Pirarucu (Amazonian fish) with açaí berry and aromatic chilli
Rua Barão de Capanema 549, Jardins, São Paulo
+55 11 3088 0761
Chief reason to visit: D.O.M. is the flagship restaurant of Alex Atala, known for his pioneering work discovering Amazonian ingredients and incorporating them into unique dishes such as a dessert of fresh pineapple with a dried ant.
A few words on the chef: As well as a cook, Atala is also part-historian, part-botanist, thanks to his frequent trips into the Amazon to seek out new ingredients. Perhaps the most well-known chef in Latin America, he is also popular on social media and appeared in the first season of Netflix’s popular documentary series, Chef’s Table.
How the menu works: D.O.M. offers two tasting menus: the four-course Optimus and the eight-course Maximus. Each includes an aligot course – mashed potato and a combination of gruyere and Brazilian cheese – to smooth the transition to dessert. There is also a short à la carte and a fixed option for business lunches.
Menu decoder: Jambú is a tongue-tingling herb that Atala also sells in cachaça form; priprioca is a root previously used only in cosmetics and now used in a variety of dishes as a result of Atala’s meticulous research.
Typical dishes: There’s a heavy emphasis on veg, with plates including toasted mini rice with mushrooms and watercress.
What’s the dining space like? The small and intimate dining room is set over two floors with a mezzanine level overlooking the tables below.
Other ventures: Atala also owns Dalva e Dito, a larger, more casual restaurant just down the road that serves an extensive à la carte menu.
Images: Wellington Nemeth; portrait: Rubens Kato