Dining experiences are about more than what arrives on the plate. The drinks, service, setting, and conversations all shape how I remember a meal. From relaxed brunches to chef’s counters and elaborate tasting menus, I share the dishes that stood out, the stories behind them, and whether the whole experience justified the bill.
Metzi is the creation of Eduardo Nava Ortiz and Luana Sabino, two visionary chefs who bring their unique expertise and passion to the restaurant’s ever-evolving menu. Eduardo Nava Ortiz, a Mexican-born chef, brings an authentic and modern perspective to traditional Mexican flavors, while Luana Sabino, a talented Brazilian chef, infuses the menu with fresh local ingredients and creative techniques. Together, they craft dishes that beautifully merge Mexican tradition with Brazil’s rich culinary landscape.
A Cozy and Inviting Atmosphere
Located in São Paulo’s Pinheiros district, Metzi offers a warm and intimate setting, with minimalist decor that allows the food to take center stage. The ambiance is casual yet refined, making it an ideal destination for those seeking a sophisticated dining experience without the formality of a fine-dining establishment. With limited seating, Metzi fosters an exclusive feel, ensuring personalized service and a memorable gastronomic journey.
The Menu: Tradition Meets Innovation
Metzi’s menu is a thoughtful and ever-evolving showcase of modern Mexican cuisine, with a particular emphasis on local and seasonal ingredients. While dishes change frequently, here are some signature highlights that capture the essence of Metzi’s culinary philosophy:
Tostada de Atún – A beautifully crafted dish featuring fresh tuna, avocado, and vibrant citrus notes, highlighting the balance of freshness and umami.
Mole Poblano with Duck – A refined take on the classic mole poblano, with complex layers of smoky, sweet, and spicy flavors complementing tender duck.
Tacos de Pescado – Light, crispy battered fish tacos served with housemade tortillas and an exquisite selection of salsas.
Tamales de Elote – A nod to Mexican heritage, these delicate corn tamales are a must-try, showcasing the restaurant’s dedication to traditional techniques.
Huitlacoche Risotto – A unique fusion of Mexican and European influences, featuring earthy huitlacoche (corn truffle) in a rich, creamy risotto.
Churros with Spiced Chocolate Sauce – A playful yet refined dessert that pays homage to a beloved classic.
An Impressive Beverage Selection
Metzi’s drink menu is just as carefully curated as its food offerings, featuring an outstanding selection of:
Mexican Spirits – A diverse range of mezcal and tequila options, perfect for sipping or enjoying in crafted cocktails.
Natural & Organic Wines – Thoughtfully selected wines that enhance the dining experience, complementing the restaurant’s bold yet delicate flavors.
Signature Cocktails – Inventive creations that incorporate fresh fruits, Mexican spices, and artisanal spirits, offering a refreshing pairing for every dish.
Accolades & Recognition
Metzi has quickly risen to prominence within São Paulo’s fine-dining landscape, earning a Michelin Guide recommendation and securing a spot on Latin America’s 50 Best Restaurants list. This recognition solidifies Metzi’s reputation as one of the top destinations for contemporary Mexican cuisine in the region.
Why Metzi Should Be on Your Culinary Radar
What sets Metzi apart is its ability to take authentic Mexican flavors and present them in an elevated, artful manner while still maintaining the soul of the cuisine. With Eduardo Nava Ortiz and Luana Sabino’s expertise, a meticulously designed menu, and an intimate atmosphere, Metzi offers a truly unique gastronomic experience in São Paulo.
Final Thoughts
Whether you’re a fan of Mexican cuisine, an adventurous foodie, or someone looking for a sophisticated yet approachable dining experience, Metzi is a restaurant you won’t want to miss. Its commitment to tradition, innovation, and top-tier ingredients makes it a standout in São Paulo’s competitive dining scene. Be sure to book a reservation in advance, as this culinary gem is in high demand!
