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Pacato, in Belo Horizonte: A Case Study in Sensory Hospitality, Territorial Storytelling, and Emotional Sophistication
- Laene Carvalho
- May 26
- 4 min read
Updated: May 27
In a market where so many restaurants strive to look international, few have the courage to embrace — with excellence — who they truly are.
Pacato, a restaurant in Belo Horizonte led by chef Caio Soter, is one of those rare examples. It not only delivers an authorial, technically refined cuisine, but also shows — in practice — how sensory hospitality and experience design can elevate humble ingredients, honor the local territory, and create a deep emotional connection with the guest.
In this post, I’ll explore Pacato through the lens of what moves me most:strategic hospitality, applied authenticity, and intentional sensory experience.
Hospitality as a Tool for Identity — Not Just Pleasing People
At Pacato, hospitality isn’t about easy pleasantries. It’s a tool for identity and positioning.
The restaurant makes clear, intentional choices:
It highlights traditional ingredients from Minas Gerais, such as chayote, free-range chicken, ora-pro-nóbis, and artisanal cheese — items that, out of context, often don’t receive the recognition they deserve.
It celebrates small-scale producers — from cheeses and leafy greens to a carefully curated Brazilian wine list, featuring labels from lesser-known wineries, each with a story behind the bottle.
Dishes are served in unique ceramic pieces that directly reference Minas Gerais’ culture. Each vessel is part of the narrative, reinforcing a deep sense of place and belonging.
It designs service rituals that respect the pace of the dish and the guest — leading the experience with rhythm, care, and lightness.
Everything at Pacato communicates:“This is Minas — my way. With technique, with feeling, and with honesty.”
Technical insight: Authentic hospitality doesn’t try to please everyone. It deeply delights those who recognize value in a full, intentional experience.
Pairings That Reveal Territory and Expand Perception
At Pacato, food and wine pairing isn’t an accessory — it’s part of the narrative.
The wine list focuses on Brazilian wines from small producers, many of which are still relatively unknown even within Brazil itself.
It’s a choice that reveals a clear position: to honor what is ours, with sophistication — and without turning it into folklore.
And this appreciation doesn’t stop at the label — it flows into the glass, through pairings that are precise, sensory, and surprising. Take chayote, for instance — an ingredient often overlooked. In the hands of the chef and service team, it finds its perfect match in a Brazilian sparkling wine. It’s lightness meeting acidity, texture meeting freshness — a masterclass in sensitive, intuitive gastronomy.
This experience stands on three interconnected layers:
Taste – the alchemy of texture, acidity, creaminess, and contrast
Place – the shared territory between food and wine
Message – what that combination silently communicates
When the dish and the wine speak the same language — the language of place, origin, and intention —the result is a story you experience with all your senses.
Technical insight: A well-designed pairing is more than just a flavor match. It’s a tool for sensory identity and brand positioning.
Sensory Design as the Invisible (Yet Essential) Layer of the Experience
At Pacato, the atmosphere doesn’t aim for aesthetic showmanship — it works through subtle layers of perception that, together, create a deeply welcoming and coherent experience.
The lighting is warm and diffused, encouraging contemplation and a slower, more mindful dining pace.
The furniture, simple and tactile, aligns perfectly with the sensory vision of the space — wood, stone, iron, all rich in texture and presence.
The ambient sound respects the rhythm of the meal, acting almost like an emotional frame for the experience.
Service timing is intentional: there are pauses between courses that neither drag nor rush — they create a rhythm with purpose.
But perhaps the most moving element lies in the posture of the service team.They don’t just deliver technically excellent service — they are genuinely warm without ever crossing into intrusion.
With each dish, there’s a story — told not with scripted speeches, but with gentle wisdom, in simple words, like the kind you’d hear in a grandmother’s kitchen. No performance. Just memory, care, and truth.
Technical insight: Sensory design in hospitality isn’t about decorating. It’s about modulating perception, time, rhythm, and emotion — and that includes tone of voice, eye contact, narrative, and gesture.When the experience is well-led by the team, the space becomes a territory of belonging.
Simplicity as Strategic Sophistication
Perhaps Pacato’s greatest lesson is this: knowing what doesn’t need to be there.
The dish arrives in balance.
The environment doesn’t distract.
The service is precise, with no pretense.This isn’t by chance — it’s an intentional aesthetic and emotional construction.
This kind of sophistication — born from clarity, attentiveness, and purpose — is the new definition of a premium experience.
Technical insight: Sophistication doesn’t come from an excess of elements,but from the harmony between space, storytelling, and delivery.
Pacato as an Example of an Experience That Moves, Communicates, and Builds Loyalty
Today, Pacato stands as one of the strongest expressions of the new wave of Brazilian hospitality — one that values place, respects the guest, and knows how to tell a story through food, light, rhythm, and gesture.
That’s why it works. Because it’s not about “becoming a luxury restaurant.” It’s about understanding what is essential — and doing it with excellence, presence, and soul.
If you're a brand, winery, hotel, or restaurant looking to turn your experience into something truly memorable — with strategy, beauty, and authenticity — reach out to: experience@laenecarvalho.com
Because the right kind of hospitality doesn’t need to be explained.
It’s felt. And remembered.
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