Da Terra

About Da Terra

Da Terra runs a single counter of nine seats wrapped around an open kitchen on Redchurch Street, where Rafael Cagali narrates each course as it lands. The tasting menu moves through Brazilian reference points — cassava, palm heart, dendê oil, tucupi — rebuilt with French technique and Japanese restraint, so a dish reading as pirarucu with fermented cassava arrives closer to a study in acid and starch than anything folkloric. Cagali cooked at Locanda Locatelli and Le Manoir before returning to the flavours he grew up with in São Paulo, and that training shows in the plating discipline rather than in any borrowed Italian or French idiom. Two MICHELIN Stars have not slowed the kitchen down; if anything the room has gotten tighter, the pacing sharper, and the wine pairing more willing to reach for Portuguese and South American bottles nobody else on the strip is pouring.

Menu highlights

• Pirarucu, fermented cassava, tucupi butter £58 tasting menu course — smoked Amazonian fish set against a sharply sour tucupi reduction
• Palm heart, dendê oil, charred spring onion ash £42 tasting menu course — palm heart three ways, finished tableside with warm dendê oil
• Suckling pig, farofa, pickled banana £64 tasting menu course — crisp-skinned pork over toasted cassava farofa

Editorial rating breakdown

Distribution reflects FlightLogic editorial modelling for guide comparison. See published excerpts below.

Published reviews

Sorted by date (newest first). We do not reorder by rating or “helpfulness”. Review integrity policy

1. ★★★★★ 5.0

   Editorial sample

   The tucupi butter on the pirarucu course alone justifies the second star — sour, funky, nothing like the safe fine-dining Brazilian food you get elsewhere in London.

   Response from Da Terra

   Thank you Helena — that course took eight months to get right, glad it landed.

2. ★★★★★ 5.0

   Editorial sample

   Grew up eating farofa at my avó's table and this suckling pig course is the first version in a restaurant that actually tastes like home, just sharpened.

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