Meat, pasta and even cod, fish and chips: discover the special Easter menus of the restaurants in Sao Paulo
You want a good program for Easter and you don’t know what to do? How about eating at good restaurant? Palate made a selection of restaurants with special menus for the appointment, with dishes for all tastes: pasta such as ravioli alla parmigiana; different types of one of the most loved dishes of the day, the Bacalhoada; and good Brazilian food options.
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Discover the selection of 11 restaurants in Sao Paulo with special Easter menus:
Fasano
Commanded by chef Luca Gozzani, the restaurant Fasano The initial option is marinated mackerel carpaccio, asparagus flan and salmon roe (R$ 155). As a main course, parmesan and fig ravioli with balsamic vinegar, olive oil and sage (R$ 190). Another top offering is the lamb stew with artichokes in a sage sauce, rosemary and colonnata lard (R$ 320). For dessert, chocolate sticks (R$58).
Where: Rua Vittorio Fasano, 88, Hotel Fasano, Jardim Paulista. 3896 4000. 19h/00 (Friday and Saturday 19h/01; Sun 12h/17h).
Enosteria
A Enosteria There will be, exclusively from 29 to 31 March, throughout the Easter weekend, a special dish: Florentine cod. Developed by chef Douglas Benatti, Bacalhau à Fiorentina (grilled cod, creamed spinach, confit potato and garlic balls/R$109) combines tradition and innovation in an attempt to translate the meaning of Easter.
Where: Rua Oscar Freire, 574, Cerqueira Cesar. 5039-5084. 12.00/15.30 and 18.30/23.00 (Sunday 12.00/16.00; closed Monday).
Pasta Manduque
To enjoy the Easter holidays, it is worth visiting the recently opened restaurant at Mercado de Pinheiros. Manduque will offer gnocchi di cod au gratin (R$62) – potato gnocchi with cod in the morning, gratinated with parmesan and finished with molica – which will be the special dish of the day. For Easter week, the restaurant is also accepting orders for cod lasagna (R$144 per kg), made with fresh pasta, cod bechamel, grated cod and parmesan.
Where: R. Pedro Cristi, 89 years old, Mercado de Pinheiros. 11am/6pm (closed on Sunday).
Holy herb
Under the command of chef Morena Leite, the Capim Santo restaurant prepared a special Easter dish. The recipe was inspired by the chef’s recent trip to Japan: cod fillet lacquered in cachaça and miso, accompanied by green bean puree and crunchy Brazilian chestnut farofa (R$ 125). The dish combines the tradition of cod, the innovation brought by miso, a versatile and tasty ingredient, much appreciated in Japanese cuisine, and the Brazilian characteristic of Capim Santo. The dish will be available in the two units of Restaurante Capim Santo, located in Solar Fábio Prado and Sírio Libanês Hospital, from Good Friday (March 29) until Easter Sunday (March 31).
Where: Av. Faria Lima, 2705, Solar Fábio Prado. 3032-2277. From 10:00 to 18:00 (closed on Mondays). Reservations can be made via WhatsApp (11) 98189-0082.
Gero
The restaurant Gero, on the ground floor of Fasano São Paulo Itaim, the Group’s new hotel, will have its first menu for the appointment. To start, sea bass carpaccio (R$ 119) or artichokes au gratin with prawns in cherry tomato sauce (R$ 155). As a main course, for pasta lovers, the suggestion is the duck ravioli in orange sauce (R$ 182), which shares the special menu with the traditional Roman cod, composed of cod fillet with tomato, olives , basil and mashed potatoes (R$233). For those who love lamb, the option is to try it grilled in its sauce with Portuguese chestnut puree (R$ 245). For dessert, half a sphere of chocolate with mascarpone and red fruits (R$56) or even crunchy pastry filled with ricotta and candied fruit (R$51).
Where: Rua Pedroso Alvarenga, 706, Itaim Bibi. 3513-7480. 12/15 and 19/24 (Fri and Sat 12/16 and 19/1; Sun 12/22).
