BOOK
GIVE 887

Casa 887

Everything is fresh and not very pretentious

The sweetness and efficiency of a tattooed waiter or a Tina Turner’ tiara takes a back seat as soon as they stretch out their arm and place a plate of acorn-fed Iberian pork loin, anchovies from the Cantabrian Sea with bread spread or a red tuna tiradito on the table. The noris wrapped in seaweed paper carry tuna steak tartare with wasabi or beef tartare with smoked yolk. For a handful of dollars too much you get a tip of caviar wig on top. The ‘gyozas’ or crispy pastry dumplings stuffed with pork and black garlic or the mussels in spicy sauce are a tipple. There is a ‘bao’ sandwich with refried prawns and spicy sauce with honey, and in the kitchen they give candle to a tiny grill to which they get sparks by tossing clams, Iberian prey, carabineros, kid, low loin chops or homemade chicken wings previously confit and tender, toasted and served with chicken juice and a sour mayonnaise. They are the attraction of the place. There is also Brazilian hake moqueca, a ‘halfway’ between marmitako, suquet or fish zarzuela that sounds and tastes like Antonio Carlos Jobim.

– David de Jorge

Everything is fresh and not very pretentious

The sweetness and efficiency of a tattooed waiter or a Tina Turner’ tiara takes a back seat as soon as they stretch out their arm and place a plate of acorn-fed Iberian pork loin, anchovies from the Cantabrian Sea with bread spread or a red tuna tiradito on the table. The noris wrapped in seaweed paper carry tuna steak tartare with wasabi or beef tartare with smoked yolk.

Antonio Carlos Fountoura ‘Belotti’ was born in São Paulo (Brazil) in 1993. His home, located at number 887, was frequented by family and friends for whom his mother cooked and from a very young age he was attracted by the energy of this discipline that brought people together and made them enjoy themselves around a table.

At the age of 16, he began working in São Paulo for the renowned Argentine Chef Francis Mallmann, whose eponymous restaurant was part of The World’s 50 Best list. This experience was fundamental for him when he decided that he wanted to dedicate his life to cooking. At the age of 20, he decided to cross the Atlantic to study at the prestigious Luis Irizar Cooking School, a breeding ground for many of the great Basque chefs located in one of the most important gastronomic cities in the world: San Sebastian.

After finishing his studies and with the motivation to continue his education, he completed a Master’s Degree in Avant-Garde Cuisine at the Basque Culinary Center, a pioneering gastronomic university, also located in Donostia. In this same city he began his professional career working in the transgressor A Fuego Negro and the renowned Narru. It was clear to him that he wanted to create a project where he would be able to put all the knowledge he had acquired throughout his young career. Thus Casa 887 was born, in homage to the number of the street where his family home in São Paulo is located, and with the intention of making the cuisine that he really felt.

Antonio Carlos Fountoura ‘Belotti’ was born in São Paulo (Brazil) in 1993. His home, located at number 887, was frequented by family and friends for whom his mother cooked and from a very young age he was attracted by the energy of this discipline that brought people together and made them enjoy themselves around a table.