Have you been to Metzi? Share your thoughts and favorite dishes in the comments below!
By Richard Jarocki | Visited November 2024 | Pricing researched September 24, 2026 | Updated September 25, 2026
A Casa do Porco review: Five things stood out from my November 2024 visit—the food, the whole-animal approach to cooking, the drinks, the relaxed atmosphere, and the commitment to keeping ambitious food accessible. I sat at the bar for the tasting menu, started with complimentary cachaça shots, and left wanting to return.
An extra order of crispy roasted pork belly with guava, served inside a ceramic pig’s head, also gave the evening its Instagram moment.
There is a lot to appreciate here. The cooking is creative, the whole-animal approach gives the restaurant a clear identity, and the experience remains approachable. As I wrote in my São Paulo restaurant guide, the food is ridiculously good.
Published 2024 menu price: R$290 per person; optional wine pairing R$210 extra
Latest published price found: R$348 per person; optional pairing R$269 extra, reported August 2026
Where we sat: At the bar
Drinks: Great; complimentary cachaça shots to start
Atmosphere: Relaxed
Additional order: Crispy roasted pork belly with guava jam, served in a porcelain pig’s-head presentation
Would I return? Yes—I want to go back
Michelin recognition: Bib Gourmand and Green Star
My take: Creative cooking that offers a look into Brazilian food culture in an approachable setting
Small bites from my November 2024 tasting menu at A Casa do Porco.
1. The Food That Makes Me Want to Return
I chose the tasting menu on my November 2024 visit. Menus change, so this review describes that experience rather than a promise of the exact dishes served today.
For a restaurant built around whole-animal cooking, that format gives the kitchen room to show its range. It also gives you a broader view of the approach than choosing a single pork dish.
What stays with me is the creativity, flavor, and connection to Brazilian food culture. The cooking makes you pay attention to what you are eating and appreciate how much can be done with an ingredient you might otherwise think you already know.
That is one of the reasons I travel for food. I want experiences that give me a better understanding of a place through what is served.
A Casa do Porco belongs in that conversation.
Bread and mortadella at the bar at A Casa do Porco.A course from the tasting menu: dumplings in broth with fresh herbs.
2. Whole-Animal Cooking with a Brazilian Identity
Chef Jefferson Rueda’s approach gives A Casa do Porco a clear purpose. The restaurant explores how much can be done with the whole animal, drawing on Brazilian cooking and ingredients.
The connection to the ingredients runs deeper than what appears on the plate. The Michelin Guide describes Rueda’s involvement in raising the pigs and growing much of the produce used in the restaurant.
That context helps explain the menu. Different cuts and preparations become opportunities to show how much variety one ingredient can offer.
What I appreciate is that the pleasure of eating remains central to it. There is a concept worth understanding, and there is very good food to enjoy.
3. Great Drinks, Starting with Cachaça
Complimentary cachaça shots started our evening at the bar.
We started with complimentary cachaça shots, and the drinks were great throughout the experience. They deserve attention alongside the food because they were part of what made the evening enjoyable. The complimentary shots were part of my visit, something I would assume comes with every booking.
4. A Relaxed Atmosphere at the Bar
We sat at the bar, and the atmosphere was relaxed. I appreciate that in a restaurant with this level of recognition. An ambitious menu can still be served in a setting where you feel comfortable, and that was part of the appeal here.
For me, the combination worked: creative cooking, a comfortable seat at the bar, and an evening that felt easy.
“Our mission is to give people access to good food, even if it means making less money.”
That philosophy gives me another reason to respect the restaurant. I enjoy the attention to detail that comes with fine-dining service, but I also appreciate being able to sit at the bar, have a great drink, and eat ambitious food in a relaxed setting. Keeping that experience within reach of more people is a choice worth recognizing in its own right.
The Pig’s Head Had an Instagram Assignment
The pig’s head had an Instagram assignment: crispy roasted pork belly with guava waited inside.
