Before finally opening the doors of his restaurant, Rodolfo De Santis – an Italian native of Puglia – has cooked here and there in the Brazilian capital. We remember his city debut at Biondi, but above all his time at Tappo, where he brought a beautiful breath of newness in what was at the time the small temple of Italian gourmet. The same breath was continued seamlessly at Nino Cucina. Traditional dishes are revised in modern key in both presentation and precision of flavors. Focus is on dry pasta with classic musts such as amatriciana, cacio e pepe with lobster, and also the beetroot tartare served with goat cheese, or the raw tuna with burrata, which remind us that Rodolfo has both a hand and a head for contemporary dishes.