Five gastronomic operations take over the show, with the tenth participation of Agnes Farkasvolgyi, the debut of Rivo and a Cria Café four times larger traduzido por: OPENROUTER
Submitted at Aug 18, 2026, 12:09 PM
Moretzsohn Arquitetura - Listening bar - Bar Rivo. Projeto da CASACOR Minas Gerais 2026. (Moretzsohn Arquitetura/CASACOR)
A visit to CASACOR Minas Gerais 2026 takes time — and, between one project and another, there are good reasons to take a break. In this edition, gastronomy gains five addresses within the show, including a restaurant, café and bars, ranging from signature cuisine to mixology, specialty coffee and artisanal ciders.
More than stopping points, the operations were designed in dialogue with the architecture and bring their own stories. Agnes Farkasvolgyi turns ten participations in the show into a menu of memories; Rivo debuts occupying three distinct spaces; and Cria Café expands its presence at CASACOR from nine to 40 seats.
Agnes Farkasvolgyi's tenth participation in CASACOR Minas takes on a special dimension: for the first time, the restaurant was designed based on the chef's own trajectory.
Signed by Paulo Augusto Campos and Sarah Floresta, from Balsa Arquitetura, the project translates different facets of Agnes, whose training and work are linked to physics, visual arts and gastronomy. The relationship between cuisine and art, increasingly present in her work, also reaches the table.
Balsa Arquitetura – Agnes. Projeto da CASACOR Minas Gerais 2026. (Jomar Bragança/CASACOR)
The menu was built as a kind of timeline. In partnership with designers Fernanda Brugger and Marcio Shimabukuro and her daughter, chef Camila Farkasvolgyi, Agnes revisited memorable recipes from different moments of her career, in which each dish carries the year related to the memory that inspired it.
Balsa Arquitetura – Agnes. Projeto da CASACOR Minas Gerais 2026. (Jomar Bragança/CASACOR)
The year 1990, for example, transforms liver with onions and jiló into foie gras pâté, crispy jiló and onion jam. 1979 revisits the chef's first trip to Hungary in a chicken with Hungarian paprika and typical Hungarian gnocchi. Meanwhile, 2010 revisits the combination of corn and shrimp in a ravioloni with spicy shrimp and crispy corn ribs.
For dessert, Marina Mendes, known as Sá Marina, starts with four of Agnes's passions — chocolate mousse, crepe Suzette, papo de anjo and tarte tatin — to create special versions for the show.
While Agnes celebrates a decade of history, Alethéa Ruckert and Max Catolino arrive at CASACOR Minas for the first time. The chefs and founders of Rivo Restaurante take on three operations at the show, each with a different proposal.
Bar Rivo, designed by Guilherme Moretzsohn, of Moretzsohn Arquitetura, occupies two floors. On the first, the chefs' cuisine travels through Brazilian, Argentine, Italian and Latin American references.
One of the dishes that synthesizes this mix is the Prato Feito Sushi, which features toasted rice, tutu de feijão, beef, yolk emulsion and fries. Among the creations that are already part of Rivo's identity are also the Beef Crudo and Tomates Demais, which presents the ingredient in different preparations.
Alethéa and Max's story also appears on the menu. The Duck Rice refers to the chef's trajectory, while the Ricotta Plin with truffled fonduta revisits Alethéa's Italian experience. To close, Chocotorta and tiramisù bring Argentina and Italy to dessert.
On the second floor, Rivo completely changes atmosphere. Gastronomy shares space with music and mixology in a listening bar with a more intimate ambiance, featuring DJ programming and exclusive dishes.
Moretzsohn Arquitetura - Listening bar - Bar Rivo. Projeto da CASACOR Minas Gerais 2026. (Moretzsohn Arquitetura/CASACOR)
Combinations enter the scene such as Shrimp & Black Tucupi, Wagyu Tongue Vitello Tonnato and Fusilli, Shrimp & Beurre Blanc. There is also the possibility of adding Oscietra caviar and fresh black truffle to some dishes.
The most unusual dessert of the space is Don't Call Me Carbonara, a playful take on the Italian classic that combines banana, pecorino, guanciale, black pepper foam, and caviar.
