Wine country's best restaurant sits down a lonely and dark Vale dos Vinhedos dirt road – don't worry, it's open – where you'll find a wood-beamed dining room in the basement of a house and a lovely patio. Local chef Rodrigo Bellora has a seasonal surprise menu (organic where possible) that changes weekly, plus an impressive local wine list.
Bellora's creative dishes weigh heavily on outside-the-box produce, medicinal herbs and vegetables (chayote spaghetti, yerba mate farofa, kale made from língua de vaca or volcano bugloss). Our dessert, a doce-de-leite pien (molten cake) with crunchy cacao merengue, mixed-nut crumble and grostoli (angel wings) was a sweet, sweet mess of texture, flavor and decadence. Reservations essential.
