Alloro
The Oterra, Bengaluru

4.0/5
By Ruth DSouza Prabhu

Location / Map of the Alloro, The Oterra, Bengaluru


Alloro: Restaurant Info

₹ 4400 for two
This price is indicative and exclusive of taxes
Italian
Today, 11:30 AM to 12:00 AM
The Oterra, 43, Phase 1, Electronic City, Bangalore
+918039854710
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Menu
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INSIDER TIPS

  • Do ask if they have the 'Castillo De Molina', a Chilean wine in stock. This is one that goes with just anything you order off the menu here – 'Antipasti' to 'Dolce'
  • Definitely try the 'Granchi Soft Shell' – soft shell crabs with a warm parmesan garlic dip
  • It does not sound like much, but the 'Classic Bruschetta' here is what will put you in a fine Italian mood

Ruth DSouza

4.0 /5

Not many people know that Oterra is home to some lovely restaurants and Alloro is one that is definitely a good one to spend a quiet evening at. Start your meal with the 'Panzanella', the classic salad with a bread base is served up in an interesting rendition here and you should see it to experience it. I personally love good quality carpaccio and the 'Carpaccio di Prosciutto' does not disappoint. Among the soups, it is the 'Minestrone de Verdura alla Genovese' that you should try - a vegetable broth base, cherry tomatoes, zucchini, carrots, all in little scoops floating around. What gave it that Genova touch as the touch of pesto that has been done in a mortar-pestle. A hearty soup, that is as delicious as it was colourful. The 'Bollito Misto' is a wine based soup broth with beef and chorizo. This deep red coloured soup had chunks of chorizo, which in the wine-based broth brought about an interesting blend of acidic flavours. If you are looking for an indulgent main course, the 'Guanciale di Manzo' - Sous Vide cooked beef cheeks in a wine reduction paired with creamy polenta. Beef cheeks are not easy to work with - but these had done enough of the time to quite literally be melt in the mouth. The 'Creamy Polento' provided a great if a rather heavy offset to the beef cheeks. The 'Gnocchi al Pomodoro' - potato gnocchi and in a basil pesto and tomato sauce with bocconcini. Packed to the rim with flavour - the Italian tomatoes internationally sourced but locally grown. The 'Apple Pie' with shredded apple and cinnamon is spot on as is 'Tiramisu' (yes, yes, I tend to stick to the classics).

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