Oteque

Stepping through the gate of its discreet façade means leaving the bustle of everyday life behind and entering a space with a soaring ceiling height, where the past lives alongside the most modern vanguard. The main room carries a faintly industrial air, retaining its weathered red-brick walls, and is dominated by six large round tables and one special elongated table for five set before the open kitchen. The celebrated chef Alberto Landgraf is defined by simplicity and naturalness—hallmarks visible in his efforts to champion Brazilian roots and the transparency of flavours. His proposition centres on a single tasting menu that changes with the seasons, with some dishes replaced daily and based on the best and freshest ingredients. Good examples include Langoustines, pirão (a creamy cassava flour purée made with stock) and aromatic pepper, and the excellent bread made in-house and served straight from the oven.

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