With a quality certification from the Italian government, Gabbiano has been charming us with its contemporary Italian cuisine for six years. The kitchen led by Chef Romano Fontanive offers pasta made in the house with light and organic ingredients. The country is well represented by the ossobuco with truffled polenta (R$ 67), the Fillero de Manzo with Porcini mushrooms and brie (R$ 82), and the Grana Padano Petit Gateau (R$ 44). Gabbiano’s wine cellar might drive any wine lover crazy.

With capacity for 800 bottles, it’s an invitation for people of all tastes. The restaurant’s proposal, with an architecture signed by Bel Castro, is to guarantee the excellence of the Italian food with sophistication and tradition in a single place.