Ottimo Cucina Italiana — Restaurant in Tamil Nadu

Dining at Ottimo's Kitchen Table in the luxurious setting of ITC Grand Chola is an experience that transcends mere culinary delight; it's a journey into the heart of Italian cuisine, guided by the masterful hands of Chef Zubin Writer. From the moment you step into Ottimo, you're enveloped in a warm embrace that whispers of home and hospitality. Seated beside the bustling kitchen, you're made to feel like family, with Chef Zubin himself playing the role of a caring host, ensuring every detail is just right. As we settled in, we were greeted with an array of warm breads, each one a testament to the artisanal craftmanship of Ottimo's kitchen. The cold cuts platter, featuring Prosciutto di Parma, chorizo, and pepperoni, paired perfectly with the cheese board adorned with Parmigiano Reggiano, pecorino, scamorza, and blue cheese, alongside apricot, prunes, walnuts, and marinated olives. The culinary journey truly began with the green asparagus panna cotta, adorned with red pepper relish, Carnaroli charcoal crisp, and pecan nut crumble, accompanied by a refreshing Aperol Spritzer. Each subsequent course danced on the palate with an intricate balance of flavours and textures. The Potato nest, featuring avocado battuta and soft-boiled quail egg, was a playful yet sophisticated dish elevated by the balsamic caviar and tomato dust, perfectly complemented by a Martini Asti. The Beet agnolotti, filled with orange, basil pesto, and goat cheese, topped with toasted pine nuts and basil oil, was a symphony of earthy and herbaceous notes, paired flawlessly with Touraine Sauvignon Blanc. Even the seemingly daring Fried lamb brain, served with garlic aioli and beet dust, surprised and delighted the senses, especially when accompanied by another round of Martini Asti. The main courses continued to captivate with their finesse and bold flavours. The Pan-seared salmon, adorned with citrus wine emulsion, basil oil, and Osetra caviar, was a testament to Chef Zubin's mastery of seafood, while the Jerusalem artichoke soup, with Gorgonzola, dark chocolate, and Sicilian olive oil drizzle, offered a unique and indulgent experience. The Lobster tortelli, bathed in basil butter and adorned with fresh Umbrian truffle slices, was a luxurious treat that paired beautifully with Touraine Sauvignon Blanc. And as a palate cleanser, the Passion fruit sorbet refreshed and invigorated, preparing us for the grand finale. The Grilled lamb chop, served with sautéed vegetables, mash, and Barolo wine glaze, was a hearty and satisfying conclusion to the savoury portion of the meal, accompanied by Badiola Toscana Mazzei. And finally, dessert—a decadent Tiramisu, alongside 12-year-old balsamic marinated strawberries, and a refreshing Limoncello, brought a sweet and satisfying end to our culinary odyssey at Ottimo. In every dish, Chef Zubin's passion for Italian cuisine shone through, creating an unforgettable dining experience that left us feeling not just full, but deeply satisfied and enriched. Ottimo's Kitchen Table at ITC Grand Chola is truly a gem for anyone seeking an authentic taste of Italy in the...

We visited the restaurant for dinner on 1st Jan 2024. Though I made a reservation in the morning, we found that there was no reservation. The highlight of the reservation is that, when asked about special occasion, I told the reservation team personnel that the next day is my wife's birthday. He too made a note of it and still the reservation went down the crack.😀 Thankfully, the staff in the restaurant accommodated us.

You need to go as a group of 4+ so that you get a better table.

I went with my wife and kid and got a small table which really didn't give the feel of us sitting in ITC's Grand Chola. It was more like a broadway. Maybe they wanted to give us the feel of sitting outside a restaurant in Italy 😉

However, the staff were very courteous and made my kid very comfortable. They answered our queries regarding the menu and helped us in choosing the starters and main course.

The food was really good 👍 The chicken spaghetti, the veg creamy pasta and the seabass tasted great.

The vennila icecream should have been wonderful as I saw the way my wife and kid enjoyed it.

The food and the service are the highlights of last night's dinner.

I hope the management will ensure that everyone who walks into Ottimo feel the same experience regardless of the number of guests in the table.

12-Jan-2024 Dear Resident Manager, I just couldn't stop from replying to your reply. I did give positive feedback on the food and the service from the restaurant.

However, I didn't give any endorsement on your "responsible luxury". It would really make sense for the ITC brand if you could start treating all your guests in the same way in your restaurant.

I never faced such handling in other restaurants in the same hotel i.e. "Madras Pavilion" or "Peshwari".

It will be helpful if you can do something about issues in reservation and sort it out rather than side stepping it by not answering it.

Hope to see a better handling next...

Luxury can be understated or it can be opulent. Ottimo Cucina Italiana has the understated variety that it wears with confidence and élan that comes from a very strong foundation in food, overseen by Chef Zubin Writer, who puts a little bit of his soul into every dish that goes out of his Cucina. He possesses an instinctive genius that no books can teach.

Ottimo’s clarity is in its rather muted decor of beige, cream, marble and wood, allowing the colours from the food to take centre stage, in a brilliant stroke in design.

All design fascination fades into the background with the first look at my plate. Asparagus Panna Cotta. There are two stems. One green and the other white. There’s pine nuts and specks of the very precious Umbrian black truffle that make all the difference in a master dish.

Prosecco precedes the Potato Nest to cleanse the palate. The nest itself, topped with salmon roe among other things. It simply disintegrates in the mouth. I delay the palate cleansing for a bit, as I want my taste buds to enjoy the extravagance for a little longer.

Lobster Confit, chorizo espuma - imagine that! There’s more. This masterpiece has homemade cagliata and is topped with a green crisp made using the firm textured Carnaroli rice and spinach.

Stuffed morel, with tender pea mash and cream topped with porcini mushroom dust. All ingredients come together like magic with porcini adding a small hint of umami.

Finally, I come to the magical Tiramisu and simply have to follow it with a few small sips of Limoncello Di Capri.

This food wins hearts via the taste buds. This is not a place for a quiet romantic dinner. Ottimo is almost always packed...