A Baianeira - MASP

"Located inside the emblematic MASP, on basement level two of a building housing the largest collection of European art in Latin America. The Minas Gerais-born chef Manuelle Ferraz, originally from Almenara, not far from the border with Bahia (the region from which the restaurant takes its name), is at the helm of this second Baianeira restaurant, following the success of the first venture in the district of Barra Funda. In this relaxed and simple setting decorated with artisanal pieces from around Brazil, the traditional cooking features redefined flavours in dishes that showcase excellent technique and refinement. To start, why not try the delicious “pão de queijo”, a recipe that has been with the chef since she first started out. Among the main courses, we recommend the traditional “baião de dois” (black-eyed peas with rice) with mouthwatering braised meat, and make sure you save space for the unmissable plantain crème brûlée. Daily specials are also available." - Michelin Inspector

A Baianeira - MASP

"Located inside the emblematic MASP, on basement level two of a building housing the largest collection of European art in Latin America. The Minas Gerais-born chef Manuelle Ferraz, originally from Almenara, not far from the border with Bahia (the region from which the restaurant takes its name), is at the helm of this second Baianeira restaurant, following the success of the first venture in the district of Barra Funda. In this relaxed and simple setting decorated with artisanal pieces from around Brazil, the traditional cooking features redefined flavours in dishes that showcase excellent technique and refinement. To start, why not try the delicious “pão de queijo”, a recipe that has been with the chef since she first started out. Among the main courses, we recommend the traditional “baião de dois” (black-eyed peas with rice) with mouthwatering braised meat, and make sure you save space for the unmissable plantain crème brûlée. Daily specials are also available." - Michelin Inspector