ANAHI MARTINHO
20 years ago, chef Manuel Macedo exchanged the cold Guimarães, in northern Portugal, for the beaches and waterfalls of Ilhabela. It came after a love.
“It’s that usual story, knows someone and stays,” he says. In the kitchen of Portuga-Brazil, which he himself plays daily, created a mix of traditional Portuguese cuisine with Brazilian products and preparations adapted to the local climate.
Rereading of the octopus to Lagareiro, with olive oil with Sicilian lemon from the port -Brazil restaurant –
Its rereading of the octopus to the Lagareiro (R $ 165) takes an olive oil with lemon-sicilian and paprika in place of the boiling olive oil of the original recipe, which is a winter classic.
Potatoes to the punch and cucumber rise accompany the grilled octopus tentacles in this cooler version of the lagareiro.
Subscribers of Gourmet Folha Club They have 15% off the plate, selected for the beach flavors festival.
The octopus is fish in Ilhabela or Cabo Frio (RJ). On the menu, preference is given to local fish, such as whites, sea bass, gold and pink shrimp.
Another option served there, the shrimp of the house comes grilled with zucchini in coarse salt and tomato rice (R $ 135). The cod to Gomes de Sá follows the usual recipe with potatoes, peppers, onions and black olives and is then taken to Parrilla (R $ 155).
The alheira (R $ 80), prepared handmade by the chef himself, is made with noblest and more cattle cuts – if the preference of the Brazilian public who, according to him, does not like ingredients normally used in the embedded, such as cartilage.
The chef also makes a point of making himself the bread that serves in the house and the fine puff pastry of the cream pastels (R $ 13 a unit), in addition to the filling of the candy. Perfectionist, has a lean team: only one employee in the kitchen and another in the hall. With an intimate climate and outdoor tables, the port-Brazil has a good wine list and operates from Tuesday to Friday, only at dinner, from 18h.
Source: Folha
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