maître d’ - Amadeus, São Paulo
Written by Lise Alves
Although not far from brazil’s coastline, São Paulo does not possess many fine seafood restaurants. 
One of the few is Amadeus, where a delicate combination of smells and tranquil atmosphere is almost a haven in this busy metropolitan city. Considered the youngest ‘child’ of Tadeu and Ana Maria Masano, Amadeus Restaurante is truly a family operation. Mrs. Masano oversees the restaurant’s administration, Mr. Masano is in charge of choosing refined wines to go with the meals, while their daughter, Bella, commands the kitchen, guaranteeing the freshness and quality of the food. 
To be certain that every dish has the highest quality possible, the Masano family operates its own oyster and mollusc farm in Santa Catarina state. The owners have also set up partnerships with local fishing communities in the Florianopolis region to obtain the other seafood used in their creations. Amadeus adds local Brazilian ingredients to traditional international dishes, for a unique twist. Contact
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Local flavourBella Masano has been a familiar face at her parents’ restaurant since she was six years old, so it came as no surprise when she decided to trade her tourism and hospitality studies for pots and pans. In 2002, at the age of 20, Bella took over as Amadeus’ chef, becoming one of the youngest chefs in the city.  Although she still serves classic seafood dishes, Bella says she is always adding new twists to old favourites. “I try to bring to my dishes the rich flavours of Brazil, which are often hidden.” For this, many of her inventions include uncommon fruits such as bacuri, açaí, biri-biri, and cupuaçu. |
