Taste gathers Rodrigo Oliveira and Claude Troisgros in classes and booths with special dishes

The capital of São Paulo broke London when the theme is the Taste Gastronomy Festival. Although the event has emerged in the British capital in 2004, and already happens in 13 cities in 11 countries, the Brazilian edition, held since 2016, is already the largest of all.

“Last year, we received 72,000 people, almost 50% above second place, which is London,” says Gustavo Oliveira, IMM’s business director, a company that organizes Taste Festival Brasil.

Since last year, Taste has been on three consecutive weekends, but edition 2025 will be the longest because it takes the four days of Corpus Christi’s holiday.

The 28 participating restaurants and bars, selected by curator Luiz Américo Camargo, will bring traditional dishes of their menus, but all developed an exclusive recipe for the festival, with portions that cost from $ 25 to $ 55.

The public proves chef creations such as Claude Troisgros, Renata Vanzetto and Carole Crema. Rodrigo Oliveira appears in a double dose, with the restaurant Mocotó and a bar that severe his drinks. In knowledge spaces, classes with chefs, bartenders and sommeliers, preparing their creations live or conducting harmonized tastings, will be free – but you need to reserve the vacancies in person, through early registration, already within the festival.

The ticket, at R $ 65, allows access to common areas, shows and classes, but consumption in bars and restaurants should be paid separately, with credits loaded on the Cashless card.

Check out some highlights of participating restaurants and chefs and programming details. THE Sheet It is partner of the event.

Sizomê

Three dishes by chef Telma Shimizu will be in the menu: combined six sushi (R $ 55), Kyubi Ramen with pork (R $ 50) and chocolate mushroom stuffed with coffee mousse (R $ 35). Exclusive of the event, Jagapon features chips covered with smoked duck and yuzu sour cream (R $ 40).
In the three weekends

Astor bar

In addition to pastrami pastry, cheese and caramelized onion (R $ 35 the pair), Madrico Potatoes with Serrano Jamón, Fried Egg and Manchego Cheese (R $ 45) and Steak Diana with rice pulled in sauce (R $ 55), the bar will serve the new casablanca eggplant (R $ 40), with pomegranate and pomegranate. The drink letter (R $ 40 to R $ 55) will have Negronis, Gin Tonic and the non-alcoholic Rose Gloire, strawberry and-sicilian lemon.
In the three weekends

Bicol

Korean family kitchen dishes, such as the Burgogo, beef (R $ 55) barbecues, and Dweji Burgoghi, packet and pork pantry (R $ 55), compete with Yuja Korean Fried Chicken (R $ 50), created for the event-Treat from fried chicken glaced to bittersweet sauce.
In the three weekends

Carole Crema

The confectioner will serve some of its hits, including the cold coconut cake (R $ 20) and the American cheesecake with blueberry syrup and lemon curd (R $ 40). Only at the event will it be possible to prove the mousse two loves (R $ 40), of milk and white chocolates.
In the three weekends

Chez Claude

The Frenchman Claude Troisgros selected dishes from three of his homes: the duo of fish sandwiches and bacon Brioche & Poisson Pané, from Du Quarter bar (R $ 35), the duck confined with mashed potatoes and Bordelaise sauce, Bistrot du Quarter (R $ 50), and fish with caramelized banana and Chez Claude Cream Cream (R $ 50). Rigatoni with pork ragu and kimchi (R $ 45) is exclusive to Taste.
In the three weekends

Ema

It’s the chance to miss the chef Renata Vanzetto’s restaurant, closed since March. There are classics of the house at the festival. The Crazy Crispy Chicken, crispy chicken bread and pecles, appears in a minimum version (R $ 30), alongside jamón and poivre dumplings (R $ 35 the trio), mandioquinha ribs, flour crushing crumbs and potatoes (R $ 50) and Romeu and Juliema (R $ 25).
From 19 to 22 and 27 to 29

Guardhouse

The Jean Ponce bartender created the mouth -to -mouth cocktail for the tasta – vanilla infusion jabuticaba distilled, hot wine foam, silver citrus and dust clove ($ 45). Other recipes of the bar will be served at the festival: GSP, based on gin, passion fruit concentrate and cucumber water (R $ 45) and Ginger Lemonade without alcohol (R $ 30).
In the three weekends

La Cura/Gastronomic Bass

For the event, chef Ivan Santinho joined dishes of Rotisseria and the restaurant that occupies the backyard on weekends. There will be fucking nuggets (R $ 35 the pair); Shrimp bobó with coconut rice and palm oil farofa (R $ 45) with vegetarian version (R $ 40); Full feijoada (R $ 45) and burnt coconut iced cake (R $ 20). Only in Taste will be served the Bahian Delicia Bread, stuffed with rib and watercress (R $ 25).
In the three weekends

