Tortellini in brodo, a farofa fish soup layered with Amazonian spices, and a fig leaf dessert crowned with caviar. At first glance, these dishes don’t naturally sit on the same menu—unless you understand how deeply Italian and Brazilian cultures are intertwined. Brazil’s substantial Italian population has shaped everything from its home cooking to its festive dishes, and when that shared heritage is translated into fine dining, as it is at Da Terra in London. That the restaurant holds two Michelin stars in one of the world’s most multicultural cities simply completes the picture.
Despite having lived three years in Latin America, I had somehow never experienced Brazilian cuisine in a fine dining context. So when I asked friends for recommendations for London Da Terra kept surfacing. The idea of a tasting menu that blends Brazilian flavors with Italian craft made the decision an easy one.
Da Terra is set in a beautiful old town hall in a bohemian corner of East London. The experience begins in the lounge, where subtle touches of Brazilian design—woven textures, warm wood, and small decorative pieces—establish the restaurant’s identity before you’ve even tasted a bite. It felt only natural to start with a Brazilian cocktail rather than champagne, a small but intentional gesture that immediately sets the tone for the evening.
The opening snacks extend that identity. British ingredients such as lobster and eel were reframed through a Brazilian lens with cassava, bright herbs, and a playful duck Caesar salad. The standout was an eel mousse, served with kombu and pine—a delicate, umami-forward bite where the tart shell shattered like thin glass. It was the kind of snack that tells you, within seconds, that the kitchen knows exactly what it’s doing.
Our first dish in the dining room leaned Mediterranean with an ajo blanco—soft, creamy, and made from garlic poached gently in milk until its sharpness vanished, leaving only warmth and perfume. Paired with basil, tomato, and beautifully cooked red mullet, the dish was a tribute to Italy and a reminder how the two cultures lives side by side.
Next came a celebration of quail served three ways: a tortellini, a sausage, and a mousse. It was a thoughtful tribute to the bird—using each part to highlight different textures and strengths. The tortellini in brodo was the dish that lingered with me the longest: clean, technically precise all while hearty and comforting. Even the bread course reflected this cultural dialogue, served with bone marrow, butter, and a superb olive oil that tied Italian richness to Brazilian soul.
Then came my favorite dish of the evening: the farofa fish soup. The broth, fragrant with Amazonian spices was served with gently cooked h trout and manteiguinha beans, creating a combination that was earthy, bright, and unmistakably Brazilian. It transported me instantly back to Latin America—the colors, the heat, the warmth. It’s the kind of dish that tells a cultural story of the soul of the Amazon.
At the center af a colorful plate we would find an incredible piece of lamb served with a delicious herbal pure and a chanterelle sauce. Both perfect sides to the rich and strong piece of lamb. Distinct Brazilian and distinct delicious.
Desserts arrived as a trio, each one distinct in texture and temperature. First came cheese paired with guava—a classic Brazilian combination traditionally eaten simply, here refined without losing its charm. Then a baba reimagined with cachaça and pistachio. Baba can often be too heavy for me, the rum overwhelming the pastry, but the Brazilian touch made it lighter, brighter, more aromatic. The final dessert was an elegant composition of fig leaf and verjus. Fig leaf is a favorite of mine. I have lost my heart to its unique floral notes and here it was parried perfectly.
The dining room itself is distinctly Brazilian—warm, witty, and unafraid of personality. Hand-carved wooden animals sit on the tables, and playful elements like the Ninja Turtles guarding the restaurant’s two Michelin stars add a sense of humor often absent from fine dining. It makes the entire experience feel not just luxurious, but genuinely joyful.
As this was my first Brazilian restaurant, I can’t claim authority on authenticit. What DaTerra gave me was an entry into a culinary world I had not experienced before, one where a humble fish stew can be lifted into fine dining with elegance, where a baba can slip effortlessly into a Brazilian accent, and where tortellini can taste both deeply Italian and distinctly Brazilian at the same
Practical information
Location: London, England
Head chef: Rafael Cagali
Menu: 10 course tasting manu £260
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