Restaurant D.O.M., Sao Paulo : Very disappointing

After a series of very tiring workshops, I decided to treat myself to a starred restaurant for the last evening in Sao Paulo.

As a reminder, here is the itinerary followed:

2LoungeGalleries First, Londres Heathrow T5
3FlightBritish Airways Club World Suite, Londres Heathrow – São Paulo Guarulhos, Airbus A350-1000
4HotelRenaissance São Paulo
5RestaurantD.O.M. São Paulo
6LoungeAdvantage VIP Lounge, São Paulo Conghonas
7FlightLATAM Premium Economy, São Paulo Conghonas – Rio Santos Dumont, Airbus A320
8HotelSheraton Rio
10RestaurantTérèze Rio de Janeiro
11LoungePlaza Premium Rio GIG Domestic
12FlightLATAM Premium Economy, Rio GIG – São Paulo Guarulhos, Airbus A319
13LoungeLATAM Lounge, São Paulo Guarulhos
14FlightBritish Airways Club World Suite, São Paulo Guarulhos – Londres Heathrow, Airbus A350-1000
15LoungeBritish Airways Galleries Arrival, Londres Heathrow T5
Today’s itinerary

The concept

The concept is quite simple and very clear:a gastronomic twist to traditional Brazilian cuisine. And crowned with 2 macaroons in the Michelin guide.


The setting

The setting is rather successful, even if I don’t really understand the concept, a little too heavy to please me.


The menu

The menu is rather simple: it is a single menu, vegetarian or not, with Wine Pairing or not. It will cost about 170€ per person with the wine pairing (which will be generous).


The meal and the dishes

Here are the dishes that were served this evening. Note that it is not very copious.

Aperitif: fermented pineapple kombucha style


Papaya and mango salad, lemon jelly and Amazonian ant: very interesting, very fresh. The ant is to be eaten with the hand. Nice balance with the Verdejo of the Wine pairing


Raw and marinated shrimp, shrimp bisque and espresso: absolutely sumptuous French Riesling asssz dry but smoky and complex


Tomato marinated in dashi: just perfect, mixed with the fat of organic Sake: very worked


Mushroom mousse, mushroom brunoise, mushroom broth served with a swaziland sauvignon: The dish is a bit acidic for my taste. Wine a little young, as acidic as the dish.

Hollandaise, perfect egg, manioc soufflé: dish rather unbalanced, hollandaise too lemony, Australian orange wine very interesting


Pao de queijo : a killer accompanied by an excellent Brazilian rosé

Brazilian codfish, tapenade, piu-piu: ultra original and super balanced. Same wine


Lamb confit, manioc gnocchi accompanied by an Argentinian Malbec: a little acid, meat not confit enough but fabulous gnocchi. Remove the coriander that takes precedence – Malbec too young


Noble rot, acid honey, Poiré Breton : Superb combination


Coconut and honey sorbet: very little sugar, ultra refreshing

Green fig, port reduction, sweet gorgonzola accompanied by a sweet French sparkling wine: what can I say? It’s really disgusting, the tastes don’t go together, it’s just an insult to gastronomy.


Mushroom meringue, native coffee: interesting but not crazy. Especially very sweet

The service

The service isvery good without being overrated.

The atmosphere

The atmosphere was rather calm… Until the arrival of a table of Americans who could not stop shouting. Fortunately, they quickly calmed down.

Bottom line

A half-hearted dinner. The dishes were sometimes excellent, sometimes totally unsuccessful. And for a price not sweet at all.

Olivier Delestre-Levai
Olivier Delestre-Levai
Olivier has been into airline blogging since 2010. First a major contributor to the FlyerTalk forum, he created the FlyerPlan website in July 2012, and writes articles with a major echo among airline specialists. He now co-runs the TravelGuys blog with Bertrand, focusing on travel experience and loyalty programs.

Trending posts

Recent posts