Rio de Janeiro

Innovation is on the pass at Landgraf’s latest culinary venture


On the Pass

Alberto Landgraf

Pastry Chef

Nayara Tonani

After running acclaimed restaurant Epice in São Paulo, which made him famous in the gastronomic world, Alberto Landgraf moved to Rio de Janeiro and took the time to create Oteque exactly the way he had always imagined it. From the modern décor to the open kitchen, and from the sound system to the most advanced cooking equipment, Landgraf put his personal touch on everything in the restaurant. He installed an aquarium in the middle of the dining room to guarantee the freshest seafood. The catch in Rio de Janeiro has higher fat content, resulting in dishes that are more flavourful and with better textures. 

Focused on local products, Landgraf's cuisine is both precise and inventive. His eight-course tasting menu features creative dishes, layers of flavours and intricate techniques, such as the pickled sardine with raw foie gras and brioche, and steamed oyster pork skin and spine broth.