The Holy Week holiday is coming! And on April 17, Sunday, we celebrate Easter. Therefore, we made this post to help you, whether with tips where to find delicious chocolate eggs, or with suggestions of restaurants for the classic Sunday lunch, with typical dishes of the date, such as cod. See below for Easter in Rio and SP! Also read the Tropik, Fairmont beach club in Copacabana and places to eat tiramisú.
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Easter in New York
Where to have lunch
Adega Santiago
The restaurant has created a special Easter menu to share. For the couvert, almonds and seasoned olives. At the entrance, salad of palmito pupunha, and as the main course, the Bacalhoada à Lenha. For dessert, churros with dulce de leche. The menu will be available on April 17 and for orders at least 48 hours in advance.
It can be ordered via own delivery, iFood or orders by email (email protected) (who withdraws in the store gets 10% discount). End: Shopping Village Mall – Avenida das Américas, 3900, 2nd floor – Barra da Tijuca.
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Bão Affectiva Culinary
For the date, chef Kiko Faria highlights in the menu Spaguetti All’Arrabbiata with Octopus (R$51). The octopus, in blades, harmonizes the pomodoro sauce with black olives, with pepper girl’s finger and oregano. The dough can be ordered in advance and is available for orders in various sizes.
End: Rua Raimundo Correa, 10 – About Shop 201 – Copacabana. Phone: 21 99409-1972
Basha .
The Lebanese led by chef Nicolas Habre highlights a special menu for the Easter. Among the options, therefore, highlight the Pernil de Cordeiro (value on request), prepared slowly after hours in wine marinade and spices, accompanied by Moroccan rice. Already if you prefer something lighter, the Chef’s Fashion Fish (R$190) is a good choice. Temperated in Lebanese fashion, the roasted fish on fire comes to the table with little spicy tartar sauce, salad de factouchuch and Lebanese potatoes.
Those who prefer, the chef will receive orders for dishes until the 14/04. End: Our Lady of Copacabana, 198 Loja A/B, Copacabana
Barbecue Grill
The house has prepared a special dish, which is being served during the month of April. The cod on the coal carries loins of Norwegian cod, cooked in low temperature, finished in the coals, watered in the oil. Accompanies white rice, potatoes, onions, broccoli, tomatoes grapes, pulled in olive oil and eggs and garlic (serve two people R$259.90).
End: Rua Vinicius de Moraes, 130, Ipanema. Orders by phone: (21) 3689-1009.
D’Amici
In the Italian classic, the traditional Baccàla Al Forno (R$158), with cod posed, peppers of the three colors sautéed in olive oil and garlic, fried garlic blades and fried basil is the main star of the menu of the day. In addition, the suggestion is the Pesce Marinato (R $ 61.00), white fish marinated with lemon, pepper girl’s finger and olive oil.
End: Rua Antônio Vieira, 18 – Leme. Rua Aléssio Venturi – Barra da Tijuca
Among Friends
The Portuguese restaurant has prepared a cod-based menu for Easter. Therefore, among the selection of dishes are the Bacalhau à Gomes de Sá (R$105 – 1.2kg), cod chips with sauté potato in shriveled cod, with olives, parsley, boiled eggs and onions, and the Bacalhau com Natas (R$ 230 – serves two people), demized with potato saut and onion, finished with lascas. The dishes will be available in the houses on April 17, and for orders until the 10th.
Orders by telephone (21) 96806-2489 (Botafogo) and (21) 3030-7418 (Barra da Tijuca). End: Rua Paulo Barreto, 64 A – Botafogo. Ayrton Senna Avenue 2.150 Block N, 1st floor – Shops 106/107 – Casa Shopping
Gajos D’Ouro
In the Portuguese restaurant, there is certainly no shortage of recipes with cod! Among them, for example, are the cod to the lagareira (R$ 205) and the cod “never-asto” (R$ 178). For those who like seafood, one suggestion is the crunchy shrimp stuffed with catupiry and rice roquefort (R $ 198).
Orders must be placed by Thursday, April 14. Phone: (21) 3449-1546 / 3449-1583 . End: Rua Prudente de Morais, 1008, Ipanema
the Gávea Beach Club
The haute cuisine kiosk will have a special menu (R$ 160) for the date. For starters, fresh oysters (R$55 – 6 units) or Carpaccio Salmon (R$54). As a main course, Getym of fish Gávea in the oven with lemon rice and vegetables or the Linguine pesto de arucula with cherry and shrimp (R$73). Dessert, Tiramisu from the house (R$ 28) or Gelato do Vero.
End: Avenida Atlântica, QL 09/10 – Leme/Av. Lúcio Costa, 22, Barra
the Atlantic Sea
Chef Meguru Bababa is the traditional grilled cod, with potato, onion, bell peppers confitted in olive oil, boiled egg and black olives. In addition, to harmonize with the dish, diners can enjoy a glass of Mov Chardonnay or Mov Malbec. The value of the dish with the wine glass is R$85.
End.: Av. Atlântica, 4206 – shop A – Copacabana.
Awn
For Holy Week, chef Marcones God suggests fish and seafood. Therefore, those who do not dispense with the traditional cod, can opt for the cod loin with onion, garlic chips and baião of two creamy (R $ 145). In addition, another suggestion is the Plancha do mar, with salmon, white fish, octopus, shrimp and squid (R$ 280).
Tutto Nhoque
During the month of April, the house will serve a Codfish, inspired by the traditional codfish to the cream. The recipe takes Cod, caramelized onions, garlic and bechamel sauce (R$58).
