Origem.

Chefs Fabrício Lemos and Lisiane Arouca have transformed Salvador’s dining scene by focusing on the five biomes of Bahia. Located in Pituba, the restaurant offers an evolving 15-course tasting menu that ditches the heavy dendê oil stereotypes of the region for a more nuanced, technique-driven approach. The kitchen team sources ingredients directly from small rural producers, translating traditional flavors into contemporary dishes that play with smoke and texture. The dining room is deliberately minimalist, keeping the spotlight on the plate, while the beverage program stands out for its deep dive into Brazilian wines—a rarity in local fine dining. Service is precise and educational, with staff detailing the heritage of each ingredient. It’s an essential, reservation-only stop for anyone looking to understand the modern soul of Bahian gastronomy.