The Restauranteur and Chef Aldo Teixeira have been leading important houses of São Paulo gastronomy for decades, including La Terrina coming from other successful restaurants like Forchetta D’oro and Terrina. He is currently responsible for other houses such as La Forchetta, Tuhu, Fiori d’Italia and even an event space.

His preference in establishing restaurants in hotels is clear when you visit La Terrina. Following the tradition of hospitality restaurants, La Terrina is located next to the entrance to the Mercure Pinheiros.

The ambiance of the saloon preceded by the bar is sober and cozy, with fountains and details inspired by Italian villages. The venue houses indoor and outdoor seating for happy hour or an outdoor event. The tables are garnished with tablecloths and napkins for classic service done by attentive and discreet professionals.

The menu follows Chef Aldo’s characteristic of mixing traditional recipes, served decades ago, along with more exotic options, which use fruit in their preparation, always with a sublime Italian inspiration.

In each dish one can see the effort to please the most varied palates. This is the main detail in a hotel restaurant as it becomes an amenity for guests to have a structure that can serve at any time, situation and type of appetite.

A gastronomic experience in La Terrina is ionized with the “couvert”, with toasties and pâtés, including xxxx, which surprised by the taste.

For salad lovers, La Terrina includes some good ones like the voluminous Insalatta Alla Trevisana, which has 3 different leaves: showy endive, leaves of lettuce and arugula, as well as dry tomatoes and two cheeses: buffalo mozzarella and parmesan. Complete and colorful! Another option presented by the chef brought leaves and mushrooms to the sauce of Balsamic Vinegar, English Sauce and Soya Sauce. Balanced result with a certain acidity and salt of the condiments themselves.

A typical entrance to the restaurant’s proposal is the Bruschetta Di Brie and Salmone Affumicato, made with soft Brie Cheese sauce on a thick slice of Italian Bread, with Smoked Salmon accompanied by Capers. Delicate, yet with a harmony of flavors of great personality.

One of the specialties of the house is the Pollo Ripieno with Brie Allá Salsa di Manga. The Chef informs us that this dish has been served since the 80's in São Paulo and that La Terrina is one of the few addresses where to find it. It is a Chicken Breast to Milanese, stuffed with Brie cheese, that arrives at the table melting and invading the Cream of Mango in the base of the plate. The old school delicacy is accompanied by a delicate potato gratin.

Another specialty and this time exclusive is the Chateau à Tobruk, a tall filet mignon prepared in iron pot. The sauce consists of butter, romaine sauce, mustard, champignons, garlic, raisins and chives. The accompanying rice is pulled into the sauce itself. An undoubtedly exuberant recipe and although some elaboration in the sauce brings a concentrated taste and somehow a cozy flavor. Undoubtedly, when visiting La Terrina it is recommended to try this recipe.

To leave the traditional Chef Aldo takes one of the recipes of his book on cooking with fruits and inserts in the menu creations like the Strawberry Rice with Chicken in the Passion Fruit Sauce. Light dish, colorful and needless to say, too nutritious. Great option for those who want to feed without overdoing the calories and a great way to meet new combinations of flavors.

Classic Italian desserts are not lacking in La Terrina's menu, nor should they be left out of the dining experience. Both the Tiramissú and the clasic Panna Cotta were perfect, without exaggeration and with incredible textures.

Visiting a restaurant by Chef Aldo Teixeira means making sure that you will find something that pleases you. And when you find it, whether traditional or contemporary, you will notice the affection and professionalism of this businessman and lover of good gastronomy!

Service:

La Terrina

R. Capote Valente, 500 – Pinheiros, São Paulo 

(11) 3064-1155