How about swapping São Paulo for the countryside for a special lunch? On September 12, Cora temporarily leaves its kitchen in the capital and heads to Queijaria Rima, in Porto Feliz, for “Comer a Terra.” The event celebrates the restaurant’s fifth anniversary with a menu created by Chef Pablo Inca. Drawing on ingredients, producers, and recipes, the idea is to tell the restaurant’s story through a unique experience.
Cora visits Queijaria Rima for a special lunch in the countryside
About 1 hour and 30 minutes from São Paulo, Queijaria Rima specializes in artisanal sheep’s milk cheeses. So, in addition to dining, participants will have the opportunity to get a closer look at the farm’s operations. They’ll also have the chance to learn about sheep husbandry and even help feed the lambs.
At the table, Pablo Inca revisits different moments in his culinary journey with dishes such as sweet potato with sheep’s milk curd and fried almonds, matambre empanadas, lamb casserole with couscous, and Basque-style dulce de leche tart. The menu also incorporates ingredients from other producers partnered with the restaurant, reinforcing the restaurant’s mission to bring diners closer to the origins of their food.
Lunch takes place from 1:00 p.m. to 5:00 p.m. and costs R$297 per person, with food and non-alcoholic beverages included. Beers and a selection of Brazilian wines will be charged separately, and reservations are available on the official website.
Finally, the “Comer a Terra” event is the second chapter of Cora Antropofágico, a program created to celebrate the restaurant’s fifth anniversary between August and December. Inspired by Brazilian anthropophagic philosophy, the project features five guided gatherings. So, take this opportunity to be part of this celebration at the table.
