São Paulo, Brazil

Opened in 2018, sustainability is at the core of Cesar Costa’s Corrutela, which deals exclusively in organic ingredients, makes its own compost and is powered by solar energy. Giving plants, seeds and sustainably caught seafood a starring role, Costa’s creativity is winning over Sao Paulo’s meat-loving diners, who enjoy watching the culinary team at work from the open kitchen’s bar. Highlights from the seasonal à la carte menu include organic polenta with anchovy sauce and ‘false’ risotto made with sunflower seeds, pecans and local porcini.

Key Information


R. Medeiros de Albuquerque, 256, Vila Madalena, São Paulo, 05436-060