Yelp Review 2025 #163: One of my birthday meals while in Brazil was at D.O.M. - a 2-Michelin starred restaurant. World-renowned Chef Alex Atala's brainchild. I made a reservation about 2 months prior to coming here. They do charge your credit card for a deposit which they apply to your final bill anyway. Knowing how I've been feeling about tasting menus lately (a general lack of stamina to eat over 10 courses) and my time in São Paulo was very limited, I opted for the Executive Menu which offers traditional Brazilian fare. I arrived 30 minutes early. Upon getting seated, they gave me a welcome drink of alua, a mildly alcoholic drink made by fermenting pineapple rinds, and roasted cashews. Executive Menu: Offered only for lunch Monday to Friday, from 12pm-3pm. You have 3 options for proteins: fish, chicken or beef tenderloin. It comes with rice brown beans and black beans, green salad, beiju with a spread made from fermented cashew, rice, sautéed potatoes, sautéed kale with bacon, breaded banana, and farofa. To finish the experience, you get pudim (Brazilian flan) for dessert. Chef Alex Atala's pursuit of going back to traditional Brazilian cuisine brought this menu together and has been on the menu for more than 25 years since the restaurant opened. I opted for the tenderloin and it was tender. I really liked the potatoes, black beans and rice with farofa. It was a lot of sides. They gave me a coconut cake for my birthday. And I got the chance to meet Chef Alex Atala himself which was the highlight of my trip to Brazil. It was an amazing and unforgettable birthday meal. It started my trip to Brazil on a high! One thing to add is that even Michelin-star restaurants in Brazil do not have a dress code. They prefer you come in with whatever you're comfortable wearing. I unfortunately couldn't find the dress I had planned on wearing so I came in with leggings and a hoodie and they were perfectly fine with it. Unpretentious despite the prestige they have. read more

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4.5 stars! DOM of Chef's Table fame celebrates the ingredients and culinary traditions of Brazil. Their 12-course tasting menu is offered in an elegant, traditionally-decorated dining room and focuses on a particular theme. On my visit, the inspiration for the menu came from Sertão, a dry region of Northeast Brazil. We were started with a welcome drink of Alua, a sweet and sour mixture of ginger, pineapple, and sugar. The first course consisted of a candy made of cashews paired with smoked cashews; and then three little snacks: a cornmeal puff with fish, a cassava cake topped with cashew butter and cured beef, and a chicken drumstick with farofa. Then came three little dumplings filled with cured meat and served with a buttery pumpkin soup; red rice with butter cheese, fried onions, fried egg white, and a sous vide egg yolk; and beiju (manioc flour cake) served with mocoto, a stew of Andu beans and cow's feet. The three entrees were yellow seabass cooked in banana leaf (using a traditional method from natives); quail with cornmeal mash; and kale layered with bacon and lamb. The transition to dessert started with a puree of Corda beans topped with melon sorbet and pickled wild cucumbers. Then came a dish called "white forest," consisting of green coconut and several preparations of bacuri, a sour citrus fruit. My favorite dessert was "Grandma's pudding," a coconut cake with a caja (tropical fruit) filling and topped with tapioca jelly swirls. And the last course consisted of three little bites: Souza Leao cake (made of coconut and cassava), topped with their signature silver-colored Amazonian ant (which had a crunchy texture and peppery flavor); a crispy Guava biscuit with goat cheese filling; and wedding cake (dried fruit, spices, chocolate) topped with umbu cream (made with a local fruit). The three bites were served on a dried leaf, along with a brewed coffee served in a glass, which was brewed dark with deep caramel notes. Overall, the presentation and execution of the entire tasting menu was exceptional. The waiters explained each of the dishes as they were presented, and changed out the utensils and place settings between courses. Chef Alex Atala even came around the dining room to greet guests, capping off a super memorable experience! read more

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The food has gotten worse and the service is horrible. Our table cloth was changed various times without explanation. every time our drinks were removed and we had to order yet another bottle of water. The food didn't have taste and the portion is tiny. sea urchin didn't taste like sea urchin and meat that didn't taste like meat. We finished the meal feeling hungry. read more

It was truly a unique experience at this restaurant. When you sit at the Mezzanine, you have a more reserved experience than the dining hall. My favorite dishes were perhaps the appetizers, since they were bold and full of flavor. Each bite was an immense flavor explosion. The main courses included a large shrimp and fish from the Amazon. This was unique and tasty. I got the sirloin beef as well but this was oddly disappointing. The beef was overcooked and not tender at all. The blade could barely cut it. I loved the service. They did a fantastic job explaining the dishes in English and making the experience very memorable. As for anesthetics, the dining room is beautiful. I was a bit unsure about the Mezzanine area. The views are not as nice as the ceiling is deteriorating (or seems old) and the tile floors have some that are damaged. This made the area look a bit messy. I think they should fix the appearance of the Mezzanine as well since this was a bit underwhelming (this toggles my review between 3.5 to 4). The flavors and unique experience were fantastic and I enjoyed most of the dishes. I was hoping for better steak so I would advise this to be improved. Most of the dishes also had manioc (cassava). It was still interesting how it was integrated. Many of the dishes were well put together and unique. Overall, a great experience. read more

