Bacchanalia

The meal unfolds through a deliberate sequence in a white-tablecloth setting, with staff taking time to explain each presented course and coordinate paired wines. Offerings feature dishes such as seared foie gras and Rohan duck alongside cheesy Brazilian bread, structured bread service, and cheeses like Parmigiano. Attentive pacing during and between courses shapes an extended dining experience, set within a room that avoids overly dim lighting.