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In a discreet door on the emblematic Rua Turiassu, in Perdizes, is DoRo, a restaurant that celebrates its 9th anniversary this month.
Located in a typical “little house” of old Perdizes, the gastronomy that this place reserves for its guests may surprise the unwary.
Under the command of the young Matheus Buosi, DoRo’s concept is Italian cuisine, with classic and contemporary recipes, inspired by the chef’s Italian roots. “My connection with Italian food comes from birth, I grew up baking bread and cakes with my mother and sisters. When I decided to open a restaurant, I wanted to bring that family warmth, which goes beyond food”, says Matheus.
Matheus signs the menu at DoRo Gastronomia (DoRo Gastronomia/Disclosure)
The menu has delicious options for starters, well-prepared main dishes and desserts that surprise with their delicacy and incomparable flavors. As for the service, this is in charge of the much loved and already known to customers, Fabiana Matos, who welcomes each one as a guest in her home.
We went to try some options, which we indicate here:
PROHIBITED
With the arrival of autumn, the chef recommends the Mini Bruschettas of Abóbora Cabotiá with dried meat, served on naturally fermented bread (R$44 – ideal for 2 people).
– (DoRo Gastronomia/Disclosure)
Light and delicious, the amount is just right so as not to leave us too full for the next dishes but to keep that “I want more” taste. Definitely one of the favorite options I’ve tried.
MAIN DISHES
My choices were two: starting with pork ancho in stew sauce, accompanied by mashed potatoes and crunchy breadcrumbs with peanuts (R$88). The meat is cooked for a long time and served with a
cooked itself. As Matheus explains, the whole preparation takes 3 days and the work is evident in the result: a piece so soft that it breaks up with a fork. A delight.
– (DoRo Gastronomia/Disclosure)
In addition to it, I also opted for the gorgonzola risotto with minced grilled mignon (R$86). I’m not a fan of gorgonzola, but I followed Fabiana’s advice (another non-fan but who loves the dish) and I don’t regret it: the preparation is really done in a way that the taste of the cheese doesn’t dominate the rest of the ingredients, everything in the measured and perfectly balanced.
DESSERT
One of Matheus’s passions and specializations, confectionery was one of the chef’s inspirations during the pandemic, who realized that he could bring people more than a single job, but joy and comfort on commemorative dates. “I have a degree in theater and confectionery expresses my artistic side in a special way. Through gastronomy I realized my main purpose in life, which is to serve people through my craft”, he adds.
The typical Italian Panna Cotta is served with red fruit sauce (R$22) and is light and acidic.
– (DoRo Gastronomia/Disclosure)
The 54% Belgian chocolate mousse with almond flour and Swiss meringue (R$26) is an event in itself. I’m also not a fan of mousses (I find them too sweet) but, once again, I accepted the suggestion and it was the right decision. The ingredients are made from premium chocolate and are prepared to avoid that cloying taste of excess sugar. The same can be said of the chef’s Bolo Confeitaria (R$24 a slice), which on the day was the Belgian chocolate cake.
– (DoRo Gastronomia/Disclosure)
FINAL PRINT
A unique and surprising experience. No wonder customers are loyal. All the attention of the team is not only in the super affectionate service, but also in each element of each of the dishes. Each mini chip that comes with it is thought to have an excellent balance in its preparation and pairing. There wasn’t an ingredient, element or combination that I would say “I didn’t like this one”.
SERVICE
Location:
Rua Turiassu, 483 – Partridges
São Paulo, SP 05005-001
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