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This was my first real "degustation" or 12 course fine dining experience and the food, service and ambience lived up to the two Michelin star rating. The menu was a gastronomical tour across the north and the north east of Brazil, giving homage to traditional, indigenous and working class foods and ingredients. The dinner was presented narrative-style with each course having a story linking it to its origins. There is a special menu celebrating the restaurants 25th anniversary, though that ends this month. We chose the wine pairing which included nine different wines, seven of which were from Brazil and absolutely delicious! The attention to detail in the service was impeccable and the knowledge, friendliness and warmth of the wait staff all of the staff for that matter was incredible. The entire experience was just under 3 hours. If you're in Saint Paulo and looking for a true culinary experience, I absolutely would recommend. read more

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I've been wanting to try DOM after watching the Chefs table profile of the chef on Netflix. They offer a executive set lunch on weekdays and I had the full tasting menu in my visit. I liked the concept of sourcing and highlighting ingredients from the Amazon. The service is what you would expect from a Michelin two star restaurant. The cost of the meal was 690 Brazilian Real which is about $140 USD (April 2023). There quite a few reviews noting that the price is too high and quoting the price in USD. The restaurant can't control the currency exchange rate so giving it one star because the Real is strong vs the dollar is ridiculous. With that being said, I wasn't blown away by any single dish. The majority of the dishes were good and showed a lot of technical skill but from a pure taste perspective there wasn't anything memorable. The best thing I had surprisingly was the coffee at the end of the meal. The coffee was one of the bette cups of coffee I have ever had and I'm a major coffee snob. My favourite dishes were the mushroom, cassava dish and the cassava fried bread. The worst part of the meal was the dessert. I like having my desserts sweet and didn't enjoy the jackfruit and the green fog. read more

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What an experience!!! It is very inconspicuous outside. We got out of the Uber and a nicely dressed man said "are you here for D.O.M? Right this way". So cool! Before I get into the experience: if you're thinking of going, make sure you watch the Chef's Table episode. Season 2 episode 2. So hype. The inside is dark, warmly lit, very high ceilings. It's quiet with some low murmuring of conversations. We also did the wine pairing and the additional caviar because why not! They give you a menu after the meal so you don't have to furiously write everything down like I was doing. The portions are small but there are so many courses and some are really decadent so by the end you'll be full. The ant is very lemongrass and gingery which was really interesting. The hollandaise egg yolk was super rich and creamy. The caviar that came out in a smoky plate was very cool. Bring people you can talk about this with because it is nice to be able to comment as you eat elevated Brazilian food. read more

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Outstanding meal at this 2 Star Michelin restaurant in São Paulo. Was able to obtain a last minute and well positioned table looking into the kitchen thanks to the gracious and absolutely stunning hostess, Patricia. Came for the multi course Executive Lunch, served Monday - Friday, at a ridiculously low priced R$ 98 (about $20 US as of this writing). Was welcomed with roasted and smoked cashews that tasted similar to toasted marshmallows and a complimentary house beverage called Alua consisting of pineapple, ginger and brown sugar. The Executive lunch included a tremendous salad, a bread whose name I cannot recall, and a fish, chicken or meat entree of your choice (I selected the filet mignon with fried banana) that comes with an array of side dishes such as a delicious kale, roasted potatoes and rice. I ordered a tangerine caipirinha, bottle of water and a wonderful mango foam coconut sorbet for dessert that was out of this world that were not part of the Executive Lunch. Including tip the entire meal came to $48 US which is a screaming bargain for a restaurant of this caliber. read more

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Style over Substance. Our experience at D.O.M. was ultimately underwhelming, especially given its reputation as a Michelin-starred restaurant. While the ambiance was elegant and the service attentive, the food itself failed to live up to expectations. In a Michelin-starred restaurant, we always anticipate those "wow" moments where a dish surprises and delights. Sadly, that never happened at D.O.M. Many of the dishes were simply basic versions of familiar foods presented in style. One particularly disappointing choice was the steamed fish, which was served with the skin on, resulting in an unpleasant, rubbery texture. The final main course, kale dressed up as something fancy, was surprisingly bland and, in my case, excessively salty - a mistake even home cooks usually avoid. And at the end, a small sweet coconut bite served with an ant on top, should be an interesting experience, but the coconut bite itself was quite dry. All in all, what should have been a memorable meal to celebrate my niece's wedding became just a very expensive one. It rises questions not only about D.O.M. but the criteria used by Michelin to recommend restaurants. read more

