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Rio de Janeiro, Brazil

High-profile chef creates avant-garde cooking inspired by Rio

Why go? Opened in 2010, Oro has established itself as a reference for creative cooking in Rio de Janeiro. Felipe Bronze’s restaurant has moved locations and is entering a new phase, combining avant-garde techniques with a focus on fire and charcoal grill.  

About the chef: Bronze studied law and economics before deciding to be a chef. He trained at The Culinary Institute of America in New York but has spent most of his life in Rio, the city that inspires his cooking. Oro – meaning gold – is a play on his surname; his nickname, Pipo, also features as the name of his upcoming gastropub. The chef also stars in two TV shows in Brazil.

What to order: There are two menu options at Oro: Creativity, inspired by seasonal products, with a variety of snacks, four surprises and one dessert; and Affection, featuring Bronze’s signature dishes, snacks, two dishes chosen by guests and one dessert. The chef loves to play with Rio’s traditional ‘botecos’ (gastrobars) and street food, with snacks paying homage to the city’s iconic dishes. One example is Cervantes, a brioche bun with pork belly, pickled pineapple, and smoked mayonnaise.

Bonus point: Bronze’s wife Cecilia Aldaz was awarded the title – for the second consecutive year – of Best Sommelier in Rio and is considered by many to be the best in Brazil. At Oro, Aldaz’s ‘liquid pairing’ mixes exciting wines with artisan beers, rare cachaças and signature cocktails.

Images: Tomas Rangel (interior and mil folhas dish); Sergio Coimbra (chef portrait and octopus dish)

On the pass

  • Felipe Bronze (pictured) with Rodrigo Guimarães on the pass

Style of food

  • Brazilian avant-garde

Standout dish

  • Short-ribs millefeuille with sweet garlic, braised chard and almond purée