Otto has been one of my favourite Italian fine dining restaurants. Always appropriate, always excellent cooking.
This recent visit, on invitation by Omega Watches in a dinner to show their latest BaselWorld collection, was no different. Except for one dish, which while still ok, did not make the cut of the other excellent dishes served.
The dinner was a degustation menu. Let me start with the wines. The white is an old favourite from the region of Langhe.
Nice, dry, with sweet notes, apples, pineapple. Very good with the starter, which were giant white asparagus with parma ham and Montasio cheese gratin.
Very good. I am reminded with the Spargel Konig in Germany when I was there for the whole month of May in 2010. Very nice indeed. And complimented wonderfully with the saltish and savoury parma ham.
The second course was a pan fried foie gras
Magnificent. Two rather large slivers of a top grade foie gras. No veins, all smooth, wonderfully aromatic and fantastic mouthfeel. The tiny drops of aged balsamic vinegar providing a nice counterpoint by cutting the fat.
The ravoili was next
I loved this as well. Dutch veal in ravioli. The meat was very nicely balanced within...bursting as one bites into the ravioli. The pasta itself was perfectly cooked...a nice al dente.
We also had a seared kingfish, but that dish was a letdown after the amazing appetizers, and what was to come next. No pic of the fish.
But the mains of suckling pig was superb
The very crispy skin of the suckling pig, lacquered with black locus tree honey and aged balsamic vinegar. The meat was also extremely tender, and flavourful. Very good main course which went well with the red wine chosen for the evening.
Not really a wine I am familiar with, but the Vigneto Gallina Vursu Reserva 2006 was quite superb. Dark, fruity, crisp barbaresco, the wine paired perfectly with the suckling pig.
For dessert, a dark chocolate cake
Served with Haitian vanilla ice cream. The chocolate was as chocholate usually is...marvellous. Dark, a tinge of bitterness but clothed with sweetness, and a rich, oozing mouthfeel. Great way to end a wonderful meal.
Highly recommended for a great Italian meal. And thanks to Omega for hosting.