']); googletag.pubads().collapseEmptyDivs(); googletag.pubads().setForceSafeFrame(false); googletag.enableServices(); });
São Paulo, Brazil
A true pioneer of culinary sustainability, César Costa has set the precedent for the restaurant world with his planet-friendly initiatives at Corrutela, which earned him the Flor de Caña Sustainable Restaurant Award 2021. The chef creates vegetable-centric dishes with organic local produce, cutting out plastic, composting all waste and using solar energy.
With its minimalist, industrial-chic décor of exposed ceiling pipes and composting machine – the pièce de resistance positioned directly in the entranceway – the restaurant attracts a young, eco-conscious clientele that enjoy cocktails at the bar before learning about the sustainability approach from the chefs in Costa’s open kitchen. The seasonal à la carte uses ingredients from the south of São Paulo state like roasted pumpkin, cabbage and crispy red rice, and chicken liver with string beans and pecans. The homemade bread is unmissable, as is the Corrutela brownie served with toasted banana ice cream.