Alongside the tasting menu, an extra order of crispy roasted pork belly with guava jam arrived in a porcelain pig’s head. The head was the serving piece, with the food inside.
That order had a very specific purpose: getting the pictures for Instagram.
I appreciate a good food photo myself, so I am hardly in a position to judge. At a restaurant called A Casa do Porco—the House of the Pig—it was certainly an appropriate subject.
How Much Does A Casa do Porco Cost?
For context around my November 2024 visit, Exame’s July 2024 reporting listed the tasting menu at R$290 per person, with an optional Brazilian wine pairing for R$210 extra. The menu and pairing together came to R$500 per person.
Those are the published menu prices from that period, rather than a reconstruction of my final bill with drinks and the additional order.
For anyone planning a visit now, the latest published pricing I found was R$348 for the tasting menu, plus R$269 for the optional pairing—R$617 together. Those figures were reported in Folha de S.Paulo’s August 2026 restaurant guide.
The totals above are the menu-plus-pairing sums; they do not include any additional orders or service charges. Check the restaurant’s current menu before booking.
That price context matters when discussing accessibility. A tasting menu is still a meaningful expense. What I appreciate here is the ambition of the cooking and the commitment to keeping the experience approachable.
Michelin Recognition—and My Own Opinion
A factual distinction matters here: A Casa do Porco holds a Michelin Bib Gourmand and a Michelin Green Star. Those recognize value and sustainability respectively; they are different from the conventional Michelin stars awarded for cooking.
In my opinion, if A Casa do Porco paired this cooking with a more formal fine-dining style of service, I could see it earning a Michelin star. The food is already worthy of that recognition to me. That is my impression as a diner; Michelin itself says that service style does not determine whether a restaurant receives a star.
Is A Casa do Porco Worth Visiting?
Yes. A Casa do Porco belongs in my São Paulo restaurant recommendations, and I want to go back.
The whole-animal approach gives the meal substance, and the cooking makes the experience enjoyable. I also respect the restaurant’s commitment to keeping ambitious food approachable and connected to the people who live in the city.
My visit brought together a tasting menu, great drinks, and relaxed bar seating. Those are the details that matter to me when deciding what to recommend.
If you enjoy pork and want to explore Brazilian food through a kitchen with a clear point of view, this is a restaurant I would put on your list.
The food, drinks, and relaxed atmosphere give me plenty of reason to return. The Instagram photos were a bonus.
My verdict in this A Casa do Porco review is simple: great food, great drinks, and a relaxed experience I want to repeat.
Chef Robbie Felice Expands His Culinary Empire with Bar Mutz in Westwood, NJ Chef Robbie Felice, a James Beard Rising Star Chef semifinalist, continues to make waves in the New Jersey dining scene with his latest venture, Bar Mutz. This modern Italian trattoria and mozzarella bar, located in downtown Westwood, brings a fresh and interactive take on classic Italian cuisine, further solidifying Felice’s […]
People often ask me what my favorite restaurant in the world is. Considering how much I travel for food, it’s a fair question. I’ve been fortunate enough to dine at Michelin-starred restaurants, experience many of the World’s 50 Best Restaurants, and eat my way through some of the greatest culinary destinations on earth. My answer […]
Fine dining is more than just food—it’s an immersive journey. My recent experience at Tuju in São Paulo set a new benchmark for what a restaurant can offer, blending art, nature, world-class gastronomy, and award-winning hospitality in a three-level dining adventure. ### Michelin-Star Dining at Tuju São Paulo: A Nature-Inspired ExperienceFrom the moment you step […]
In this Tan Tan São Paulo review, I’m going back to one of the places in the city that made sense to me almost immediately. I originally went because of the cocktails, but what keeps me coming back is the combination of everything else: Japanese-influenced food, a serious bar program, 1990s hip-hop, and a room that feels energetic without trying too hard.
