The restaurant Baio Cozinha Sulista, located on the twenty-third floor of W São Paulo, has presented a new menu created by chef Tuca Mezzomo, along with a new drink list conceived by Rachel Louise, the hotel's bar manager.
Gastronomic Concept
The innovations maintain the establishment's focus on exploring the ingredients and culinary traditions of Southern Brazil, integrating modern methods with products supplied by small producers. Tuca, originally from Passo Fundo (RS), structured the menu based on identity elements of Gaúcho cuisine, such as indigenous, countryside, and European immigrant influences, using a Josper oven in dish preparation. Chef Felipe Bezerra collaborated on the kitchen operation at Baio during the creation of this menu.
New Main Course Highlights
Among the highlights of the new menu are the sea bass crudo accompanied by guava and jalapeño aguachile; the toasted corn cream with macadamia; the agnolotti made with tubers, served in a Catarina mushroom consommé; the grilled octopus, which comes with smoked paprika emulsion, roasted cassava, and green apple; and the grilled sea bass, served with fregola cooked in baked fish broth, blackberry pickles, and roses. Additionally, established dishes, such as pumpkin torte with shrimp, have been kept on the menu.
Desserts and Cocktails
The desserts, under the responsibility of pastry chef Gilmar Ferreira, celebrate the typical flavors of the Southern region. Among them are the chimarrão popsicle with raspberry and pistachio, and a dessert made with bracatinga molasses, spices, and cream emulsion. The renewal also includes a new selection of cocktails created by Rachel Louise. These drinks incorporate Brazilian ingredients and allude to Gaúcho culture, exemplified by the Mate Martini (with yerba mate, bacuri, and fine sherry), the Guaco (which contains bourbon, guava, and medicinal herb), and the Pumpkin Old Fashioned. The list also offers non-alcoholic alternatives, such as the Brisa (with cambuci and pumpkin compote) and the Tanino, which combines jabuticaba and papaya seed.