Dalva e Dito - Alex Atala

I went to Chef Alex Atala's Dalva e Dito ( Dalva comes from Dalva Star and Dito comes from Sao Benedito)  restaurant . The idea is to bring back Colonial food , all dishes are made with typical regional Brazilian ingredients such as Jambu ( plant family of oval leaves, jagged and thick, pale yellow flowers. Is used in cooking in dishes typical of Northern Brazil, as the "tacacá" and "duck in tucupi" . When chewed, the tongue slightly anesthesia.)

I had Moqueca Capixaba (Espirito Santo  regional food) , white rice and Pirao, my fiend had Porco na Lata com Pure de Batata e Pequi (Pequi is a fruit, its pulp is a very popular food in Goiás and Minas Gerais, eaten by itself raw or prepared or used as an ingredient in cooking ) see picture below.

Only few steps from his flagship restaurant D.O.M. ( 18th  best restaurant in the world)
The signature dish is the roast chicken, roasted to perfection in what Atala calls "the Ferrari of roasters", a Rotissol rôtissoir flewn in from France.
If you visit Sao Paulo and would like to taste a real brazilian flavoursome dish;I recomend to make a reservation.
Rua Padre João Manoel 1115, São Paulo, 01426-000LocationJardim PaulistaPhone011/3064-6183