Jiquitaia
Brazilian restaurant · Liberdade District ·
Brazilian regional cuisine, creative dishes, cachaça, and stellar caipirinhas
Brazilian regional cuisine, creative dishes, cachaça, and stellar caipirinhas
"Jiquitaia is set inside a 1950s São Paulo townhouse, with a vintage feel from the original brickwork and tiling. It lends the place a homely atmosphere that belies the quality of cooking on show. The food could be described as modern pan-Brazilian, with inspiration from the Amazon (a tangy duck risotto with jambú and tucupí), the whole north (pirão), and more. But there are distinctly Asian flourishes that set it apart from many of the city’s top Brazilian restaurants. Excellent fried fish is hidden by a zingy and generous Thai-style green papaya and mango salad, and grilled okra arrives lined up like a box of cigars, topped with a sesame and miso dressing. An extensive cachaça list means the caipirinhas are stellar, and the cachaça slushy with passion fruit, banana, and coconut is both wacky and wonderful." - tome morrissy swan
"Jiquitaia is set inside a 1950s São Paulo townhouse, with a vintage feel from the original brickwork and tiling. It lends the place a homely atmosphere that belies the quality of cooking on show. The food could be described as modern pan-Brazilian, with inspiration from the Amazon (a tangy duck risotto with jambú and tucupí), the whole north (pirão), and more. But there are distinctly Asian flourishes that set it apart from many of the city’s top Brazilian restaurants. Excellent fried fish is hidden by a zingy and generous Thai-style green papaya and mango salad, and grilled okra arrives lined up like a box of cigars, topped with a sesame and miso dressing. An extensive cachaça list means the caipirinhas are stellar, and the cachaça slushy with passion fruit, banana, and coconut is both wacky and wonderful." - Tomé Morrissy-Swan
"If you're looking for typical homemade Brazilian cuisine prepared with quality ingredients, then this is the perfect place! Jiquitaia occupies a charming 1950s house surrounded by greenery, with a large, elegantly decorated dining room, where a plethora of wood and beautiful photos on the walls provide the decorative backdrop. Here, chef Marcelo Corrêa Bastos conjures up comforting traditional cuisine that feeds body and soul. During the working week, the playful “executive” menu is complemented by a concise menu featuring delicacies such as “coxinhas de frango caipira” (deep-fried dough filled with chicken), fish “moqueca” with shrimp, and grilled fish of the day served with a tasty pirão porridge. It's also worth noting that Jiquitaia also has a superb array of cachaças from across Brazil which have been carefully selected by the owner." - Michelin Inspector
"If you're looking for typical homemade Brazilian cuisine prepared with quality ingredients, then this is the perfect place! Jiquitaia occupies a charming 1950s house surrounded by greenery, with a large, elegantly decorated dining room, where a plethora of wood and beautiful photos on the walls provide the decorative backdrop. Here, chef Marcelo Corrêa Bastos conjures up comforting traditional cuisine that feeds body and soul. During the working week, the playful “executive” menu is complemented by a concise menu featuring delicacies such as “coxinhas de frango caipira” (deep-fried dough filled with chicken), fish “moqueca” with shrimp, and grilled fish of the day served with a tasty pirão porridge. It's also worth noting that Jiquitaia also has a superb array of cachaças from across Brazil which have been carefully selected by the owner." - Michelin Inspector
"Jiquitaia may have upgraded from a townhouse to an airy, elegant space in the Paraíso neighborhood, but the kitchen has maintained its quality. The no-frills restaurant, led by siblings Nina and Marcelo Bastos, still focuses on Brazilian regional cuisine. The menu starts with petiscos, local snacks usually eaten with your hands, like coxinhas and pork rinds. Main dishes include local classics, such as feijoada (the ubiquitous bean and pork stew) and maniçoba (made with ground and cooked cassava leaves, here served with pork knuckle), but diners will also spot more creative preparations, such as fried fish with green papaya salad. It is, without a doubt, one of the best places to get to know the culinary diversity of Brazil." - Rafael Tonon
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