Brazilian gastronomy,
without borders

The 5 best gastronomic novelties in BH in 2026

The third star and the encounter with one's own voice

The three stars that sprouted from the earth

Remanso do Bosque: where the Amazon finally speaks with its own voice

Belém, PA

BH snack by snack: the route of bars that define the city

Belo Horizonte, MG

Southern Bahia Cacao: the terroir the world began to notice

Ilhéus, BA

Comida di Buteco 2026: the festival that transformed the Minas Gerais appetizer into a national phenomenon

Belo Horizonte, MG

The kitchen as resistance: what those who survived eat

Pedro Coronha receives the Michelin Guide Young Chef Award and emerges as one of the most promising names of the new generation

Serra da Canastra: the mountain that defined what cheese is in Brazil

São Roque de Minas, MG

Origin, Salvador: the Bahia that doesn't ask permission to be refined

Salvador, BA

Brazil Reimagined on Alex Atala's Plate

São Paulo, SP

Carbone arrives in Brazil as part of Cidade Jardim's luxury expansion

São Paulo, SP

Tupis Kitchen: the hidden treasure of Mercado Novo

Belo Horizonte, MG

Davvero Gelato: the creaminess that São Paulo deserved

São Paulo, SP

Tanit: black rice and octopus — geometry and sea

São Paulo, SP

Tanit: the oxtail croquettes that came from the other side of the Atlantic

São Paulo, SP

Tanit: shrimp fideuà and the pasta that learned to be rice

São Paulo, SP

Doryo: the total surrender that omakase demands

São Paulo, SP

Est! Est!! Est!!!: the carbonara from BH that doesn't apologize

Belo Horizonte, MG

Nicolau Bar da Esquina: when cheese bread meets pastrami

Belo Horizonte, MG

Est! Est!! Est!!! Alphaville: carbonara and tiramisu beyond the central axis

Nova Lima, MG

Olives of Gramado: the city beyond chocolate

Gramado, RS

William & Sons Coffee Co.: the coffee that warmed the festival

Gramado, RS

Liquid alfajor: the dessert the family keeps

Belo Horizonte, MG

Agostinho's Bifão: the dish that has its own name

Belo Horizonte, MG

The duck rice from Cozinha Santo Antônio that needs no title

Belo Horizonte, MG

Cultura Gastrobar: the puff pastry that grew

Belo Horizonte, MG

Ernesto Specialty Coffees: brunch as a ritual of belonging

Brasília, DF

How Much Coffee: the acidity that converses with the cured

Brasília, DF

Superquadra Bar: the hamburger that respects the meat

Brasília, DF

Nicolau Bar: the oxtail that came out of the pot and became a croquette

Belo Horizonte, MG

Nicolau Bar: the beef tongue that became pastrami

Belo Horizonte, MG

Turi: obituary of a restaurant that BH didn't deserve to lose

Belo Horizonte, MG

Soeta: fine dining in Vitória and the menu that tells a story

Vitória, ES

Amado Restaurant: five pots and a respectable moqueca

Salvador, BA

Santo Antônio Kitchen: the cheese empada and the golden that doesn't deceive

Belo Horizonte, MG

Ninita: from Negroni to octopus with saffron, an unhurried night

Belo Horizonte, MG

Confaria do França: the octopus rice that lives up to its reputation

Salvador, BA

Gem Mini Bar: Salvador in small plates that don't fit into categories

Salvador, BA

El Mai: the food was good, the service was a problem

Belo Horizonte, MG

Mistura Contorno: oysters bordering on perfection and moqueca in dendê oil

Salvador, BA

Ribeira Ice Cream: burnt coconut and the mandatory stop in Salvador

Salvador, BA