Basq launches first menu update with R$ 150 Wagyu Loin
The Moema darling that opened just four months ago wasted no time. Basq, the Basque-inspired restaurant on Rua Normandia, just launched its first menu update — and it came with everything. Ten new dishes promise to elevate chef Gustavo Série's proposal even further, as he combines Basque techniques with Brazilian ingredients.
The absolute highlight: Wagyu Loin for R$ 150
If there's one dish making noise on the new menu, it's the Wagyu Loin. For R$ 150, you get the cut roasted to perfection, accompanied by mashed potatoes and a "fake chimichurri" — the reinterpretation that shows how Basque cuisine adapts to São Paulo's palate. Is it expensive? Yes. Worth it? Depends on how much you value well-executed wagyu in an intimate setting.
Democratic starter: Crudo de Prego for R$ 29
Not everything on the new menu requires a hefty investment. The Crudo de Prego, for R$ 29, combines coconut milk, cashew, and pepper — a mix that might sound strange on paper but makes sense on the palate. It's the kind of starter that shows Série's personality: Basque technique, tropical ingredients, clean execution.
Another highlight is the Classica Gilda (R$ 29), the skewer mixing green olives, Cantabrian anchovy, and piparra — the pickled pepper typical of the Basque Country. Pure tradition, no frills.
The rice that's not paella
For those wanting something more substantial, the Basque rice with onion and lamb (R$ 149) promises to be one of the most interesting bets. It's not paella — it's something else. The technique comes from northern Spain, where rice is almost a ritual. For the more adventurous, the wagyu tongue (R$ 60) with bagnetto verde might surprise even skeptics.
The context: four months of success
Since opening in December 2025, Basq has become one of Moema's most talked-about addresses. The recipe? Contemporary bistro atmosphere, concise and well-executed menu, and that uncomplicated vibe that works for both a date and dinner with friends.
Chef Gustavo Série, who spent time in Italy, brought to São Paulo a particular vision of Basque cuisine — less purism, more intelligent adaptation. The result has been working: 4.4 Google rating with 177 reviews in just a few months.
Why go now
The first menu update is always a special moment. It's when a restaurant shows whether it's here to stay or just riding the novelty wave. In Basq's case, the 10 new options suggest maturity: there's a democratic starter, premium dish, and some bets that could become house classics.
If you haven't been yet, now's the time. If you have, it's worth returning to see how Série is evolving his interpretation of Basque cuisine. The Wagyu Loin might be expensive, but it has potential to be the dish that defines this new phase.
Want to discover more places like this? Talk to Pico.