London has got a taste of Brazilian flare with Bossa

New Brazilian restaurant, Bossa

Sleek Brazilian restaurant Bossa opened its doors on the border of Marylebone and Mayfair this summer and it’s gone down pretty well with Londoners since. The restaurant – headed up by Chef Nilson Chaves (ex-Oteque, Rio de Janeiro**) –  takes a fine dining approach to traditional Brazilian flavours and dishes whilst an eclectic and extensive wine list from Head Sommelier Lais Aoki completes the offering.

The menu at Bossa is split into three: The Beginning, The Middle and The End. Guests are encouraged to choose as they wish and be guided by the knowledgeable staff on any new flavours or ingredients.  

The Beginning boasts a wonderful Hamachi, Bottarga, Red Berries and Kombu dish that’s light, zesty and sweet, while the Roasted Bone Marrow is a must, served with tapioca and cashew nut cream. The Scallops, Leeks, Toasted Buckwheat and Scallops Cream is also a God-send, so make sure to order this for the table too.

Everything comes in shareable sized portions. From The Middle, we’d strongly recommend the Rump of Lamb if you’re a meat lover. Served with glazed aubergine, creamy borlotti beans and parsley oil, it’s tender and pink, with nice levels of texture and perfectly weighted flavours.

There’s also a Rump of Picanha for an alternative meat dish, which boldly comes with roasted shallots, mushrooms, carrots and beef jus.

For The End, try the gooey Egg and Coconut Custard or the Cupuaçú Cheesecake for something a little different. The latter comes served with Brazil nut crumble and cocoa nibs. It’ll be unlike any cheesecake you’ve had before!

The high-ceilinged dining room at Bossa boasts a wide bar, making it an excellent spot for pre-dinner drinks. Here the team serves a range of cocktails leaning heavily on Brazilian favourites such as Cachaca and Acai.

In the corner of the dining room at Bossa sits a private dining area, which can seat up to 15 guests.  

Hidden underneath Bossa is its sister venue Maroto, a bar and lounge with plush art deco seating and a wide Brazilian-influenced cocktail list – the perfect spot for a digestif or drinks late into the evening.  

Nilson Chaves, Head Chef at Bossa, is Brazilian born and bred. He began his culinary career in 2010, working in independent restaurants in Rio de Janeiro prior to enrolling at Alain Ducasse’s French Culinary Programme in Rio, and then studying at The Culinary Institute of America.  

His gastronomical prowess has been honed in kitchens all over the world. He spent three years as Sous Chef at Oui Oui, the now closed Bib Gourmand restaurant in Rio, and subsequently worked in Le Bernardin in New York which has held 3 Michelin stars since 1986. 

Following his foray into the NYC dining scene, in 2017 Chaves returned to Brazil to the position of Head Chef at Oteque. Alongside Landgraf, he was instrumental in positioning Oteque as one of Rio’s most lauded gastronomical dining experiences.  The restaurant was awarded its first Michelin star within its first few months of trading, with its second star following a year later. In June 2019, just a year after opening, Oteque was awarded number 100 in The World’s 50 Best Restaurants and rose to a career high of 47 in 2022.  

As of 2023, Chaves is now based in London, heading up the kitchen team at Bossa and putting his distinctly Brazilian spin on Bossa dishes that are fast becoming classics. 

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