Although the fusion of Brazilian and Mexican cuisine is not an immediately obvious one, the end result at Metzi is really impressive, thanks to the skill of chefs Luana Sabino and Eduardo Nava Ortiz, who met while working in a restaurant in New York and decided to combine their respective culinary talents for the benefit of their guests. Their cooking is a combination of Mexican techniques and traditions and Brazilian ingredients, with careful attention always paid to seasonality. Start, perhaps, with an exquisite tostada (crab, fish or Campechana), followed by barbecued lamb cooked according to pre-Hispanic techniques, then round things off with a refined Buñuelo doughnut served with camomile ice cream and drizzled with Jataí honey. Several vegan options are also available.