레스토랑
Corrutela
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In this location next to the famous Escadaria do Patápio staircase, chef César Costa is a strong advocate of sustainability, which sees him adopting initiatives that are totally focused on the environment, such as having his own composting system, managing his own solar power, grinds the corn used in the polenta, and avoiding the use of plastic packaging. In this minimalist setting with an industrial vibe, he creates tasty, uncomplicated dishes in an open kitchen where guests can sit at the counter opposite. On the seasonal menu that changes through the year, standout dishes include the oyster ceviche with Brazil nuts, which is refreshing on the palate. The homemade Corrutelas chocolate tart is prepared with organic cocoa beans from the region of Bahia and chocolate made on the premises.
"We work with organic ingredients from local producers, sustainably sourced fish and meat, and we grind the corn that we use to prepare our polenta. We are committed to using solar energy, composting and re-using glass bottles, and do not use plastic packaging."
