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Rio For Partiers travel guide to Rio de JaneiroBloom

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World Food

 

Portuguese

Portuguese seafood is so common-place during family celebrations that it could be considered Brazilian gastronomical culture. The most famous and requested portuguese dish is the Bacalhau, cod fish, accompanied by potatoes, peppers, olives and onions. CBF made the cut in the book for a few reasons:
1) It is owned by one of the main importers of cod fish, so you know you`ll be getting prime product;
2) It has picnic bench tables, which are rare yet ideal for groups of friends;
3) it serves paella and other spanish dishes too;
4) it is 2 minutes from Rio Scenarium, so you can hop over saving on cab.

 

Where to eat: CBF 

 

Praça Tiradentes 83, Centro :: tel: 2232-3215 

Mon-Sat 11am till midnight or last client


 

American

What? Hard Rock Cafe? Why, of course! Where else to go when you get tired of Brazilian rice and beans? All week round, their restaurant serves world-class burguers and shakes, as well as Brazilian steaks and drinks. Come for the food, stay for the party.

 

Where to eat: Hard Rock Cafe 

 

Av das Américas 700 3º andar – Barra da Tijuca 

tel: 2132-8000 :: Mon-Sun 19pm till last client

www.hardrockcafebrasil.com.br



 

Japanese

Japanese food is huge in Rio. Women love it since it is very light while tasty. Guys love it because the women are there. Benkei is cool because “It’s all you can eat”! That’s right, for under R$50 you can eat all the sushis, sashimis, noodles, tempuras, philadelphia rolls etc etc they have to offer. Or you can go “a la carte” and order from the menu. Note: it is customary for Japanese restaurants in Brazil to over fill your sake box, as a sign of generosity. Be sure to try the strawberry caipisake, to get the party started.

 

Where to eat: Benkei 

 


Rua Henrique Dumont 71, Ipanema

Tel: 2540-4829 or 2540-4830

Mon 7pm-12am; Tue-Sun 12pm-4pm & 7pm-12am

www.benkei.com.br


 

Panoramic

There are two dishes in this restaurant that make it worth coming back: the first is the “pargo” fish in a rock salt mount, served with rice or potatoes. The rock salt is not used to season but to cook the fish at an even temperature, allowing the meat to end up equally white, suave, moist and flaky, as opposed to dark and dry on the sides and under-cooked in the middle. “Pargo no sal grosso” is the name. The second is the Bahian Shrimp Muqueca, a shrimp-coconut milk stew to die for. Worth checking out during the day and night, as it’s outdoor tables view Ipanema and Leblon beaches.

 

Where to eat: Azul Marinho 

 

Av. Francisco Behring, Arpoador Ipanema 

Tel: 2513-5014

All week 12pm to 12am

www.cozinhatipica.com.br

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