D.O.M, of renowned chef Alex Atala, was the only restaurant to receive two stars in the 2016 Michelin guide. Atala, known for his creative entrées, favors national ingredients and has catapulted delicacies such as the pirarucu fish and tapioca to stardom. He estimates he has created at least 500 recipes since he opened D.O.M 16 years ago. His often minute portions take customers’ taste buds for a roller coaster ride, mixing ingredients as varied as oysters and cupuaçu (fruit from the cocoa family). The restaurant offers degustation menus that may include palm heart in the form of an envelope stuffed with vatapá, or pirarucu with açaí purée. For dessert, favorites include the basil with lemon sorbet with candied pepper and bacuri chutney, or the cinnamon zabaione with cheese ice cream and strawberry syrup.