THE DEPARTMENTS

Dining

People, places and ideas.
A wider point of view.

Reportage

Sal Gastronomia: continuity inside a new room

The restaurant's 2024 move to Bela Cintra joined an industrial material palette with dishes carrying its established Brazilian identity.

Dining / Reportage

The Nakka partners' restaurant brought a broader hot kitchen into a São Paulo Japanese dining format.

São Paulo · 2 min read

Dining / Reportage

French café references, baking and a broader hot menu met in the Jardins restaurant's 2024 Sunday programme.

São Paulo · 2 min read

Dining / Reportage

A central São Paulo bar placed house-made ingredients and preparation systems at the service of a more accessible cocktail list.

São Paulo · 2 min read

Dining / Reportage

A 2024 account of the champagne followed Dominique Demarville's approach to a blend organised around its 2020 base year.

Champagne · 2 min read

Dining / Reportage

Antonio Maiolica, Luca Gozzani and Fabio La Pietra illustrate different ways a culinary inheritance can change through migration.

São Paulo · 2 min read

Dining / Reportage

The chef's approach to familiar recipes gave the Rome hotel a culinary identity extending from the café to the restaurant.

Rome · 2 min read

Dining / Reportage

From the WAYFARER archive: a São Paulo restaurant reads Brazilian food through the whole animal, the farm and the shared table.

São Paulo · 3 min read

Dining / Reportage

Separating the seaweed from its filling gave the Nakka group's casual Pinheiros restaurant a simple way to make texture part of the meal.

São Paulo · 2 min read

Dining / Reportage

Bakery, restaurant and teaching kitchen met in a Pinheiros project built around the chef's confectionery practice.

São Paulo · 2 min read

Dining / Reportage

Emma Walker and Kei Kobayashi's 2023 collaboration explored how a savoury culinary idea might inform a Scotch blend.

· 2 min read