Tordesilhas - São Paulo - SP

Does not have many vegetarian options, but the food is delicious, and truthful. I highly recommend the earth banana moqueca. If you are visiting São Paulo, and want to taste regional Brazilian food, this is a very good option.

Tasting menu was very interesting and very flavorful. Good introduction to traditional Brazilian cuisine with a modern twist.

It may be surprising but there are not a lot of places to eat good Brazilian food in São Paulo, however Tordesilhas is definitely one of them. The food is great, the menu covers some of Brazilian Cuisine “great hits” from North to South of of the country. The “Tacaca” is a must as well as the “barreada”. You can’t go wrong if you’re looking for a taste of Brasil.

I visited this restaurant after it won the award "melhor brasileiro" in Comer & Beber (Veja SP). It is a restaurant of Brazilian cuisine, which was a first for me. I liked the food, found the restaurant nicer on the veranda than in the inside. Would certainly visit again.

Very traditional restaurant with a good selection of Brazilian cuisine. Very authentic place with friendly staff and good vibe. We only tried two dishes but they were amazing. We were also offered great wine pairing. Great to visit when in Saõ Paulo.

Very Nice Brazilian style food, the place is in a safe zone, close to Avenida Paulista, their juices are super tasty, and the food amazing, the waiters are super nice and ready to help. The menus are written in Portuguese and English for the foreign people. And their peppers! The best! You can’t stop, but takes this with a grain of salt, as I am Mexican.

Named for a city in Spain where the treaty defining areas of dominion of overseas territories between Portugal and Spain was signed, Tordesillas has been serving São Paulo for over 28 years, and focusing on everything from daily favorites to celebration plates the Restaurante offers visitors a glimpse into Brazil's culinary traditions. Located at Alameda Tiête 489 inside what appears to be a former residence, Chef Mara Salles bringing an artisan approach to plates seasonal yet storied, it is immediately upon seating that diners will notice small bowls of Zucchini Chips alongside small bottles, the latter containing housemade fermented Peppers that are anything but mild. More diverse than many of Brazil’s fine dining menus, several items offered in half-portions allowing even solo diners an opportunity to sample broadly, it was after questions were answered by English-fluent staff that an order was placed, assertions that four plates were “too much” quickly disproven and even allowing capacity for a pair of Desserts. Built on the investigation of Brazilian techniques and Ingredients, a belief “that tradition is the base for innovation” fueling Chef Salles’ attempt to push boundaries while still honoring the past, it is with a quartet of Appetizers that most guests will choose to begin, everything basic but enjoyable and highlighted by tender cubes of Beef with Butter and Onions that can be augmented for texture by a side of Manioc Flour. Serving several styles of Cachaca from the Bar, a housemade version the base of “Forro du Caju Amigo” which is both creamy and intensely sweet, it was with the Restaurant less than 1/8 full that course two came quickly, the northern Soup known as Tacacá still boiling hot and vibrant with Tucupi and Jambu fortified by River Shrimp, the extract of Manioc Root strongly acidic to the point where even a small bowl left the mouth tingling as if exposed to Novocain. Treated next of fried Pirarucu, an enormous River Fish whose delicate flavors paired nicely to citrusy Pickles, it was on the server’s recommendation that “Bobozinho de Camarão” rounded out savories, a texture not dissimilar to Panang Curry here less heated with a multitude of flavors built around Shellfish. Slow to receive Dessert, though resting amidst Tordesillas’ honey décor is anything but unpleasant, it was after perhaps twenty minutes that two plates arrived simultaneously, the Chocolate Cake with Coffee, spice and what seemed to be Apple Compote decidedly unique while warm Coconut Cake with thick Ice Cream and Tamarind Sauce defined “ugly delicious.”

The food. And above all the people. This is the place. Had an excellent feijoada, the best. Balanced, honest. A top cachaça. A "cocada" for desert. Done. Life can be good. But met friends Geraldo at the bar, Wilton the waiter, Ze Maria a fantastic host, Ivo...só many friends. Missed Mr. Zé das Pimentas taken with covid. Honor to have met.