Oteque

Second dish oyster has a worm in it. I just cannot believe this is a Michelin star quality. I have to give it one star because I don’t think any Michelin taster in the world would give them any star at all with the worm (inside an editable flower as part of the Meanwhile, the food is very considerate but honestly not good. They have def given it lots of thought and with good cooking technique. The chef didn’t apologize for this meal and what happened. They didn’t even offer any accommodations at all. Definitely not worth the price!

The sea bass was definitely the star of the show. What I loved about the food was that the flavours were interesting combinations I haven’t tasted before. Top dishes were also the shrimp over embers, and sea urchin. Only comment is on the dessert. I think there should have been 2 dessert courses. The coconut dessert was really good though, but probably needed another dish to put it at the same league as what preceded it

Have just come from Perú and enjoyed 4 tasting experiences, I wasn't all too impressed here with the tasting experience. The food was good, though it wasn't a flavor bomb each time. I enjoyed 1 or 2 dishes, not all of them. Found the shrimp to be heading towards the side of rubbery and I much prefer meat medium rare, and it seemed medium well done. I would like to suggest the restaurant to make the plating more experiential- match the serveware (plates, cutlery) to the inspiration that the dish came from Also, please speak louder, the waitstaff are incredibly nice and surely they are situational aware to not be overly loud for the next door neighbor at the table, however I find it too low to understand for some people that it becomes a detractor. Also put the pictures of the outside of your location more prominently on your Google maps listing because I walked around for 10 minutes looking for it. It's an unmarked entrance to a stucco front building.

Going to Rio, the only restaurant I was very excited to go was Oteque. Finding the restaurant was like searching for a speakeasy, it’s very seemingly hidden. The ambience is very tranquil and relaxed, there’s soft music on the background. Each course gets presented one by one and sparingly. The food is to die for! Flavors are complex and we did have a great time deciphering what was what. The sea bass specifically was amazing. Getting a reservation is thru email only! And we also had to pay the menu beforehand.

Most disappointing Michelin and World’s Best restaurant we’ve ever been to. We’ve eaten around the world at many top restaurants and after deciding which one to experience in Rio we couldn’t have been more disappointed. A few of the dishes were very good but nothing worthy of a top spot in the world. The service was great for the first 20 minutes but the next 2.5 hours was underwhelming to say the least. We were ready to leave before dessert and had enough time to stack our own plates because it had been 15+ minutes since anyone spoke to us and then we had to wait another 15 for a basic sorbet dessert. Didn’t acknowledge gluten allergy I told them about weeks in advance and served the whole table bread to start. No additional treats from the kitchen, palate cleansers or anything of the sort on an 8 course meal. The best part was the cocktails and a couple fish dishes but we ate at many other places in Rio that were a fraction of the price that had better service and great food. Even reached out to the chef to share my experience before sharing a review (of which they are getting 100s of reviews per day and yet can only seat maybe 100 per night 🤨) and heard nothing. Which seems in alignment with our experience. Do not eat here. Eat at Oro, take a helicopter ride, rent a boat or something else in Rio if you’re looking to spend the money.

What a place! Cozy restaurant, with attentive staff and chefs. The sommelier made our experience even better by making us try some Brazilian wines that we never even knew existed. We took the standard menu and our palate was stimulated and enjoyed every bite of goodness. Congratulations in being reelected again in the world best 100 review. I'm not surprised! Looking forward being back

Oteque in Rio de Janeiro is making a lot of buzz. Although the food is great by itself the overall experience is confusing with the idea of upselling additional ingredients to already chosen dishes. That by itself makes you feel the perception of a tasting menu that has a cheap selection and to upgrade you need to pay extra. Not what one would expect for a so called 2 Michelin Star experience compared to others I have been to. Go and judge by yourself, the staff makes a show which is a joy to watch if you have first row seats towards the kitchen. Wine selection is really good

One of my favourite meals after two weeks in Rio. Interesting dishes, well prepared and presented. They tailored the full menu to our rather complicated dietary requirements and preferences. Communication was a breeze. Worth every penny.

This was my first Michelin experience! Bryan and I had so much fun at the chefs table. We went in July 2024 and are STILL raving about this! We're planning on coming back for my 30th at the end of this year it was THAT good! If you have the opportunity go with one person so you can be at the chefs table and have a super private experience. All food intolerances welcomed as they cater to so much!

Oteque have recently received their second Michelin star and it's well deserved! I assume the menu will rotate enough that it's not worth going into the details on each plate so here's a couple tips: 1. Sit at the chef's table if dining for two. While the room is small, everyone faces forward to the kitchen and the front table is the chef's table. 2. Save room for the bread! Every dish was flavorful and interesting but hot bread loaf and butter is always delicious and they do it well! 3. Consider ordering saki. Not only does it go nicely with the mostly seafood dishes, but they have some good choices and the price of the wines are pricey! Overall a great meal and probably my favorite Michelin in town (yes I've tried them all)

I agree that the ambience is outstanding, you feel inside a cuisine tv show! The service is quite good too. The food was very good, not excellent as I expect from these kind of places were the expectations are super high, always. The bluefin tuna, the best!! Estoy de acuerdo en que el ambiente es excepcional, te sientes dentro de un programa de televisión de cocina. El servicio también es bastante bueno. La comida era muy buena, no excelente como espero de este tipo de lugares donde las expectativas son súper altas, siempre. El atún rojo, el mejor!!

