We have already learned where to eat fondue in Rio and São Paulo. But, in fact, the coldest season of the year has several warm recipes, those that warm the body and soul. Therefore, we have listed below some suggestions of winter dishes in the restaurants of Rio and SP!
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Winter dishes in the restaurants
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Academy of Cachaça
The traditional house launched winter news on the menu. Among them, for example, are the Green Caldo of the house, in two different versions, 140 ml (R$ 12.90) and 250ml (R$ 21.90), and the Cupper with Watercress Cup (R$38.90), with dough made from aipim with shredred of rib and watercress.
The news can be requested for delivery or consumed in one of the units. Orders can be made by the application of the Academy of Cachaça, by the phones of the branches or WhatsApp, in addition to the Ifood and Rappi platforms. End: Av. Armando Lombardi, 800 – Shop 65-L (Cond. County of Cascais). Rua Conde Bernadotte, 26, Leblon.
ASA Acça ,
The broths are great for heating the body in winter. At ASA, they are made with Amazonian agroforestry ingredients. Among the options, highlight the pumpkin broth to ginger with crunchy dried meat (R$ 27) or the vegan version with organic amazonian beans and crunchy pumpkin seeds (R$ 22). In addition, there is also aipim to tucupi with crab (R$ 31) or the vegan with mushrooms sautéed in garlic poró (R$ 28).
End: Botanical Garden Unit – Botanical Street, 67 – Botanical Garden. Tel: 3563-9179 / 98849-4541
Bráz Trattoria
The restaurant brought back to the menu its soup Ribollita (R$29 – individual / R$78, serves 3 people), of Tuscan origin, made from vegetables and white beans.
End: Av. Magalhães de Castro, 12.000 – 4th Floor | Tel: 3198-9435
Cashew Gastrobar
The bar has created broths for the coldest days, such as the classic green and feijoada broths, in addition to the pea soup. For the most unusual, there is the canjiquinha with a milk and chicken cream with aipim. Each novelty costs R$ 20 and will be available on the menu until the end of the season.
End: Praça Demétrio Ribeiro, 97 – Loja C Copacabana. Phone: (21) 3264-3713.
Cantina of the Square
Among the winter news of Cantina, highlight the bicolore language with Gamberetti, served with shrimp, chianti sauce and bisque (R$ 79), in addition, cavagloline torteline, fresh pasta stuffed with mottle meat and spices and served with wine sauce and fresh cream (R$ 58). Another option is the horn al pesto with burrata cream and sicilian lemon raspas (R$ 48). In the risottos ward, the new house bet is spring, prepared with seasonal vegetables previously cooked in olive oil (confitated), white and grana padano (R$ 49).
End: R. Jangadeiros, 28-Ipanema | Tel: (21) 3258-9540
Didier Restaurant
In the restaurant of chef Didier Labbe, the suggestion is for starter or dessert – as the French like – order the cheese board (R$ 54), which comes with toast and pepper jam. The selection of the chef includes the traditional Parmesan, gruyere, gorgonzola, brie and the French Sainte Maure (goat cheese originating from the town of Sainte Maure de Tourraine, in the Loire River region).
End: Av. Alexandre Ferreira, 66 – Botanical Garden.Telephone for reservations and delivery: (21) 3624-7960 or 21 98886-6131.
Gero
Typical recipe for Sunday lunches in Italy, especially in the North region, Bolito Mixto (R$165) arrives at Gero, at the Fasano Hotel, to warm the Rio winter. Served in the cart, the vegetables and meats are taken to the customer’s table, so that the dish is assembled and finished under the looks of the diners. Prepared by the Italian chef Luigi Moressa, the dish follows the original recipe of the Fasano family, composed of beef, pork and poultry, accompanied by vegetables, special sauces and condimented. In Gero, he comes with cotechino, muscle and boi boi breast, free-range chicken, calf cheek (guancetta) and smoked beef tongue, as well as potatoes, carrots, onions and cabbage.
The special suggestion will be served exclusively at Sunday lunches. End: Avenida Vieira Souto, 80. Telephone: 21 3202-4000.
La Villa
The bistro, commanded by a French family brings the Brie Cheese filled with black truffles and au levain campaign bread made in the house (R $ 35). In fact, a good request for the winter. In addition, there is also the cheese board (200g) or coldboard (200g) with basket of breads from the house (R$ 48 each).
