Cora Restaurante
Restaurant · República ·
Seasonal dishes celebrating land, urban views, squid omelette, duck hearts
Seasonal dishes celebrating land, urban views, squid omelette, duck hearts
"The first thing you'll notice about the wine bar-restaurant Cora is the view. The sixth-floor space overlooks the elevated Minhocão road, pedestrianized on the weekends, and offers a breathtaking picture of São Paulo’s skyscrapers and graffiti art. The food stands on its own, but if you time your reservation for sunset, an orange sky can only make it better. The dishes are playful interpretations of Brazilian classics—grilled duck hearts on a cauliflower purée, and crispy fried squid tentacles with spicy mayo. Pair these with some Brazilian wines, which are becoming more and more respected in the region." - tome morrissy swan
"The first thing you'll notice about the wine bar-restaurant Cora is the view. The sixth-floor space overlooks the elevated Minhocão road, pedestrianized on the weekends, and offers a breathtaking picture of São Paulo’s skyscrapers and graffiti art. The food stands on its own, but if you time your reservation for sunset, an orange sky can only make it better. The dishes are playful interpretations of Brazilian classics—grilled duck hearts on a cauliflower purée, and crispy fried squid tentacles with spicy mayo. Pair these with some Brazilian wines, which are becoming more and more respected in the region." - Tomé Morrissy-Swan
"A rooftop restaurant in Vila Buarque offering creative and flavorful dishes with a focus on traditional ingredients." - Michael Snyder Michael Snyder Michael Snyder is a Mexico City-based journalist specializing in food, architecture, and travel. He is a regular contributor to T: The New York Times Style Magazine and has written for The New York Time
"Located in the heart of the city, in an unusual sixth-floor setting with views of the Minhocão, Cora is one of the most popular restaurants in São Paulo. The kitchen here is run by Argentinian chef Pablo Inca, whose aim is to “share experiences connected with the land for an urban experience”. The concise menu is designed for sharing and changes in line with the availability of the best market ingredients. Having said this, some dishes are permanent fixtures, such as the unmissable squid omelette, which highlights the chef’s roots, and the duck heart accompanied by a delicate roasted cauliflower and onion cream. Another amazing option is the “olhete” fish with caju, lemon and pepper, which is fresh and full of flavour. An excellent choice of wines and other drinks completes the picture." - Michelin Inspector
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