Do you like a portable speaker blasting random music such as Billy Idol in your ears so loud that you can't hear the staff describe the wine and course? The girl handling wine was mixed up and we could not hear her comments about the wines. It was so loud we couldn't hear one single comment. That truly took away from the experience. Also, kitchen staff was on their phones texting during the meal. Food was fine. It's what I have as a normal dinner out, nothing special. Fine but nothing stood out. Also the bathroom door was broken or something was off with it. Again, not nearly what was expected. It wasn't as bad as possible so 2 stars but certainly not 3. How the heck did this get 2 Michelin stars ?

Incredible experience. First a shout out to the staff. They are like a precision military unit. Trained to perform impeccably. The ambience is also very nice and the food creative, innovative and original. We have eaten at many Michelin restaurants around the world but this was by far the best!

My wife and I came here looking for a fine dining culinary adventure. We were not disappointed. The eight course pre-set meal was full of new, and delicious, tastes. The stunning way the dishes were plated made the experience as much a pleasure for the eye as for the mouth. Our favorites included the bluefin tuna and the oyster. But each plate was original with complex flavors. Not sure what kind of sorcery takes so few ingredients and produces such surprising layers of flavors. But what do I know about cooking? Not much! I just like to eat! We had a little bit of trouble finding the place, as the restaurant is pretty camouflaged in a residential neighborhood. In other words, it looks like a house! We got there a few minutes before the restaurant opened, and they hadn't even hung the discreet "Oteque" sign on the outside of the building.

First off the view was amazing from your table in the restaurant second off the service is top-notch the food is the best food that I had when I was in Rio

Refined food and rock music? Sign me up! Jamming out to AC/DC, Queen and the Ramones while getting pampered. The chefs table was amazing, almost as much fun to watch the chef and team work as it was to eat. Not really, but that's because the food was so good. The restaurant is small and intimate. Guests are outnumbered by talented staff both in the kitchen and in the dining room. In the order the dishes were served. The bluefin tuna with the added caviar was delicious. Familiar, but very tasty. The oyster with tomato confit/vinaigrette was plump fresh, sweet with a little tartness from the tomato. The Barao potato was my favorite course of the evening. Served with cured pork and on top of a Brazilian nut milk reduction. Great contrast in texture and flavor. The squid was sliced super thin and cooked lightly to preserve its texture, lightly accompanied by vegetable cream and white shimeji. The slipper lobster was cooked to absolute perfection and served with a pickled green apple which added necessary acid and crunch. The yellow hake was sublime with leeks and buckwheat. The buckwheat added a nice earthiness and the chef again mastered not only flavor but texture as well. The final savory course was braised beef shin. My least favorite dish of I had to pick one. It's not that it wasn't tasty, because it was. It was just very rich compared to the rest of the courses. The bone marrow was perhaps my favorite component of the dish. Dessert, usually an afterthought for me, was a fantastic trifecta of coconut.....coconut sorbet/coconut praline/series green coconut. Super light and a great way to finish our experience. After dinner we ask if we could thank the chef for a great meal, he happily came over and was surprisingly chatty. We thanked him and asked for a lunch recommendation for the next day. He happily obliged and told us to go to Lilia (which was a great suggestion). If you couldn't tell, I'll say it, I HIGHLY recommend the experience here. Worth the hype and the price tag.

Although Alberto Landgraf made a name for himself at Epice in São Paulo, it is inside the gorgeous confines of Oteque in Rio de Janeiro that the Chef can now be found cooking a multi-course tasting menu that focuses on local catch presented in unique ways that are often aggressive and uncompromising. Considered by many to now be Rio's best Restaurant, the kitchen inside Rua Conde de Irajá 581 fusing with its dining room such that the brigade's every move can be witnessed, guests may elect to sit at individual tables or the Chef's counter from 19h30 till midnight Tuesday through Saturday, every detail including quiet classic radio curated by Landgraf and his staff to ensure an world-class experience. Not restricted to Brazilian ingredients, but paying homage to the Ocean's bounty by way of technique and sustainable sourcing, it is with Cocktails named after Rock tunes that many guests begin, "Otherside" putting Brazil's favorite Alcohol in the context of Fruit and Bitters that paired well with an opening volley of Ceviche bathed in Seaweed Vinaigrette. Treated to piping-hot Bread and good Butter, two Loaves finished over the course of 135-minutes, course two consisted of a large Oyster from Oteque's live-tank finished with Apples and Herbs, its follow-up a beautiful piece of Tuna that suffered a bit from too-much knife work but still shined thanks to housemade Mayo and a line of Caviar. Undoubtedly a refined operation, staff working their stations in silence and every plate finished by Chef Alberto, course four brought cured Pork together with creamy and coarse Manioc beneath complimentary Truffle shavings, a dish of Uni with Corn, Coffee and Mullet Roe nearly as impressive in its ability to blend bold and discrepant flavors. Layering flavors with an adept hand, salty Porridge sweetened by Shrimp and a touch of Pepper arriving next, it was in the form of sliced Mackerel sandwiching Goose Liver that an off-menu surprise was offered, though considering the manner in which it set-up Snapper in Clam Stock with creamy Coconut Milk one can only assume the "gift" was planned all along. Currently holding one Michelin Star, but in every way a candidate for more in future guides, savories concluded with Duck dressed in seasonal Vegetables, the Desserts fairly conservative but nevertheless enjoyable as housemade Sorbet and Ice Cream each found themselves complimented by textural elements.

I had to downgrade my review here from TripAdvisor after seeing on social media they served some solo "influencer" wagyu beef, not offered on the menu. The sommelier was also fixated on her and never came back to ice table the last three courses. Get it together!!! Low class