End: Rua Álvaro Ramos, 408 – Botafogo. Telephone for reservations: (21) 2542-2771.
Marine Restô
On the sixth floor of Fairmont, the restaurant launched a new menu at the end of May. First of all, our warm dish suggestion is the capeletti of eggplant assada with mushrooms, hazelnut oil and crunchy nuts (R$ 90).
End: Av. Atlantic 4240| Tel: (21) 2525-1232
Shenanigan’s Irish Pub
On the renewed menu of the Irish pub, typical recipes such as the comforting Meat n’ Guinness Pie (R$ 59), stuffed with meat cooked in Guinness beer, served with grilled vegetables. In addition, another suggestion is Shepherd’s Pie, famous Irish dish that reminds us of home meat.
End: Rua Visconde de Pirajá, 112a – Ipanema. Reservations via telephone and whatsApp: (21) 97035-5619
Talho Capixaba
This winter, the Capixaba, Leblon and Gávea, offer several flavors of soups and broths. You can choose from Abobora Soups with kale, Pea Soups, Green broth, Chicken soup with aipim, vegetable soup, Asparagus Soup, Baroa Pots Soups and Onion (R$ 28.90 each). All soups are served with a loaf of bread.
São Paulo
Basilicata Trattoria
With an authorial menu, and focused mainly on recipes prepared in the heat of the coal with many vegetables and pasta, for this winter the restaurant prepared a special recipe. The cook Rafael Lorenti presents his garlic soup poró with cheese (R$ 55), served in the round mini Italian bread. The dish is available on the menu, and, only for orders in the Basilicata Trattoria salon.
End: Rua Joaquim Antunes, 197. Tel: (11) 3897-9660
Bistrot of Paris
In the restaurant, the chef Alain Poletto suggests, in his menu, the Boeuf Bourguignon with homemade bacon, champignons and chives (R$72), a French classic, very cozy.
End: Rua Augusta 2542 – Jardim Paulista. Tel: (11)3063-1675
Bologna
The São Paulo rotisseria offers for example, soup options such as: Green broth, Onion, Capeletti in brodo, Palm cream, Mandioquinha and Carne Dry, Canja, Vegetables, Cheese and bacon crouton. All at R$29 (individual) and R$46 (for two people, only for travel).
End; R. Augusta, 379| Tel: 11 3256-1108
Casar?a
Led by the chef-confectioner Diego Lozano, the house features three creams and a fondue for this winter. The creams appear in three versions on the menu: garlic cream poró with crispy parma (R$ 22), cream cheese (R$ 25) and pumpkin cream with ginger (R$ 22). In addition, another good option to share is the Fondue Casar?a (R$ 120, for two people) that is prepared with the emmental cheeses and gruyere and arrives at the table accompanied by breads of the house, potatoes, broccoli and carrots.
End: Esquina from the streets Haddock Lobo, 1077, and Alameda franca, 1243 | Tel: 3068-0778
Chalezinho
Recognized for its fondues served in environments that send Swiss chalets, Chalezinho has prepared five novelties of winter dishes. First, an exclusive vegan fondue (without any ingredient of animal origin, made from the combination of Parmesan cheeses, dish, mozzarella and provolone (R$ 134). Soon after, the fondue of noble meats (R$ 180), which takes cuts of rib filet : lomito and steak ojo . In addition, they will have three recipes that have been successful throughout the brand’s trajectory, which have been re-prepaid, and are once again offered. For example, A Margherita (R$ 116), The Mushrooms (R$ 116) and the Herbs (R$ 166). The traditional walnut and warm Italian lace are served together.
Ghee Banqueteria
Ghee Banqueteria has been working since 2008 with the concept of comfort food, so that winter, the cook Paulo Neves prepared hot suggestions, among them, appetizers, soups, desserts, hot drinks and the classic fondue. First, as a suggestion, Grazing Box, with brie, emmental, gorgonzola, parma, Italian salami, petitrine of mushrooms and funghi sand, mix of nuts, honey and ruby without stone, apricots, seciacia de alecrim, grissinis and cracker of parmesan (R$ 490). In addition, one of the other options is the classic brie puffed with honey and nuts (middy – R$170, large – R$260).