"Don't eat those ants again!", parents said. But, what kind of self respecting kid would listen to parents on such a paramount subject. At one point, we all grow up and the silly things we did in childhood become only memories and repeating them becomes complicated, largely due to the naive and odd nature of them in the first place. Then, in the most unexpected places of all, we can find an opportunity to relive those memories, but in a way that somehow appears less trivial and more artistic. D.O.M. is a magical place, where experiencing things that would appear odd to many, is simply a highlight of everyday life for others. For some, the visit could turn into a subset of memories, sporadically juggled to only have a reminiscence, but never the same as it once was. For others, this place will become a lasting adventure where connections to past are nonexistent, making the visit to D.O.M. that foundation to which the mind of the future will inevitably search to find a connection. With Alex Atala at the helm, with two Michelin stars on the apron, the most basic items become the strangest innovations. With Brazilian food being largely under appreciated in the realm of fine dining, this changed with D.O.M, making a notable sliver into the global respect for native Brazilian ingredients and dishes. With cassava being the unifying note in the tune of dishes, the meal is not comfortable, and in some cases, even determining if it is tasty becomes a question that crossed the mind. After all, when nothing similar has been experienced before, our minds naturally enter a state of paramount confusion and debate, wondering how to accept the oddity that has been meticulously crafted and carefully set on the table. Dangerous fish from the Amazon, pink Brazilian ants, herbs from Atlantic forest, roots used for medicine by tribes; these are the types of delicacies to expect. But then again, expecting anything from D.O.M. is rather a mute point, as those preconceived ideas will get flipped during the course of the meal, causing the mind to escape into corridors that are being built during the experience of this provoking establishment. read more

The restaurant for the price tag and Michelle stars hype is majorly disappointing. One of the courses is bread. We also had a course that is a tomato served on top of plastic. Additionally, they feed you cold soup for two of the courses. Lastly, I ordered the lamb for my main entree and received an over-salted plate of old meat. If you have any Michelin star restaurant experience, avoid at all costs, unless your objective is to perform charity work. read more

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My problem with "acclaimed" restaurants is I don't know what to review. The atmosphere? The service? The cut of the server's waistcoat? Whether the place deserves recognition by a guide purposefully designed to sell more tires? Whether to eat at all when we're all just going to die anyway? It's these questions that lead me to a 3 stars. Because I go to restaurants to eat and eating at DOM was like, okay. The menu alternated between ruining otherwise tasty things and just complete nonsense. Our first dish was a marshmellow with an ant on it. I get it, something something Amazon rainforest. But dude, if we're blowing $200 on dinner, we're likely not earning our salary saving the planet, so what, exactly, are you trying to tell us? That we're wasting our time at your restaurant? Honestly, I don't get it and I'm not sure there's an "it" to get. I think if I can get a mindblowing meal for $50 bucks, I don't know what four times that can really accomplish. You pour enough money into something and it becomes gibberish like an ant on a marshmellow or a potato with a sea urchin in it (like, why?). Look at the pictures of the food. You'll get the same enjoyment, and you'll save $200. read more

Amazing experience!!! Alex Atala is a savant. A must try if you're ever in São Paolo. Everything about the experience was high level. DOM is completely deserving of its Michelin stars. read more

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I added two days in Sao Paulo to my 8-day trek through Argentina and Brazil, and--knowing SP was like the NYC of Brazil--looked for the kind of authentic, upscale Brazilian food experience I couldn't find elsewhere. After some research, I decided D.O.M. fit the bill. (Unlike these other lemmings, I didn't need a pretentious Netflix series to tell me to eat here.) D.O.M. differs from other Michelin-starred/Top 50 restaurants by sourcing all of its ingredients from just one country and for focusing 100% on just the cuisines of that country without trying to fusion-ize or blend anything from other cultures. You gotta admire that level of single-mindedness. The Maximus menu on the night I was there had: - Amazonian ant and cachaca: Crunchy, with lovely flavors of cardamom and lemongrass - Tapioca, langoustine and coconut: Langoustine is one of my favorite seafood animals, and it was cooked perfectly - Yanomani mushroom salad: Perfection. Mushroom lovers will love this - Cashew, scallops and marrow: Fun use of cashew fruit - Heart of palm, vatapa, coconut milk, and blue taro: Probably the most forgettable of all the courses. Like the idea of a heart of palm ravioli, but the filling was unremarkable - Pirarucu, pacoca and fish broth: Sadly, this did not live up to its ornate presentation. The dish was too briney and overcooked - Manioc: A giant spread that pays tribute to this important root and includes indigenous bread, manioc butter and other things derived from or meant to accompany manioc - Duck in tucupi sauce: Lovely and small, a welcome change from all the manioc - Hump steak, barca potato and wild Brazilian vanilla: I'm not a fan of mixing savory and sweet, so this was a miss for me - Aligot: Good palate cleanser, cheesy - Brazilian bee honey ice cream, fermented honey and pollen: Just delicious. An elegant, understated dessert - Tapioca, rapadura mochi and mate herb ice cream: Easily my favorite course. I love having the flavor of mate in ice-cream form, and not being a fan of traditional mochi, loved having this less-chewy version made with a different flour Total cost was ~$200 USD (no wine pairing). Such a steal compared to NYC. Service was the kind of attentive, friendly and efficient level you expect from a fine dining restaurant. The reasons for the docked star are twofold, and I humbly submit these suggestions to D.O.M. to improve the experience for future diners: 1) A few courses require the use of hands, but only at the end of the first such course was a wet hand towel offered. I suggest providing that at the end of all of the "hand" courses. 2) Flash photography by idiots not smart/polite/rich enough to get a camera with good low-light settings is just annoying for everyone--especially for a multi-course meal where the camera will be used constantly and especially in a dimly lit restaurant like D.O.M. Many restaurants ban flash photography. I suggest D.O.M. do the same. Oh, and if this describes you, see my photos--taken with a Google Pixel 2 sans flash--for examples of perfectly lit, crystal clear food photos whose genesis don't annoy your neighbors. read more

