Oteque: Ideas, Principles, Recipes, Stories and Connections [A Cookbook]

Enter the creative culinary world of Alberto Landgraf, chef and proprietor of one of Latin America’s most celebrated restaurants

Located in Botafogo, one of the trendiest neighborhoods in Rio de Janeiro, Michelin-starred Oteque ranks regularly in The World’s 50 Best Restaurants list, and is widely considered one the greatest restaurants in Latin America. In his debut chef monograph, Alberto Landgraf describes his creative approach to culinary artistry, revealing how his uniquely innovative and intellectual take on modern Brazilian cuisine has earned the restaurant a passionate global fanbase.

Structured around Landgraf’s guiding principles, Oteque brings together essays, recipes, and exquisite photography to tell the story of this extraordinary culinary destination. Each chapter begins with an essay by food writer Andrea Petrini, whose effervescent descriptions transport readers to the heart of this acclaimed restaurant. Reflecting Oteque’s dedication to sustainability, ethical farming practices, and local ingredients, every recipe in the book includes accurate carbon footprint data, calculated using the same technology Landgraf applies to his menu in an effort to minimize the restaurant’s environmental impact.

Throughout the book, breathtaking photographs of Brazil’s natural landscape and coastline are paired with images of Landgraf’s signature dishes, helping illustrate his naturalistic approach and connection to terroir.

‘The Amazonian region is anything but ordinary, and the way Oteque, and Chef Alberto himself, embraces its richness with such curiosity and conviction is truly remarkable. His constant pursuit of better, of deeper understanding, blends seamlessly with the region’s diversity, making this book a beautiful reflection of his spirit.’   –   Julien Royer, Chef-owner of Odette Restaurant 

'I have a deep admiration for Alberto and Otequ e, which represents a   rare balance between technical excellence and emotional intelligence. Alberto’s work is quiet, rigorous, and deeply personal. This book is an honest and powerful reflection of his vision and of a cuisine that speaks softly but with great conviction.’   –   Rodolfo Guzmán

‘I have had many chefs in my kitchen and within minutes you know how good they are going to be or not. Hence why I felt something very special about Alberto, you get a feeling only once in a blue moon that you may have a shining star, in my time I have had a handful of stars and Alberto I could sense was one. He absorbed and grasped everything instantly, he stuck to the routines, he listened acutely, he pushed himself to perform to his best ability.’ –   Tom Aikens