Housed in the historic Maternidade Filomena Matarazzo building, this restaurant draws its inspiration from Blaise Cendrars — the Franco-Swiss writer and passionate lover of Brazil. The interior evokes a cabin, reminiscent of the one in which the writer is said to have lived, decorated with volcanic crystal stones set amongst wood, in a rustic atmosphere warmed by the soft glow of lampshades that light the space. Here, chef Fernando Bouzan presents a French-inspired cuisine crafted exclusively from Brazilian ingredients, with a firm emphasis on seasonal produce and regional provenance. Our suggestion? The flavourful Fish Crudo served with cashew nuts, lírio do brejo — a native Brazilian marsh flower — and shiokara, a cured seafood condiment; the succulent Black Angus short rib with arracacha, mustard leaf and a natural jus; and, to finish, a Jabuticaba sorbet — made from the distinctive Brazilian berry that grows straight from the tree trunk — accompanied by a compote, jelly and pearls of the same fruit nestled in a delicate crème diplomate. The full offering is available either as a tasting menu called Experiência, or à la carte!