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Otto's Restaurant

London, United Kingdom · Holborn

Traditional DiningClassic FrenchTraditional Dining

Insider Compass

An expert assessment built on data, context and gastronomic judgement.

7.74VERY GOOD
8.3Plate
8.0Vibe
8.5Service
7.5Setting

RECOGNITIONS

OAD Top #367 europe

About Otto's Restaurant

Otto's represents a rare breed in modern London dining: an unapologetically old-school French restaurant that specializes in theatrical tableside service and luxury preparations that have largely disappeared from contemporary menus. Located on a quiet stretch of Gray's Inn Road, this intimate venue has been serving classic Gallic fine dining since 2012, centering its menu around spectacular showpieces like Canard à la Presse (pressed duck) and Homard à la Presse (pressed lobster), prepared using a silver duck press from the 1920s originally fashioned for a Provençal hotel.

The restaurant operates as a gastronomic time capsule, where Poularde de Bresse demi-deuil and other forgotten haute cuisine classics are executed with precision and reverence. Reviews consistently praise the experience as a step back into proper French gastronomy, with discreet service and modernized classical preparations using seasonal produce. The venue has earned recognition from major UK food journalists as one of the country's finest dining experiences, though its niche appeal and premium pricing make it a destination for serious gastronomes rather than casual diners.

With an expert sommelier guiding selections from a wine cellar described as having "no limits," Otto's offers a complete fine dining package that attracts those seeking an authentic brush with haute cuisine history. The antique interior and multilingual staff contribute to an atmosphere that feels more Parisian brasserie de luxe than contemporary London.

Good to know

Book well in advance if you want the pressed duck—it's not available year-round and requires pre-ordering, typically returning to the menu around March.

The chef

Michael Boquiren

Michael Boquiren leads the kitchen at Otto's, executing classical French preparations with emphasis on rare techniques like pressed duck and lobster. Limited public information exists about his background or training.