Chef Pedro Gonzalez has opened the Brazilian branch of the Spanish bar and restaurant Tortuga, specializing in tapas, in the Pinheiros neighborhood of São Paulo. The venue blends Iberian cuisine with local ingredients, tailored to local tastes. The launch features seasonal dishes and a selection of natural wines.
In the lively Pinheiros neighborhood in São Paulo's west zone, chef Pedro Gonzalez is leading the new Brazilian outpost of Tortuga, a Catalan bar and restaurant famed for its tapas. The recent opening brings a fusion of Spanish traditions and Brazilian influences to the city, emphasizing shareable plates.
The decor embodies this cultural bridge: orange-tinted walls recall the exposed bricks of the Barcelona original, while the ceiling with visible pipes and concrete adds an industrial factory vibe. A bar at the entrance accommodates those waiting for tables or stopping by for quick drinks.
The menu is seasonal, with changes aligned to the time of year. About 75% of the items have been customized for São Paulo tastes, and the current 'spring' menu features favorites like casarecce pasta with a sauce of dashi, shoyu, and cream, topped with cheese foam, for R$ 90. Other hits include ostrich tartare on brioche bread (R$ 22) and braised pork belly served with apple puree, orange sauce, and fried bao bread (R$ 85).
To pair with the dishes, Tortuga provides classic cocktails and a selection of natural wines from various countries, curated by sommelier Carla Regina da Silva. Situated at Rua Padre Carvalho, 171, the venue aims to blend into the local food scene, inviting patrons to discover Iberian flavors with a Brazilian twist.