Da Terra showcases a modern European Cuisine, combining the flavours of Rafael Cagali’s Brazilian and Italian roots
Da Terra sits within a Victorian building. In contrast to its exterior, it has quite an understated, modern look offering an elegant and relaxed dining experience located in the heart of Bethnal Green.
Rafael Cagali’s experimental cuisine is inspired by the flavours of his origins and influences of his culinary experiences throughout his career. It is through serendipity that his first solo venture is partnering with Paulo Airaudo to open Da Terra Restaurant.
Originally from São Paulo in Brazil with an Italian background, Rafael started his career in London at the age of 21. Moving then to Italy to work under Chef Stefano Baiocco at A Villa Feltrinelli where he spent over 3 years.
Growing in his career he decided to go to Spain to work for Chef Quique Dacosta and Martin Berasategui. From there, he returned back to England to join The Fat Duck by Heston Blumenthal to then opening Fera at Claridges. Leading the Aulis in Fera, Rafael carried on with Simon Rogan as head chef of Aulis.
Where to dine
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