Logic lack of Lena’s menu, with too heavy entrances

In Lena restaurant, there is Kimchi on corn bread, ponzu in the ribs with canjiquinha, Tzatziki sauce in Angu and carrot cake with silky texture French chocolate cream on the carrot cake. A revised mining kitchen, with touches from other corners of the world.

The result is tasty combinations, made with quality ingredients that cause a welcome provocation to the concept of regional cuisine. In the table experience, however, adjustments are lacking. Something, by the way, which is expected to an address opened for just two months.

One of the home problems is the lack of logic for the sequence of dishes. Very heavy entrances prevent the meal from making sense with beginning, middle and end. A pity, since the creative recipes of Minas Gerais chef Mário Santiago deserve to be tasted without appetite.

For starters, we ordered the cheese bread stuffed with ribs, smoked guava and okra pickles (R $ 32). An entrance entitled to Umami, Dulçor, Acidity and everything else that makes us salivate. But the base of the cheese bread does not realize so much and is soaked.

The corn bread comes covered with chicken, slightly spicy mayonnaise and a nice ora-pro-nobis ($ 35) Kimchi. She arrived with the sides dry and unexpectedly creamy interior. Added to the fact that the bread is fried and sweetened, made the set of sorry for the stomach. Ask if it is to divide. Eating it alone puts you at the imminent risk of ending the meal right there.

Main, well served chicken (R $ 71) is a joy. On an al dente and brutal rice are arranged pieces of overcox with crispy skin and a gem healed in soyus and cachaça. Passing the knife and observing it spilling over the plate is a pleasure in separately. The touch of acidity is due to a delicate preserving onion.

Another tasting recipe was angu with tulha cheese (R $ 68). It comes with toasted mushrooms, pissed pea, corn, canasta cheese crispy, tzatziki (a greek yogurt sauce) and dill (herb also called dill). Intriguing, it is to be explored in its various possible combinations of textures and flavors.

To end, the cornforms (R $ 35) leaves an ambiguous feeling. On the one hand, it pleases with the filling of a very delicate and unjustled healing. On the other hand, it disappoints those who wait for the very thin and light layers of the traditional French recipe. The mass of this dessert is compact, closer to a Palmier.

The address does not serve dinner, but also opens for breakfast on Saturdays. For lunch, it is worth knowing that it may be more interesting to ask the main course straight. Or the peel of the week (R $ 65), with an attractive price for a complete meal, entitled to leaf salad, dish and sweetie. To prove the entrances, go in group, or in a brunch scheme to focus on them.

Of the points to be right, the service is the most urgent. Asked about the amount of food for two people, the attendant did not warn that the chosen entries were able to end the appetite even of the most greed clients. They followed this misconception: a request that came wrong, the right dish delivered to another table, a water that never arrived, and it has the wrong order released. Twice.