OCYÁ Leblon

Fisherman, diver and chef Gerônimo Athuel is a font of knowledge when it comes to seafood, and is keen to highlight the importance of conscious, selective and artisanal fishing. He is also strongly committed to research into preserving and maturing techniques, as well as the use of all fish and seafood species, prioritising those that are often discarded. With one restaurant in Ilha Primeira already behind him, he has now brought his cuisine to this exclusive space in the Zona Sul. Here, the decor is modern with plenty of natural light and a glass-fronted fish maturing cabinet that highlights his culinary concept. Fabulous options on the menu range from seafood charcuterie to grilled, fried and raw fish dishes which will delight guests’ tastebuds with their surprising flavours and skilful technique and presentation.