I have been to Tan Tan more than once, and at this point I make a point of visiting at least one of chef Thiago Bañares’s places whenever I am back in São Paulo.
Tan Tan is still the one I associate most with the side of São Paulo nightlife I enjoy: very good food, interesting drinks, music with some personality, and none of the stiffness that can come with highly regarded bars and restaurants.
I travel for restaurants and cocktails, but I do not need every night to be a tasting menu, white tablecloths, or a three-hour production. Sometimes I want a great drink, a few dishes I actually want to eat, good music, and a room that feels alive.
Tan Tan does that very well.
Four cocktails photographed during Richard Jarocki’s visit to Tan Tan in Pinheiros, São Paulo.
Tan Tan São Paulo — At a Glance
Neighborhood:
Pinheiros, São Paulo
Style:
Japanese-influenced bar food and cocktails
Best For:
Dinner, cocktails, bar snacks, late-night energy
Atmosphere:
Lively, casual, music-driven
Music:
1990s hip-hop
What I Had:
Yardbird Katsu Sando, Kaki Ponzu, Aka Teba, Ajillo, Wonton Shio Ramen, Chocolate Pie
What I’d Order Again:
Yardbird Katsu Sando, Aka Teba
Cocktail I Remember Most:
Tsukemono
What I Want to Try Next:
Ikura Fries
Current Recognition:
#24, The World’s 50 Best Bars 2025
Would I Return?:
Absolutely.
My Take: Tan Tan gets the food, cocktails, music, and atmosphere right without trying too hard.
Why Tan Tan São Paulo Keeps Me Coming Back
There are restaurants I remember because of one dish, and there are bars I remember because of one cocktail.
Tan Tan is different because I remember the whole night.
The bar matters. The kitchen matters. The music matters. The crowd matters.
It feels like a place where you can have a genuinely good meal without the night becoming formal. That balance is harder to pull off than it sounds.
A lot of restaurants try very hard to look cool. Tan Tan does not feel like it is constantly reminding you how cool it is.
It just works.
The room gets busy, the music is part of the experience, cocktails keep moving across the bar, and the food fits naturally into the night.
That is probably the biggest reason I like it.
A bartender preparing drinks at Tan Tan São Paulo, photographed from a seat at the bar.
The Cocktail I Remember Most: Tsukemono
One of the drinks I still associate with Tan Tan is the Tsukemono.
It combined tequila, wasabi, cucumber, and orange bitters.
That combination sounds like it could easily become one of those cocktails that is more interesting to read about than it is to drink.
It wasn’t.
The cucumber kept it fresh, the wasabi gave it enough edge to make it different, and the tequila kept the drink grounded.
It was one of those cocktails where the ingredient list makes much more sense once you actually taste it.
The cocktail menu has moved on since those earlier visits, which is one reason I wanted to update this review instead of leaving an old menu frozen online forever.
Tan Tan’s Current Cocktail Menu: Perspective
cocktail photographed during an earlier visit to Tan Tan São Paulo.
The current cocktail menu is called Perspective.
The idea is built around ingredients connected to Brazil’s five regions, translating climates, flavors, and cultural references into cocktails through taste, texture, and contrast. ce37d670-997c-4145-8e8b-54168fa…
That interests me more than another menu full of complicated drinks with no real connection to where you are.
If I am drinking in Brazil, I like when the bar gives me something that could only really make sense there.
The current menu uses ingredients including black tucupi, cupuaçu, cashew, malagueta pepper, passion fruit, yerba mate, baru nut, cambuci, and cachaça.
Ramos Tucufizz
Amburana-aged cachaça, cupuaçu, black tucupi cordial, cashew-nut orgeat, and egg white. ce37d670-997c-4145-8e8b-54168fa…
That is the kind of drink I would want at Tan Tan because it pushes beyond the familiar without sounding random.
Caipora
Cachaça, cupuaçu cordial, black tucupi soda, and cashew nut. ce37d670-997c-4145-8e8b-54168fa…
This one sounds even more directly Brazilian and would probably be one of my first orders on another visit.
