Every year there is a list of the 50 best restaurants in the world, which are everywhere. You can only find the 50 worst ones here, on the Cozinha Bruta blog. Get to know first hand the first part of this list of cheap and ordinary establishments (the second part I’ll post when I can).
Turpentine
Provides filtered water free of charge (glass with ice, R$ 29), so as not to pollute the environment. The menu of natural organic soft drinks starts at R$179. Wines from R$799. Service charge of 37.5%.
The Morgue
Serves on collective tables made with reused morgue stretchers. Customers settle on metal stools to enjoy the 171-step tasting menu, served in 8 hours.
La Fria
There is no written menu. It is the chef who decides what each customer will eat. Only accepts payment in cash (Euro or Dollar).
boat floor
It brings true maritime flavors, undisguised, to the table. Mussel beard in crab eye marinade. Starfish tentacles in fermented mackerel casings.
the republic
All the work is done by funky college kids who have something too important to do after work. Arrive early so you don’t irritate the staff and go get the food in the mouth, because Dad didn’t raise me to be a handyman.
The Texas Stable
Barbecue macho, very macho indeed. Ox on a roller in an environment decorated with hay and imported manure, tablecloths with the Brazilian flag and country music.
deep Brazil
Chef Domitila Bernarda d’Albuquerque Caramuru, trained in Paris and experienced in the most stellar cuisines of San Sebastián, Helsinki and Singapore, presents an instigating panel of the cuisine of our country’s biomes.
II Microscope
It makes a sophisticated and modern reinterpretation of Italian gastronomy, without the gross exaggerations of traditional São Paulo canteens. Ricotta raviolini with padano foam (3 units), R$ 179.
Platinum Nose
Inspired by the hottest clubs in SoHo and WeHo, it attracts a young and hip crowd with a selection of finger food, whiskey and energy drinks and performances by the best DJs. Highlight for the huge marble sink in the unisex bathroom.
Constructions
It innovates the gastronomic scene with the concept of mason food. Coxão-hard steak, rice, pasta and farofa, R$ 129, in individual portion. It is advisable to order beans separately (R$ 39) for a more complete experience. Extensive list of tubas.
Le Faux Parisien
The restaurateur Paulo Silva, Paul, brings to the capital the intimate bistro that has been successful for 7 years in Caçapava. Poulet à l’oiseau (fried chicken with garlic, R$109), entrecôte à cheval (ribeye steak with egg, R$141).
Lord of Ingenuity
Pedro Henrique de Nassau, 19, sought references from his family’s properties in the Pernambuco backlands to compose a menu with the most authentic flavors of the caatinga. Emincé de goat with gherkin reduction jus, cassava muslin and rope tobacco (R$ 192).
Broth
The new development by Cuco Buonavita brings the beach to less than one hundred meters from Faria Lima. Tilapia skewers (R$48) and red fruit caipirinha (R$52) served in a Stanley glass by the beach tennis courts. The house does not allow entry with shorts or flip-flops.
At Idea Burger
Egresses from the financial market, Tato Paladian and Dudu Forster decided to shake up the structures of São Paulo’s gastronomy with a disruptive hamburger restaurant like those that frequent NYC and LA, investing in non-negotiable quality and a unique experience for each customer. Cheeseburger (R$ 55, 120 g).
filth
It has been successful since 1958 with a precarious hygiene environment, clogged toilets, poorly washed cutlery, lukewarm beer and rude waiters with the smell of armpits. Only accepts checks. Branches in Itaim and Cabo Frio.
That hug
Affective and affectionate gastronomy that the ceramist Lindinha Durão develops from the experience of her mother, her grandmother and the nanny of the three, who cooked for the family. Every spoonful is a caress in the soul and a caress in the heart. Quindim, BRL 37.
Brucutu Ranch
Free buffet (R$ 149) of rustic food on a wood stove, including reheated coffee, industrialized dessert and a ride on the mechanical bull at the exit.
EGO SUM TOTUS
After shining at the helm of the best cuisines in the city, Francesco Balthazar opens his own house, with an authorial proposal, with the freedom to express his personal interpretation of high-end cuisine, in closed menus from R$ 1200 for a maximum of eight diners per night.
sushi
The freshest fish from this side of the world, masterfully prepared by Hideki Shato. Arrive on time. Don’t ask anything. Don’t talk to the chef. Do not speak. Don’t order soy sauce. Don’t go to the bathroom. With the. Pay. Go away.
Chef’s House
Super exclusive experience at a secret address, as this is where the chef lives and does not have a license to operate. Pet the chef’s shih-tzu. Pee in the chef’s bathroom and meet his toothbrushes.
Berries and Berries
A temple celebrating wine and the god Bacchus. Our sommelier will guide you through the fascinating universe of tasting the finest elixir, produced from noble grape varieties of Vitis vinifera. We have food too, but we really like to talk about wine, spin the glass and smell the cork.
heartburn house
Contemporary Asian food. Salmon with wasabi and truffle oil (R$79). Tuna hot roll with cream cheese and truffle oil (R$57). Singapore noodles with ginger and truffle oil (R$87).
Organic matter
Everything fresh, from the countryside, from small producers, without pesticides or middlemen. Happy eggs omelet with taioba stalks, fat grass and carrot foliage (R$ 55). We stayed in a rural environment, subject to mosquitoes and ticks.
Piccolo Luigi
A relaxed version of the cuisine of chef Luigi De Luigi, famous for the Luigi, La Cucina de Luigi, Lulu, Atelier Luigi and L.uigi restaurants.
The space
We are a multiplatform space that unites gastronomy, coworking, shoe store, tattoo studio, thrift store, registry office, accounting office, boca de fumo, day care center and animal game stall.
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