Pappagallo lasagna, in the gardens, is punched in the stomach

Some tips for you to know if the restaurant serves dishes that try to disguise the inability of the kitchen: recipes with a lot of cream, a lot of garlic, frying where you do not need and ostensive presentations that fall better on social networks than in your mouth.

PAPPAGALLO has all this. The flagship of the experience is the lasagna (R $ 94). Not coincidentally, it is the most instagramble option on the menu. It arrives inside a metal rim disposed on a plate and surrounded by tomato sauce. The idea is to raise this form and observe.

When liberated, the lasagna collapses in an avalanche of cream cheese over poorly crumbled, small pieces of pasta too scattered here and there. A punch in the stomach.

Such cream is a padano money fonduta. In the traditional recipe, it is a balanced mixture of cheese with fresh cream. In Pappagallo’s lasagna, it arrives heavy and with porridge texture.

There for the third fork, everything crumbles and turns into a pope. And you find yourself facing a fatty lasagna that doesn’t have to be chewed. Only swallowed.

The restaurant is in a friendly brick house apparent in a prime neighborhood of the city. And the kitchen is led by a formerasterchef, also partner Pedro Mattos. A combo that may sound attractive.

On the day of the visit, most clients at work lunch enjoyed the executive menu.

The entrance was croqueta of ossobuco ($ 60). A rude breading involving a soft stuffing, but with dried stalls of meat. Cumaru’s pudding (R $ 48) was good. Too bad, very sweet, which inhibited the taste of the spice.

At night, the audience gets younger and curious about the dishes made to post. In addition to lasagna, brie entrances with green grapes (R $ 73) and roasted burrata served with strawberries (R $ 82) are successful. An incongruity alone: ​​baking an ingredient famous for its freshness.

To complete the disgust, the service was wrong. A table that would be ready to sit upstairs was not. A request was forgotten. And the account charged an extra executive menu. Notified error, the attendant has readily corrected. Still, it was quite expensive for a difficult lunch to swallow.

Experience does not improve even in the kids menu

The tagliata (R $ 65), which presupposes a meat cut into thin and pink pieces inside, materialized in three well-gnar fillet bifinhos. Loaded in garlic, the rice accompanied fried galls that looked like flour dumplings.