The gaucho chef Marcelo Schambeck was invitated by the Intercity Hotels chain, which operates exclusively in Latin America, to command the kitchen of the restaurant and rooftop bar. The menu respects the seasonality of the ingredients and the regional flavors, and it changes three times during the year. Highlights include the grilled octopus with jambu rice, spinach and tucupi, and the ribs lacquered for 12 hours, served with pumpkin rice, bread flour and toasted green chive with lemon. The restaurant, which can be visited by those who aren’t guests at the hotel, also offers an executive menu, which includes a starter dish, a main dish and dessert.