It runs until May 18th the Folha Folha Flavors Flavors Festival, initiative that brings together restaurants, bars, coffee shops and ice cream shops, on the north coast of São Paulo.
Known as the capital of the candle, Ilhabela receives sailors and sports enthusiasts all year round. In addition, events such as the Jazz Festival in June help to consolidate the island as a destination for those looking for good cultural and gastronomic experiences – with highlights of fish and seafood fans.
Tullum-blue plate, with killer eye fish and banana puree-
In the first edition organized by Folha next to the Ilhabela Convention Tourism Association and Visitors Bureau, each establishment serves a special dish for the occasion.
Readers of the newspaper gain 15% off the dishes in 33 of the 35 participants of the event through the Folha Gourmet Club, which offers benefits for premium subscribers. Houses information can be found on the beach flavors’ website. To participate, simply access the category Flavors of the Beach on the website of Club Folha Gourmet.
Fish and seafronts are emerging in the dishes of the festival with rereading of the culinary of Latin America, the Mediterranean, Japan and the Brazilian coast.
The island of Camarão, with a large lounge and family environment, operates four simultaneous kitchens: Caiçara cuisine, pizzeria, steakhouse and sushi bar. Taj Mahal, a special dish designed for the festival, takes shrimp in the sleeve accompanied by Moroccan couscous (R $ 249 for two people).
From Iberian kitchen, the port-Brazil presents the octopus to Lagareiro (R $ 165). In the recipe, the mollusk is seasoned with lemon and spices before being taken to the grill. As a garrison, it has punched potatoes, caramelized onions, black olives and cucumber rism.
Located in the Central Pier of the Island, Makai presents during the shrimp risotto festival with Brie and Damascus cheese (R $ 96), signed by chefs Ian Igor Pacheco and Djane Victorian. The recipe follows the Italian preparation and uses pink prawns fish on the island.
Chef Fernando Bragion’s Manjuba is one of the protagonists when it comes to the region’s caiçara cuisine. The proposed dish for the festival is the sea bass in the banana -stuffed banana and shrimp -stuffed banana papillot and accompanied by coconut rice (R $ 118). The menu includes other preparations made with local fish. Manjuba opens for lunch only on weekends and dinner every day.
At Tullum Gastrobar, the customer can sit with their foot in the sand or inside the hall, open and with kiosk air. The chef and partner Kiki Dias chose for the event the navy blue plate, classic of culinary caiçara (R $ 99). In the recipe, the Boy eye fish is cooked along with the banana, then served on the plate as puree.
The dish chosen by the finally oysters gives a Japanese touch to the mollusks prepared in their pepper peppers, nori and lemon (R $ 40 the pair).
With 35 addresses, the selection of houses that make up the gastronomic Folha Folha Flavors from the beach reflects the island’s diversity. There are Italian -inspired restaurants, such as Portofino, located in Porto Pacuíba Hotel. The list also includes pizzerias. With slow fermentation and Italy flours, Pizzarium offers arugula topping with cacciochaval cheese, Parma ham, spices and Parmesan (R $ 77 to individual).
From Lebanese kitchen, stands out Sandara, founded by Henri Mouracade. The dish chosen for the festival is the raw kibe (R $ 78), in a recipe from the chef’s family and made with Lebanese wheat.
In the selection of bars for snacking and drinking, is the Caiçara brewery, which offers handcrafted draft beer in 14 taps with pils, weiss and soups with fruit flavors, sold from $ 11 (300 ml). Pitanga is foot in the sand during the day and bar with live music at night. The chef -fashioned badech, fish on the island, is breaded and stuffed with shrimp cream and catupiry (R $ 99 the individual dish).
The city’s ice cream shops also participate in the festival. In Finnish ice cream there are options like fig to brandy and nuts ($ 17 a ball). Already in the virada gelateria you can find vegan alternatives, such as cocoa ice cream, mango and made with red fruits (from $ 20.40).
Gastronomic Festival Folha Flavors of the Beach
Ilhabela. Until May 18th. Participating restaurants at saboresdapraia.com.br/ilhabela-sp. Benefits Club in ClubFolhaguermet.folha.com.br
Source: Folha
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