In a space with different ambients, including open air tables, the chef and also partner Giancarlo Bolla serves a menu with French and Italian influences. On Sundays, pizzas, calzoni and focaccias are offered with a complete buffet, which also includes paella and a glass of champagne.

In a small and calm space, it has a simple decoration using natural light, and offers fast meals with sophisticated service. The buffet offers at Saturdays feijoada – Brazilian dish made with beans and pork. Others options are the picadinho (minced meat) that goes with rice, beans, farofa (typical Brazilian complement) and smashed potatoes.

Sophisticated, it's set in a modern house. The dishes mix French and Italian cuisine. Among the chef Renato Carioni suggestions there are rack of lamb with leafs of aubergine and herbs and the fish with champagne sauce.

It is the main restaurant of the hotel Hilton Morumbi, under the command of the French chef Yvan Didelot. Offers contemporary cuisine and different designing – stairs and space for wines of glass, panoramic kitchen and a space for exhibitions. Among the suggestions are shrimp with curry sauce and rice with caju (Brazilian fruit) and

Despite being modern, the restaurant has rustic atmosphere. The menu is sophisticated. At lunch time there's a complete buffet with dessert, all made with quality.