Rodolfo De Santis has travelled from Puglia in Italy to Brazil, cooking for many different restaurants in the capital and after gathering lots of experience he opened the doors to his restaurant. We remember his city debut at Biondi, but above all his time at Tappo, where he brought a beautiful breath of newness in what was at the time the small temple of Italian gourmet. The same breath was continued seamlessly at Nino Cucina. Traditional dishes are revised in modern key in both presentation and precision of flavors. Focus is on dry pasta with classic musts such as amatriciana, cacio e pepe with lobster, and also the beetroot tartare served with goat cheese, or the raw tuna with burrata, which remind us that Rodolfo has both a hand and a head for contemporary dishes.
Good
Very good
Excellent