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Poor communication. Poor service. Yerba mate was the worst part for me. Eating yerba mate in food is something I do not wish onto anyone. Service communication was extremely poor. And this severely impacted our dining experience. We had multiple restrictions/aversions that weren't considered due to poor service. Also, we were the only ones there. That usually says it all, right? read more

D.O.M. - Heart of Palm - Brazilian Near Me - São Paulo, SP

Everything about DOM was perfect. The elements of the Amazon. And yet everything tasted as if were executed at French Michelin levels. You eat here and will begin to realize that the ingredients used in euro-centric cuisine don't have a monopoly on producing exquisite foods. Atala, who I had the chance to briefly say hello to at lunch, is a wizard that has achieved exactly what he intended: To elevate the foods of Brazil to fine gourmet levels. This meal was well worth the price. read more

Great restaurant, but really expensive. If you want to try chef Alex Atala cousine, you can try Dalva e Dito, his informal restaurant. read more

Unarguably Brazil's most highly regarded Restaurant, though falling on various "lists" in recent years, D.O.M. sees Chef Alex Atala more focused than ever on his country's history and what the future may look like during a time of turmoil for the Amazon. Currently celebrating twenty years serving São Paulo, 2-Star recognition by Michelin maintained ever since the guide began rating Brazil, it is during lunch and dinner that guests are welcomed at D.O.M. during the workweek, a bargain experience built on traditional plates offered for businessmen in addition to Chef Atala's seasonal Optmus and Maximus Tasting Menus. Selecting the Maximus, but finding it a little strange that Juice pairings are only offered with the Vegetarian version, it was from the bar that D.O.M.'s eponymous Cocktail was requested, the substantial dryness broken up by Citrus and a touch of Olive Oil that floated around an orb of Ice. Created at a time when Brazilian gastronomy was unknown to outsiders, long before Acai was the "Super Food" du jour, D.O.M. walks a tightrope between "fine dining" and culinary story-telling, the current "pre-discovery" idea focusing on Brazil's roots in an Ingredient-focused manner that begins with a raw Ant used as seasoning in the Amazon alongside what looks like Bug in Amber, but is actually a liquid-centered Cachaca Candy. Quiet on a Monday, Chef Atala visibly spending a lot of time teaching in the open kitchen, course two arrived as two plates, the first a plump Langoustine atop crisp Tapioca with shaved Coconut and the second a Tartare atop Mousse with broth perfumed Tamarind plus additional Jungle Herbs. Next offering a Salad of local Mushrooms, some cooked crisp and others marinated or raw, it was after wiping up the last bits of Yolk with sliced Asparagus that Scallops arrived, Atala's fondness for Caju showing as Jam, Fruit and Nuts were all used to add sweetness plus textural diversity to the Bivalve and its mirror of Bone Marrow. Channeling Afro-Brazilian history next with thinly sliced Heart of Palm around Shrimp and Peanut Stew, the Coconut Milk added tableside and herbed Taro each complimentary without overpowering, course six arrived in a sizable stockpot, the Broth from which was added to a bowl of seared Pirarucu and tiny bits of Candy and Farofa that helped tame slices of Jalapeno. Replacing the tablecloth with a thatched mat next, the final three savories served as such, it was in praise of Manioc that Atala presented its multiple utilizations, the Beiju and Mille Feuille both stand-outs with instructions to enjoy the spoon last leaving diners mouths full of buttery Bottarga. Continuing traditional with Duck Breast in Tucupi Sauce, a larger version ordered at Dalva e Dito that night equally delicious, savories concluded with a thick slice of Buffalo "Hump" bathed in sweet Toffee, the same Sauce used as gravy for D.O.M.'s signature "Cheese Course" of Potatoes Aligot made with Minas and Gruyere. At this point thoroughly impressed by Chef Atala's ability to present traditional flavors in a refined manner without losing a sense of purpose, a rarity in Restaurants with an "agenda," Dessert did nothing to unravel the narrative by beginning with Honey Ice Cream in a fermented acidic Bath and following it with Tapioca Skin Mochi beneath Mate Ice Cream and Coffee service with housemade Condiments. read more

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Overpriced, tasteless food. Do not waste your time and money Have a bunch of small plates. 11 out 12 were not worth a dime read more

