D.O.M. is the most influential restaurant in modern Brazilian cooking. Chef Alex Atala opened it on Rua Barão de Capanema in 1999 and made the case, dish by dish, that Brazilian ingredients deserved fine-dining treatment — Amazonian fish like pirarucu and tucunaré, jambu leaves that numb the tongue, açaí treated as savoury, ants from the rainforest. The tasting menu walks through forty years of his collecting of these things; the wine list is one of the best in Latin America.
The room is calm, dark wood, deliberately low-key. Reservations weeks in advance; an evening here is not cheap, but as fine-dining experiences go, it is one of the most original on offer anywhere.