Southeast Region

Rio de Janeiro

Brazil

<p>I was shaped by kitchens such as Oteque in Rio de Janeiro and Rafael in Lima, which taught me how to build flavor with depth and complexity. Before that, I completed a Bachelor's degree in Gastronomy at Federal University of Rio de Janeiro, where I was introduced to a broad understanding of what it means to cook. I believe food is the language spoken when we find words to be lacking. Through food we can not only express ourselves, but see how our world expresses itself to us, and then we can invite it inside, feel it, digest it. I first learned to cook at home, experimenting on my own, then in all kinds of restaurants, and now I’m beginning to learn from the food itself.</p>

Classic tiramisu, made with artisanal mascarpone.

Tiramisu

Fresh linguine, made with handmade pasta, served with deep-water shrimp and a bisque made with reduced shrimp broth.

Crimson shrimp linguine

Bite sized canapés, served with confit tomato tartare and achovies - sweet, acidic and umami

Bruschette

Fresh pasta filled with house-made ricotta, spinach, and egg yolk, elevated with a brown butter emulsion and crispy fried sage.

Raviolone D'Oro

A selection of the things I love most about Italian cuisine — dishes with no stage fright whatsoever, bold and confident, with flavors that never hesitate

Italia Senza Timore

Mushroom and leek Vol-au-Vent, a nod to the old masters.

Vol-au-Vent

Served with anchovy green sauce and hand-cut shoestring potatoes.

Steak tartare

Served with brioche soldiers and a fresh herb salad

Foie de volaille pâté

Accompanied by a gratin dauphinois of thinly sliced potatoes baked with cream, cheese, and thyme.

Filet mignon with green peppercorn sauce

The classic French rice pudding, gently cooked in vanilla-infused cream and served with salted caramel.

Riz au lait

Served alongside caramelized hazelnuts and finished with Maldon sea salt.

Dark chocolate mousse

Great classics of French cuisine, selected across its many eras, brought together in a menu designed to be as comforting as possible.

Meeting at a Bistro

Tapioca fritter

Oxtail croquette

"Angu", or fried polenta dumplings

Served with rice, black beans, toasted cassava flour (farofa), collard greens, fried banana, crispy pork crackling, and hot pepper sauce.

Traditional feijoada

Served with a pineapple jam and aged cachaça caramel.

Brazilian milk flan

Feijoada for those who miss it, and for those who wish to discover what that longing feels like. Prepared by someone who has eaten many and deeply respects what makes it an enduring Brazilian icon.

Brazilian Slow Afternoon

I believe food speaks when words are no longer enough

Italia Senza Timore

Indication of Chef Tiago's skills and specialties

Tiramisu

Crimson shrimp linguine

Bruschette

Raviolone D'Oro

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Tiago