The food is good but the place and the people are so far up their own ass it is quite annoying. From the booking process to the upfront payment, their policy on wine - it is all designed to max out their revenue while making you thank them for being pompous dicks. With various Michelin Star tasting menu options in Rio at the likes of Lasai, Oro and Madame Olympe....this place is a never again for me. Tip to owner: Get some manners, be polite to your guests and quit being such an arrogant bastard. read more

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! read more

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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) read more

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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!! read more

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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! read more

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. read more

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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 ? read more

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. read more

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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 read more

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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. read more

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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 read more