Name: Otto Ristorante
Address: 32 Maxwell Rd, #01-02/03 Maxwell Chambers, Singapore 069115, Singapore
Telephone: +6562276819
Price range: $$-$$$
Rating: 3.8

Gluten-free

Vegan

Vegetarian

Dietary restrictions

Reservation required

Booking rules

Mastercard

Mobile payment

Cards accepted

Payment methods

Good to Know

Upscale

Trendy

Cozy

Romantic

Group dining

Solo dining

Features & Vibe

Accessibility

Reservations accepted

Parking

Food delivery

Outdoor seating

Paid roadside parking

Paid parking

Accessible seating

Accessible entrance

Table service

Dine-in

Amenities

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。

Otto Ristorante is located at 
#01-02 Red Dot Traffic Building&nbsp;|&nbsp;32 Maxwell Road, #01-02/03 Maxwell Chambers,&nbsp;Singapore 069115,&nbsp;Singapore. The restaurant is very pretty and the food is very good. However, what really makes it different from other restaurants is the service! A special thank you to Michelle, the floor manager, who took great care of my friend and I during our dinner. We will be back soon.

最专业的服务。食物有点令人失望&mdash;&mdash;虽然品质接近完美，但缺乏本地特色。但费尔顿路葡萄酒配上餐厅的食物，这仍然是一个美妙的夜晚，一顿美味的晚餐。我还惊奇的发现，餐厅厨师尼克（Nick）的老师，是我最喜欢的厨师之一&mdash;&mdash;郊狼咖啡馆(Coyote Cafe)的马克&middot;米勒(Mark Miller)。这里真的是一个交流学习的好地方。

Most professional service. The food was a little disappointing - although the quality was close to perfect, it lacked local flavor. But with the Felton Road wines and the food, it was still a great night and a delicious dinner. I was also surprised to find that the chef Nick was taught by one of my favorite chefs, Mark Miller of Coyote Cafe. This is really a great place to exchange and learn.

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Positive reviews

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.

Singapore

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

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