Corrutela
Family restaurant · Perdizes
R. Medeiros de Albuquerque, 256 - Vila Madalena, São Paulo - SP, 05436-060, Brazil
R. Medeiros de Albuquerque, 256 - Vila Madalena, São Paulo - SP, 05436-060, Brazil Get directions
R$200+
R. Medeiros de Albuquerque, 256 - Vila Madalena, São Paulo - SP, 05436-060, Brazil Get directions
R$200+
"The walls outside Corrutela are covered in greenery like the overgrown ivy of an old English pub, though the food is recognizably Brazilian. For example, there’s an inventive fish crudo with sweet potato, orange, and chilli that’s bathed in a thick, tropical fruit-tasting sauce. Red snapper comes expertly grilled and served with cashew purée, while a superbly tender beef rib is crispy on the outside, yet falls right off the bone. Pair it with creamy polenta. Whatever food you don’t finish is composted on site, which adds to the already lush foliage." - tome morrissy swan
"In this location next to the famous Escadaria do Patápio staircase, chef César Costa is a strong advocate of sustainability, which sees him adopting initiatives that are totally focused on the environment, such as having his own composting system, managing his own solar power, grinds the corn used in the polenta, and avoiding the use of plastic packaging. In this minimalist setting with an industrial vibe, he creates tasty, uncomplicated dishes in an open kitchen where guests can sit at the counter opposite. On the seasonal menu that changes through the year, standout dishes include the oyster ceviche with pink pitaya and purple sweet potato, Smoked wagyu tongue and the Biodynamic Bean-to-Bar ice cream made from the grain itself!" - Michelin Inspector
"The walls outside Corrutela are covered in greenery like the overgrown ivy of an old English pub, though the food is recognizably Brazilian. For example, there’s an inventive fish crudo with sweet potato, orange, and chilli that’s bathed in a thick, tropical fruit-tasting sauce. Red snapper comes expertly grilled and served with cashew purée, while a superbly tender beef rib is crispy on the outside, yet falls right off the bone. Pair it with creamy polenta. Whatever food you don’t finish is composted on site, which adds to the already lush foliage." - Tomé Morrissy-Swan
"At this zero-waste, ingredient-focused restaurant in the hip Vila Madalena neighborhood, talented chef Cesar Costa (formerly of Chez Panisse and Copenhagen’s Relae) makes everything from scratch. He buys cocoa beans and organic wheat directly from farmers to produce bean-to-bar chocolate and mills all his own flour in-house. There’s even an automatic composting machine sitting right in the middle of the dining room, and solar panels generate energy for the restaurant. The menu focuses on comforting yet inventive recipes, such as garum-marinated eryngii mushrooms with cashew nut cream and fried peanuts or a soup au pistou made with shrimps and chayote (a classic combination in Brazilian houses). The kitchen aims to use ingredients entirely, including stalks and peels. For a surprising hit, try the polenta, made with cornmeal ground in the restaurant’s stone mill and nothing else." - Rafael Tonon
"Rank: #20 "Sustainability is a buzz word throughout the restaurant world, but few Brazilian chefs match up to what 29-year-old César Costa has achieved since 2018 with his planet-friendly restaurant in São Paulo’s bohemian Vila Madalena neighbourhood. Here, the chef creates vegetable-centric dishes with organic local produce, cutting out plastic, composting all waste and using solar energy."
