Oka

Chef Raphaël Rego's cuisine at OKA represents a deeply personal culinary narrative—the story of a Brazilian chef trained in France, exploring the intersection of his heritage and his craft. This isn't fusion cuisine in the conventional sense, but rather a sophisticated dialogue between two culinary traditions, where Amazonian ingredients and Brazilian flavors are elevated through French technique and presentation.

The restaurant's culinary philosophy centers on two comprehensive tasting menus. The Menu Paraná, priced at 195€, offers an extensive exploration of Rego's culinary vision, while the Menu Amazonia at 250€ provides an even more elaborate journey through his repertoire. Both menus showcase the chef's ability to source exceptional ingredients—both local French products and exotic Amazonian elements—and transform them into dishes that surprise and delight.

Rego's approach to Brazilian ingredients demonstrates both respect and creativity. The caipirinha emulsion transforms Brazil's beloved cocktail into a sophisticated course, capturing its essence while presenting it in an entirely new context. His treatment of manioc (cassava) in a mille-feuilles format shows how traditional French pastry techniques can be applied to Amazonian staples, creating something that honors both traditions. The pork trotter receives the careful, slow-cooked treatment characteristic of French bistro cooking, elevated to gastronomic heights.

Seafood plays an important role in the menu, with scallops prepared with the delicate touch that French cuisine demands. The chef's attention to texture and temperature ensures each element on the plate contributes to the overall composition. Throughout the tasting menus, amuse-bouches and intermediate courses maintain momentum, each one offering a new flavor profile or textural experience.

The restaurant's signature dessert—a dark chocolate sphere with açaí and white chocolate—exemplifies Rego's culinary philosophy. The dish combines the bold, fruity notes of açaí, a superfood from the Amazon, with the refined technique of chocolate work. Other desserts explore tropical flavors through French pastry techniques, including compositions featuring coconut mousse, avocado cream, and orange granita that refresh and intrigue.

For those seeking a more accessible introduction to Rego's cuisine, the evening Odyssée formula offers a five-course experience at 55€, providing a curated selection of the chef's creations. The house-made caipirinha, available for 14€, serves as both aperitif and statement of intent—this is a restaurant proud of its Brazilian roots.

What distinguishes OKA's cuisine is its authenticity and ambition. Rego doesn't simply add Brazilian ingredients to French dishes or vice versa; he creates something genuinely new, where both traditions inform and enhance each other. The result is cuisine that feels both exotic and refined, adventurous yet executed with classical precision—a true reflection of the chef's dual culinary identity and his commitment to pushing gastronomic boundaries while honoring his roots.