IAGO JACOMUSSI UNVEILS NEW UNFORGETTABLE MENU AT JACÓ
At just 26, Iago Jacomussi is cooking with the assurance of someone far beyond his years. Recently named Michelin Guide Brazil’s “Young Chef” of 2025, he presents a new menu at Jacó that signals not just talent, but dedication. The Vila Madalena restaurant, already recognised with a Bib Gourmand, now feels fully in stride.
Jacomussi’s approach is rooted in bistronomy — technique-driven gastronomy mixed with unpretentiousness of bistro. Each dish revolves around three essential elements, many sourced locally, yet the results feel layered rather than minimal. A grilled fish arrives with a deeply savoury mushroom and katsuobushi dashi, lifted by green grapes and mascarpone. Wagyu tartare is paired with crisp Tyrolean strauben, balancing crunch and richness. Polenta tartelette with king crab and nori is both delicate and deeply rich in taste.
There is growing boldness in the way he handles flavour. Pork with black sesame and sweet corn espuma carries umami and sweetness in equal measure, while braised lamb with peas and tomatoes leans into comfort food without losing finesse. Even long-standing favourites — charcoal guioza dumplings in tucupi broth or cauliflower with tahini curry emulsion — feel seamlessly integrated into the evolving narrative.
Desserts reveal the chef’s classical training. A Basque cheesecake with fig compote and native honey might seem restrained compared to the rest of the menu but is extremely satisfying, and a chocolate cake with praline and peanut ice cream nods to his time working under Jean-Georges Vongerichten.
The setting supports the cuisine’s vision. Housed in a renovated 1970s residence, the light-filled dining room opens onto the street, merging inside and outside. The cocktail programme, led by Francisco Barbara, mirrors the kitchen’s balance — saline, herbal, and flavourful — while the wine list curated by Marcelo Fonseca encourages exploration. Jacó no longer feels like a promising newcomer. It feels established — and ambitious.
