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    Tordesilhas

    4.5 (23 reviews)
    ModerateBrazilian
    Closed 11:00 am - 12:30 pm

    Tordesilhas Photos

    TORDESILHAS ATMOSPHERE

    What's the vibe?
    Moderate noise
    Good for kids
    Good for groups

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    Restaurante Tordesilhas 08/31/19
    Michael U.

    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."

    Chilies
    Dan P.

    Numerous people have told us is a great place for traditional Brazilian fare, done up in a slightly more posh manner. And, that's exactly what it was. Add a few white tablecloths, a wine list, etc., but all the "usual suspects" of Minas Gerais regional cuisine. Chilies on the table, check! Feijoada for one, check! H's dish of choice - started with a couple of linguiça, little sausages, and some chicharrones, crispy pork fat, and some sauce for dipping, followed by the ubiquitous array of the bean, meat, and sausage stew, farofa (toasted yuca flour), a small pot of different beans, and couve (steamed shredded collard or similar greens). And, several people had told me that this place had one of the best bobo de camarãoes in the city, a sort of shrimp chowder in coconut milk thickened with yuca flour, with, here, two quenelles of steamed yuca porridge, and farofa on the side... I am yuca-ed out. But it was delicious, as was H's feijoada. Definitely a recommended spot. With a couple of waters and tip, R$208 ($50).

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    Figueira Rubaiyat - Hot seafood plate

    Figueira Rubaiyat

    4.3(182 reviews)
    0.6 kmCerqueira César
    $$$$

    This was by far one of the best restaurants and steakhouses I've been to in a long time. I…read moreabsolutely loved the tomahawk steak we had--it was marbled to perfection, deep-seared and rendered just right, and unbelievably delicious. I was literally still dreaming about it the next day; the food was really that good. Another standout dish was the braised short rib with sticky rice, a Brazilian specialty that was mouthwateringly delicious, with the beef and rice combo melting in your mouth. The toppings and sides were excellent as well. This was at an upscale restaurant, and the bill came out to half of what we would normally pay in the states. Food like this would cost at least two to three hundred dollars in California! For the price we are paying and the quality we are receiving, this is absolutely outrageous. I'd really like to see São Paulo's state government clean up its act and do more for the city, because there's no reason it shouldn't be a top tourist destination. I'm not much of a foodie, so it's nice having friends who are. You can just trust their recommendations and go along for the ride!!

    Looking to be blown away! From a building built around a 30' wide tree to excellent food you will…read morebe just that. Excellent service, and a setting to die for. Meat or veggie options are utterly top notch. Don't miss the ceviche! High end experience for .01's on the 1.00$!

    Photos
    Figueira Rubaiyat - Best Sao Paulo restaurant

    Best Sao Paulo restaurant

    Figueira Rubaiyat - Free appetizers

    Free appetizers

    Figueira Rubaiyat - Steak

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    Steak

    Bolinha

    Bolinha

    4.8(18 reviews)
    2.5 kmJardim Europa
    $$$$

    France has Cassoulet. Brazil double dog dares with Fejoada (fay-zzzhwa-dah)…read more I asked the hotel receptionist where to go for Fejoada. She pointed me to Bolinha. It is the weekend and the ubiquitous Brazilian dish is their signature buffet. So everything came to the table! The 10 cuts of meat include bacon, pork chop, oxtail, pig ear, beef tongue, linguica, brisket, ham hock, and pork knuckles. The broth is brimming with collagen--so they offer salsa, hot sauce, and fresh orange slices to resuscitate your palette. Thicken the broth with toasted nut flour if you wish. There's fried sweet banana and yucca, pork rinds and crispy bacon on the side, perfect rice and shredded collard greens. Assuage your guilt with shots of house caipirinha. Think a sweeter margarita on the rocks... The very patient and sweet maitre'd offered me dessert. He's thinks he is so funny! While I have no reference to compare this example to others as it was my first taste of Fejoada, the standard is set immensely high. Not cheap at R150 total bill ($40). But this memory has been seared indelibly into my food coma'd brain. And now I understand why they have such a light dinner. Time for a siesta to recover. !!! Bring a translator (Google translate is pretty good) if you don't speak Portuguese. Inhouse WiFi available.

    Amazing food and fantastic deserts. Service was impeccable. Tried Feijoada for the first time, was…read moregreat!!

    Photos
    Bolinha
    Bolinha
    Bolinha

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    Churrascaria Fogo de Chão

    Churrascaria Fogo de Chão

    4.1(39 reviews)
    0.5 kmCerqueira César
    $$$$

    My last night is Brazil.....So when our Brazilian team selected Fogo de Chão as our dinner location…read moretonight, I was a bit disappointed. My exact thought was "wait...we have these in the US....I want something else, more local." HOWEVER, when I learned that THIS is the OG, the original Fogo, my thoughts changed. I have zero pics of my food....as soon as it hit my plate it was quickly devoured. The flavor was noticeably a grade above other Fogo's I've visited...no question at all. It was spectacular! Service was excellent, the place was clean and classy, great experience all around.

