A kitchen of dense, reduced sauces, with deep flavors.

This is what you find when you go to
Attimo, Jefferson Rueda’s restaurant (formerly Pomodori), opened in partnership with
brothers Marcelo and Ernesto Fernandes – the first owner of the Japanese Kinoshita and the
Spanish Clos de Tapas. It is advisable not to skip the great couvert, with smoked tomatoes
immersed in a cloud of laurel smoke and a perfect broth to moisten pieces of the delicious
breads served together. They are followed by slices of speck, pururuca, olive oil and a soup.
The meal can continue with starters such as codeguim stuffed mush (an sausage of Italian
origin, made in the restaurant itself), served with taleggio cream cheese, or pork couscous with
seafood and a horse quail egg. Among the dishes, try the moist carnaroli rice with pork (pork
spine), which also includes sausage, cabbage and pumpkin.
https://americanpastafactory.com/
The light side of the meal belongs
to the desserts of the chef pâtissière Saiko Izawa, whose minimalism is expressed in sweets
such as the harmonious pave of romeo and juliet. In it, Saiko extracts several possibilities from
the guava, composing a dessert with the fruit in different textures. R. Diogo Jácome, 341, Vila
Nova Conceição, tels. 2339-3250 and 5054-9999, attimorestaurante.com.br. Since 2012. Mon.
to Sat. 12h / 16h and 19h / 0h; Sun. 12h / 17h. Credit: A / D / M / V. Debit: M / R / V. Couvert:
R $ 15. Entries: R $ 36 to R $ 180. Main dishes: R $ 39 to R $ 89. Desserts: R $ 18 to R $ 26.
Executive menu: R $ 49. Tasting menu: R $ 220 Valet: R $ 15.