Ötap
Set on a quiet, leafy corner in the Châtelain district, this smart, stylish eatery embraces the trendy shared-plate concept with generally excellent results. The kitchen is headed up by twenty-something chef Paul-Antoine Bertin, whose youthful energy is apparent in the abbreviated, yet highly inventive seasonal menus. Beautifully presented on custom-made ceramic plates, dishes are often Asian-inspired, like the beef tataki with Thai vegetables and nori or the squid tempura. Others are solidly Italian, like the butternut gnocchi tossed with sage and brown butter. Though the menu is divided into appetizers, fish and meat mains, and sides, plates arrive scattershot, which can result in a tangle of flavors that doesn’t always jibe. Nevertheless, the service is friendly and the wine card particularly interesting, with several hard-to-find natural labels by the bottle. For two people, expect to order four to five dishes.
Set on a quiet, leafy corner in the Châtelain district, this smart, stylish eatery embraces the trendy shared-plate concept with generally excellent results. The kitchen is headed up by twenty-something chef Paul-Antoine Bertin, whose youthful energy is apparent in the abbreviated, yet highly inventive seasonal menus. Beautifully presented on custom-made ceramic plates, dishes are often Asian-inspired, like the beef tataki with Thai vegetables and nori or the squid tempura. Others are solidly Italian, like the butternut gnocchi tossed with sage and brown butter. Though the menu is divided into appetizers, fish and meat mains, and sides, plates arrive scattershot, which can result in a tangle of flavors that doesn’t always jibe. Nevertheless, the service is friendly and the wine card particularly interesting, with several hard-to-find natural labels by the bottle. For two people, expect to order four to five dishes.
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