Otto Ristorante

Since 2008, Otto has established itself as the go-to place for swanky and fine Italian cooking. Chef Michele Pavanello holds court with specialities and quality produce from not just his hometown, Veneto, but also a smattering of premium Japanese seafood. To name a few, you have the sea urchin pasta with the al dente spaghettini tossed with sea urchin and a rich bottarga sauce, and the crispy suckling pig with a supremely roasted skin served with aged balsamic and honey sauce.

The service is prompt, indulgent but neither hurried nor intrusive, and the cuisine skilfully executed, making for a memorable experience. There’s also an al fresco bar where one can enjoy an aperitivo or a post prandial drink.