You cannot give this restaurant anything less than 5 stars. Alex and his team deliver a superb experience. He's more than a chef, he's a wizard, a magician, a chemist that knows how to blend the ingredients to give you the best tasting experience. Do not go if you're not an open minded person. If you wanna eat only things you're familiar with go grab a pizza; DOM challenges you, your palate, your relationship with food. On top of the amazing food and experience the service was excellent. Tatiana was extremely knowledgeable about every ingredient and was super personable, making our experience only better. And Ana makes the BEST caipirinhas you'll ever have. The sommelier also delivers an incredible experience in Portuguese AND in English! Hats off to the entire staff. I will come back read more

PreCOVID trip...I didn't plan in advance far enough to get dinner reservations, but I was lucky enough to secure a lunch slot for tasting menu + wine pairings. I arrived right when they opened for the day, and the space was modern, bright, and upscale. The service was impeccable, and they accommodated my broken Portuguese without making me feel insecure. The wine pairings were perfect, but my favorite out of the bunch was the veltliner, which was a surprise b/c I haven't had too thrilling of experiences with German whites. I loved all the courses. The chef makes it a point to get Brazilian cuisine the respect it deserves and makes sure to feature the indigenous cuisine that is the backbone of Brazil. The scallop + coconut reminded me a lot of the Thai appetizer kratong tong, so it was a really good start to the meal. I also loved the fish + tapioca, but the highlight of the meal had to be the Amazon ant. I'm not into uncommon foods, but the ant was a really pleasant surprise! It was presented very palatably, and the cool thing is that it is a burst of lemongrass flavor. Story is is that the ants take on the flavor of the plants they eat, so there you go! The dessert was a perfect end to the meal, and I had so much fun during my time there with the staff and other patrons. When COVID is over and we can all get on the road again, I hope to score a dinner reservation. Muito bem, Chef Atala. read more

D.O.M. - Daily tasting menu - Brazilian Near Me - São Paulo, SP

D.O.M. is one of my favorite restaurants in the world, and I'm fortunate to be building quite a collection of restaurants for comparison. Having seen Chef Alex Atala on Chef's Table and been drawn in by his use of unique-to-Brazil and rainforest-exclusive ingredients in his dishes, I knew I had to go to D.O.M. on my next business trip to São Paulo. From the moment you are at the door, you are professionally and courteously greeted. The seating process was quick and pleasant for me and my colleague, and the restaurant only had a few patrons at the time of our reservation (we had a really early reservation by Brazilian dinner time standards). Our host explained the menu in Portuguese and English for me and my colleague, and since I'm allergic to ocean things and she isn't much for eating meat, we went with the "Vegetable Kingdom" menu, which was EXCELLENT. I have long found that a restaurant that can showcase a diversity of ingredients and combine each of their different sounds and flavors into a unified symphony is an exceptional one, and D.O.M. did this well. The menu is very seasonal, so I'll leave off individual dish reviews so you can experience for yourself! A chef came out of the kitchen spinning a doughy something that we couldn't quite identify. He made quite the show out of it, which was a lot of fun, and it turns out that the dish appeared to be dough but was actually made of potato. The wine pairings that we enjoyed were of the rare caliber that, on no fewer than three pairing occasions, caused me to shiver slightly with warmth. That's when I know I've found a perfect pairing. I saw Chef Atala cooking in the kitchen and couldn't help but point him out to my colleague. I suppressed my inner fanboy, though. I just love seeing chefs at their restaurants not only training their staff but also engaging in daily prep themselves. It's just awesome. So, in short, come to D.O.M. You won't regret it! read more

I am not really a foodie, but this was a great experience. We missed our flight and original reservation. We were very lucky to be able to change it to the following day, the wine pairings were amazing, but the star of course was the food. My favorites were the octopus and the mushroom mousse with mushroom broth and caramel. The service was top notch. The wine server had a lot of information, and I am sure someone who knows more about wine than me could have understood more of the information he had. Go there with an appetite and an open mind and you will not be disappointed. read more

There is a reason this restaurant has ranked in the Top 10 Restaurants in world for several years, although in 2018 it only claimed the 30th spot. It also has TWO Michelin stars. Prior to this I had never been in a restaurant with one Michelin star, let alone two. We were only in Sao Paulo for one night, so we decided we had to check it out. Dinner reservations were booked over a week out, so we decided to go for lunch. I would definitely recommend the Maximus tasting - it the best way to experience the entire restaurant. We did this with the pairings and were very pleased. I read one review abut the pairings not being great, but we thought all were paired very well. One area for improvement could be their timing. Sometimes the drink would come first and other times the dish, it seemed like servers were a bit off key. Service is definitely what you would expect out of a two Michelin star restaurant. The only minor annoyance was a gnat that was persistent for the first few courses (I say this as practice to be a Michelin reviewer... it still gets 5 stars on Yelp lol). The we had a cocktail before and after 'lunch'. While the signature DOM cocktail didn't sound great - it was... just as everything else was. Be open minded when you come here - its an amazing culinary experience. Even the ant tasted good (a nice citrus flavor)! We ordered the largest tasting with drink pairings and also had a few additional cocktails - we were there almost 4 hours and the final bill was a bit over $700 USD. You only live once, so we decided if were were going to go to a world renown restaurant, we were going to do it right. read more

