Menus

Chef Hans Schweitzer cooks every day with passion, flair and fire flavored with a vibrant touch of originality.

Drawing on years of experience and inspiration gained from cuisines around the world  Hans Schweitzer reveals a menu that excites, entices and invites exploration.

Classical cuisine combined with Hans’s signature modern contemporary approach, a menu where the food speaks for itself.

The seasons may change. But the inspiration remains the same. Enjoy our constantly evolving menu which reflects the changing seasonal abundance throughout the year.

Our menu is written weekly depending on the availability from our trusted suppliers, many of which are very local.

Below there is a sample menu, we also cater for guests with any dietry requirements and food allergies and will adapt each dish to suit.

Please enjoy the Cotto experience.

 

Sample Menu

  • Yuzu Ponzu Marinated Tuna & Salmon Razor Clams Daikon Flying Fish Caviar Coastal Sea Herb Emulsion
  • Chargrilled Pork Belly & Octopus Rosemary Potatoes Smoked Paprika
  • Fragrant Garden Leaves & Soft Herbs Salad Roasted Vegetable Tart Belper Cheese Shavings
  • Panko Crusted Farm Egg Field & Forest Mushrooms Late Summer Truffle
  • Flamed Beef Fillet Tataki Vin Cotto Drizzle Sourdough Crips Whole Grain Mustard ice
  • Cromer Crab Cannelloni Heritage Tomatoes Persian Basil
  • "Best of Welsh Lamb" Rack With Herb Crust Shoulder Croquette Black Garlic
  • Roasted Guinea Fowl Black Truffle Wild mushroom Tortellini Savoy Cabbage Hazelnut Puree
  • Turbot Herb Beuerre Blanc Late Summer Vegetables Galette
  • Medley of Seafood King Prawn Scallop Calamari Dover Sole Roasted Lobster Juice
  • Suffolk Venison Fillet Thin Pastry Juniper Berry Sauce Cocoa Apple Red Cabbage
  • Sautéed Veal Kidney & Sweetbreads Roasted Shallots Dijonnaise Mustard Sauce
  • Seasonal Squash Wellington Sautéed Mushrooms Baked Aubergine Steamed Vegetables Baby Spinach Fresh Tomato & Red Pepper Sauce

All main courses served with seasonal accompaniments

  • White Vineyard Peach Vanilla Bean Panna Cotta Champagne Gelée English Rose
  • The Chocolate Piano Composition from Single Plantation
  • Fruits and Berries with a Touch of Lemon Grass & Mint Blackberry & Mango Sorbet
  • Mission Fig Tempura Berry Parafit Cloud
  • 'Hans Made Chocolates' All Natural "September 2019" (T/A Box - £7.00) Marc de Champagne Swiss Croquant Dark Fair-trade Single Estate Yuzu Millionaire's Shortbread Mocha
  • Our British Cheese Selection w/Crackers & Fruit Vintage Barber Cheddar - BA Wobbly Bottom Goat - Herts Baron Bigod - Suffolk Cropwell Bishop - Nottingham Oxford Isis - Oxfordshire

Three Courses (Minimum) Tuesday to Friday £70. Saturday – £75.00 inc VAT
Gratuities at discretion except for party sizes of 5 – 10% service will be added to bill
Additional Cheese, Dessert or Starter – £15.00

 

Dessert Wine (Glass)

  • Baros Ruby Port - £7.00
  • Starboard 88 Batch USA - £8.00
  • Grahams 10 YR Twany Port - £10.00
  • Nivole Moscato d’Asti DOCG 15- It - £8.50
  • Elysium Black Muscat 15 - USA - £8.50
  • Essensia Orange Muscat - £8.50
  • Muscat de Beaumes de Venise -07-09-Fr - £9.50
  • WeingutEd.WeegmÜller, Rieslaner 13-14 - £11.00

Teas

Our Teas are £4.25 Served with Housemade Petites Fours

  • Camomile Jasmine Pearls Breakfast Earl Grey & Blue Flower Peppermint Apple & Mint Fresh Garden Mint Leaves Honey & Lemon Berry Vanilla Lemongrass Ginger Darjeeling Green Sencha Ginger & Lemon

Coffees

Our Coffees are £4.25 Served with Housemade Petites Fours

  • Americano Espresso / Dbl Latte Cappuccino Macchiato Hot Chocolate

Three Courses (Minimum) Tuesday to Friday £70. Saturday – £75.00 inc VAT
Gratuities at discretion except for party sizes of 5 – 10% service will be added to bill
Additional Cheese, Dessert or Starter – £15.00

Master Chef – Hans Schweitzer

 

ALLERGEN INFORMATION

All or most of our dishes will contain some allergens. Eggs, Milk, Mustard, Mollusc, Lupin, Sulphites, Sesame, Celery, Nuts, Soybeans, Peanuts, Fish, Crustaceans, and Cereals containing Gluten.
For further details, please ask our team.

If I could cook for anyone alive or dead who would it be? Pavarotti. I created his own style of pizza for him. Did you know the best bread in the world come from Iran? I used this recipe as a base for the pizza – a very thin crust flashed on a char-grill. One night he called me and told me he was not feeling too well and only to send five pizzas. The man like his voice, was unforgettable.

Chef Hans Schweitzer

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Cotto restaurant has closed

Dear Guests and friends,

It is with great regret and sadness, that we inform you, that Cotto Restaurant will not be reopening in The Gonville Hotel, Cambridge post lockdown.

We feel the current set up of a shared hotel kitchen will not allow for the future legal requirements, ensuring health & safety for everyone.

Therefore Master Chef Hans and his family are currently looking for a new challenge and venue and will keep you informed via the website and social media.

A huge thank you to you all, for your loyalty and generous support throughout the last 13 years, and for all the wonderful messages and emails during the last few months. They have been uplifting to read. We have missed you and can’t wait to cook for you all again.

Thank you, please stay in touch !