A boned saddle of rabbit, butterflied and stuffed with tender veal sweetbreads and earthy morel mushrooms. The rabbit is delicate and slightly gamey, the sweetbreads add creaminess, and the morels bring umami depth. It's a showcase of classical technique—every component requires skill to prepare correctly.
Tips from diners
If you like rabbit, this is the most elegant way to eat it. The sweetbread stuffing adds richness without overpowering the delicate meat.
A thick-cut beef fillet topped with seared foie gras and fresh black truffle, served on creamed spinach in a rich Madeira sauce. This is peak classical French luxury—the beef is tender, the foie gras melts, the truffle adds earthiness and the Madeira brings richness. Every element is precisely executed. It's expensive, indulgent and worth it.
Tips from diners
The beef is sourced from Simmenthal cattle, which are known for their meat quality. The thickness of the cut means it stays tender and juicy.
The truffle is generous, not a whisper. You'll taste it in every bite.
This is the theatrical centerpiece of Otto's menu. A perfectly roasted duck is brought to your table and pressed in a mechanical duck press, crushing the carcass to extract every drop of juice which becomes a silky, deeply flavored sauce. The meat is sliced and served in the sauce. It's showmanship and genuine deliciousness in equal measure. Booking required.
Tips from diners
Book this ahead and sit where you can see the press in action. The ceremony is half the appeal.
The sauce is the star—it's made from the pressed carcass, so it's intensely flavorful. Don't waste it.
A signature soufflé that arrives at your table puffed and dramatic. Crack into it to find a molten chocolate center that's rich and bittersweet. The soufflé is the opposite of heavy despite its richness—the air makes it feel light. It's theatrical and delicious in equal measure.
Tips from diners
Order this at the start of your meal so the kitchen times it perfectly. It only takes 15 minutes but it needs to be eaten hot.
A whole Poulet de Bresse (a French chicken breed prized for flavor) roasted until golden and served with a natural pan sauce. The bird is famous for its superior flavor compared to standard chickens—the meat is more flavorful and the skin crisps beautifully. Simple but supremely executed.
Tips from diners
This is what good chicken tastes like. It's a completely different bird from what you eat at home.
Named after its namesake owner Otto Albert Tepasse, Otto's French Restaurant opened in 2011 but has the timeless feel of a place that's existed for decades. It's an homage to classical French cooking done with confidence—rich sauces, tableside service, and dishes like Poulet de Bresse, Anjou pigeon and savoury soufflés. This is not modern French, it's an unapologetic celebration of tradition.
Otto's is not for everyone—if you want modern cuisine, go elsewhere. But if you love classical French cooking and theatrical tableside service, this is London's best example.
The intimate dining room and tablescape are beautiful. Request a corner table if you want more privacy.
For Canard à la Presse, Homard à la Presse (lobster) or Poulard Demi Deuil bookings, call ahead. These dishes need special arrangement.
The wine list is well-curated for French classics. Ask the sommelier for recommendations to match each course.
Page last updated: