Spice Charum – Cachaca, Rum, Mix Citrico e Xarope de Especiarias (Cachaca, Rum, Citrus Mix, Spice Syrup)
Pato com Geleia de Pimenta Vermelho Croquetas (Duck Croquetas, Red Pepper Jelly)
Crocantes de Arroz Negro – Camaroes Empanados, Guacamole e Molho Picante (Breaded Shrimps, Guacamole, Hot Sauce)
Bunuelos de Bacalao – ao estilo espanhol, com allioli de gengibre (Bacalao Bunuelos, Ginger Aioli)
Batatas Bravas – Molho de tomate caseiro, ragú de chorizo espanhol e maionese picante (Potatoes Bravas, Tomato Sauce, Spanish Chorizo Ragout, Spicy Mayonnaise)
Mini Cones Crocantes – Tartar de atum e allioli de gengibre (Crunchy Mini Cones – Tuna Tartare, Ginger Aioli)
Gianduja – Choux de Crème de Avela, Dark Brownie, Ganache de Chocolate 60%, Sorvete de Avela e Telhas de Cacao (Hazelnut Choux, Dark Brownie, 60% Chocolate Ganache, Hazelnut Ice Cream, Cocoa Tiles)
Milho – Crumble de Milho Salgado, Espuma de Milho Doce, Sorvete de Baunilha, Terra de Cacao (Salted Corn Crumble, Sweet Corn Foam, Vanilla Ice Cream, Cocoa Dirt)
Torrija de Santa Tereza – amendoim, sorvete de café e redução de Pedro Ximenez (French Toast, Peanut, Coffee Ice Cream, Pedro Ximenez Reduction)
Imagined by the husband/wife team of Óscar and Bia Bosch, TANIT brings Spanish sensibilities to São Paulo from a man whose resume includes the likes of Hof van Cleve, El Celler de Can Roca and El Bulli.
Opened in May of 2016 and earning a Michelin Star since Brazil’s inaugural guide, an elegant space bathed in natural light welcoming diners for lunch and dinner Tuesday through Sunday, it is once past the streetside patio and wood-paneled entrance that diners are seated, servers fluent in English happily assisting with the Portuguese menu.
Part “tapas,” but also offering full-size plates amenable to any size party, many guests will be found sipping one of several unique Cocktails, Cachaca expectedly featured alongside other Spirits in concoctions such as “Spice Charum” with piquant Powder suspended above smooth Rum and Citrus.
Not exactly fusion, but carefully adapting Catalonian tastes to the Brazilian palate, it was not long after opening that all seats were filed, a procession of plates beginning with fried Confit Duck and followed by Squid Ink Rice Crackers topped in Breaded Shrimp, Avocado and Hot Sauce.
Cooking inside a surprisingly small kitchen, Chef Bosch on the line with his team throughout a ninety minute stay, it was in succession that plates three and four arrived, TANIT’s Salt Cod dazzling when dipped in gingered Sauce while fried Potato rounds saw traditional Patatas Bravas upgraded by Chorizo Ragu.
Gifted two Tuna Cones prior to Dessert, the same Ginger Aioli offered alongside Bosch’s Bunuelos here lending the Tartare an Asian accent, it was on the server’s recommendation that sweets started with Chocolate, a plate titled “Gianduja” offering a deconstructed idea of Italy’s famous Spread with the Hazelnut Pastry and thick Ganache particularly noteworthy.
Finishing strong, Óscar’s time with Jordi Roca and Albert Adria clearly evidenced by Desserts that succeed despite limited sweetness thanks to balanced textures, flavors and temperature, it would be a mistake to pass on either “Milho” or “Torrija,” the former a feather-light taste of Summer until spoon meets Ice Cream while the fried French Toast is heavier but equally impressive as concentrated Sherry plays off Peanuts and Coffee.