Grand Hyatt Grand Hyatt
The restaurant has just launched a package: Winter with Raclette, traditional recipe for European winter. The dish consists mainly of heating the cheese of the same name and, as it melts, scrape the surface over garnishes on the plate. In addition, the dish is perfect to be accompanied by cooked potatoes, cold cuts such as raw ham, canopy and salami, organic vegetable pickles and homemade breads. The festival will be served at Restaurant C, during the nights of Friday and Saturday.(R$140)
End: Av. da Nações Unidas, 13301 – Itaim Bibi| Tel: (11) 2838-1234
La Griglia by Varanda Grill
To accompany the special cuts of the menu, the quent tip is the Risoto al Limone, the lemon risotto sicilian (R $62).
End: Av. Rebouças, 3970 – Pines – 3rd floor gourmet area. Tel: (11) 4550-9450
Lolla Meets Fire
Inspired by Mediterranean cuisine, the restaurant in itaim Bibi brought some suggestions for cold days, such as: squid rice, served in a single portion (R $ 79) or to share (R$ 148), duck rice (R$ 79 / R$ 148), and pumpkin rice (R$ 55/ R$ 99). In addition, another option suggested is O Fideuá with shrimps and shells (R$ 79/ R$ 148), which brings to the plate the “angel beaker”, suffering from smoked tomatoes, cooked in the shrimp broth. There is also a hot-served drink, The Cordial Brandy, which takes Brandy from Jerez Carlos I, caramel toffee, St. Louis. German Underflower and Sicilian Lemon.
End: Rua Manuel Guedes, 545| Tel: (11) 3624-8124
Luce
In the bustling Oscar Freire, the place presents its contemporary and authorial menu. First of all, the Baccalà alla stats (R$ 68) which is a creamy polenta, with cod chips, golden onion cream, perfect egg and crunchy potato chips. The Codda alla vaccinara (R$ 78) perfectly combines shredded rabada, pureed sweet corn toasted in the wood oven, beet pickles, brul?e onion and crispy bread ploaf. Also, for dessert, Profiterole (R$ 35) and Banoffee (R$ 39). To drink, Correzione (R$ 33), which is a hot drink prepared with grappa, coffee liqueur, Kimbo coffee and steamed milk.
End: Rua Oscar Freire, 45. | Tel: 99457-4554
Nagayama
The traditional Japanese restaurant brings in its menu two suggestions yakissobas, which arrive steaming at the table. Therefore, they are: the yakissoba of seafood, with vegetables, scallops, octopus, shrimp and squid (R$115), or the traditional one, with vegetables and meat or chicken (R$80).
End: Rua Bandeira Paulista, 369. Tel: (11)3079-7553
Piccini Cucina
With the diversity of the gastronomy of Italy and commanded by chef Samuel Rodrigues, the restaurant serves the Polenta al ragu de salsiccia (R$ 62), as an entrance option. In addition, the Pappardelle al ragu di cinghiale perfectly combines the soft beef of boar perfectly with black olives, baked tomatoes and basil. On the other hand, Gnocchi gratinati al tartufo (R$ 98) is made based on cacio and pepe. The Lasagna di verdure (R$ 62), with zucchini, eggplant, smoked sucker cheese and basil pesto, is a good vegetarian option among the stuffed pastas.
End: Rua Vitório Fasano, 49 | Tel: (11) 3476-3376
Varanda Grill
For the coldest days in SP, the tip of the restaurant is the risotto de moqueca capixaba with fish of the day, octopus, squid, shrimp and scallop with coconut milk (R $77).
End: Rua General Mena Barreto 793 – Jardim Paulista. Tel: (11) 3887-8870
Vinheria Percussi
Every year, Lamberto Percussi, owner of the house and wine specialist, receives truffles directly from Italy. Known as “Black Diamond” or “Black Pearl”, they exude first of all a subtle aroma, which works well with hot dishes. The delicacy thus is sold in grass (R$12), grated at the time and served in lacquers on the dishes selected by chef Silvia Percussi, such as the recipe of: Carne Cruda al Tartufo Nero (R$), A “tatar” of filet mignon in the house’s style.
End: Rua Canon Eugênio Leite, 523 | Tel: 11 3088 4920
Photos: Bruno de Lima, Bruno Bomtempo, Daniel Gama, Lipe Borges, Felipe Archer, Rodrigo Azevedo, Souza, Tadeu Brunelli.
