"A 1988 institution that still owns the soufflé in Belo Horizonte — intimate, classically French, quietly romantic."
Taste-Vin has run on Rua Curitiba in the Lourdes district since 1988, which makes it one of the longest-standing fine-dining rooms in Belo Horizonte. Chef Rodrigo Fonseca keeps it resolutely classical: a small, flower-decked dining room and a menu organised, unusually, around the soufflé.
For a city better known for Minas cooking at Xapuri and modern tables like Pacáto, Taste-Vin is the dependable French counterpoint.
The kitchen runs thirteen soufflé varieties across sweet and savoury, including two openly Franco-Mineiro creations: the "Serra do Salitre," built on the namesake cured cheese with pimento dedo-de-moça, and the Suflê Mineiro (around R$110), which folds smoked surubim fish into gruyère. Around them sit duck, rabbit, lamb, quail and fish, plus a gratinéed onion soup at about R$47. The wine list runs to some 650 labels — the "Vin" in the name is no accident.
The room is small, intimate and old-school in the best sense: white cloth, fresh flowers, attentive service that has had decades to settle. It is the sort of place that suits a quiet anniversary or a proposal rather than a loud group night. Expect calm, candlelight and competence.
Taste-Vin is built for an anniversary or a proposal — intimate, romantic and unhurried — and works just as well for a grown-up first date.
Not for a big, lively group or anyone after trend-driven cooking — this is a small, classical French room that rewards an intimate table.
Soufflés — thirteen sweet and savoury varieties, including the Franco-Mineiro Suflê Mineiro of smoked surubim and gruyère — alongside classic French mains and a 650-label wine list.
At Rua Curitiba 2105 in the Lourdes district, an upscale central neighbourhood of Belo Horizonte.
Mains land around R$90–160; the Suflê Mineiro is about R$110 and the onion soup about R$47, so dinner with wine runs roughly R$200–300 per person.
Since 1988, making it one of Belo Horizonte's longest-running French restaurants, now led by chef Rodrigo Fonseca.
Yes — the dining room is small and intimate, so a reservation is recommended, especially at weekends.
A small room — book ahead, and save room for a sweet soufflé.
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Longevity is one of them — what nearly four decades of soufflés says about a kitchen.
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