French-Brazilian chef Raphael Rego has just added an upscale grill to his Michelin-starred restaurant Oka. In an open kitchen that is part of a meticulously appointed decor designed principally with premium materials (such as veined marble) and natural features (including wood and stone), the chef joyously sets about cooking on a charcoal grill – a tribute to the gauchos, Brazil's traditional cowboys. The resulting dishes are generous, spicy and vibrant, enriched with traditional Brazilian ingredients such as picanha, red beans and chilli, and served with typical side dishes including farofa made with manioc flour. These are flavours that will transport you. There is also a number of dishes for sharing, as well as more choice cuts of meat or fish.