The Giallo Restaurant is located in the Tryp by Windham Hotel in Sao Paulo, at the Higienópolis neighborough, in the city’s central area. The Chef in command is Francisco Frasson, whose large experience in Gastronomy School and in some of the most important hotels in town it is translated into meticulous recipes.

The place is discreet as the Hotel is mainly destined to business travelers. Tables have artistic motifs placemats and the service is attentive. Even at the entrance bar, the sober decoration allows guests to concentrate in the meal and the gastronomic experience.

The Wine Menu is corageously composed “only” by Brazilian Wines from Casa Valduga, one of the main wine producers in the South Region of the country.

Not only the guests can enjoy Breakfeast, Lunch and Dinner as visitors are welcome to enjoy Classic Italian French dishes, as well as some of the exotic ingredients used in the Suggestions Menu, where Chef Frasson can put its creation knowledge along with specialized tecnhiques and end up with original tasty options.

Starting with a Couvert: in Brazil it represents a very starter before the entree and main dishes. Usually it can be served with an open drink or beverage.

Giallo’s house couvert is a Antipasto Trio served with warm Garlic Toast, and it brings sweet, sour and spicy flavors from the Mediterranean to be spread in the crunchy aromatic baked and tosted dough. The Trio is composed by Provençal Black Olives Tapenade craved with Mustard Seeds, Caponatta wich is a Sicilian style apetizer made of Zuchinni, Eggplant, Red Peppers and Raisins for a sweet touch, and a Arab special Curd made from Yougurt and then mixed to Cream Cheese for a special touch.

antipasto trio

In this restaurant there is a regular menu with consecrated Italian – French recipes, but also there is a Suggestions Menu. This is for those who like to try local ingredients and tecniques. It usually changes every month and brings new flavor opportunities to the restaurant clients.

One of the entree Suggestions is the Sun Dried Meat Carpaccio, very original recipe from the Northeast Region of Brazil and in this case the mature meat is made from the scratch at the Hotel. The thinly sliced meat is presented topped by chips of strong cheese and decorated with Black Garlic Pesto, a peculiar ingridient from a local supplier, that brings a slightly sweet’n smoked taste to the salted piece of meat, in an pleasurable balance.

Sun dried meat carpaccio

As a main dish (open photo), Chef Frasson served a Fish Ballontine composed by Sole and Salmon. The taste contrast of the fishes, the Sole’s white meat  and the more pronounced Salmon was the  main feature of the dish.  The soft texture of  ballontine was confronted with the smoked company of grilled vegetables and aspargus. A meticulous recipe, with a noble presentation and a delicate taste.

In general, there are light and vegetarian options in the Suggestions Menu, according to Chef Frason. The meal was concluded with another French Cuisine Classic, Poire au Vin, light, bright and sensational! Very accurated execution presented with fresh fruits, including the exotic Phisalys,  ice cream to refresh and a Gastronomic happy ending!

Poire au Vin

For business lunch or for a good treat, this place is worth visiting for welcome surprises…

Service:

Restaurante Giallo

Tryp by Windham Higienópolis

R. Maranhão, 371 – Higienópolis, São Paulo

(11) 3665-8200