Alloro Menu

The Oterra, Bengaluru

By Ruth DSouza Prabhu

Menu of the Alloro, The Oterra, Bengaluru

Disclaimer : The menu is either received through an e-mail or physically collected from Alloro, The Oterra, Bengaluru. Hence, the dishes and their respective prices are subject to change, and, not guaranteed by EazyDiner. Kindly check prices with the restaurant before booking a table. The images of the menu shown on the app/website have been watermarked by the EazyDiner logo. Please feel free to download the images, however, refrain from using them for any commercial purpose.

Alloro: Restaurant Info

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