Comfy with wide areas, airy and full of charm: Atto promises to become the perfect address for lunch during the week or even for a date with good drinks and wines.

The kitchen is wide open and allows you to see the delicate and synchronized work of Chef Luiza Hoffmann and her Cooking team. As the old saying: “The first impression definitely wins.”

Grilled items are the protagonists in Luiza’s kitchen, marked by the abundance of fish and side dishes that stand out for their lightness. After a recent immersion at the three-star Berasategui, in Spain, the Chef executes a modern and diverse menu.

However, affectionate recipes from his family, such as the tasty corn gnocchi with mascarpone fonduta and parmesan crunchy – which, despite being in the main section, is a good option to share as a starter – also stand out on the menu.

Other features on the starter menu are the sea bass sashimi with citrus sauce, grilled orange, flying fish roe, jalapeño and coriander oil, the vegan lychee ceviche with wild rice popcorn and the steak tartare with puff pastry toast.

Among the main dishes, wait for grilled octopus accompanied by broth rice with bacon and tomato, with a citrus touch, port entrecôte with mushroom risotto, curry shrimp with pineapple and jasmine and coconut rice, and grilled spaghetti with clams.

During the week, at lunch, an executive menu with daily set dishes is offered. As an example, on Tuesday there is mincemeat or fish of the day; on Wednesdays, the traditional feijoada with a vegetarian option; on Fridays, pork belly or veggie moqueca, among other carefully prepared dishes.

In the Bar area, mixologist Talita Simões provides advice on cocktails, while the wine list prepared by sommelière Gabriela Bigarelli also includes natural, organic and biodynamic wines.