Espírito Santa

Mate grass, cará, tucupi, acaçá and cupuaçu are not so common ingredients in everyday life, but they have become a source of inspiration for the Amazon chef Natacha Fink in the elaboration of sophisticated and very Brazilian recipes of Espírito Santa. The beautiful 1875 house, which houses the restaurant, has the right climate for a formal meeting or for a more informal program with friends. Varied entrances and exotic drinks share the menu with the typical dishes of the northern region.

Among the restaurant's most special suggestions are the boyfriend on the leaf, where the filet of pirarucu is stuffed with crab mousse and dry shrimp. Roasted on the cabbage leaf with chestnut sauce, the dish accompanies rice with nuts, coconut sauce and flour of water farofa. For lovers of meat, it is worth tasting the Mato Bicho, mignon covered with full layer of frosted onions and cabbage leaves served with wine sauce and baroa cream. The menu is all harmonised by sommelière Graciela Bittencourt, with South American, South African, European and Australian wines. Vegetables are organic, all fish used are from the Amazon whose production is guaranteed through sustainable management projects, not being part of the list of endangered species. For those who enjoy the combination of restaurant and music, every Monday, from 19h, and Sunday, from 18h, the Espírito Santa is packed by the rhythm of the Brazilian lounge.

Space Deslevel:

An expansion in the basement of the house is intended for tastings, for diners who want to deepen in Brazilian cuisine. There are seven variations developed by the chef. The tasting of artisanal cachaças and a letter of special beers can also be enjoyed in space.

Opening hours Level: Friday to Sunday from 12:00 to 12:00.

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