Oteque

Rio de Janeiro

Minimalist and meticulous seafood supremacy by first-class Brazilian chef

Step inside Oteque and be whisked away to an oasis of calm – and a seafood lover’s heaven. Everything inside the Rio de Janeiro restaurant has been designed to optimise the dining experience: stylish and pared back, elegant and unfussy, the decor perfectly matches chef Alberto Landgraf’s sophisticated fish-led fare.

At Landgraf’s second venture (his debut restaurant Epice featured highly on the Latin America’s 50 Best Restaurants list from 2013-2015), every inch has been crafted with masterful execution. In the two years between projects, Landgraf planned every detail: from the playlist and state-of-the-art equipment to the soundproof ceiling and the perfect flow of air through the dining room, all implemented with the help of Japanese architect Tadao Ando.

Housed in a historic building dating back to 1938, Oteque stands out in the leafy Botafogo neighbourhood of Rio de Janeiro. Sitting at one of six large, central, wooden tables in the dining room, guests feel well-cared for by the solicitous front of house team.

Oteque’s eight-course tasting menu draws on both Brazilian and Japanese influences and features only the best produce from nearby ports. As fish in Rio de Janeiro is naturally higher in fat, the cuts are richer and more flavourful. To showcase his catch, Landgraf installed a fully open kitchen and added an aquarium to the dining room, so guests can observe their seafood not long before it arrives at the table.

Aiming to nail the delicate balance among Landgraf’s chosen triumvirate – texture, acidity and temperature – the food offering includes unusual combinations such as sea urchin with roasted onion and mussel cream, sardine with foie gras on brioche, and oyster with pupunha juice (a juicy red fruit grown on a palm) and dried seaweed. For dessert, Brazilian favourites prevail: chocolate with pear sorbet and honey, or chestnut ice cream.

Besides the standout culinary fare, Oteque also boasts an award-winning selection of wines – mostly natural labels – selected by the restaurant’s distinguished sommelier, Leonardo Silveira, and his talented assistant, Laís Aoki. For guests partial to a stronger tipple, there is an excellent array of cocktails: try a whisky sour or negroni.

Trademarking an innovative dining experience that is exciting, unusual and unfailingly creative, Landgraf leads the Oteque team to meteoric success as the restaurant receives the Gin Mare Art of Hospitality Award 2022.

Read the article to find out more about Chef Alberto Landgraf and Oteque

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