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

글루텐 프리

비건 옵션

채식

식이 제한 사항

예약 필수

예약 규정

마스터카드

모바일 결제

카드 결제 가능

결제수단

알아두면 좋은 정보

고급

트렌디

아늑함

로맨틱

단체 식사

혼밥

특징 및 분위기

배리어 프리

예약 가능

주차

음식 배달

야외 좌석

유료 노상 주차

유료 주차

배리어 프리 좌석

배리어 프리 출입구

테이블 서비스

매장 내 식사

시설 & 서비스

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。

오토 리스토란테(Otto Ristorante)의 위치는 다음과 같습니다.
#01-02 Red Dot Traffic Building | 32 Maxwell Road, #01-02/03 Maxwell Chambers, Singapore 069115, Singapore 레스토랑은 매우 아름답고 음식은 매우 맛있습니다. 하지만 다른 레스토랑과 차별화되는 점은 바로 서비스! 저와 제 친구의 저녁 식사를 세심하게 챙겨주신 플로어 매니저인 Michelle에게 특별히 감사의 말씀을 전하고 싶습니다. 우리는 곧 다시 방문할 것입니다.

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.

오토의 테이스팅 메뉴를 강력 추천합니다. 모든 요리가 정성껏 준비되어 셰프의 솜씨를 보여주기 때문에 이탈리아 음식을 좋아하는 사람이라면 꼭 한번 경험해 봐야 할 메뉴입니다.

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

오토 리스토란테는 환상적인 분위기 속에서 정통 이탈리아 요리를 경험할 수 있는 곳입니다. 친절하고 전문적인 직원들이 세심한 서비스를 제공하여 기억에 남는 식사를 선사합니다.

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.

오토의 서비스는 훌륭합니다. 직원들은 친절하고 세심하게 응대하여 식사 경험을 한층 더 풍요롭게 해주고, 손님으로서 존중받는다는 느낌을 받게 해줍니다.

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긍정리뷰

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.

싱가포르

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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