Tanit - São Paulo - SP
Tanit - Restaurantetanit.com.br
Nosso cHEF
Nascido na Cataluña, Oscar Bosch teve o primeiro contato com a gastronomia ainda criança, no restaurante de seu pai, o Can Bosch, na cidade de Cambrils, a 100km de Barcelona e dono uma estrela Michelin há mais de 30 anos. Foi antes de mudar-se para o Brasil, em dezembro de 2009, que ele apurou sua técnica ao trabalhar em três dos mais consagrados restaurantes do mundo: o El Bulli e o El Celler de Can Roca, ambos em Girona, e o Hof van Cleve, três estrelas belga chefiado por Peter Goossens. Depois de prestar consultorias e criar um serviço de catering por aqui, o CookMe, o chef inaugurou em 2016 seu primeiro restaurante: o Tanit, que serve cozinha mediterrânea autoral com pegada catalã. Com a casa, foi premiado como Chef do Ano em 2017 pelas revistas Veja Comer e Beber e Quem Acontece e como um dos 10 talentos gastronômicos em ascensão no Brasil pela revista GQ.
Contact Tanit
| Address : | Tanit - R. Oscar Freire, 145 - Jardins, São Paulo - SP, 01426-001, Brazil |
| Phone : | 📞 +8 |
| Postal code : | 01426-001 |
| Website : | http://restaurantetanit.com.br/ |
| Categories : | |
| Description : | Hip restaurant with a terrace presenting inventive takes on Mediterranean tapas & heartier meals. |
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Sergio Jimenez on Google
★ ★ ★ ★ ★ Very good restaurant! We had Garlic gamberi,was very good! We wait a little bit outside,the waiter was very helpfull. Insdie we order a Leitoa and Fideua. Very tastefully. In the end,three scoop of icecream! We like very much!
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Pedro Aranha on Google
★ ★ ★ ★ ★ Cozy place with nice dishes! A bit salty though
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Michael Uzmann on Google
★ ★ ★ ★ ★ Imagined by the husband/wife team of Óscar and Bia Bosch, TANIT brings Spanish sensibilities to São Paulo from a man whose resume includes the likes of Hof van Cleve, El Celler de Can Roca and El Bulli.
Opened in May of 2016 and earning a Michelin Star since Brazil’s inaugural guide, an elegant space bathed in natural light welcoming diners for lunch and dinner Tuesday through Sunday, it is once past the streetside patio and wood-paneled entrance that diners are seated, servers fluent in English happily assisting with the Portuguese menu.
Part “tapas,” but also offering full-size plates amenable to any size party, many guests will be found sipping one of several unique Cocktails, Cachaca expectedly featured alongside other Spirits in concoctions such as “Spice Charum” with piquant Powder suspended above smooth Rum and Citrus.
Not exactly fusion, but carefully adapting Catalonian tastes to the Brazilian palate, it was not long after opening that all seats were filed, a procession of plates beginning with fried Confit Duck and followed by Squid Ink Rice Crackers topped in Breaded Shrimp, Avocado and Hot Sauce.
Cooking inside a surprisingly small kitchen, Chef Bosch on the line with his team throughout a ninety minute stay, it was in succession that plates three and four arrived, TANIT’s Salt Cod dazzling when dipped in gingered Sauce while fried Potato rounds saw traditional Patatas Bravas upgraded by Chorizo Ragu.
Gifted two Tuna Cones prior to Dessert, the same Ginger Aioli offered alongside Bosch’s Bunuelos here lending the Tartare an Asian accent, it was on the server’s recommendation that sweets started with Chocolate, a plate titled “Gianduja” offering a deconstructed idea of Italy’s famous Spread with the Hazelnut Pastry and thick Ganache particularly noteworthy.
Finishing strong, Óscar’s time with Jordi Roca and Albert Adria clearly evidenced by Desserts that succeed despite limited sweetness thanks to balanced textures, flavors and temperature, it would be a mistake to pass on either “Milho” or “Torrija,” the former a feather-light taste of Summer until spoon meets Ice Cream while the fried French Toast is heavier but equally impressive as concentrated Sherry plays off Peanuts and Coffee.
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Arie B on Google
★ ★ ★ ★ ★ Wonderful place, great service amazing food. Everything we tried was delicious
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Gustavo R on Google
★ ★ ★ ★ ★ I went to the Tapas bar and both drinks and tapas were really delicious. Really liked the Fish of the Day with bak choi and fregola stew. Clericot sangria was also very well made. The location makes it a good lunch spot for drinks, ice cream or coffee nearby. Pricey but worth the experience
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Sue Jung on Google
★ ★ ★ ★ ★ Amazing place with more amazing dishes!
No wonder it is a Michelin acclaimed restaurant.
Great environment, service is awesome and basically, there is nothing to be complained.
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Vinicius Balogh on Google
★ ★ ★ ★ ★ Very crowded means very good restaurant.
Tanit is one of the most trending restaurant in São Paulo.
Food is amazing. Every starter is great and the main dishes are awesome. Hard to choose due so many options.
Octopus is amazing, Ox tail is unbelievable.
The desert could be better. Some room for improvement.
The location and ambience is very cozy. Once you in São Paulo, add it to your list!
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Dries Roekaerts on Google
★ ★ ★ ★ ★ Best place during short stay in Sao Paolo when considering the quality and finesse of the dishes, including the chocolate dessert. Tapas to share are also very nicely presented and taste great. We were a bit squeezed, but this adds to the athmosphere so didn't disturb. All in all a place to not skip if you wanna go out with a group of friends and like enjoying originally prepared food together. The Chilean Carmenere was delicious by the way. Thanks a lot.
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