Steakhouses›Steakhouses in São Paulo›Cór
Modern grill · Alto de Pinheiros · São Paulo
Cór
Angus and Wagyu aged in the open air for 39 to 60 days or more, and a cow slaughtered at age 14, in a mansion in Alto de Pinheiros.
OpenNot yet visited · facts from 8 sourcesNo paid rankings
By Inès Vacher · Steakpedia editorial voice · Who writes
Why go
Cór is about the aging chamber. The house opened around March 2017 on the corner of Praça São Marcos and Avenida São Gualter, where a restaurant called Fidel once stood, and it sells beef by the 100 grams according to the days it has aged. Its own website says it pioneered the dry-aged concept in Brazil with the Peruvian chef Renzo Garibaldi, and IstoÉ presented it as the first restaurant in the country specializing in dry-aged beef. The owner of the group, Guilherme Mora, also has Osso São Paulo, Incêndio, Saída de Emergência and Drunks. A Folhapress report from July 2024 adds the other side of the animal. Since 2017 Mora has worked with three producers who keep cows on pasture longer, and Cór was preparing an invitation-only dinner around a cow slaughtered at age 14 whose meat had aged for a year.
What to order
- Dry-aged beef by the 100 g / 3.5 oz
- Chorizo 75% Angus
- Chorizo 50% Wagyu
Not published: fire, grade, price.
01What to order
- Dry-aged beef by the 100 g / 3.5 ozIn January 2024, Exame priced 39 days at R$ 35 per 100 g / 3.5 oz, 40 to 60 days at R$ 45 and premium aging at R$ 54. In December 2025, Guia Caju gave R$ 35 to R$ 62.
- Chorizo 75% AngusR$ 120 on the same January 2024 menu.
- Chorizo 50% WagyuR$ 200 on that menu; the only wagyu cross the sources name.
- Baby beef Angus, 250 g / 9 ozR$ 120 on the December 2025 menu, and an Angus short rib of 280 g / 10 oz at R$ 180.
- Old-cow chorizo, 500 g / 18 ozR$ 350 in the July 2024 Folhapress report.
- Executive lunchR$ 140 or R$ 175 depending on the main course, per Guia Caju in December 2025; the same listing has grilled cauliflower at R$ 56.
02The beef
This is the house with the most to say about the animal. The two named breeds are Angus and Wagyu, and the menu states the proportion: a chorizo at 75% Angus and one at 50% Wagyu. The aging is stated in days. In 2017 the reviewed cuts were a New York strip aged 21 days and a prime rib aged 60 days, with a 500 g / 18 oz minimum. In 2024 the tiers were 39 days and 40 to 60 days, plus a premium maturation. BaresSP says some cuts go past 60 days, and a December 2020 article says the cuts rest unwrapped in refrigeration for one to five weeks. Then there is the old cow. Mora told Folhapress that since 2017 he has bought from three producers who keep cows on pasture longer. The official website names neither breed nor days.
03The fire
The house cooks with fire, and says so: its website speaks of cozinha de fogo, brasa and fogo vivo, without naming the equipment. In 2017 Taste & Fly described an open churrasqueira in the dining room, run by chef Thais Alves. BaresSP mentions a visible grill in an industrial design; in December 2025 Guia Caju named Mariana Lessa, an assadora, as the person leading the kitchen, with embers also cooking flat bread and cauliflower. No source names the fuel.
04The story
Cór opened in 2017, about three months before a Taste & Fly review of June 22 that year. The chef then was Thais Alves, 25, who had trained for ten days in Lima with Renzo Garibaldi, owner of Osso Carnicería y Salumería; Folhapress says Garibaldi designed the menu of Osso São Paulo, in Itaim Bibi. The building is described as a large mansion. By 2025 CNN Brasil described Mora as the entrepreneur behind five São Paulo houses, Cór among them. Guia Caju counted 160 seats in December 2025. Steakpedia found no Michelin Guide listing for Cór.
05The practical
Praça São Marcos 825, Alto de Pinheiros. Phone +55 11 3726-2908. The official site says it opens Tuesday to Sunday and on holidays and gives no hours; Guia Caju lists Monday lunch only, Tuesday to Thursday lunch and dinner, and Saturday noon to midnight. Hours differ between sources, so confirm by phone. There are 160 seats and an outdoor area where pets are welcome; Guia Caju recommends booking on weekends. The number: 60 days.
- Address
- Praça São Marcos 825, Alto de Pinheiros, São Paulo
- Phone
- +55 11 3726-2908
- Website
- corgastronomia.com.br
- Directions
- Google Maps ↗
How long does Cór age its beef?
Exame listed 39 days and 40 to 60 days in January 2024, plus a premium tier. BaresSP says some cuts pass 60 days.
When did Cór open?
Around March 2017, according to a Taste & Fly review of June 22, 2017; Guia Caju also gives 2017.
Is Cór still open?
Its website and a Guia Caju listing updated in December 2025 show it operating, Tuesday to Sunday. Confirm hours by phone.
What does dry-aged beef cost at Cór?
In December 2025, Guia Caju listed R$ 35 to R$ 62 per 100 g / 3.5 oz; Exame gave R$ 35 for 39 days in January 2024.
06In São Paulo’s selections
07Sources
istoe.com.br · exame.com · baressp.com.br · corgastronomia.com.br · guiacaju.com.br · tasteandfly.com.br · tnh1.com.br · cnnbrasil.com.br
Last verified Oct. 29, 2026.
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