Corrutela: an anniversary shared at the table

An anniversary can open a kitchen rather than close its story. Corrutela’s August 2026 programme brought guest chefs into the Vila Madalena restaurant, connecting its emphasis on traceable ingredients with other approaches to cooking.

The announced series paired Letícia Ferreira and Renato Mello with Pedro Forato on 13 August, Rafaela Dossi of Jerivá on 20 August and Adriano de Laurentiis of Cais on 27 August.

Forato’s menu moved from marinated sardine to beef crudo with oyster mayonnaise, mussel escabeche and rice. A chocolate dessert with mushrooms and Jerusalem artichoke extended the exchange beyond savoury courses.

These combinations make a useful case for the guest-dinner format. A restaurant can retain the principles that organise its everyday work while allowing another cook to alter the sequence, texture and emphasis of a single evening. Continuity does not have to mean cooking alone.