We went to visit Casarìa, a gastronomic complex in Jardins, run by pastry chef Diego Lozano, which opened its doors at the end of 2020. It is a mix of a bread and sweets house, restaurant and gastronomy school at the same address. In the rooms of the old mansion, connected by a beautiful garden, it is possible to have a brunchhave a drink at happy hour or a coffee and sweet treat in the late afternoon. In fact, this weekend there will be a yarrow festival! Imagine, how delicious! So, check out all the details of this chef’s restaurant in the post below. pastry chef in the Gardens. In fact, take the opportunity to also read our itinerary of restaurants at Oscar Freire and the luxury of Fasano Boa Vista.
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Pastry chef restaurant
In addition to the beautiful signature sweets, Casarìa also has naturally fermented breads, croissants, a wine cellar and bar service. There is also a menu with antipasti, salumeria and quick dishes for lunch or dinner. Therefore, in the confectionery section, the highlight is dessert Bethlehem (R$ 24), created with inspiration from a cupuaçu caipirinha with cumaru that the chef tasted in the city of Pará, and which was awarded as the best in the Valentine’s Day in 2019, in Japan.
And how about having a cup of coffee in a crispy chocolate wafer cup? Chocoholics, like me, freak out! In fact, a good accompaniment to sweets, such as dough and chocolate ganache, peanut butter caramel cream and chocolate icing! There are so many options that, in fact, it is difficult to choose.
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Coffee in a wafer cup -
Hello chocoholics!
Among the dishes, highlights include salads, such as chèvre, with goat cheese au gratin, pasta, such as fettucine in lemon, and meats, such as escalope in red sauce.
Thousand Leaves Festival
On September 4th and 5th, Saturday and Sunday, the chef pastry chef Diego Lozano pays special attention to a confectionery classic: mil-feuille. The festival presents, in addition to the traditional recipe for the sweet prepared in-house, with puff pastry and vanilla cream (R$ 26), three other versions. They are: hazelnut mil-feuille (R$26), chocolate and caramel mil-feuille (R$28) and dulce de leche mil-feuille served with cumaru ice cream (R$47). You can taste the desserts from 7am to midnight, so take advantage!
About the chef
Diego was twice champion of the Brazilian stage of the World Chocolate Masteras well as former pastry chef at DOM and former executive chef of the Belgian company Chocolate World. The chef also has his Confectionery School, which operates in Casaria, and has trained more than 7,000 students from all over Brazil.
End: corner of streets Haddock Lobo, 1077, and Alameda Franca, 1243 – Jardins. Telephone:3068-0778
By Renata Araújo and Duda Vétere.
Photos: Renata Araújo and Disclosure
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