How much does it cost to eat in Brazilian restaurants with Michelin stars

Michelin, one of the world’s greatest gastronomy guides, announced this year’s starred Brazilian restaurants. After six years, the ceremony returned to the state capital and was held at the Rosewood Hotel, on Monday (12).

In the list, 25 addresses from São Paulo and Rio de Janeiro were selected. Five houses were contemplated with two stars (excellent) and 20 with a (exquisite) star. Brazil continues without a three -star representative, the maximum quote, delivered to exceptional kitchens.

In the Bib Gourmand category, which lists establishments with good relationship between quality and price, are 36 addresses. Among them, Shihoma fresh paste, nomo, mocotó, kotori, komah, phytos, gourd, the bayaneira, sprout, Didier and Artigiano. The news this year is the house of the pork, strain, clandestine, Jacob and Manioca da Mata.

There is also a selection that recommends restaurants without giving stars. Among them, there are houses like Nelita, Metzi, Fasano, Bone, Notiê and Aiô. Twelve new addresses entered this list, such as the paulistanos Marena Cucina, Cala del Tanit, Sal Gastronomy and Trattoria Evvai. Babbo Osteria, Ocyá Island and Quinta da Henriqueta are some of the examples of the river.

To reach the selection, own inspectors visit the establishments anonymously and evaluate them. Here, the French guide is published on the Michelin website and application. The list was three years without being published in Brazil and was resumed last year.

Get to know the following restaurants and what to find in each one.

Two stars

SUN

It is one of the most renowned restaurants in the state capital, founded 26 years ago by chef Alex Atala. It creates a towing menu from Brazilian ingredients and highlights national cuisine.
R. Br. De Capanema, 549, Cerqueira César, Sao Paulo, tel. (11) 96918-9947, @domrestaurante

Oro

Chef Felipe Bronze highlights the ember in the preparation of two tide menus. One is made daily with market products, based on the seasonality of the ingredients. The second is made for those looking for a leaner meal.
R. General San Martin, 889, Leblon, Rio de Janeiro, tel. (21) 3841-6859, @oro_restaurante

Tuju

Chef Ivan Ralston serves a towing menu created from input research from São Paulo cuisine and follows the logic of the stations. The Ventania menu is on display, which highlights ingredients such as mushrooms, persimmon and tupinambo. The meal begins on the ground floor, with cocktails, and ends on the terrace, with coffee and petit fours. It costs $ 1,250 per person.
R. Frei Galvão, 135, Jardim Paulistano, Sao Paulo, tel. (11) 91899-0002, @tuju_sp

Evvai

Chef Luiz Filipe Souza revisits the Italian and Brazilian kitchens on his authorial menu. Following are recipes like acai tartlette with tuna bluefin granite and rigatoni from pupunha with almonds and bottarga.
R. Joaquim Antunes 108, Pinheiros, Sao Paulo, tel. (11) 3062 1160, @evvai_sp

Lasai

Led by Rafa Costa e Silva and Malena Cardiel, the restaurant combines modern techniques and Brazilian ingredients grown in her own gardens and small farmers. The chef’s creations emphasize vegetables and vegetables in the tongue menu, served only under reserve.
LGO. of the lions 35, Humaitá, Rio de Janeiro, tel. (21) 3449-1834, @restarantelasai

A star

FAME OSTERIA

Italian chef Marco Renzetti receives 16 customers at a time to prove the 11-step moving menu, which changes daily. The sequence costs R $ 740 and can bring the fregola with mussel and miniblow and gnocco fritto with curado culello.
R. Oscar Freire, 216, Cerqueira César, Sao Paulo, tel. (11) 99364-4442, @fame_osteria

Huto

In this house, Sergio Yukio is responsible for the Omakassê that brings six dishes, eight sushi and dessert for $ 490. He receives customers only at dinner.
Av. Jandira, 677, Campo Belo, Sao Paulo, tel. (11) 5052-6804, @grupo_huto

Jun Sakamoto

Sushiman who names the restaurant receives customers only at dinner and under reserve. There are three experiments: an omakassê at the counter prepared by Sakamoto ($ 800) or chef Ryuzo Nishimura ($ 650), and a sequence served at the tables for $ 450.
R. Lisbon, 55, Pinheiros, Sao Paulo, tel. (11) 3088-6019, @restaurante_junsakamoto

Kan Suke

Chef Keisuke Egashina’s small Japanese restaurant at the moment only works by Delivery. Sushiman highlights the quality of the product and uses fish such as garopa, tuna belly, Lula and Red Paragraph.
R. Manuel da Nóbrega, 76, Paradise, Sao Paulo, tel. (11) 3266-3819

Kazuo

The clientele sits at the counter to taste chef Kazuo Harada’s omakassê. The menu features five cold starters, 12 to 16 Niguiris and a dessert for $ 590. There is also a la carte menu.
R. Prudente Correia, 432, Jardim Europa, Sao Paulo, tel. (11) 96640-7596, @kazuo.restaurante

Kinoshita

Customer can choose from eight Omakassês options, ranging from R $ 641.81 (eight times) to R $ 5,412.81 (harmonized with champagne). There are also a la carte options, prepared by chef Jyun Kaduoka.
R. Jacques Félix, 405, Vila Nova Conceição, Sao Paulo, tel. (11) 3849-6940, @kinoshitarestaurante

