Nosso

"An exclusive restaurant with three completely different floors: on the first, a bar; on the second, a dining space with an intimate ambience for a pleasant supper; and on the third, an outdoor terrace. Here, the relaxed cuisine, which is described by chef Bruno Katz as “contemporary”, features dishes that combine different food cultures from around the world in a creative and harmonious way. One example is the glazed octopus served with fried rice, kewpie mayonnaise, moyashi and nira, which is simply divine and cooked to perfection. Bartender Daniel Estevan elevates his concoctions to another level, combining classic drinks with his experience of the Amazon to create cocktails such as the surprising Tacacá Sour, with its mix of jambu, tucupi, cupuaçu and lemon. An extraordinary experience!" - Michelin Inspector

Nosso

"An exclusive restaurant with three completely different floors: on the first, a bar; on the second, a dining space with an intimate ambience for a pleasant supper; and on the third, an outdoor terrace. Here, the relaxed cuisine, which is described by chef Bruno Katz as “contemporary”, features dishes that combine different food cultures from around the world in a creative and harmonious way. One example is the glazed octopus served with fried rice, kewpie mayonnaise, moyashi and nira, which is simply divine and cooked to perfection. Bartender Daniel Estevan elevates his concoctions to another level, combining classic drinks with his experience of the Amazon to create cocktails such as the surprising Tacacá Sour, with its mix of jambu, tucupi, cupuaçu and lemon. An extraordinary experience!" - Michelin Inspector

The 33 Best Rio de Janeiro Restaurants | Eater

"Cocktails are the main stars at this hip three-floor bar and restaurant. At the large counter, head bartender Daniel Estevan prepares classic recipes and signature creations such as the Ernesto (gin, black olive infusion, dry vermouth, lime) or his homage to the neighborhood, À la Ipanema (Wild Turkey, Cinzano 1757, Bénédictine, Laphroaig 10, Peychaud’s). In the kitchen, New York-born chef Bruno Katz prepares his version of ceviche (with mango sorbet and toasted quinoa to balance out the fish), steak tartare with mollet eggs, and pork gyoza (served with kimchi, ginger, sesame, and Korean chile oil)." - Rafael Tonon

The 10 Best New Restaurants in Rio de Janeiro | Eater

"At this three-story bar and restaurant located in the Ipanema neighborhood, rum is the star. Varieties from Cuba, Jamaica, and beyond are available for sipping or mixed into signature cocktails by bartender Tai Barbin: think mojitos, daiquiris, and in-house barrel-aged creations. In the kitchen, New York-born chef Bruno Katz prepares dishes like beef carpaccio with charcoal mayonnaise, mustard seeds, and grana padano, or the pancetta and octopus pastel with citrus aioli." - Rafael Tonon