Casa 201

Dinners for 20 are served in eight courses, featuring creative dishes with ingredients produced on-site, from bread to charcuterie. Behind the project is João Paulo Frankenfeld, a former basketball player who fell in love with gastronomy, went to study with none other than Paul Bocuse, and became the head chef at Le Cordon Bleu. Now his stage is the restaurant in Jardim Botânico, where he showcases techniques in an open kitchen. The tasting menu (R$590) changes every three months, always with a strong French culinary influence. In this spring season, some highlights include the duck breast aged for 21 days in-house and the seafood pasta with sparkling wine sauce. One of the new additions to the menu is the cantuccini, a typical Tuscan almond biscuit, which the chef has produced for the first time. To pair, there is a select wine list (drinks are charged separately).