Kuro

Sushiman Henry Miyano serves an omakassê on the counter at the price of $ 460, consisting of copyright, fresh and ripe fish sushi and fresh Wasabi imported from Japan.
R. Father João Manuel, 706, Cerqueira César, are PAULO, Tel. (11) 3062-5241

Maní

In addition to the tongue menu, it is possible to taste a la carte dishes at the restaurant of chef Helena Rizzo. Among the recipes are the fish of the day with Uarini, banana, palm heart palm and green salsa (R $ 181) and the famous dessert named the egg (R $ 48), made with ice cream, coconut foam and crispy coconut.
R. Joaquim Antunes, 210, Garden America, Sao Paulo, tel. (11) 3085-4148, @manimanioca

Murakami

Chef Tsuyoshi Murakami prepares two tongs. One costs $ 680 with ten steps, and another for $ 980, which adds tempura and a hot dish. There is executive menu during lunch a week.
Al. Lorena, 1,186, Jardim Paulista, Sao Paulo, tel. (11) 97103-1186, @restauratrakami

Oizumi sushi

The matured fish are the specialty of the Japanese restaurant, under the command of chef Danilo Maciel. He prepares an omakassê only under reserve.
R. California, 785, Monsoon City, Sao Paulo, tel. (11) 94223-9866, @oizumi_sushi

Zeit

Chef Alberto Landgraf prepares a tim menu based mainly on fish and seafood. The sequence brings recipes such as raw Bluefin with algae vinaigrette, pine nuts and caviar and lobster ravioli. The restaurant welcomes customers in a house of the 1930s only under reserve.
R. Count of Irajá, 581, Botafogo, Rio de Janeiro, tel. (21) 3486-5758, @oteque_rj

Picchi

Chef Pier Paulo Picchi creates three Italian inspiration-inspired menus, which change every day. There are options with four steps (R $ 487), six (R $ 691) or 12 (R $ 1,229). There are also a la carte dishes.
R. Oscar Freire, 533, Cerqueira César, Sao Paulo, tel. (11) 3065-5560, @restaurantepicchi

Tangará Jean-Georges

The menu is signed by chef Jean-Georges Vongerichten. There are three six-step tide menus, which cost from $ 640 to $ 1,040 and feature recipes with Wagyu, Caviar and Foie Gras. There are also a la carte dishes.
R. Deputy Laércio Corte, 1.501, Vila Andrade, Sao Paulo, tel. (11) 4094-4040, @palaciotangara

Cipriani

The luxurious restaurant is installed inside the Copacabana Palace hotel and is led by Italian chef Nello Cassese. It features a 11 or 14 steps with its rereading of classic dishes from different regions of Italy. Among the recipes are channel with tuna tartare with burnt orange puree and sour butter risotto, hedgehog emulsion, smoked oyster, crustacean oil, red miso and sea lettuce.
Copacabana Palace – Av. Atlantic, 1,702, Copacabana, Rio de Janeiro, tel. (21) 2548-7070, @cipriani

Mee

The Asian -inspired kitchen is also at Copacabana Palace. Chef Alberto Morisawa prepares an omakassê at the price of $ 750 that brings steps such as Wagyu with Yakiniku sauce and black truffles. It also serves a vegan menu for $ 650.
Copacabana Palace – Av. Atlantic, 1,702, Copacabana, Rio de Janeiro, tel. (21) 2548-7070

San Omakase

The Japanese restaurant receives only eight customers a night in a discreet gallery. Chef André Kawai specializes in sushi and prepares a 15 -step omakassê with selected ingredients such as UNAGI, Uni and Pisces such as Dog Eye.
R. Conde Bernadotte, 26, store 103, Leblon, Rio de Janeiro, WhatsApp (21) 2112-5199, @sanomakase

Ryo Gastronomy

Chef Edson Yamashita reopened his Japanese restaurant in Itaim Bibi and receives eight customers at a time at the counter. Your omakassê costs $ 1,290 with ten steps, from snacks to dessert. There are recipes like vieira with fermented tomato sauce with pumpkin, tomato powder and ginger oil, as well as sashimis and sushi.
R. Pedroso Alvarenga, 665, Itaim Bibi, Sao Paulo, @ryogostronomia

Oseille

Commanded by chef Thomas Troisgros, the menu has dishes such as cavaquinha with beurre blanc, kale, broccoli and purple cabbage; and fish of the day with palm heart, white wine foam, coconut and Botarga. The price of the tongue menu ranges from $ 490 to $ 650.
R. Joana Angelica, 155, Ipanema, Rio de Janeiro, @oseillerestaurante

House 201

Chef João Paulo Frankenfeld presents an eight -step menu (R $ 590), which changes every season. It shows technical refinement when creating its version for French classics. Recipes such as Dry AGED duckbow with potatoes, fermented cassava, black garlic and port wine sauce with acerola appear.
R. Lopes Quintas, 201, Botanical Garden, Rio de Janeiro, @201.Casa

Kanoe

The Japanese cuisine restaurant receives the clientele at a counter of just nine places. Omakassê dishes are created by chef Tadashi Shiraishi with traditional techniques and based on fresh products such as Vieira, Parago, Boi Eye and Carapau.
Al. Itu, 1.578, Cerqueira César, Sao Paulo, @kanoerestaurant