Daniel Buarque
Sororoca is a fish with a curious name, caught in salt water and has a delicate and pleasant flavor. It was chosen to give its name to a restaurant run by three acclaimed chefs who wanted to have a place to enhance the freshness of seafood, used in its entirety. A year after its opening, in Pinheiros, the restaurant has established itself as one of the best places to eat fish in the city.
Grilled fish are the main attraction. On the day of the visit there was a choice of sororoca (R$ 110), horse mackerel (R$ 98), jack (R$ 110) and cub (R$ 175). All served in large pieces, weighing 400 grams. As a side dish, there are options such as grilled mushrooms (R$55), fish pirão (R$24) and flour couscous (R$28).
Grilled cub with butter bean salad from the Sororoca bar –
It is a river fish that shines the most in the home of Gustavo Rodrigues, Marcelo Corrêa Bastos and Thiago Castanho. The fry, an Amazonian fish with firm flesh and a strong flavor — and rarely found outside of Belém — is cooked over coals and steals the show, proving to be the true protagonist of Sororoca.
His preparation is meticulous. It is served in a chunky piece seasoned with coarse salt and grilled on the barbecue until it has a slightly burnt crust and a soft and juicy interior, in a combination of heterogeneous and interesting textures. It is finished with a generous portion of butter with tucupi, which makes the dish even more impressive. It goes very well with tomato rice (R$45), normally served as a starter. Almost a risotto, it is creamy, full-bodied and full of umami.
The problem is that this protagonist fish is not always there. Even if tens of kilos of puppies arrive, the entire stock will quickly run out. It’s worth paying attention to the restaurant’s social media, or getting in touch before going.
After a meal with flavors full of complexity, dessert can be a little disappointing. Cupuaçu pavé is served too tame, not too sweet and with little fruit flavor, without the boldness and precision of savory dishes and without standing out.
Source: Folha
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.
