Badebec Restaurant returns to CASACOR SP with ecological awareness

After a year away, Restaurante Badebec is back at CASACOR São Paulo in 2019 - and brings with it new features. In its 16th passage, the buffet run by Lourdes Bottura will come with varied options, in an environment with ecological concerns designed by Gustavo Paschoalim. "The idea was to create a space with an industrial feel, but more chic," says Gustavo. To achieve this, the architect combined different materials, such as velvet fabrics and reclaimed wood flooring, to create a space with characteristics of a rustic loft and a sophisticated summer house. The restaurant's basic color will be off-white, and it will also feature white marble and a functional fireplace for touches of elegance.

Environmental responsibility guided the architect in choosing the fabrics used throughout the space, which, he assures, are all sustainable - from the curtains and blankets to the cushions and sofa. The kitchen will also be equipped with measures to avoid impacting the environment. "We have control over the raw materials and waste. Every day, organic waste is weighed so that we know how much of our waste is," explains Lourdes. Thus, as in Peruvian cuisine, it will present simple but very rich dishes. Visitors can expect a variety of recipes with quinoa, bran and flaxseed flour, oats and chickpeas. Dishes with white and red meat will also be presented, with efforts being made to make them not only tasty, with harmonious textures and colors, but also aesthetically pleasing. "The buffet has to make people want to try something they've never dared to try at home, and what draws attention is the beauty," says Lurdes. "I usually say that it's home cooking with restaurant techniques," he says. Although in previous editions, Badebec has been offering healthy and natural cuisine, with fresh ingredients and regional influences, this time, Badebec's challenge is to offer a different and more creative menu than the last edition, in 2017. "We have contact with the public from all over Brazil, and that's really nice. Our challenge is to surprise."