* Click here for rating key
Otto Ristorante Restaurant Review: Head chef Richard Ptacnik sources quality products to modernize his classic Italian dishes, such as carrot-infused rigatoni with braised rabbit and gremolata, or white Pyrenees lamb loin with eggplant and goats cheese pillow. The charming waiters will recommend daily specials and a wine from the comprehensive international list. A glass or two (there are 23 available by the glass) or a young and dry Italian white will go with just about anything on the menu. Pork is a specialty, and with 48 hours’ notice for eight people you can order a whole roast suckling pig with accompaniments. The seven-course tasting menu is a good option, too. Vegans are also catered to with a special menu, as are children, and the two-course menu del giorno has proved hugely popular. From the outset this converted finger-wharf restaurant had everyone talking. It was the place to come and be seen. But wear your sunnies if you do to stave off the glare from blindingly white yachts, blue shining water, and perhaps the sparkling celebrity who might be seated next to you at the crisply laid outdoor tables. And remember, Otto Ristorante is also enchanting by night when the city skyline glitters.