Kitchen

Our menu is 100% organic and seasonal, with ingredients grown in our gardens or those of small artisanal producers. Some ingredients also come from different parts of the country, such as the cornmeal from Rio Grande do Sul, the tapioca from Rio Grande do Norte, and the raw cheeses from Minas Gerais. We believe the harvests, the seasons, and the producers should determine what we cook, not the other way around. That’s the reason we don’t have a set menu. We create seasonal menus according to the ingredients’ daily or monthly availability. In addition to the dishes listed on the blackboard, we have designed menus in 4 or 6 courses for a more complete experience of our concept.

More than 60% of our menu is plant-based. We have been growing all the herbs and vegetables we offer in our menu in our organic gardens since 2015. Our vegetable garden is also the source of our eggs, laid by free-range chickens fed with natural food and fresh goat milk. Everything we don’t grow or produce ourselves, we buy directly from producers or institutes who promote direct contact between consumers and farmers. Our list of suppliers is comprised of hundreds of organic and artisanal producers we found in the last decade, and it is available for those who wish to receive it by e-mail.

We use the entirety of our materials, whether they are animals or plants. From milk, we extract all derivatives: butter, cream, serum. We look for new ways to use raw materials and also try to find and use unconventional food plants, such as medicinal herbs and edible flowers that grow spontaneously in our orchard. We solely work with artisanal, sustainable, and seasonal fishing, and prefer small fish to big fish.

We use only fresh milk, from our goats or friends’ cows, which we know how are fed and treated. We make our plant milks using coconut, seeds, grains, or nuts. The pulp left after the milk is strained is made into flour and used in cakes, cookies, and bread’s recipes. The whey that remains from making curd, yogurt, butter, and cream returns as an ingredient to recipes like those for rice, doce de leite (a milk-based caramel cream), fermented foods, sauces, as well as being used as fertilizer for our garden.

Our bread uses natural long fermentation, and for the base, only ancient grains, as well as manioc flour, heirloom cornmeal, and a series of repurposed ingredients such as peels, legumes, vegetable milk, and coffee grounds. Every week we receive fresh cow milk and use it to make fermented butter, curd, and heavy cream. Whenever possible, we also use milk from our goats.

We use the entirety of our materials, whether they are animals or plants. From milk, we extract all derivatives: butter, cream, serum. We look for new ways to use raw materials and also try to find and use unconventional food plants, such as medicinal herbs and edible flowers that grow spontaneously in our orchard. We solely work with artisanal, sustainable, and seasonal fishing, and prefer small fish to big fish.

We use only fresh milk, from our goats or friends’ cows, which we know how are fed and treated. We make our plant milks using coconut, seeds, grains, or nuts. The pulp left after the milk is strained is made into flour and used in cakes, cookies, and bread’s recipes. The whey that remains from making curd, yogurt, butter, and cream returns as an ingredient to recipes like those for rice, doce de leite (a milk-based caramel cream), fermented foods, sauces, as well as being used as fertilizer for our garden.

Our bread uses natural long fermentation, and for the base, only ancient grains, as well as manioc flour, heirloom cornmeal, and a series of repurposed ingredients such as peels, legumes, vegetable milk, and coffee grounds. Every week we receive fresh cow milk and use it to make fermented butter, curd, and heavy cream. Whenever possible, we also use milk from our goats.

 

Dietary restrictions:

All dietary restrictions are respected when previously stated at the time of the reservation.

Menu

– Monday to Friday, from 19h to 24h – Saturday, from 20h to 24h –

Our dishes are seasonal and most of them are made with ingredients that we grow ourselves in our organic gardens; therefore, subject to harvest availability and daily changes.


Summer Menu

3.02 | 08.02

Coffee grounds “left over” sourdough bread, fermented butter, Brazilian olive oil, keffir salt, lactofermented jabuticaba. R $ 23

Acir Boroto’s  artisanal salami, sourdough rye bread, cambuci chutney. R $ 29

‘Piá’ cheese, Pé do morro. ‘Guaianá’ cheese, Rima. ‘Bem Brasil Lavado’, Bella Fazenda. Guava jam, spelt sourdough bread. R $ 49

Flaked tapioca cheese bread, ‘Kanonenko’ cheese, taioba pesto. R $ 17

Spelt ravioli, free-range egg yolk, goat’s ricotta cream, fermented herbal butter. R $ 29

Calf tongue, fermented coconut sauce, ‘baleeira’ herb. R $ 35

Chicken heart, mashed toasted onions, sourdough toast, leeks. R $ 35

Grilled ‘maxixe’ and Cambuci pepper, crackling flour. R $ 29

Lamb, tzatziki, crispy mint. R $ 65.

Rice, chickpeas, shitake, cavolo nero, fried onion. R $ 65

Vegetables of the week, soft egg or sheep cheese. R $ 45

Potato gnocchi, purple almeirão, fermented brazil’s nut sauce. R $ 65

Fermented cassava canerdelli ‘puba’, breadcrumbs, fermented coconut milk, red pepper, coriander. R $ 65

Chicken, breadcrumb crust from our sourdough breads, mayonnaise, taioba’s  stalks, ora pro nobis. R $ 65

Grilled squids, pure açaí,  cambuci’s pepper sauce , “d’água” cassava flour, flocked tapioca, aviú. R $ 75

Goat’s milk pannacotta with guava jam. R $ 23

100% Wild cocoa brigadeiro, 70% cocoa chocolate chips and crispy chocolate cake. R $ 23

Brazilian creamy cornmeal cake with artisanal cured cheese. R $ 23

Musical cover charge R$ 16 (per person)

 

We recommend making reservations – Tables above 6 people only with previous menu reservation

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Contact

Rua Professor Atilio Inocenti, 811,
Vila Nova Conceição, São Paulo

11. 3846 03 84

We recommend making reservations - Tables above 6 people only with previous menu reservation