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Otto's

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Company Name : Otto's
Capacity : 70
Size : 100   m2
Set Menu : No
Service Charge : 0
A La Carte : No
Age Restriction : No age restriction
Average price on weekdays : 0
Average price on weekends
with VAT or Service charge
: 0
Payment Method : VISA
Master Card
Vouchers*
Gift Card*
Bank Transfer
Working Hours :
  • Monday :
  • 12:00 PM-03:00 PM
  • Tuesday :
  • 12:00 PM-03:00 PM
  • Wednesday :
  • 12:00 PM-03:00 PM
  • Thursday :
  • 12:00 PM-03:00 PM
  • Friday :
  • 12:00 PM-03:00 PM
  • Saturday :
  • 12:00 PM-03:00 PM
Weekdays Off : Sunday
Year Holidays : N/A
Maximum Dining Time : 2.5 Hours
Cuisine : European
French
Vegetarian
Otto's : WIFI
Company Name : Otto's
Capacity : 70
Size : 100   m2
Set Menu : No
Service Charge : 0
A La Carte : No
Age Restriction : No age restriction
Average price on weekdays : 0
Average price on weekends
with VAT or Service charge
: 0
Payment Method : VISA
Master Card
Vouchers*
Gift Card*
Bank Transfer
Working Hours :
  • Monday :
  • 05:00 PM-11:00 PM
  • Tuesday :
  • 05:00 PM-11:00 PM
  • Wednesday :
  • 05:00 PM-11:00 PM
  • Thursday :
  • 05:00 PM-11:00 PM
  • Friday :
  • 05:00 PM-11:00 PM
  • Saturday :
  • 05:00 PM-11:00 PM
Weekdays Off : Sunday
Year Holidays : N/A
Maximum Dining Time : 2.5 Hours
Cuisine : European
French
Vegetarian
Otto's : WIFI
Total Visits: 356
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Map View ( WC1X8EW)

Otto's

Reference: Information is taken from dining place and or partnership web site.

#Otto's #Gray's #Inn #Road #London #WC1X8EW


On entering Otto's you are presented with a warm welcome in this beautifully decorated, even a tad quirky, hidden away gem of a restaurant that transports you to the Belle Époque of 1870’s Paris. Otto honours the spirit of Auguste Escoffier with Classics such as Escargots, Steak Tartar and the spectacular Canard de Rouen a la Presse. Downstairs reveals a Private Dining Room with a Grand Dining Table, a most enchanting place to celebrate, entertain and share frivolities with friends.This wonderful recipe was created at the beginning of the 19 century by a restaurateur from Rouen named Mechenet. This recipe for pressed duck owed much of its success the the Duke of Chartres, who commanded it highly in Paris. When the renowned cook Frederick took over the restaurant La Tour d'Argent, he began numbering all the pressed ducks that he served, intending to make the dish the speciality of his restaurant.