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Charco

São Paulo

A showcase for Southern Brazilian cuisine

On the Pass

Tuca Mezzomo

Pastry Chef

Juliana Coladela

What makes it special? With a strong focus on the products and techniques of the south of Brazil, where chef Tuca Mezzomo grew up, Charco serves a nine-course tasting menu taking in seafood, meat and local fruit and veg alongside cocktails and South American and global wines. Completing the southern vibe is the beautiful setting – an old house with original exposed brick walls and wooden furniture that is both elegant and laidback at the same time.

Chef CV: An Italian descendant born in Passo Fundo in the state of Rio Grande do Sul, Mezzomo began working in restaurants at 14 years old. He specialised in charcuterie and Brazilian and Southern Brazilian cuisines, spending time in Germany before taking a degree in gastronomy. He then worked his way up to sous chef at Alex Atala’s restaurant Dalva e Dito before finally opening Charco at age 28 in 2019 and winning a slew of awards.

What’s the food like? From vegetables and seafood to meat and even dessert, pretty much everything at Charco is touched by fire in a series of techniques including yakitori, parrilla grill and wood-fired oven. Dishes include toasted mushrooms with smoked pumpkin and parmesan, fish of the day with herbs and grilled coalho cheese, and palm heart with ricotta and bottarga. Chef Mezzomo always has an eye on sustainability, working with producers to choose the best local and responsibly sourced ingredients.

Top tip: Don’t miss the bread and butter with Brazilian cheese and homemade charcuterie, like wagyu bresaola.

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