The sapucaia nut, from a tree native to the Atlantic Forest, is in season. It has a bright, almost floral and citrusy aroma. On the palate, it brings earthy notes, somewhere between banana and apple.

The pork collar, a richly marbled cut that makes the meat tender and moist, was served with its own collagen-packed, lip-smacking jus. The chicory cut through the richness of the fat, and the most ethereal cassava farofa in the world was sprinkled over the top.

At the peak of flavor, beetroot takes center stage on Lilia's menu with grilled pearl onions, curd, white tahini, and crispy chili.

Chef Lydia Gonzalez's seasonal cuisine revives the flavors of the mountain gastronomy of the Serra Fluminense.

Japanese concept inspires seasonal dishes at the restaurants of Rafa Costa e Silva and Roberta Sudbrack. Menus celebrate the peak of the ingredient in the countdown to the end of autumn.

Chef Gerônimo Athuel explains how the seafood cuisine at Ocyá works with quality and the natural cycles of the Brazilian coast.