This restaurant works in a discreet and offers varied dishes. It serves pastas, meat and dishes that mixes French and Swedish cuisines. At Saturday offers a “risoto festival” with more than 15 options. German is spoken.

Offers good food, good wine and harmonized team - it is under Juscelino Pereira's command. The menu follows Italian traditional cuisine elaborated with refinement, including pasta and dishes such as stracotto (meat cooked in wine served with smashed potatoes).

Parrilla house (Argentinian and Uruguayan barbecue house) whose name refers to a generic barbecue man that works in the grill preparing the meat. Has ample space, rustic decoration, lots of plants, sofas and live music. The wines are good, specially the Argentinian ones.

In a charming corner in the middle of Itaim neighborhood, there is a small and cozy saloon. It is possible to see the kitchen though a bar. Besides the a la carte options, the new menu, created by the chefs Rodrigo Martins and Jefferson Rueda, offers a special menu with most

This restaurant works in “rodízio” system, service in which barbecued meats are offered abundantly, according to the client’s taste. There are several meat options besides the traditional ones, among them chicken, pork, fishes and sheep.