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InsiderBrazilian Trendy

A Casa do Porco

9.1/10
133
R. Araújo, 124, 01220-020 São PauloSee map

Average price R$100

Free serviceInstant reservation

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This restaurant is following the relevant safety practices*:
Card payments accepted
Contactless, digital or single use menus
Extra cleaning services implemented at the tables, toilets and kitchen
Guest spacing 1m
Hand sanitizer for customers
Need to wear a mask in the restaurant unless eating or drinking
Staff wearing masks
Temperature check at entrance
*This information is declared by the restaurant
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MICHELIN Guide selection 2020

  • Bib Gourmand: good quality, good value cooking
  • 1 couvert(s) Simple restaurant

MICHELIN Guide's Point Of View

Enjoy pork at its best! Chef Jefferson Rueda, a native of São José do Rio Pardo, takes the tastes and flavours of his youth and reinterprets them ...

Read more on the MICHELIN Guide's website

Restaurant menu

Chef Jefferson Rueda
  • Average price R$100
Tartar de Porco (Maturado)
R$38
Tutano + Cogumelo (4unidades)
Sushi de Papada de Porco
R$38
Tucupi Negro + Nori (4unidades)
Torresmo de Pancetta
R$45
Goiabada + Picles de cebola roxa (6 unidades)

User photos

Uma delícia

+14

photos

More information

Opening time

De 2ª Feira à Sábado das 12:00h às 20:00h

Domingo das 12:00h às 17:00h

How to get to the restaurant

R. Araújo, 124, 01220-020, São Paulo, Brazil

Public transport

Metrô: República (L3 e L4)

About the restaurant

Em 2015 o chef Jefferson Rueda alçou um novo vôo e decidiu unir seus mais de 20 anos de carreira com suas paixões

– o porco, o açougue e o fogo – em um só lugar: A Casa do Porco Bar.

Para ficar mais próximo da família, no centro de São Paulo, Jefferson decidiu abrir uma casa democrática, onde todos

são bem-vindos, oferecendo ao público alta gastronomia a preços acessíveis, tornando a casa um grande sucesso

desde o primeiro dia.

A Casa do Porco é um açougue-bar, onde a carne de porco é a protagonista. Representada de diversas formas e texturas, nenhuma parte é desperdiçada, é o animal do focinho ao rabo.

O porco faz parte da vida o chef desde sua infância em São José do Rio Pardo, e se tornou objeto de pesquisa e dedicação.

Com o acompanhamento de toda a cadeia produtiva, desde o produtor, o abate, o açougue, até chegar à mesa. Através de seus pratos Jefferson vem debatendo mitos e verdades sobre a carne de porco e quebrando preconceitos, desafiando a muitos clientes que entram no restaurante e saem fascinados.

Features

, South American, , , Trendy

Services

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