´s own menu is the best. Their table service is as excellent as the food they serve. My favorite restaurant in Reykjavik, OTO is a true jewel on an international scale.
Visitado en abril 2024
Dásamlegur matur, þjónustan hlýleg, ekki of mikill hávaði. Frábært.
Visitado en abril 2024
It was an adventurous food trip experience. Food was tasty touching all kind of taste bugs and creatively presented. I did really enjoy that however I found the portions being small compared to the price of the dishes.
Visitado en marzo 2024
Frábær þjónusta og fengum borðið í tæpar 3 klst. sem var passlegt. Ölla aðstaða til fyrirmyndar og maturinn spennandi og afar góður.
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We had Japanese bread, which was okay, tasty, soft, and the butter with miso paste was so interesting, regarding the combination of flavors. Then the burrata—that was so good, light, fresh, and with a bit of sweetness flavor, that was really good. Then the skewers—those were amazing! I loved the consistency, structure, and softness of the meat. Then the scallop with Italian cheese—I think that's not a good dish. I think the cheese covers the flavor of the scallop and it was a bit too salty, but it looked good on the seashells of St. Jack scallop. Then the lobster—that was good. Lobster itself is delicious, and it goes well with Italian sides (sauce and garnish), but I think it could be more Icelandic in style. Then we had anelotti (Italian dumplings), and I think they were very good in general, but the dough was too hard, a bit too thick, it was not al dente, but too short boiled. However, the sauce was so delicious; I loved it. Also, the filling inside was good, with good flavor. And in the end—tiramisu, that was really good. The structure and consistency were really good, maybe a little bit too much of pistachios, but that's probably how the chef wants it. It was so soft, not overloaded with cream; I could feel the mascarpone, and the shape was really good served, because it was like a separated piece. Also, I have to add that the drinks were very well served. They looked very good, sophisticated, and elegant. In general, I would say that it's a very good restaurant with a very big potential, but these little errors, for me, make a difference. I would come there again.