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Amazing experience here. I loved all the tapioca dishes. The ants were really interesting. The most memorable part was the jambu dish. The service was pretty good. This might have been one of the top 3 meals I have had in South America. read more

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Ok, we did it: spent an ungodly amount of money (even by degustation / fancy dinner standards) to experience a super fancy degustation with matching wines in the famous two-Michelin-star restaurant. The food and presentation were amazing. Not all dishes were in 'the best ever' category for us, but the attention to detail, creativity, and the local flavor were spectacular. The service was perfect. Attentive yet relaxed. The atmosphere was 'interesting' too; the people watching was as good as anything, with so many stereotypes all together in one space. read more

Food was decent, nothing spectacular. The service was great and the overall fine dining ambiance was good. A few great dishes include the egg, the lamb/octopus, as well as the fish. Overall, disappointing for a two Michelin star restaurant read more

Here is what my notes say about D.O.M., "Wow!" So we save the best for last. In terms of taste, Maní was the best restaurant we visited while in São Paulo. But in terms of everything else, D.O.M. is our choice. This was a world-class experience with flavor profiles that we'd never experienced... and probably never will again. And that makes us a bit sad... But overjoyed that we got a chance to check this place out. First and foremost my only criticisms- not a fan of the uncomfortable chairs and, initially, the fact that when I asked for no sea food in my tasting menu, everything was replaced with vegetables. Vegetables! Arrgghh... But here's something you may never hear me say again. It didn't matter. Because those vegetables were amazing. In fact, I can't imagine missing out on any of the vegetable dishes. There I was getting my self all wild up to raise a ruckus about the lack of meat, but it was all for naught... D.O.M. was that special. I'm not even going to try to describe any of the food to you because honestly I don't know where to start. My suggestion: just keep an open mind, close your eyes, and eat everything they put in front of you (talking to you, Amazon ant hater- you know who you are)... You won't reget it... Did I mention the celebrity chef was in the kitchen all night long?... Respect... read more

Rudest hostess. Mezzanine is awful, not open air. No ambience. Depressing music. One other couple. Temperature was off with main dishes, some dish components were cold while others were warm. Sommelier: was there one? Someone came upstairs twice to the awful seating to suggest wine. He was enthusiastic but didn't introduce himself, all very strange. Confusing is the word of the evening. Lots of overlapping ingredients. Not so inventive. Proteins were cooked nicely. Not a two star, maybe one. Was the chef there? Service was awful. No care for napkin when you left the table; wrong knife brought with a course, no care for water, really no care for much. Would I go back, maybe? read more

I have been lucky to visit D.O.M. twice, both for dinner and for lunch. Dining at Alex Atala's restaurant is definitely not cheap - however their lunch prix-fixe is a bargain for a 2-michelin star restaurant. Food is amazing. And "exotic" / innovative. Atala uses unique ingredients to create a unique experience. Caipirinha was the best i've ever had in Brazil ... the bar at D.OM. is actually pretty "cool". However ... Service is nice but not there at all for the price. Wine list is underwhelming and overpriced. Wine pairing should be avoided (as in most if not allrestaurants in Brazil). I think that my favorite restaurant in S.P. is still Mani, more approachable. But D.O.M. is a must-try while the USD is strong against the BRL ! read more

Exquisite, exclusive, unique, and creative. It is not just about the food, it is about the story and essentially the experience. I had the pleasure to finally visit D.O.M. And definitely understand why it is a 2-Star Michelin restaurant. Here is the breakdown: FOOD I went for the tasting menu with my friend and I kind of lost track, I believe it was 13 desserts from appetizers, smaller main course and desserts. I was very happy with the presentation. It is a place that: 1. You must have the time 2. Must be able to appreciate each bite 3. Be open minded They do serve some of the dishes that you are wondering what it is however, be open to the explanation of the waiters (who speak English) and really admire the presentation and the taste. SERVICE Phenomenal service. Very attentive and I definitely enjoy the customization to each customer. I have brought up that I didn't like one of the ingredients of the next dish and they created a new dish to me. Enjoyed that type of service that really focus on not only being friendly but by putting the overall experience into it. DECOR/ AMBIAnCE Is a classy nice place. Very quiet with a light background music. OVERALL Delicious and an amazing, unique experience. read more

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#8 in the 2017 world's top 50 restaurants. IMO, it should be higher! I truly admired the Chef's vision, creativity, & skills. All dishes were made from locally sourced ingredients. Every single dish was superbly paired with wine from all over the world. I have done many food & wine tasting menus in LA & other top restaurants. This by far is my top 3 experiences. Food & paired enhanced the flavor of each other in an elevated distinguished harmony. If you ever travel to São Paulo, book this place. It's $$$$$ but it will be once in a life time experience. If you have diet or mind restriction, ignore this. :) read more

