
Intimate dinners
by Chef Andante • Davidson Pires · Nova Lima / MG
Starting from
R$ 385.00
/person
1–15 people
About This Experience
A dinner where you and your guests will have the opportunity to discover cuisine made with carefully selected farm ingredients—turned into highly enjoyable dishes.
Details
Special Menu
Type
1-15
Persons
4h
Duration
Included
Food
Home style
Cuisines
What's on the menu
From the farm to the table
Ingredients that are part of life in the countryside. Transformed into dishes with aroma and flavors that awaken memories and spark curiosity.
Main course

Smoked bell pepper
Red bell pepper, smoked over wood, stuffed with baby ribs. Rice cooked in a clay pot, with red onion and corn.

Homemade artisan tortilla
A handcrafted tortilla filled with shredded ribs and a sauce made with smoked vegetables cooked in olive oil.
Dessert

From the cerrado to the Atlantic forest
Passion fruit sauce with strawberry and honey. Purple grapes, apple, banana, and shredded coconut dipped in the sauce in their own coconut.
Appetizer

Fried Sweet Potato Croquettes
Fried yam croquettes served with lettuce and smoked ground pepper (ground pepper on the side as an optional add-on)

Table-side Pork Rinds
Artisanal smoked pork rinds made the real way, smoked on wood.

Distracting you
Toasted bread with smoked-vegetable sauce in olive oil. (Spice option: e.g., garlic powder, chili powder, date powder)
What's included
Included
- Ingredients included
Charged separately
- Cleanup: R$ 100
Photos






Cancellation policy
Free cancellation up to 72h before the event. After that, 0% refund.
How payment works
- 1 You authorize the payment on your card.
- 2 The chef has up to 24h to accept.
- 3 Only then you're charged. If declined, the authorization is released automatically.
Payment secured by Stripe
Pricing
Starting from
R$ 385.00
Persons
1 - 15
Reserve this experience
Protected payment · Chef confirms in 24h
Reserve nowYou authorize the card now. You’re only charged if the chef accepts. If they decline, the hold is released.
