Otto’s

The story

Otto’s London: Classic French Dining at Gray’s Inn Road

A Shared Vision for Classical Cuisine

Otto’s in London brings a dedicated focus to French cuisine, opening its doors in 2011 after chef Otto Tepassé and Elin Hansen spent years collaborating across kitchens in Europe and America. They wanted to bring back the meticulous standards of Escoffier era French cooking without losing the warmth of genuine hospitality. Guests sit down to meals that prioritize technique over trend, relying on seasonal ingredients and time tested methods rather than fleeting culinary fads.

Tableside Craftsmanship and Signature Plates

The kitchen prepares every dish to order while diners watch the process unfold at their own table. Silver presses extract rich jus from whole pressed duck, lobster, and Anjou pigeon, turning standard service into a focused demonstration of classical technique. You might also encounter Dover sole deboned live, calf’s brain pané in grenobloise, or a glossy gigot of Pyrenean lamb resting beside fresh herbs. Foie gras appears throughout the menu, often accompanying a classic tournedos Rossini or delicate scallops served in their shells.

Belle Époque Ambience and Guided Recognition

Black and white tiled floors, mint green painted walls, and framed photographs of Marilyn Monroe establish a distinctly Parisian backdrop for these elaborate preparations. The Good Food Guide recently awarded the venue a Very Good rating, noting how the space functions as a redoubt for traditional French gastronomy. Patrons can linger as long as they wish after finishing a flaming dessert, fully absorbed in an environment where service moves deliberately and conversation flows unhurried.