Aconchego Carioca

Among the colorful walls that are covered with gifts, creative dishes circulate from one side to the other: a peach-palm hearts moqueca (stew with coconut milk, “dendê” palm oil and spices) with plantains going one way, a portion of dried meat with herb butter accompanied by peanut farofa (toasted peanut flour) going in the other direction. The restaurant maintains the Brazilian identity – with a strong Northeastern influence – thanks to chef Kátia Barbosa’s parents.

When her daughter, Bianca, discovered gastronomy, the restaurant started to go in a greener direction. But the goal is not to become light: it is to have vegetarian options and remain loyal to the Brazilian cuisine. The next challenge is to create a menu for kids that also that also shares this goal.

– I believe the restaurant’s sucess comes from the mixture of Brazilian elements. – Kátia says.

And what a success! The classic croquettes inspired Brazilian dishes impress tourists from all around the world. It is worth it to try some in the restaurant’s backyard. Other options are shrimp in a pumpkin and shrimp moqueuinha (stew with coconut milk, “dendê” palm oil and spices) with green coconut and mashed with potatoes, or dried beef with herbs butter accompanied by peanut farofa (toasted peanut flour) and rice. On the menu there is also a variety of craft beers.

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