Restaurant
Otium Rooftop Cocktail Bar & Restaurant is a unique place to indulge in the pleasure of taste, from morning to night, with tables outside or in the bright internal rooms.
From innovative cocktails to cuisine, which combines great classics and creative dishes, starting from high quality raw materials, Otium always offers the perfect opportunity for conviviality. Whether it is a casual and light lunch, a snack, a gastronomic aperitif with tasty tapas or a dinner, the pleasure is for everyone.
Discover how to enhance your experience with the use of the cantilever pool and hot tubs, for a day of true relaxation.
The Restaurant
The kitchen is led by Luigi Villacaro. Born into a Neapolitan restaurant family, he gained experience throughout Italy, from a Michelin-starred restaurant in Rome to the Amalfi Coast, Venice, and finally Turin.
The culinary philosophy is one of tradition and passion, with a modern twist. Local ingredients, Neapolitan roots, and seasonality are the hallmarks of the restaurant.
Lunch
Otium's lunch is for everyone, those short on time and those looking for a relaxing break.
It offers a smart formula or an à la carte service.
Aperitif
The Otium signature aperitif consists of our Vizi, numerous small plates to fill the table, and Drinks, carefully recommended by the dining room staff to help you find the most suitable one among our signature selections.
Dinner
The pleasure of conviviality at Otium finds its fullest expression at dinner.
The menu offers a selection of great dishes, from appetizers to desserts, in which the taste and presentation are treated to the maximum and with passion.
The Chef
Otium’s cuisine is entrusted to Antonio Sinicropi, a young chef of Calabrian origins with experiences in several restaurants in Piedmont and Emilia-Romagna. Before arriving at the kitchens of Otium Rooftop, Sinicropi was chef of the historic Caffè Zucca in Turin and learned all the secrets of Italian pasta working at the Restaurant and Pastificio De Filippis in via Lagrange. The Mediterranean spirit, the Piedmontese culture and the cosmopolitan attitude make his cuisine a gastronomic journey of absolute pleasure.