Le Jazz Brasserie

Boudin, Morcilla Artesenal with Green Apple Puree and Salad (R $ 35), is the exclusive creation of chef Chico Ferreira for Taste. Three classics of the house complete the menu of the event: Dijon mustard sandwich (R $ 40), Steak Tartare (R $ 50) and Filé Au Poivre (R $ 55), all accompanied by fries.
In the three weekends

Mocoto

Chef Rodrigo Oliveira prepared a double. Only at the event, Dadinhos de Tapioca do Mocotó will be served with Parmesan Fonduta (R $ 35), while the novelty of Mocotó Bar will be the mulled of the backlands (R $ 35), which carries cashew. Croque Mucugê de Smoke Meat and Brazilian Cheese (R $ 40), Baião of two (R $ 45) and São João cone, dessert with rice ice cream, toffee of canela and paçoca (R $ 35), can have the company of Caipirinha Minha Nega (R $ 40) and pineapple refreshment, saint and lemon (R $ 35).
In the three weekends

Nelita/Mag Market/Riso.E.RIA

Chef Tássia Magalhães developed one of the most varied menus of the event. On the three weekends, she will serve Nelita’s tomato and burrata croquetas ($ 30, with four) and the famous Mag Market chocolate cake ($ 40). Recipes of the extinct laugh.e.ria will also be there-the creamy rice Biro-biro, with beans and sausage (R $ 45), will be served throughout the event. There will be beet rice (R $ 30) and Rissoni of brasseada meat (R $ 45) on the first weekend; Salgado Fish Rice Confit (R $ 50) and Mix of Rice with Caponata (R $ 40) in the second; and chicken rice (R $ 45) and pesto rice (R $ 40) in the third.
In the three weekends

Shuk

Four varieties of street food from the Middle East will be taken to the event. The portion of Falafel with Tahine and Picles sauce, with five units (R $ 30), is exclusive to the festival. Fried kibe (R $ 25 a unit), cheese shredded (R $ 40) and lamb shit with tomato sauce and spices (R $ 40) complete the menu.
From 19 to 22 and 27 to 29

Seroroca

Chefs Gustavo Rodrigues, Marcelo Correa Bastos and Thiago Castanho selected three requests from the bar: Açai Bao with Fish and Chuchu Picles (R $ 50); Guioza de Shrimp with Tucupi (R $ 55) and puppy on the ember with couscous of water flour (R $ 55). For the festival, the trio prepared Siri Siri Pams (R $ 45).
In the three weekends

Satellite

Da Quebrada, peripheral cuisine-school restaurant, arrived in Brasilia with the satellite brand. Cooks trained by the social project will present recipes from Brazilian biomes, based on family farming ingredients. The Atlantic Forest (R $ 25) is a jussara palm salad with pancos and passion fruit sauce, while the cerrado (R $ 45) consists of chicken with pequi rice. Already the Amazon brings together shredded pirarucu, fried banana and farofa (R $ 55). Exclusive of the festival, the Pantanal is a green papaya candy, known as Furrundu (R $ 30).
From 13 to 15

Z Deli Restaurante & delicatessen

Reopened at the end of last year, the Jewish kitchen house will have as its main attraction the smoked language in the baguette, with choleslaw, mustard and picles (R $ 40), a recipe created by chef Julio Raw for the event. Hommus with Bagel (R $ 30), raw tuna kebab with curd (R $ 45) and Caldos Farfel with confixed duck, cooked pasta in the bird broth (R $ 50), will be the options.
In the three weekends

See programming highlights:

Day 14

15h: Chili Crunch from Mocotó, with Rodrigo Oliveira (Fire Pit)
9:30 pm: Connections between Brazil and Japan, with Telma Shimizu, from Aizomê (Fire Pit)

Day 15

6:30 pm: Sun meat with milk and couscous crumbs with Rodrigo Freire, from Black Kitchen (Fire Pit)

Day 20

9:30 pm: Pasta workshop with Ivan Santinho, from La Cura (kitchen chat by Electrolux)

Day 22

16h: Fish on the style of the Sororoca style, with Gustavo Rodrigues (Fire Pit)

Day 27

8:30 pm: Jollof rice: food to share, with Carmem Virginia, from the altar (Fire Pit)

Day 28

13h: Pastrami: Secrets, Stories, Techniques, with Andrea Kauffmann, from AK Deli (Fire Pit)

Day 29

16h: Hooligan Burger in honor of Paulo Yoller, with Paula Labaki and Olivia Yoller (Fire Pit)
6:30 pm: Smoking boundaries between sweet and salty, with Luiz

Taste Festival Brasil
Villa -Lobos Park – Av. Prof. Fonseca Rodrigues, 2.00, Alto de Pinheiros, West region. Days: 13, 14, 15, 19, 20, 21, 22, 27, 28 and 29. Thu., 12h to 20h. Fri, 17h to 23h. Sat. 12h to 23. Dom., 11h to 20h. Ingr.: R $ 65 in EVENTIM.