Libertino restaurant unveils eleven new globally inspired dishes

Brazilian restaurant Libertino has introduced eleven new recipes that combine Brazilian, European and Asian culinary traditions. The dishes were created by chef Mauri Olmi in collaboration with sommelier Fernanda Souza and will be on the menu until the last week of August.

Highlights include an Indian‑inspired tartar seasoned with curry, a French‑style tongue terrine with gribiche sauce, a grappa‑infused butter with local Isabel grapes, a kimchi‑spiced tuna crudo, a slow‑cooked moela confit with capers and radicchio, and a vegan fazzoletti pasta with grilled zucchini, chayote and pesto. Desserts feature a passion‑fruit quindim and a kefir curd paired with beet compote, honey, thyme and cocoa‑almond granola. The menu reflects Libertino’s authorial approach and its roots in Rio Grande do Sul, Brazil.