This restaurant works together with a bar where occurs musical presentation. The menu has eccentrics combinations created by Rita Lobo. Among the options there are the salmon sashimi, ostrich hamburger and the pumpkin quiche with carne de sol (traditional Brazilian way of preparing meat).

Pleasant and comfortable, serves a good cuisine, bringing the smells, the ardor and the contrast of typical sensations of Thailand's cookery. The sliced pork with red curry and coconut milk is excellent, with a lot of spices.

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

At the beginning it was a bar and gradually transformed into a restaurant, whose signs are the recently change in the menu – now focused in meet dishes – and details as the more comfortable chairs and linen napkins. There are prepared meet from