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OTORO
Contemporary French
Pigeon cooked rare, then draped with foie gras and truffles, is the kind of move that tells you exactly where you are: a polished French restaurant with serious intentions and a soft spot for luxury ingredients. The room is cosy and the service runs warm without getting fussy. Expect gutsy sauces, the occasional Asian inflection, and a wine list that takes up more mental space than most people budget for.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Anjou pigeon
“His Anjou pigeon is a perfect example: he first cooks the breasts rare before adding a high-flying felicitous blend of foie gras and truffles.”
Michelin Guide
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