RESTAURANT OTO

Okay, that's going to be a long one. I was asked to write my opinion, so I'll do it honestly. In general, the look of the restaurant was really good—sophisticated design and atmosphere. The waitress was so nice and kind, responding to all of our questions, of which we had plenty, so bravo to her for her patience. But! There were a few that she didn't know, so she even learned about some stuff regarding the food and products. The food, I would say, was really good—very nice level of cooking, but there were some issues that I didn't like. I mean, in general, it was fine, good, but it could be better in my opinion. We ordered regular dishes, not a degustation menu, because it was a bit different from the regular one. But I guess maybe it was because in the kitchen I didn't see a head chef; I saw kind of young people, probably interns or people who are starting their journey in the kitchen, which is probably why the dishes weren't as finished and as good as they could be.

We had Japanese bread, which was okay, tasty, soft, and the butter with miso paste was so interesting, regarding the combination of flavors. Then the burrata—that was so good, light, fresh, and with a bit of sweetness flavor, that was really good. Then the skewers—those were amazing! I loved the consistency, structure, and softness of the meat. Then the scallop with Italian cheese—I think that's not a good dish. I think the cheese covers the flavor of the scallop and it was a bit too salty, but it looked good on the seashells of St. Jack scallop. Then the lobster—that was good. Lobster itself is delicious, and it goes well with Italian sides (sauce and garnish), but I think it could be more Icelandic in style. Then we had anelotti (Italian dumplings), and I think they were very good in general, but the dough was too hard, a bit too thick, it was not al dente, but too short boiled. However, the sauce was so delicious; I loved it. Also, the filling inside was good, with good flavor. And in the end—tiramisu, that was really good. The structure and consistency were really good, maybe a little bit too much of pistachios, but that's probably how the chef wants it. It was so soft, not overloaded with cream; I could feel the mascarpone, and the shape was really good served, because it was like a separated piece. Also, I have to add that the drinks were very well served. They looked very good, sophisticated, and elegant. In general, I would say that it's a very good restaurant with a very big potential, but these little errors, for me, make a difference. I would come there again.

OTO restaurant in downtown Reykjavik is a contemporary culinary gem. It has a casual, modern feel and suits many different occasions. Their menu has a Japanese and Italian influence but OTO prides itself on using high quality local ingredients where Icelandic fish and lamb have the limelight. The owner - Chef, Sigurdur Laufdal, also strives to make the best possible use of every ingredient to minimize food waste. Each dish is a small work of art that surprises the taste buds with it´s special twist. Famous guest chefs occasionally visit and work their own magic but personally I think OTO´s own menu is the best. Their table service is as excellent as the food they serve. My favorite restaurant in Reykjavik, OTO is a true jewel on an international scale.

Dásamlegur matur, þjónustan hlýleg, ekki of mikill hávaði. Frábært.

It was an adventurous food trip experience. Food was tasty touching all kind of taste bugs and creatively presented. I did really enjoy that however I found the portions being small compared to the price of the dishes.

Frábær þjónusta og fengum borðið í tæpar 3 klst. sem var passlegt. Ölla aðstaða til fyrirmyndar og maturinn spennandi og afar góður.