"The walls outside Corrutela are covered in greenery like the overgrown ivy of an old English pub, though the food is recognizably Brazilian. For example, there’s an inventive fish crudo with sweet potato, orange, and chilli that’s bathed in a thick, tropical fruit-tasting sauce. Red snapper comes expertly grilled and served with cashew purée, while a superbly tender beef rib is crispy on the outside, yet falls right off the bone. Pair it with creamy polenta. Whatever food you don’t finish is composted on site, which adds to the already lush foliage." - Tomé Morrissy-Swan
Sandro Portaluri
