Casa Santo Antônio•Vila Cruzeiro
Italian•$$$$
The restaurant is in a charming house from the 60s, in the heart of Granja Julieta. The proposal brought to the south of São Paulo, and in a very good time, a trend that is growing worldwide - good gastronomy with great cost-benefit ratio. At the head of Casa Santo Antônio are five partners and friends, who have combined their experiences to create this recipe for success: the command of the kitchen, the management of the salon and the quality control learned in the most acclaimed restaurants in the gastronomic circuit of the country and abroad . The attentive service and the cozy, purposely informal atmosphere are the final ingredients that give Casa Santo Antônio the “feel at home” flavor. The cuisine is classic. The creation of the menu values excellence. The preparation and presentation of the dishes follow the standard of maximum demand of chef Sandro Aires. He signs, in a solo career, the menu of his first restaurant. The wine list values the good and not obvious options of cost-effective wines and always bringing producers, grapes and unusual regions.
Experiences at Casa Santo Antônio
Reservation
Standard Reservation
The restaurant is in a charming house from the 60s, in the heart of Granja Julieta. The proposal brought to the south of São Paulo, and in a very good time, a trend that is growing worldwide - good gastronomy with great cost-benefit ratio. At the head of Casa Santo Antônio are five partners and friends, who have combined their experiences to create this recipe for success: the command of the kitchen, the management of the salon and the quality control learned in the most acclaimed restaurants in the gastronomic circuit of the country and abroad . The attentive service and the cozy, purposely informal atmosphere are the final ingredients that give Casa Santo Antônio the “feel at home” flavor. The cuisine is classic. The creation of the menu values excellence. The preparation and presentation of the dishes follow the standard of maximum demand of chef Sandro Aires. He signs, in a solo career, the menu of his first restaurant. The wine list values the good and not obvious options of cost-effective wines and always bringing producers, grapes and unusual regions.