This restaurant located in the hotel complex of Bourbon Convention Ibirapuera has infrastructure made up of bar area, with beautiful entry, all surrounded by plants and with great special lighting, to the great Hall. The menu visits several important gastronomies and brings great care and dedication in all items.

Hotel Bourbon Convention Ibirapuera has the structure and is recognized as one of the leading hotels in the realization of events, in addition to being located in the noble district of Moema, beside the traditional Shopping Ibirapuera, close to the National Airport of Congonhas and with close access to several of the main roads that cross the city.

The Zillis is fit in this complex, on a wooden deck in the midst of gardens and the enterprise towers .

The wood finishing present at the tables and chairs, on the floor and decoration, along with landscape design provides feeling of comfort and well-being. In addition to very cozy, the site is also a great option for a romantic date.

The Hall presents different environments, with isolated tables and close the Windows to the gardens, with low lighting and more reserved, but the space also entails counter and tables in front of the small stage, screen and the bar with special lighting.

A complete night begins at the large and gleaming bar, commanded by Barman Wemerson, that prepares drinks with suggestive and flashy ingredients. At the counter one can enjoy the making of drinks and still trying to learn something from the friendly professional.

Enjoying the bar service in your pursuit of Alchemy can be one of the most relaxing and interesting parts of the experience. Drinks are the calling card of the gastronomic opportunity.

The bar menu offers a Cocktail Classic hits, such as Aperol Spritz, Gin and tonic, Bloody Mary, Daiquiri, Caipirinhas and even the local classic Rabo de Galo among others , but also makes room for the House Cocktails, with elaborated drinks inspired in tributes to São Paulo and the Brazilian Culture. The beer of the House is a high quality local brewery, the excellent Cervejaria Madalena.

From the House Drinks, the bartender introduced us the recipes described below:

First, the flagship Zillis  Cocktail that takes in your composition aged Cachaça, Tahiti lime, Honey syrup, ginger, cinnamon, pasteurized egg whites, petals and Peppermints. Soft and fragrant, this preparation of medium alcohol content brings the taste of Rum in a smoky citrus and sweet way. The petals and Peppermint assigns a final delicated touch to the preparation.

1954 cocktail, named after the year of Ibirapuera Park’s Foundation (city’s main park), suggests an explosion of flavor, with different elements in the composition. The drink has average alcohol content and is refreshing, although slightly spicy. In the preparation are inserted Sailor Jerry Rum, Jerez Brandy, Tahiti lime,  sugar cane Syrup, Grapefuit, Zilli’s Bitter, Cream Ginger Ale, Pepper Mint, Angostura, Bitters and Armatic black pepper. The drink is presented in Soapstone cup.

Wait for an always very thoughtful service at this restaurant!

The bar room tables feature a certain informality to the service. The main hall holds table cloths and carpet. The bar is more enjoyable.

Kitchen is in the hands of the irrepressible Chef Gabriel Teixeira Bumerad, who performed in the service room and is meticulous on the kitchen.

The entries menu is split into bar snacks, with traditional recipes of typical Brazilian bars, such as pastries, snacks and appetizers to share. I understand the diversity of this kitchen, which features items such as Sandwiches, Croqueta de Jamon and Chorizo, Falafel, white fish Tartare, Carpaccio of salmon.

Among the international delicacies the showy and tasty Sausages Iberian board filled with Raw Ham, finely sliced Loin, Spanish Chorizo and 2 types of Salami seasoned and accompanied by toast, bland taste Sardella , Gordal olives and creamy and sweet Garlic Confit . The exuberance and personality in flavor are the choice’s trademarks.

The menu also brings choices for meat, fish, poultry such as Duck rice, pastas like seafood pasta and Risottos.

A great choice for Meatlovers is Beef Ancho Angus, served with garlic and grilled potatoes . The pompous grilled piece of meat arrives at the table juicy and medium rare. Potatoes, sautéed in garlic confit came with perfection. The softness of the flesh interspersed the tasty texture of the potatoes, with a hint of sweet by garlic are the marks of the quality with which the meat is treated in Zillis.

 

Fish fans will be delighted by the Sea bass with black rice. The firmness of the fish highlights the care in preparation, so although well cooked, it kept the exact flavor and texture of the sea bass. Visually it’s a dish that draws attention also to the creamy Black Rice like a Risotto, flanked by Snowpeas extremely crispy. Preparing still presented a Spanish Saffron sauce that embraced the fish and left it with Iberian footprint. This fish is worth knowing the kitchen of Chef Gabriel!

To accompany the dishes, Zillis offers a concise\wine list, yet comprehensive enough to suggestions that accompany plates with great balance. Suggested wine of this experience was the Chilean Cefiro Cabernet Sauvignon, that presented discrete tannins with good body and aroma.

For the ultimate experience, Chef spared no creativity and development presenting the Coffee pudding with caramel sauce for dessert. Remember the old milk pudding present in all the most traditional restaurants in the city? Yes, he’s in Zillis with Brazilian taste, soft flavor of roasted coffee.

The site keeps music programming during the week with different rhythms each day as Jazz, MPB and root Samba to sound the Paella, Feijoada and Grill days.

 

Service:

Zillis Bar Lounge Restaurant

Av. Ibirapuera – Indianópolis, São Paulo – SP

(11) 2161-2228