DOM
After working his way through a clutch of three-Michelin-starred restaurants in Belgium and France, including the late Bernard Loiseau's Hotel de la Côte-d'Or, chef Alex Atala returned to his native Brazil to open D.O.M. in 1999. The striking interior design includes a five-metre-high wood door and huge striped wall hangings created by artist Ricky Castro. Applying French techniques to Brazilian ingredients, Atala creates anything up to twenty course tasting menus that might include the likes of Codfish Brandade in a Black Bean Reduction; Filhote (a type of catfish) in a Manioc (Cassava) Crust and Banana Ravioli with Passion Fruit Sauce and Tangerine Sorbet.
Behind the stove:
Alex Atala and Sous Chef Geovane Carneiro
What they say:
"D.O.M. is one of the most elegant restaurants I have ever visited...a salad of pumpkin, crayfish and squid with Amazonian flowers was as memorable for its look as its fresh flavours." Nick Lander, Financial Times
New dish this year:
Okra Okra Okra
Not A lot of people know that:
Before becoming a chef, Alex Atala worked as a DJ in Sao Paulo's legendary Rose Bom Bom night club.
Rua Barao de Capanema, 549 Jardins, Sao Paulo 01411-01, Brazil+55 (0)11 3088 0761
www.domrestaurante.com.br
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