    Okay, I know there are many Churrascarias here in São Paulo, but this is where Fogo de Chão…read morestarted, so I try to eat here on every visit, and I am never disappointed. This particular night was my first night in town. I was jetlagged but hungry, so I came by myself to have an easy dinner and some good meat. I have been here several times before, but I always enjoy walking in and taking in the ambiance of the restaurant. Something about Fogo. I was seated immediately and ordered a Caipirinha and the buffet. I waited for my drink, which was excellent, and then headed to the buffet, starting with the salad bar. I headed back to my table, trying to keep my salad to a minuimum as to eat more steak! I turned my disc over to green, and the meat started arriving. I love Picanha, but I know they always hold back, so I have to ask to make sure they bring it. As I ate, the place filled up, and I noticed that every table was full. I ordered another Caipirinha and started to get full, as one does, eating this much meat! I finally turned my disc back to red and asked for the check. Pricey by Brazilian standards, but still cheap to an American. Yes, there are many Churrascarias here, but this one never fails to impress.

    Photos
    Churrascaria Fogo de Chão - The OG Fogo.....

    The OG Fogo.....

    Churrascaria Fogo de Chão
    Churrascaria Fogo de Chão

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    Capim Santo - Creme brule de abóbora com sorvete de coco

    Capim Santo

    4.6(27 reviews)
    0.8 kmCerqueira César
    $$$

    We stopped by Capim Santo for lunch though it was quite the journey getting there. This Brazilian…read morerestaurant, with a celebrated chef, used to be located in a different location. One which still shows up on Google. We Ubered to the old location and spent a while trying to find a restaurant that is no longer more. My Brazil guidebook touched on their lunch buffet. That is no more at the new location either. The current location is inside a museum. You have to pay admission to the museum to dine at the restaurant. Even if you have no interest in checking out the museum. Safe to say, we were off to a rocky start. Things did turn around magically, however. Admission to the museum pays to help preserve the Amazon. At least our money was going to a good cause. Sustainability is a theme here as you see sustainable materials being used throughout the restaurant. We were seated on the lovely patio which is made to recreate the Amazon with a lot of greenery and trees. I started off with a fresh juice as I looked over the menu. I ordered the pork cutlet with tomato risotto. It may have been my favorite dish on my Brazil trip. The pork was succulent and flavorful. The risotto mirrored it as the fresh tomatoes and combination of ingredients made it arguably the best risotto I've ever had. Service was good. Capim Santo is not cheap. And we ran into a couple of frustrating roadblocks. But with that being said, I can't fail to applaud the restaurant for the quality of its food and the lovely surroundings.

    For a restaurant in the hospital, this was impressive. The buffet had traditional Brazilian food,…read moreincluding hearts of palm, rice, beans, feijoada, and much more. We ordered a pastel de carne seca, which is similar to like a shredded beef empanada, but significantly better. It was insane. Going there brought me joy during a difficult time

    Photos
    Capim Santo - Entorno

    Entorno

    Capim Santo - Inside deco

    Inside deco

    Capim Santo - Buffet

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    Buffet

    D.O.M. - Cashews

    D.O.M.

    4.4(140 reviews)
    0.6 kmCerqueira César
    $$$$

    Yelp Review 2025 #163:…read more 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.

    4.5 stars! DOM of…read moreChef'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!

    Photos
    D.O.M.
    D.O.M.
    D.O.M. - Alua

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    Alua

    Mocotó Bar e Restaurante - Café

    Mocotó Bar e Restaurante

    4.7(97 reviews)
    12.0 kmVila Maria
    $$

    I originally thought this was a type of Mexican restaurant from the decor but there aren't any…read moredishes which would suggest that The staff are friendly people but do not speak much English. The chef was very nice and presented us with the complimentary dish which I believe was the Torresmo. The drinks are amazing and that smoke meat platter was pork and onions which was super tender and juicy. The recommendations from the server to try are the "Baião-De-Dois which is composed of rice beans. Update the food is inspired from NE Brazil which has an amazing presentation. The food is made with love and has a very home feel. The medium dish serves 3-4 people with ease. A definite must try if you are in São Paolo. Eu originalmente pensei que este era um tipo de restaurante mexicano pela decoração, mas não há pratos que sugeriria que a equipe é de pessoas amigáveis, mas não fala muito inglês. O chef foi muito legal e nos apresentou o prato de cortesia que acredito ser o Torresmo. As bebidas são incríveis e aquele prato de carne defumada era carne de porco e cebola, que estava super macia e suculenta. As recomendações do servidor para experimentar são o "Baião-De-Dois, que é composto de feijão de arroz. Atualize a comida é inspirada no NE Brasil, que tem uma apresentação incrível. A comida é feita com amor e tem uma sensação muito caseira. O prato médio serve 3-4 pessoas com facilidade. Definitivamente deve tentar se você estiver em São Paolo.

    I tried to make it anytime I visit São Paulo if at all possible…read more Great food, friendly service and chance to taste Northeastern Brazilian cuisine along with some of the most flavorful versions of caipirinhas!

    Photos
    Mocotó Bar e Restaurante
    Mocotó Bar e Restaurante - Carne Seca Desfiada com Cebola Roxa

    Carne Seca Desfiada com Cebola Roxa

    Mocotó Bar e Restaurante - Torresmo (I could be wrong)

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    Torresmo (I could be wrong)

    Tordesilhas - brazilian - Updated May 2026

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