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My first and only complaint: the name of this restaurant is in small brown letters on a brown pole and the guys standing outside had a different name on their shirts. We were literally right in front of it when we asked someone where it was! The ambiance is quiet and lighting medium. There is a beautiful black chandelier in the middle of the lower dining room. The bathroom is upstairs where there are also a couple of extra tables. The service is 5 star. They are on it before you think it! I got the pre-fixed lunch with fish. The fish was an amazing river fish called Pirarucu. I never had it before but very much enjoyed it. It was think and meaty. We started with an amazing amuse bouche - a small tart-shaped candied bite filled with Cachaca and decorated with a tiny slice of lime on top served on a ceramic plate. The a sugar candy outside was hard and the liquor inside exploded in your mouth. Wow! What a way to start the meal. I want to learn how to make these! Then came a type of root pancake thing served witth a plate containing a dollop of cream and a skrewer of 2 caramelized roasted garlic cloves with olive oil drizzle. Of course there were also three tiny cheese balls. These should be outlawed. I was glad they were small because I had had three larger ones for breakfast (no judging!) OMG the main meal was a feast!!! The most amazing meaty fish perfectly complimented by the sweetness of the plantains. Then they brought out small copper pots of sides like flavorful beans (black had more flavor than the white but both were good), rice, and greens. For dessert I tried the mango foam one with ice cream but it was just ok after the feast. read more

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Fantastic experience at D.O.M.! Made reservations about 1 month in advance and the ambiance was comfortable for the exquisite food we were about to have. Had the large course with wine pairing and it was amazing. Food was prepared well and loved that it incorporated locally sourced ingredients. Service was outstanding! read more

Long time readers know that I have a love-hate relationship with high end restaurants, especially those that bring a bit of a "modernist" approach to their dishes. I've had exceptional meals, I've had horrendous meals, at places that regularly win awards and are touted by many as pinnacles of what can be achieved in the kitchen (until someone else comes along and shows that there's a different pinnacle that's better, or different, or... whatever). One of the things that attracted me to finally get around to DOM, Rua Barão de Capanema 549, is that chef Alex Atala doesn't go for the whole modernist thing particularly. Sure, there are touches here and there, but it's mostly about exploring, in-depth, individual ingredients "re-discovered" (or, as Henry put it, appropriated) from indigenous cultures in Brazil's history and among its "first peoples". So what's the experience at DOM, one of Latin America's 50 Best Restaurants, and one of the few Michelin starred restaurants in Brazil (2 stars), and touted left and right as one of the finest dining experiences in the country? On arrival, a lovely greeting, and immediately to the table. Before anything, water is offered. Once that's on the table, a cocktail and wine list is brought. I'm a little disappointed in the latter. It's extensive, no doubt (and expensive, but that was to be expected), but for a place that's all about Brazil and what the country has to offer, it's notably light on domestic offerings. Brazil may not be one of the world's top wine producers, but there are plenty of wineries around - 150 who produce "fine wine" at levels sufficient for commercial distribution, and another 1100 smaller producers, many of whom could certainly supply a single, top end restaurant with a mission of this sort. Yet a list of well over a hundred wines only offers two sparkling, one white, and two red wines from the country. You basically have a choice between four menus - the Optimus or the Maximus, respectively noted as 8 or 10 courses (each actually has 10 or 12, because there's an amuse and a pre-dessert), and each in either meat or vegetarian versions. They aren't cheap, the meat versions running, respectively, 550 and 700 reales, or $132/7900 pesos, and $167/10050 pesos, and that's all without beverages. The vegetarian versions are a bit less, I think they were 450 and 600 reales. In for a centavo, in for a reál, given that likely it's the only time we'd ever eat here, we ordered a couple of Maximuseseses. .... [not going to review each plate, though I did on my blog] So look, none of the food was bad, though the main course of beef with vanilla really didn't work for us - either in flavor or texture, but that's more personal tastes. But with the exception of the scallop and the fish soup, none of them stood out as something either of us really wanted to eat again... okay, the duck was good too. The final dessert was fine, though coming on the heels of a sorbet, it was just odd. But again, none of it bad, none of it inedible, but no wows. And bluntly, for $167 apiece, I want some wows. Intellectually, really interesting, and the whole story behind what Atala is trying to do here is fascinating. But I'd have trouble recommending it as a place to go to for a pleasurable night out. The food just isn't good enough, and the service is too robotic (friendly robots, but everything very rote, and without a lot of knowledge of what they're doing), and lacking in communication between staff members. Final total for the night, a whopping R$1892 ($452/27,135 pesos) - including multiple bottles of water (they didn't ask if we wanted more, apparently just opening them and continuing to refill glasses - given that they didn't ask, we though perhaps water was included in the menu price, it's not - and a 10% tip, which is standard here, though they tried to slip in a tip of double that, and got all flustered when I said no, and to bring it down to what's normal for Brazil - this isn't New York City). read more