Amor & Café
Don Julio añejo, Ketel One, Cynar, passion-fruit cold-brew coffee, blue cheese, and honey. ce37d670-997c-4145-8e8b-54168fa…
Blue cheese in a cocktail is exactly the kind of thing that makes me stop and read the menu twice.
I have eaten and drunk enough unusual things that I am not interested in ordering something strange just because it is strange.
It still has to taste good.
But I would absolutely try that once.
Mi Mi Mi
Ketel One, Don Julio añejo, dry vermouth, and pickled baby-corn brine. ce37d670-997c-4145-8e8b-54168fa…
Again, very Tan Tan.
Tan Tan Still Keeps Some of Its Greatest Hits
The current menu also has a Hall of Fame section.
That tells you something about the bar.
Tan Tan is willing to change the menu, but it also understands when something has earned the right to stay.
The Hall of Fame currently includes Hello Suckers, Curupira, Dirty Dance, Libertine, and Cavagna Kakigori. ce37d670-997c-4145-8e8b-54168fa…
I like that approach.
There is nothing wrong with creating a new menu, but there is also nothing wrong with admitting you made something worth keeping.
What I Ate at Tan Tan
The food is a major reason I would not describe Tan Tan simply as a cocktail bar.
Some of the dishes I had on earlier visits are still on the menu. Others have changed or disappeared.
I would rather tell you exactly what I ate and then separate that from what is available now.
Yardbird Katsu Sando
Yardbird Katsu Sando photographed during an earlier visit to Tan Tan São Paulo, featured in Richard Jarocki’s restaurant review.
The Yardbird Katsu Sando was one of the dishes I had, and it is still on the current menu.
It is a breaded ground-pork patty with chuno sauce on shokupan. ce37d670-997c-4145-8e8b-54168fa…
This is exactly the kind of food I like with cocktails.
It is rich, crispy, easy to eat, and not remotely precious.
There is a time for tweezers and perfect plating.
There is also a time for a fried pork sandwich.
Tan Tan understands both sides of that equation.
Kaki Ponzu
Kaki Ponzu oysters photographed during Richard Jarocki’s visit to Tan Tan São Paulo.
I also had the Kaki Ponzu.
The current menu still serves fresh Santa Catarina oysters with ponzu and mignonette. ce37d670-997c-4145-8e8b-54168fa…
Oysters make sense in a restaurant like this because they reset your palate after something fried or rich.
Aka Teba
Aka Teba chicken wings with sesame seeds and peanuts, photographed during Richard Jarocki’s visit to Tan Tan São Paulo.
The Aka Teba was another dish I tried.
It remains on the menu as crispy fried chicken wings with homemade sweet chili, sesame seeds, and peanuts. ce37d670-997c-4145-8e8b-54168fa…
It is straightforward bar food, but that is not a criticism.
A great bar does not need to reinvent every single thing on the plate.
Sometimes wings should just be really good wings.
Octopus and Mushrooms Ajillo
Octopus and mushrooms ajillo in a black handled pan, photographed during a visit to Tan Tan São Paulo.
I remember this as the Ajillo: mushrooms, garlic confit, octopus, and olive oil.
The current menu calls it Octopus and Mushrooms Ajillo and serves it in an iron pan. ce37d670-997c-4145-8e8b-54168fa…
This was one of the more savory dishes I had and exactly the kind of thing that stands up well next to a stronger cocktail.
Wonton Shio Ramen
On an earlier visit, I had the Wonton Shio Ramen with chicken broth, pork wonton, chicken chashu, and ajitama egg.
That exact ramen is no longer on the current menu.
The noodle section has changed, which is another reason this old review needed to be updated.
Chocolate Pie
I also had the Chocolate Pie.
