The idea that Brazilian cuisine can hold its own is slowly taking hold in Sao Paulo, thanks to a new generation of chefs looking outward for technique but inward for ingredients and tradition. At D.O.M., the chef Alex Atala was vaulted to international fame for using Brazilian ingredients in majestically executed contemporary dishes. A gel with green tomatoes, coriander seeds, Peruvian corn and aromatic herbs.

Dalva e Dito focuses on simple dishes that Brazilians would have typically grown up on, like a prato feito of rice, beans and meat.

The name D.O.M., which stands for Dominus Optimo Maximo, signifies Mr. Atala’s desire to have the “home” of the “best” and “greatest” cooking.

Priprioca-milk pudding with lime ravioli and ouro banana at D.O.M.

Ana Luiza Trajano is the chef at Brasil a Gosto, an elegant restaurant that unloads an avalanche of flavors, textures and experiences without intimidating.

Tapioca crisps with an accompanying creamy coconut-and-crab mix is a starter at Brasil a Gosto.