This is indeed the best surprise in São Paulo in this decade. A small boutique restaurant where the young, dedicated (not just in the kitchen but also in quality procurement) chef works as in a lab. This might what you like or what you do not like, depending on your interest. If you look for a well established restaurant that offers classic dishes with a defined standard, maybe this is not the place for you. But if you enjoy appreciating the artesanal touch and the research experience, you will tend to insert it among your favorites, and not just in Brazil. That is why I would recommend to choose the tasting menu, through which you can have an idea of "where he is" in terms of research and creativity. He seems especially interested (and skilled) in textures as well as in fermentation (BTW he just launched an intriguing set of vinegars, also from sugarcane bagasse, honey, etc.)
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