The story
In Botafogo, Rio de Janeiro, Sult brings a distinct perspective to Italian contemporary cuisine. The name, Danish for “hunger,” is a direct reference to the restaurant Mangia in Copenhagen, which served as the primary inspiration during Sult’s creation. From that Nordic influence, the team adopted an open kitchen, white tablecloths, and a minimalist aesthetic, all in service of creating an atmosphere that is both authentic and welcoming.
The cooking philosophy is straightforward: uncomplicated Italian dishes, made with Brazilian ingredients and few components. The menu changes with the availability and freshness of the day’s produce. Starters might include a crudo di carne – a Piedmont classic of chopped raw beef with toasted hazelnuts and Grana Padano, served with house-made pane carasau – or grilled organic mushrooms with a fonduta of Grana Padano and Pecorino Romano, a nod to the classic cacio e pepe.
Among the pasta offerings, the tagliolini al limone com camarão brings a taste of the Amalfi Coast with house-made fresh pasta, chopped and lightly grilled shrimp, and a creamy Sicilian lemon sauce. The cavatelli com siri combines house-made semolina pasta with Brazilian crab in coconut milk and urucum, finished with pickled chili peppers and salicornia. A main course of pirarucu fresco – a sustainably managed Amazonian fish – is served grilled with a tucupi and jambu risotto and grated Brazil nuts.
The wine list focuses on small producers and low-intervention labels. The bar, led by Lucho Moroz, offers a selection of original cocktails alongside classic options.
Sult holds a Michelin Bib Gourmand, a recognition that aligns with its commitment to good quality, good value cooking. It is also featured on The World’s 50 Best Discovery list. The restaurant is open for lunch and dinner, with outdoor seating and a bar.
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