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1115 Rua Padre João Manuel, São Paulo, Brazil

Chef Atala’s new casual restaurant. The adobe-hued Dalva is all about sharp updating of grandmotherly regional dishes. Moqueca, a seafood stew from the Afro-Brazilian state of Bahia, normally heavy with its thick film of dende (palm oil), tastes clean, vibrant, and coconutty here. To follow: pirarucu, a white-fleshed Amazonian fish that can reach 450 pounds. Atala uses the loin of a smaller, more delicate specimen, saucing it with a Brazil-nut vinaigrette. “A typical caipira [country folk] meal,” Camargo pronounces as the main course arrives. It’s porco na lata, pork cooked in a tin can into a tender confit. For dessert: silky pastel-hued sorbets in tropical flavors such as caju (cashew fruit), guava, and graviola (soursop).

Restaurant
Dalva e Dito

Chef Atala’s new casual restaurant. The adobe-hued Dalva is all about sharp updating of grandmotherly regional dishes. Moqueca, a seafood stew from the Afro-Brazilian state of Bahia, normally heavy with its thick film of dende (palm oil), tastes clean, vibrant, and coconutty here. To follow: pirarucu, a white-fleshed Amazonian fish that can reach 450 pounds. Atala uses the loin of a smaller, more delicate specimen, saucing it with a Brazil-nut vinaigrette. “A typical caipira [country folk] meal,” Camargo pronounces as the main course arrives. It’s porco na lata, pork cooked in a tin can into a tender confit. For dessert: silky pastel-hued sorbets in tropical flavors such as caju (cashew fruit), guava, and graviola (soursop).