Cór

Cór emerges from a deep passion for meat and an unwavering pursuit of pure flavor. Rooted in the tradition of fire cooking and enhanced by a refined dry-aging technique, it pioneered the Dry Aged concept in Brazil through a partnership with renowned Peruvian chef Renzo Garibaldi. Under the leadership of Guilherme Mora, Cór has established itself as a national benchmark, crafting a culinary identity centered on meat, time, and live fire. Each dish pays homage to time, technique, and flame, transforming simple ingredients into unforgettable experiences. The menu serves as a manifesto of fire and precision, showcasing noble dry-aged cuts matured with patience alongside seasonal vegetables, fish, and original recipes. The cooking philosophy highlights the harmony of flavor, texture, and aroma with embers, while the dry-aging program deepens meat’s flavor and tenderness, respecting time as a vital ingredient. Cór’s atmosphere reflects the visual and sensory language of fire, embers, and premium ingredients, embodying a contemporary steakhouse focused on live-fire craftsmanship. The cuisine specializes in fire-based cooking, combining premium dry-aged meats with seasonal vegetables, fish, and authorial recipes that express ingredients in their purest form.