Key facts
- Tuju, a São Paulo restaurant, bases its cuisine on seasonal produce influenced by climate volatility.
- Chef Ivan Ralston and gastronomic researcher Katherina Cordas create adaptable tasting menus.
- The restaurant received its third Michelin star in April, a first for Latin America.
- Menus are designed around four distinct weather patterns: Humidity, Rain, Wind, and Drought.
- Tasting menus change every three months to showcase ingredients at their peak.
Tuju, a highly acclaimed restaurant in São Paulo, Brazil, has adapted its culinary approach to address the increasing volatility of climate patterns. The establishment, which recently earned its third Michelin star, bases its entire menu concept on seasonality, closely aligning its offerings with rainfall and the natural rhythms of the weather.
Chef Ivan Ralston and his partner, gastronomic researcher Katherina Cordas, meticulously craft tasting menus that change based on available ingredients dictated by weather conditions. Ralston explained that São Paulo experiences periods of ample rainfall, transitional seasons, and prolonged dry spells, each offering different products and culinary possibilities. He noted that unusual weather patterns, potentially linked to Super El Niño, have extended seasons like mushroom season, requiring constant vigilance and adaptation.
The restaurant's tasting menus, which change every three months, are designed to highlight ingredients at their peak flavor, texture, provenance, and environmental responsibility. Tuju offers four distinct menus throughout the year, named 'Humidity', 'Rain', 'Wind', and 'Drought,' which are not tied to fixed calendar dates but rather to prevailing climatic characteristics.
Receiving its third Michelin star in April, Tuju, along with another São Paulo venue, Evvai, became the first restaurants in Latin America to achieve this distinction. The Michelin Guide praised Tuju as a 'truly unique experience,' noting Chef Ralston's skill in combining Brazilian seasonal products and flavors with contemporary techniques.
However, this award-winning gastronomic experience comes at a premium. Reservations are required months in advance, and menus can cost up to 1,650 reais (approximately 277 euros). Co-owner Katherina Cordas described Tuju as a destination for special occasions rather than a daily dining spot.