Lasai
Hibiscus, Honey
Sweet Potato, Cashew / Radish, Cheese / Kale, Heart of Palm / Turnip, Lemongrass
Zucchini, Lime, Snapper / Green Corn, Orange / Chickpeas, Avocado, Pork / Beets, Strawberry, Fennel
Leeks, Brazil Nuts, Pear, Sourdough
Pumpkin, Pine Nuts, Broccoli
Grouper, Radish, Cauliflower
Pork, Onion, Carrot
Cheese, Honey
Graviola, Yogurt, Lemon
Acai, Chocolate, Macadamia Nut
Guava, Meringue
Located on the coast, and eschewing Amazonian ingredients in favor of local Produce and Fish, Lasai sees Chef Rafael Costa e Silva and his staff serving modern farm-to-table Cuisine in a beautiful space featuring organic flourishes and a Chef’s counter.
Meaning “tranquility” in Basque, and taking inspiration from the region in terms of plates offered as part of a ten course tasting, it is after ascending stairs from street-level that guests find themselves in the center of dining room lined in mixed wood plus plants, glass vessels at the center of each table displaying everything from Beets to Onions fresh from the earth.
Open since 2014, shortly after Chef ‘Rafa’ returned from several years working with Andoni Luis Aduriz at Mugaritz, it is after traversing the dining room that four lucky guests find themselves in the middle of the action, a decision of drinks quickly followed by vegetarian canapés from which fried Sweet Potato Dumplings filled with Cashew Fruit showed best.
Too cloudy to see Christ the Redeemer from Lasai’s outside terrace, inclimate weather likely also why the Restaurant was less than 20% full all night, it was while sipping housemade Hibiscus sweetened with Honey that another set of Nibbles arrived, a single-bite Beet Salad impressive in its complexity while the sandwiched Snapper and Corn Fritter were also delicious.
Drawing several Fruits and Vegetables from their own garden just outside of Rio, Soup poured tableside over Leeks, Pears and a Tuile delivered with Bread to sop up any residual Broth, Lasai’s most successful plate came next as roasted Pumpkin enrobed in Broccoli and Pine Nuts, the Crucifers continuing onward next as Cauliflower in several forms and colors surrounded a small slice of Grouper.
Under-portioned, but still a fair value at just R$345 for the tasting, savories came to a finish with fairly basic Pork amidst Onions and Carrots, the transitional Cheese course next arriving with a variety of Honeys in Soap dispensers before Dessert started with Soursop Fruit beneath tangy frozen Yogurt.
Ending with two more courses, the last a tiny Meringue with Guava Jam, Chef Costa e Silva’s second proper Dessert essentially utilized the same techniques as the first, White Chocolate crisps stacked around a quenelle of Acai balanced atop Cake flavored by Sugar and Nuts.
www.lasai.com.br