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Um...wow. I don't usually dine out at fancy, schmancy places like D.O.M., but jeez, this was so worth it! Might be the best meal I've ever had! After watching the Chef's Table episode (Vol.2, Ep.2), and with a trip to Brazil I knew I had to come here. This was of course, after doing some research on the pricing because tasting menus can be crazy expensive. I opted for the Optimus (teehee) tasting menu, which comes with less dishes than their Maximus. At the time I went, the Optimus menu came out to about $125 USD (465 R), while the Maximus was about $175 USD (650 R). With the service charge, a cocktail, and coffee, the final bill was around $150 USD. While still pricey, a meal like this would probably be $300-400 in New York, and likely other big cities aorund the world. I really can't recommend eating here enough, every dish that came out (was about 15 of them) was so unique and unlike anything I'd ever had. The meal started with a cachaca (Brazilian rum-ish) tart, which was really like a shot of caipirinha with a hard candy shell. I don't know how the hell they did this. The Amazonic Ant was the real standout for me as I've never eaten ants before - the server suggested to have the ant on its own, have a taste of the lemongrass in the middle, and then have the lemongrass tart with the ant on top. From the Chef's Table episode, the ant was heavily featured, and it really did taste like straight up lemongrass. The other standout dishes were the breaded oyster with fish roe and the piracuru (Amazonian fish). It just tasted so freakin' fresh and perfectly cooked. I'd also recommend ordering a coffee to end the meal, because it was really cheap and came with this vanilla custard and cookies that just made it worth spending a bit extra. The best part of the meal (alright, maybe not because the food was that good), was when in the middle of it, the chef himself, Alex Atala strolls in and starts eating lunch. I asked a server if I could take a picture with him, he said yes and asked me to wait a few minutes. He then leads me to the kitchen where Alex greets me and we take a photo. He thanked me for visiting Brazil and Sao Paulo, and apologized for not being in the kitchen that day. What a gentlemen and a scholar. Well, he actually is a scholar, because he researches and sources his ingredients from the Amazon. Backpacking through South America meant most of my other meals have been the budget kind, but I'm so glad I splurged on a meal at DOM! read more

DOM was the only restaurant in São Paulo I made reservation several months in advance prior to my arrival. Didn't wish to miss this culinary temple of creative Brazilian cuisine. The restaurant was beautiful and the service was perfect but my 11 course tasting menu was a huge disappointment. Momotaro and bacuri was a plane poached tomato placed on a dish full of rocks covered with a clear glass. Casava bread and puba requeijão tasted stale and flavorless. Pirarucu and pil-pil with with açaí tapenade was rock of salt with a fish flavor. The octopus, artichoke and puba was swimming in a salty soy sauce and was inedible. The desserts were subpar as well - cassava, white mold and acid honey was as sweet as a prepackaged supermarket sticky bun if not worse. As always "Yanomami something" has to end up the feast - Yanomami Brigadero - mixture of mushrooms and caramel. There you have it. In my humble opinion - perfect for culinary philistines not real connoisseurs. read more

The #11 Best Restaurant in the world and the only restaurant in Brazil to receive two Michelin stars as of 2016. There's an incredible Chef's Table episode on Netflix showing how chef Alex Atala uses locally-sourced ingredients to create his sophisticated dishes. He refuses to import the likes of foie gras, truffle, and caviar. Instead, he uses traditional Brazilian staples such as heart of palm, manioc, and açaí. The 3.5-hour dining experience I had at D.O.M. was surreal, and every moment of it was perfect. Attentive and pleasant service, multi-dimensional mixed drinks, and food that made me weak in the knees. Our party of 8 all went with the Maximus menu without the wine pairing (560 Brazilian Real or approx. $170 USD) and every one of us left completely stuffed. TIPS: + Make a reservation far in advance through your hotel, credit card concierge, or a Portuguese-speaking friend. You will be required to put a credit card on file. We were incredibly lucky and managed to get a dinner reservation the week prior. + Like most restaurants in Brazil, water isn't free. The staff will continuously fill your cups unless you ask them to stop. By the end of the night, we had spent 176 BR ($53 USD) on water alone - oops! + Every person in your party is required to order the same set type - Optimus (small) or Maximus (large). Our final bill including drinks and gratuity was 757 BR ($231 USD) per person. Pricey? Yes. Worth every penny? Definitely. If you're ever in São Paulo, D.O.M. is a destination restaurant that you can't pass up. read more

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What an amazing experience. I've been wanting to eat at DOM for 5 years and finally we had the chance!! We went to the full tasting with wine. I would skip the wine if I ever went back. The choices were not local at all and were just ok! The food was lovely. Each course nice than the next. Staff was friendly and attentive. Really was so excited. My favorite dish was the fish soup with the Tapioca crumble. So heavenly. read more

Came here for lunch, wish we had more time for the whole deal. As expected it was a very well prepared and heightened version of a traditional beef lunch. The space is like an old school steak house. Definitely need to come back some day for the whole experience. read more

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