Fire
The restaurant Fire created two dishes to celebrate Easter. Chef Renzo Garibaldi’s Pinheiros restaurant will serve an appetizer and a main course that can be ordered separately. The first option is a toasted tomato croqueta with smoked ricotta (R$35) and the second, a surf ‘n’ turf combining Duroc pork rice accompanied by grilled octopus. The dishes will be served on Saturday 30th and Easter Sunday, 31st March.
Where: R. dos Pinheiros, 808, Pinheiros. 3062-4209. 12/15.30 and 17/23 (Mon 12/15.30; Friday and Sat 12/00; Sun 12/18.
Bone
On 30 and 31 March Osso, also by Renzo Garibaldi, will offer special recipes based on fish and seafood. There will be two dishes that can be ordered separately, a starter and a main course. The first option is a smoked octopus vinaigrette, with coriander emulsion and lemon crunch with naturally fermented focaccia (R$90). For the main course, the restaurant prepared a semi-cured sea bream with coconut milk and lemongrass, accompanied by a burnt citrus salad (R$ 130).
Where: R. Bandeira Paulista, 520, Itaim Bibi. 3167-3816. 12/15.30 and 19/23 (Fri 12/15.30 and 19/00; Sat 12/00; Sun 12/18).
Carlotta
For Easter this year, chef Carla Pernambuco will serve a special menu between March 26 and 31, featuring Caxamar cod fish and chips (R$135), a recipe inspired by the chef’s recent trip to London, which includes, as well beer, -battered fish and chips, beurre blanc sauce, basil and coriander oil, sautéed onions and red pepper jelly and Sriracha. To whet your appetite, the suggestion is the Jerez calamari with green beans in butter (R$60) and, for dessert, the special suggestion is the Zuppa Inglesa (R$35), a type of original pavé from Bologna, which contains custard , marshmallow, chocolate, black cherries and champagne biscuit and will be served at the table in a glass jar, by the spoonful.
Where: R. Sergipe, 753, Higienópolis. 98225-6030. 12/16 and 19/23 (Fri 12/16 and 19/23.30; Sat 12/17 and 19/23.30; Sun 12/17; closed Monday).
Verdiana
For Easter Veridiana Pizzaria offers an option created specifically for the event: Napoli In Salmone. It will be available on March 25 and 31, for R$82, small / R$126, large. It is prepared with thin slices of smoked salmon, cream cheese, slices of courgette and a light touch of parmesan and dill, and is inspired by the recipes of traditional American delicatessens. And it’s also a great choice for both this hot weather and a good option for those who avoid red meat.
Where: Rua Dona Veridiana, 661, Higienopolis. 11 3801-9000. Thursday to Sunday, 6pm/midnight.
Tangara Palace
The renowned Palácio Tangará offers a luxurious and unique experience for those wishing to celebrate special occasions without leaving the city. For the Easter holidays, the hotel has prepared a special program, combining refinement and high-quality cuisine. With prices starting from R$8,118, guests can enjoy a three-night package for two people, with free accommodation for children up to 11 years old. Guests can also enjoy the Easter-themed Sunday brunch, featuring dishes such as cod ravioli, charcoal-crusted beef, and blini with salmon gravlax.
Where: Rua Deputado Laércio Corte, 1501, Panamby. 4904-4001. Reservations via the hotel website.
Color
Located in a beautiful building in Alto de Pinheiros with tables on the balcony and a lounge overlooking the barbecue area, Cór restaurant has prepared special dishes for Easter. Chef Cassiano Oliveira created two dishes: a cod brandade, which serves two people (R$280) and, for dessert, a delicious raspberry cake (R$42). The dishes will be available at Cór on Saturday 30th and Easter Sunday, 31st March.
Where: Praça São Marcos, 825, Alto de Pinheiros. 3726-2908. 12/15 and 18/23 (Mon 12/15; Sat 12/0; Sun 12/18).
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
