Festival Taste São Paulo brings together trendy restaurants such as Fasano, Mocotó and Aizomê

In the next few days, the capital of São Paulo will host another edition of the Taste of São Paulo. Considered one of the biggest gastronomic festivals on the planet, the event takes place at Clube Hípico de Santo Amaro, in the south zone, on the 12th to 14th and 19th to 21st of this month, from Friday to Sunday, with tickets from R$50.

Dedicated to the world of gastronomy, the event brings together 27 restaurants, offering starters, main courses and desserts, including famous recipes from the establishments and exclusive creations. Prices range from R$20 to R$45, with portions between 100 g and 120 g. The idea is to try a little of everything.

Houses such as Le Jazz, Mocotó, Fasano and Komah are already frequent in the program, which also has newcomers such as Camélia Òdòdó, led by Bela Gil, and Chez Claude, by Claude and Thomas Troisgros.

In addition to experiencing food and drinks, the public can also learn to cook with chefs, attend lectures and participate in tastings. The party also offers a program of shows, activities for children and a shopping area.

Taste has editions in 13 cities around the world, including Paris, Dubai, Milan, Athens, Amsterdam, Dublin and Cape Town. This is the sixth year that São Paulo has hosted the event.

Discover ten highlights of the program below. The complete schedule is at brasil.tastefestivals.com

aizome

Under the command of chef Telma Shiraishi, the restaurant serves hot and cold recipes from different regions of Japan during the festival. A tip is the ramen, served with pork loin, shrimp, squid and vegetables. It costs R$45.

barú

Fish and seafood prepared with Latin seasoning are the specialty of chef Dagoberto Torres’ house. One of the dishes that the space serves at Taste is grilled squid with green chile butter and olive farofa, for R$40.

Camellia Òdòdó

Bela Gil’s trendy restaurant is on the program for the first weekend of the event. The menu features vegetarian and vegan recipes, with items such as the plantain moqueca with palm oil farofa and rice, for R$40.

Chez Claude

With the brand of the Troisgros family, the restaurant, which operates under the baton of chef Pedro Franco, makes its debut at the festival with classic dishes and novelties. A highlight is the fish with banana (R$40), one of Claude’s best-known recipes.

Fasano

One of the most famous —and expensive—restaurants in São Paulo is a regular on the festival’s schedule. On the menu for the event is the celebrated tiramisu of the house, made with mascarpone, cocoa, cookies, Marsala wine and coffee, for R$35.

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At the top of the Light mall, downtown, chef Onildo Rocha delivers recipes that explore national flavors, techniques and ingredients in the Priceless space, which brings together the Notiê restaurant and the Abaru bar. An exclusive creation for the festival, the gyoza stuffed with pirarucu is served with jambu sauce. Three units go for R$ 40.

Organically Rank

The restaurant run by Tia Nice and Thiago Vinícius, her son, in Campo Limpo does an internationally awarded social impact work. The enterprise participates in the festival with recipes such as chicken (R$ 25) and mushroom bobó (R$ 25). Participate only on the second weekend of the event.

Project A.Mar

Aimed at training fishermen, the project teaches conservation techniques and for the full use of fish and molluscs. With this, preserves and sausages are produced with ingredients from the sea. It also participates in the festival with recipes for immediate consumption, such as Dog Fish, a version of the hot dog made with smoked fish sausage, wasabi mayonnaise and bottarga, for R$ 30. Only on the first weekend.

fire pit

The space receives cooks to prepare the most varied recipes around the coals. Names like Rodrigo Oliveira, from Mocotó, Giovanna Perrone, from Casa Rios, Bela Gil, from Camélia Òdòdó, and André Mifano, from Donna, are on the agenda.

kitchen talk

There, the visitor participates in practical classes with chefs — and can still eat afterwards. The agenda brings professionals such as Ieda de Matos, from Casa de Ieda, Pedro Franco, from Chez Claude, and Renata Vanzetto, from Ema.