There are dinners that have the rhythm of good conversation — they grow, finding the right pace between courses, between drinks, between productive silences. Dinner at Ninita was one of those.
It began with the Negroni. That cocktail that divides opinions and unites those who understand that bitterness is flavor, not a flaw. The deep amber color in a rocks glass with ice and an orange twist that perfumes before you drink. The Campari with vermouth and gin in equal proportions — the Italian formula that has no secret and has everything. One sip to warm the palate. Two to relax.
The polvo ao risoto de açafrão arrived as the main course and immediately announced it shared the same disposition as whoever crafted the drink. The tentacles were golden and caramelized at the tips — that browning that happens when you sear octopus in a very hot pan after slow cooking. The crispy surface contrasts with the tender interior. Atop a disk of creamy saffron risotto: that harvest yellow, the floral perfume the spice releases in heat, the consistency that flows slightly when you tilt the plate. Pink shrimp and microgreens complemented without competing for attention.
The polvo sobre risoto de açafrão is a dish that knows where it stands: Minas Gerais with the sea imagined, Italian technique applied with Brazilian product, sophistication that doesn’t refuse direct pleasure.
The mousse e torte de chocolate dessert closed the dinner with density and elegance. Layers of brownie, mousse and cocoa coating, fresh strawberries — sweetness with structure, not sweetness as capitulation.
The dinner’s rhythm was the rhythm of a good May night in BH: unhurried, without excessive hunger, with the feeling that the next course always arrived at just the right moment.
Technical Details
- Location: Ninita, Belo Horizonte, MG
- Category: Fine Dining / Brazilian
- Average Price: R$ 120–200 per person
- Rating: ⭐ (5/5) — from cocktail to dessert, dinner with rhythm and coherence