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IMPORTANT UPDATE: We have suspended operations of our hotel temporarily. We are communicating this to our guests. We regret any inconvenience and look forward to welcoming you back as soon as possible.

: 55 (11) 3069-2233

BREAKFAST

BREAKFAST

Begin your day with our incredible hand-crafted breakfast menu. Try our pastries, fruits, yogurts, cakes and more and discover Renaissance São Paulo's fresh, local and delicious products. 
BREAKFAST BUFFET - - 94

LUNCH

LUNCH

Taste a complete lunch buffet, with a huge variety of ingredients and Brazilian flavors
LUNCH BUFFET - - 99

BRUNCH

BRUNCH

On weekends, savor a special brunch with a huge variety of ingredients and Brazilian flavors
BRUNCH - - 94

DINNER

Experience São Paulo's lifestyle and culture through the combination of classic and unusual ingredients

COUVERT

COUVERT - - 22
All breads are handcrafted and prepared daily by our own bakery - Pumpkin bread with brown sugar • Levain • Homemade polvilho • Pepper jelly • Beans paste with bacon • Handcrafted dry curd

TO SHARE

OCTOPUS VINAIGRETTE - - 49
Ready to share at the center of the table and get to know local flavored combinations with fresh ingredients With corn bread croûton

FRESH AND GREEN

OPEN LASAGNA - - 39
Goat cheese, Brazilian nuts and molasses with truffles
HEART OF PALM CHUNK - - 50
"Cambuci chili", unconventional edible plant of the day and rangpur lime vinaigrette
EGG - - 39
Levain bread, mashed sweet potato and truffle
SUN DRIED CARPACCIO - - 55
Mustard, "Cambuci" pepper dressing and cashew nut
CRISPY PORK BAO - - 54
Steamed bread, onion pickles, Brazilian nuts sauce with pepper and cilantro
FRESH TOMATOES - - 38
Wild arugula, goat cheese with yogurt and black rice popcorn
TOASTED HEART OF PALM - - 40
"Capuzim" leaves cream, avocado, radish and coconut
PANC´S SALAD - - 42
Unconventional Edible Plants - made with fresh and organic vegetables
TERRAÇO JARDINS - - 45
Dried olives, brazilian vegetables and truffles aioli

ESSENCIALS

SANDPERCH AND GRILLED SHRIMP - - 74
Plantain chips and "moqueca" sauce
RACK OF LAMB - - 85
Gratin cassava, pumpkin pickles and "farofa"
GRILLED OCTOPUS - - 85
Carrot puree and "Cambuci" chili mayonnaise
SHREDED RIBS - - 70
Confit potatoes and toasted chard
HEART OF PALM STEW - - 57
Cassava, coconut milk and palm oil
GRILLED RUMP STEAK - - 78
Black garlic foam and corn "farofa"
CHICKEN WITH COOKED CORN MEAL - - 59
Tomato puree and drumstick
CAIÇARA STEW - - 89
Shrimp, squid, octopus, mussels, clam and charru mussels
GRILLED GNOCHI - - 65
Vegetable sauce and toasted mushroom
COUNTRY FONDUTTA - - 52
Spinach, mushrooms powder and confit parsnip

FROM THE POT TO THE TABLE

"MOQUECA" - - 190
Sandperch, banana and vegetables. Recipes made on handcrafted clay pots and cooked for several hours to enhance the flavors and local culture. Dishes designed to share with 2 or 3 people.
COUNTRY DUCK RICE - - 190
Red rice with shreded duck and soft yolk egg
MUSHROOMS RICE - - 150
Fresh mushrooms, spinach and handcrafted parmesan cheese

DESSERTS

THICK CHOCOLATE CAKE - - 20
Hot chocolate cake, chocolate meringue and vanilla ice cream
CHOCOLATE AND SALTED CARAMEL - - 20
Bittersweet chocolate mousse, sweet popcorn and salted caramel syrup
COCONUT AND PINEAPPLE - - 25
Coconut mousse, pineapple with mint and cachaça, roasted coconut ice cream
CREME BRÛLÉE - - 17
Local Dulce de leche
ROMEO AND JULIET - - 18
Creamy cheese, creamy guava paste, medium aged cheese, guava confit
HOMEMADE SEASONAL JAMS - - 17
Made with seasonal fruits, served with handcrafted cheese from Minas
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