Moretzsohn Arquitetura - Listening bar - Bar Rivo. Projeto da CASACOR Minas Gerais 2026. (Moretzsohn Arquitetura/CASACOR)
The drinks menu for Rivo's operations is created by mixologist Honório Gonçalves. Among the creations are the Caosmopolitan, prepared with babassu vodka and jabuticaba liqueur, and the Fitz Camp, a reinterpretation of the Fitzgerald.
Play Arquitetura - Rivino Bar Banca. Projeto da CASACOR Minas Gerais 2026. (Studio Teluria/CASACOR)
In the gardens of the exhibition, a small building gains new life. The Rivino Bar Banca occupies an old newsstand, reinterpreted by Juliana Figueiró and Marcelo Alvarenga, from Play Arquitetura, with inspiration from European newsstands.
The proposal starts precisely from the transformation of these urban structures in big cities. Instead of selling newspapers, the newsstand now welcomes visitors for a break with snacks and drinks.
Play Arquitetura - Rivino Bar Banca. Projeto da CASACOR Minas Gerais 2026. (Studio Teluria/CASACOR)
The menu follows the informal scale of the space, with Gilda — a skewer of olive, anchovy, and pimenta-de-cheiro pepper —, house-made pickles, and stuffed focaccia. To drink, there are sparkling wines, frisantes, ciders, draft beer, and cocktails.
Among them is the Rivo Spritz, which combines whiskey, peach liqueur, sherry, prosecco, and Aperol and can be served directly from the tap.
The Cria Café returns to CASACOR Minas for the second consecutive year, but on a very different scale. The space goes from nine seats in 2025 to 40 in this edition.
The project by Mariana Queiróz and Patrícia Naves, from ESC Arquitetura, was born from a meeting between the architects and the brand's founders, Alessandro and Jéssica Almeida, during the previous edition of the exhibition.
Esc Arquitetura - Cria Café. Projeto da CASACOR Minas Gerais 2026. (Estúdio Teluria/CASACOR)
The brand's six coffee profiles — Start, Inspira, Impulso, Feeling, Insight and Essência — appear on the menu, including beans with a Denomination of Origin from Serra da Mantiqueira in Minas.
But the proposal goes beyond the cup. Mixologist and cachaça sommelier Leo Gomes created nine coffee cocktails, seven alcoholic and two non-alcoholic, bringing the beverage closer to ingredients such as whiskey and popcorn.
Esc Arquitetura - Cria Café. Projeto da CASACOR Minas Gerais 2026. (Estúdio Teluria/CASACOR)
In the kitchen, toasts share space with 2025 hits, such as the creamy corn and tangerine cakes and the tiramisù. Those who want to go deeper can take part in the Cria Class Experience, with guided tasting and pairing, or try the new experience that combines coffee, wine, and cheeses.
The gastronomic experience at CASACOR Minas does not end at the bars and restaurants. The beverage curation brings together brands from Minas Gerais and selections designed to accompany the different moments of the visit.
ApareSidra presents three versions of the drink: the artisanal dry apple cider, EnalteSIDRA, made from apple and pineapple, and Convensidra, a novelty produced with apple and pear and launched during the show.
Verace also arrives with a novelty. The Nova Lima brewery, which celebrates ten years in 2026, chose CASACOR Minas to start the celebrations and presents two new labels: an Alcohol-Free Pilsen and another beer with lower alcohol content, gluten-free and with very low caloric value.
For the wines, Liber Wines and Casa Valduga prepared specific selections for the different operations. Sommelier Maria Bragaglia, from Liber Wines, created wine lists in dialogue with the chefs, while Tuca Schirmer, from Assemblage Vinhos and representative of Famiglia Valduga in Belo Horizonte, signs the Casa Valduga selection and takes part in tasting and pairing gatherings during the show.
When: August 15 to October 6, 2026
Where: PUC Minas Lourdes — Rua da Bahia, 2020, Lourdes, Belo Horizonte (MG)
More information: http://www.casacor.com.br
traduzido por: OPENROUTER
