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The client can see the food and wine being prepared and taste the delicious result in a unique place. Initials that model excellence and quality, from each dish to the impeccable service of the team commanded by restauranteur Fabio Maycon. For dinner the restaurant offers many choices including risottos, soups and desserts. The wine menu features the best national and importedlabels, conserved in an acclimatized cellar. The proposal is the practicality of the kitchen, but at no loss to the philosophy of good food.

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The menu, however, is not just the Feijoada. The success of this business is the fruit of the union of entrepreneurs anxious to offer a highly differentiated service and quality. The pasta is prepared by the owner, who also signs a line with the name Malu Facchini.

Service capacity bana now increased and a new stage can house even greater music vinagfete. Arco do Teles, a traditional and historical landmark in downtown Rio de Janeiro, is the beginning of the sensorial journey created by Madame Coccinelle.

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On Fridays, at dinner, the spectacular Food from the Sea and the River Buffet is served, for seafood lovers. As he always says: They are very careful toselect all the spices and maintain the quality of their kitchen. Located in a relaxed atmosphere that is the face of the city just meters from Ipanema beach, the restaurant offers the dish for over 20 years, daily, both at lunch and dinner. Upstairs the two environments are more sober: On the menu, a fascinating story that serves as inspiration for Japanese sushi chef Noriaki Fujii who signs the revenues of the house with quality and creativity.

Rio de Janeiro Origami Foto: Silvia and Lamberto, sister and brother, vinagtete Vinheria Percussi with Italian inspiration and the proposal to combine food and wine in the best way! Rio de Janeiro Zuka Foto: The restaurant is divided into four rooms, all cozy and exquisitely decorated.

In a city like Rio, which breathes the culture of the beach, there is nothing like a super lunch or dinner with freshly baked seafood, freshly caught and received daily. Commanded by Chef Marcones Deus, the contemporary cuisine, with Brazilian northeastern touches, makes the tique a fascinating experience.

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The project has, besides the main lounge, a deck at the entrance with a view of the street, a waiting lounge, a high ceiling and a vertical lily garden that, along with colorful paintings by Neno Ramos, give the setting a lightness that makes it even more pleasant. The best of international gastronomy allied to generous cuts is daily served in our buffet and the a la carte options are amazing. Belo Horizonte Trindade RestauranteFotos: Presenting a Mediterranean and varied traditional cuisine with a modern touch, rich for taking the most advantage of seasonal ingredientsat La Tambouille the chef interacts with the client when preparing the dishes and provides a valuable gastronomy in terms of different personal sensations and experiences.

Oysters, snails, scallops, mussels, octopus, squid, shrimp and fsh are part of the menu designed by Charly Damian. Erik de Barros Pinto Telefones: On the second floor, a delightful balcony, where the most disputed tables in therestaurant are, is the vinwgrete place for unforgettable evenings and nights.

On each season the menu is renewed with seasonal ingredients. Some recently arrived and others classical, stored very well in a modern acclimatized wine cellar that lives up to its name! Todos Ar condicionado Wireless facebook.

Rua Manuel GuedesItaim Telefone: Ricardo Bhering quinte e charme. Rio de Janeiro Margutta Ipanema Fotos: O chef Jean Durand comandou a cozinha do Marcel de a Rio de Janeiro Sushi Leblon Foto: Sem falar das tradicionais achuras. Salvador Soho Restaurante Fotos: