Lasai
Fine dining restaurant · Humaitá ·
Intimate 10-seat restaurant, vegetable-focused tasting menus, local ingredients
Intimate 10-seat restaurant, vegetable-focused tasting menus, local ingredients
"Appeared as a new entry on the 2025 World’s 50 Best Restaurants list at No. 28." - Erin DeJesus
"Dining at this restaurant with just 10 seats is like attending a show, but with the best seats in the house! Although it starts out quietly, the kitchen comes to life as the chefs embark on the task in hand, with interesting interaction between chef Rafa Costa e Silva and his guests. The surprise tasting menu begins with a variety of appetisers in which vegetables take centre stage – displayed on a wooden tray illuminated by a spotlight on the counter – and served in different forms and textures. These are organically grown in line with the seasons and are mainly sourced from the chef’s gardens in Itanhangá and Vale das Videiras. A wine-pairing option, chosen by the experienced Maíra Freire, is also an option. “Lasai” translates as “tranquil” in Basque – the restaurant takes its name from the time the chef spent refining his skills in the award-winning Mugaritz (in Errentería, in Spain’s Basque country). You’ll need to book ahead and be punctual, as the experience starts at the same time for every guest." - Michelin Inspector
"A two MICHELIN-starred restaurant in Rio de Janeiro, known for its minimalist dishes centered around local ingredients, particularly vegetables from the chef's own farms. The dining experience is exclusive and personal, seating only ten guests per service." - The MICHELIN Guide
"Lasai is listed at the The World's 50 Best Restaurants in 2025 as rank 58." - The World's 50 Best Restaurants
"It's well worth booking a table for dinner at Lasai, one of the best restaurants in the city and one which recently underwent a major overhaul, including a change of premises. The new space is more intimate, with barely a dozen seats, and offers a unique experience for guests. Located just a few meters from its previous setting, it now boasts a modern dining room and an L-shaped counter to enable diners to share “the same table”. The cuisine still follows the same philosophy as before, however: vegetable-based dishes created mainly with ingredients grown on the two estates managed by Chef Rafa Costa e Silva just an hour away from the restaurant. The change in venue has enabled the restaurant to fine-tune its service, which is overseen by Malena Cardiel, and to perfect its minimalist yet highly detailed cuisine." - The MICHELIN Guide
