In this location next to the famous Escadaria do Patápio staircase, chef César Costa is a strong advocate of sustainability, which sees him adopting initiatives that are totally focused on the environment, such as having his own composting system, managing his own solar power, grinds the corn used in the polenta, and avoiding the use of plastic packaging. In this minimalist setting with an industrial vibe, he creates tasty, uncomplicated dishes in an open kitchen where guests can sit at the counter opposite. On the seasonal menu that changes through the year, standout dishes include the oyster ceviche with pink pitaya and purple sweet potato, Smoked wagyu tongue and the Biodynamic Bean-to-Bar ice cream made from the grain itself!