Corrutela

"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." - tome morrissy swan

"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

"At this zero-waste, ingredient-focused restaurant in the hip Vila Madalena neighborhood, talented chef Cesar Costa (formerly of Chez Panisse and Copenhagen’s Relae) makes everything from scratch. He buys cocoa beans and organic wheat directly from farmers to produce bean-to-bar chocolate and mills all his own flour in-house. There’s even an automatic composting machine sitting right in the middle of the dining room, and solar panels generate energy for the restaurant. The menu focuses on comforting yet inventive recipes, such as garum-marinated eryngii mushrooms with cashew nut cream and fried peanuts or a soup au pistou made with shrimps and chayote (a classic combination in Brazilian houses). The kitchen aims to use ingredients entirely, including stalks and peels. For a surprising hit, try the polenta, made with cornmeal ground in the restaurant’s stone mill and nothing else." - Rafael Tonon

"Rank: #20 "Sustainability is a buzz word throughout the restaurant world, but few Brazilian chefs match up to what 29-year-old César Costa has achieved since 2018 with his planet-friendly restaurant in São Paulo’s bohemian Vila Madalena neighbourhood. Here, the chef creates vegetable-centric dishes with organic local produce, cutting out plastic, composting all waste and using solar energy."

"A restaurant that showcases the gastronomy of the future, in which sustainability is a central theme and an attractive "leitmotiv". The focus of the chef is on healthy, contemporary cuisine based around seasonal and organic ingredients, including fish and seafood, that help the planet. As an example, Corrutela does not use products wrapped in plastic, it makes its own flour and compost, and creates its own energy from solar panels." - Michelin Inspector