Italian Gradoi stands out in the midst of competitors with memorable dishes

There are great Italian restaurants in Rio. But one of them may be a level above others, much because of its proposal: to serve a craft cuisine, at the same time simple and sophisticated, in a very pleasant environment. Add to this a flawless service and fair prices (which is different from being cheap). This conjunction of factors causes the grad in the Botanical Garden to excel in the midst of competitors.

You can’t say that you pay $ 250 at a meal is a bargain, but at the tip of the pencil, we are talking about a three -step menu, with cover, entrance, main and dessert, where everything is memorable. From beginning to end, with respect to classics, without only hiding in obviousness.

The fixed price is $ 223, but it is not that fixed. It may increase if special input and main options enter the wheel. There is no unpleasant surprise. Everything is specified on the menu, no one is scared to receive the bill.

The value does not change by starting work with the tasty meat tartare, more uniform than usual, pecorino, cauliflower and toast pickles. Already by the squid with asparagus and citrus, there is an increase of $ 10. I paid with taste. The mollusks come in a fragrant orange reduction, asparagus in the ideal consistency (when moles are traumatizing) and piadina, the Italian flat roll, also baked on the ember.

The waiter knows how to thoroughly explain the dishes and informs, for example, that the tartare is made with veal and takes Aïoli in its preparation; Hence its texture and color, hanging to the pink.

Small delicacies, such as offering a cover -up (warm and delicate salt flower butter) or another dose of water in the house leading the client to realize that there is concern to please. He feels special. And isn’t that what everyone is looking for when they are going to eat out?

Experience keeps the high level as we advance. The second step was Agnelotti de Javali Cacio and Pepe, on which the great waiter made a point of extolling the absolute respect for the traditional sauce recipe. It graciously involved the dough, stuffed with the flesh of a slowly roasted boat, in a consistency that resembles that of a pate. It is one of the hits of the house of chef Nello Garaventa. With reason.

Descendant of Italians from Liguria and with passages at Fasano Al Mare and Cipriani (Copacabana Palace), Garageless bets on seasonal ingredients and seafood, but has already stated that he doesn’t even think about taking Agnelotti de Javali from the menu, given the success of the dish. Also a good way are the lagostins on the grill in the risotto of the broth itself and toasted chicory. For them, you pay $ 50 more. Fair addition to a plate that borders on.

The wood oven is also an asset in the preparation of desserts, such as baked cherry crust. With a butter mass, it is a prime.

Mascarpone’s gelato takes brassed Pinoli and closes dinner with excellence, house frequented by chefs and gourmets since its opening in 2017. On the last visit, Fernanda Montenegro and Fernanda Torres spent the night chattering and eating excitedly in the middle of the hall. They know things.