The current menu still offers Chocolate Pie, now described as milk-chocolate custard with English cream, along with a Daily Sorbet. ce37d670-997c-4145-8e8b-54168fa…
A bar like Tan Tan does not need a twelve-item dessert program.
Two options are plenty if they are good.
Tan Tan’s earlier Back to Basics menu, photographed before the Perspective menu discussed in the updated review.
What’s New on the Tan Tan Menu
The current menu gives me several reasons to go back.
Spring Rolls Royce
The Spring Rolls Royce is a cold harumaki with tuna tartare, sesame seeds, mayonnaise, and nori powder. ce37d670-997c-4145-8e8b-54168fa…
The name alone tells you something about the personality of the place.
It sounds playful, but the ingredients still make sense.
This would probably be one of the first things I order on my next visit.
Pork Gyoza
The current Pork Gyoza is filled with pork and vegetables and served with soy sauce and vinegar. ce37d670-997c-4145-8e8b-54168fa…
Simple, familiar, and probably very easy to order another plate of after the first one disappears.
Shrimp Wonton
The Shrimp Wonton comes with chili crunch, soy sauce, and sesame. ce37d670-997c-4145-8e8b-54168fa…
I find this particularly interesting because the wonton has moved from the older ramen I ate into its own snack.
Ikura Fries
The Ikura Fries might be the new dish I am most curious about.
They are tempura-style fries with salmon roe, mayonnaise, and aonori. ce37d670-997c-4145-8e8b-54168fa…
Fries and ikura sounds completely unnecessary.
Which obviously means I need to order them.
Squid Roll
The Squid Roll is fried squid with red onion, pickles, and nirá mayonnaise on a bun. ce37d670-997c-4145-8e8b-54168fa…
Again, this is the kind of food that makes sense here.
You are not being asked to sit silently and analyze every bite.
You are supposed to eat, drink, talk, listen to the music, and enjoy yourself.
Unadon and Ikuradon
The larger dishes now include Unadon, with unagi, teriyaki eggs, and rice, and Ikuradon, with salmon roe, marinated soft egg yolk, green onion, wasabi, and roasted seaweed. ce37d670-997c-4145-8e8b-54168fa…
Those make Tan Tan more viable as a full dinner rather than simply somewhere you stop for drinks and snacks.
The Noodle Menu Has Changed Too
The older Wonton Shio Ramen I had is gone, but noodles are definitely not gone from Tan Tan.
The current lineup includes:
Chashumen
Chicken broth seasoned with mushrooms and shoyu tare, pork-belly chashu, ajitama egg, scallions, and sesame.
Kinoko Men
Stir-fried noodles with mushroom sauce and Cantonese broccoli.
Dan Dan Mian
Noodles with ground pork, Asian peppers, oyster sauce, and vegetables. ce37d670-997c-4145-8e8b-54168fa…
That gives me another reason to revisit the kitchen instead of going back and simply ordering the same things I already know.
The 90s Hip-Hop Is Part of the Experience
One of the things I remember most about Tan Tan has nothing to do with food or cocktails.
It is the music.
The 1990s hip-hop gives the room personality.
It helps keep Tan Tan from feeling like one of those cocktail bars where everyone whispers because the drinks are too important.
The atmosphere is lively, but I would not describe it as chaotic.
I like serious food and serious drinks.
I just do not always want them served in a serious room.
Tan Tan gives you quality without draining the fun out of the night.
Why Tan Tan Feels Like São Paulo to Me
São Paulo has changed the way I think about food cities.
My relationship with the city originally grew out of Formula 1.
Now Formula 1 is only part of the reason I keep going back.
The restaurant and cocktail scene has become just as important to me, and places like Tan Tan are a big reason why.
It is not trying to feel like New York.
It is not trying to feel like London.
It is not trying to recreate Tokyo.
There are influences from all of those places and more, but the final result still feels connected to São Paulo.
That is what makes a city interesting to me.
I do not travel halfway around the world because I want exactly what I already have at home.
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