In this restaurant inspired by the typical cuisine of the Rio Grande do Sul region, chef Tuca Mezzomo leads his team alongside Nathalia Gonçalves – masters in the art of preparing grilled and flame-cooked dishes with a continual focus on the best and freshest ingredients. Dishes that you won’t want to miss include the toasted mushrooms with smoked pumpkin and parmesan, and the succulent grilled Wagyu short rib, served with a wild tomato salad and a Bordelaise sauce. In addition, the restaurant also produces its own delicious sausages, butter and fresh goat’s cheese. The backdrop to the dining experience is a rustic, welcoming mix of exposed brickwork, wooden tables and subdued lighting that adds to the pleasant ambience.