D.O.M.

The 26 Best Restaurants In São Paulo - São Paulo - The Infatuation

"D.O.M. has put Brazilian fine dining on the map, in a country where “fine” once meant only French or Italian. Here, the focus is on ingredients and flavors that predate the colonial Portuguese arrival. Ants, jambú—a mouth-numbing Amazonian plant—and a sour sauce made with fermented cassava called tucupi are staples on the eclectic tasting menus. The atmosphere is formal, with white tablecloths and suited sommeliers, but never stuffy. Daily lunch options strip back the formality with familiar Brazilian food like fish or filet mignon, with all the regular sides: rice, beans, sautéed potatoes, kale fried in bacon, and banana milanese." - tome morrissy swan

"For a unique dining experience, Alex Atala, Brazil’s most internationally renowned chef, demonstrates that, despite being involved in various projects, he always has something new to share. The experience here takes shape in the form of a single tasting menu that celebrates the restaurant’s 25th anniversary years in business (a vegetarian option is also available), taking guests by the hand on a journey across the flavours of the Amazon region, exploring river communities, almost-unknown ingredients (priprioca root, palmetto heart of palm, ants, açai, jambu, tucupi etc) sourced from small-scale local producers, as well as offering surprising textures and flavours that will delight the tastebuds – all creatively prepared and based, occasionally, around European-inspired combinations. In this modern, elegant space decorated with indigenous decorative objects, try dishes such as Feijão andu (a species of bean that grows on a bush) with mocotó (calf’s foot jelly) and beiju (a type of bread made with manioc flour, which represents an important part of the history of NE Brazil); and fish cooked in a banana leaf (based around techniques used by the Kayapó tribe)." - Michelin Inspector

São Paulo: 7 Restaurants Where Brazil’s Flavors Really Come Alive

"A Two-MICHELIN-Starred restaurant by Chef Alex Atala, known for elevating Brazilian cuisine using native ingredients like cassava and priprioca." - The MICHELIN Guide

The 35 Best Restaurants in São Paulo, Brazil | Eater

"Alex Atala is arguably the most acclaimed Brazilian chef in the world. With the help of his longtime right-hand man, Geovane Carneiro, and young innovative chef Rubens Salfer, Atala works to highlight and reinterpret Brazilian cuisine and its ingredients in a modern and creative way at two-Michelin-starred D.O.M. The tasting menu explores regions across the country, touching on ingredients and precontact techniques of Indigenous Brazilian peoples. Dishes include salted pirarucu fish with açaí tapenade, momotaro tomato stuffed with ripe bacuri (a sweet and sour native fruit), and many preparations using manioc. Meals are ended with a sticky brigadeiro made with Yanomami mushrooms." - Rafael Tonon

"Rank: #61 "Master of heritage South American gastronomy, Alex Atala is in his element at D.O.M., where he pioneers Brazilian flavour combinations and takes diners on a whistle-stop tour of indigenous produce such as Yanomami mushrooms with egg yolk and asparagus, manioc root five ways and the unforgettable ants with cachaça." "