Otto's Restaurant - London

I have been wanting to go to Ottos for several years. We finally went there last night where we went for the Pressed Duck. Now this is not cheap but it is unutterably delicious, absolutely outstanding. Ottos is the only place currently serving pressed duck (the Ritz does sometimes). This involves a lot of elaborate cooking at the table. Flames leap into the air, delicious smells waft across the table and you watch in awe as the team keep going. You are asked to take part in the actual pressing which involves turning a very heavy silver wheel that operates the press. This squeezes out the blood from various unspecified bits of the duck and is used as one of the main ingredients in making the truly stupendous gravy that accompanies the main course. The main course was slices of rare duck breast covered in the gravy. I can safely say that I have never eaten any duck that was remotely as good as this......in fact, I have very rarely eaten anything as good as this.

A very memorable meal. nice environment, great food and wine, excellent company. Oh and I guess we have to say something about the duck and the ceremony that accompanies it. Loved every minute.

This was one of our most memorable meals in London (ever). Food was excellent, the wine and after dinner drink list were well curated and the service was impecable (and friendly). A little off the beaten path but worth it. Can personally recommend the duck pie which came with a heavenly sauce.

I gave Otto's a five star review even though I really didn't like the grouse main course which I ordered. It was too strong for my taste but that does not mean that it was not well prepared. My wife had the beef wellington which she enjoyed. The first courses were escargot served with marrow bones and a shrimp cocktail. Both were good. The escargot might have been a little large--nothing to complain about. Next time I might split a first course and order the chicken. Good wine list which can be as reasonable or expensive as desired. I enjoyed the old school buzz and the wait staff were terrific. I would recommend this restaurant.

We came for the Canard à la Presse in this lovely restaurant. Soon we were shown the partially roasted bird. The breasts and legs were removed, with the remaining carcass to be chopped up. Subsequently, only part of it returned to be pressed: too little liquid appeared. Before this stage someone was already working on the sauce which made me think we were watching a fake pressing . . . this didn’t diminish the utter quality of the first two courses. We drank Sauternes with the first and Haut Bages with the second. The latter was served too warm, room temperature instead of 16-18°. Our waiter cheerfully chilled the remaining wine. The disappointing leg appeared at least an hour later: it tasted like it was cooked a few days earlier with little flavour. My brother thought his was ok. I cannot help but be suspicious. We ended spending some £550 which I thought was excessive for what we received.