The story
Since 2010, Oro has been a driving force in Rio de Janeiro’s dining scene. The restaurant describes itself as “avant-garde, in constant evolution,” and its kitchen is built around a single, powerful element: fire. This focus on live-fire cooking, applied to seasonal Brazilian ingredients, defines the experience.
Chef Felipe Bronze, a Culinary Institute of America graduate, leads the kitchen. His career includes multiple “Chef of the Year” awards from Veja Rio and O Globo, and his television work has made him a familiar face across Brazil. At Oro, he works with chefs Guilherme Vaz and Antônio Viegas, who execute the daily menus.
The restaurant offers two tasting paths. The first, Criatividade (Creativity), is a longer exploration built from market-fresh ingredients, changing daily with the seasons. The second, Afetividade (Affection), is a more concise two-course option. Both menus place fire at the center of the preparation.
The wine program is led by sommelier Cecilia Aldaz, a Mendoza-born professional recognized as one of Brazil’s top wine authorities. Her list is deep and international, with a strong focus on South American producers.
Oro’s recognition includes two Michelin stars, a distinction held by only a handful of restaurants in Latin America. It has also been named Best Contemporary Restaurant and Sommelier of the Year by Veja Rio Comer & Beber. This is avant-garde Brazilian cuisine, made with precision and a clear point of view.
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