End: Barra Shopping – Entrance I, store 129N- Barra da Tijuca. Rua São Clemente, 24 – Botafogo. Rua Visconde da Graça, 63 – Jardim Botânico
Eggs and sweets
Ateliê Diva Confectionery Festiva and Affectiva
The highlight of the holiday is the Carrot Cake in the form of Coelho (R$90 – 12 slices), with creamy artisan brigadeiro of milk chocolate or half bitter. The Snickers Pie (R$135 – 12 slices), to share, is prepared with crispy base and peanut caramel, half-bitter chocolate ganache and finished with crispy peanuts.
Orders can be placed until the 12/04, or even last stocks with deliveries on request.Phone: (21) 97599-3489
Cake & Co
In addition to the classic thematic pies and kits to present, the award-winning pastry has launched Easter eggs in three different flavors. The Oveinho Paleta de Colors (R$ 30,00 – about 10cm), for example, has the whole peel of chocolate brownie, stuffed with brigadeiro and chocolate confetti. The Enchanted Pie (R$220.00 – serves 12 to 16 slices), made with chocolate cake, takes two layers of brigadeiro, covered with ganache and finished with flowers and rabbit paws (made of American paste).
Orders can be placed until April 14th, by the website, by the Cake&Co application (available for Android), by iFood and also by phone (21) 2286-4769 and WhatsApp (21) 96604-9468. End:Rua Conde de Irajá, 132 – Botafogo
Creamy Patisserie
Chef Itamar Araújo prepared a special menu for Easter. Therefore, the bet for the date are the true colors, hand-painted handmade eggs in pink, green and blue colors. All the peels are prepared with Belgian chocolate milk and among the filling options, highlight for caramelized cashew nuts with brigadeiro and caramelized pecan nuts, dulce de leche and salt flower. The eggs weigh 300g and cost R $ 165. In addition, the famous cakes of the brand also became a filling in the egg version of the spoon. The best seller, Belgian chocolate cake and brigadeiro, has Belgian chocolate peel for milk, layers of chocolate pasta with 100% cocoa, brigadeiro, chocolate crumble and Callebaut split (R$125 – 280g).
Orders can be placed by WhatsApp (021) 97504-0783 or by Instagram ?creamypatisserie. Delivered or picked up in the dark kitchen, in Copacabana, until 16/04. For deliveries will be charged a fee on request. Uber flash to match.
From the Thabat
The novelty for Easter and Passover is the famous Cheesecake Basque zero sugar, which gets milk chocolate version with Malchoc from Callebaut and sweetened with Maltitol (R$179 P 15cm / R$309 G 22cm). For those who order for Pessach, the pie is the same only that it does not contain traces of starch. In addition, there are also the classic Basque Cheesecakes traditional, Chocolate (Callebaut to milk), and Trufada (Callebaut 70% cocoa).
Orders must be placed by April 10 and deliveries in Rio (consult shipping) will be made on April 14, 15 and 16. End: Rua Marquês de São Vicente, 52 – Shopping da Gávea – 3rd floor. Tel: (21) 97534-7439
Grâu Artesanal
The 100% natural fermentation bakery in Leblon created some novelties to sweeten Easter. Among them, for example, is babka, inspired by the Jewish Passover cake. The braided brioche is stuffed with chocolate cream, covemaru and nuts (R$32). In addition, there is also the eclair of brioche stuffed with chocolate and coumau cream, topped with chocolate and hazelnuts (R$12).
Orders until 13/04 by the app. Withdrawal on 16/04 and 17/04. End: Rua Conde de Bernadotte, 26 / Loja 121 – Leblon
LB Culinary
The vegan brand has prepared three flavors of spoon eggs. The Brownie Egg, has brownie bark stuffed with vegan brown milk brigadeiro, and the Cookie Egg, cookie shell stuffed with vegan chestnut milk brigadeiro. On the other hand, the Cenoura Cake Egg, carries 55% chocolate peel without milk, stuffed with carrot cake and covered with vegan chestnut milk brigadeiro. All with 300g – R$73.
Limited orders, until 10/04, by channels: 21 99241-3047 (WhatsApp) or by website. Option of withdrawal in Gávea with scheduled time.
Louzieh Sweets
The confectioner Louzier Lessa signs exclusive creations for Easter, such as the decorated Brownie Cake (R$50), with filling of dulce de leche and thematic property. In addition, the Waffer Carrot (R$35), filled with Nutella, and the box with 21 themed sweets (R$169.90) are also successful. Some are available in the store for ready-delivery, others by order.
End: Rua Visconde de Pirajá, 444, Loja 119, Ipanema. Orders by telephone: (21) 99494-8667 / 3298-7213
Make a Cake
The Easter Eggs can be customized according to the customer’s palate. Among the flavors of peel, for example, are milk, half-bitter or white chocolate. In addition, there are various options of fillings and toppings. Another creative option is Naked Eggs, so that the customer chooses pasta, filling and topping. The option of Filled Egg is available from R$ 67.90. The Whole Egg, of 1/2 kg, leaves for R $ 98.90.
End: Rua Lauro Muller, 116 – Shopping Rio Sul / Avenida das Américas, 4,666 – Second floor – store 227D – BarraShopping
Miamor Atelier
For Easter eggs, entrepreneur and confectioner Yeda Souza bet on a classic brand option, as well as an unprecedented recipe inspired by her ‘pea’brownie. The Honey Bread Egg (R $ 169 – 1 kilo) has the dark chocolate shell stuffed with a layer of dulce de leche, one of honey bread and another of sweet. The previously unheard of Brownie Egg (R$ 69 – 450g) comes in the shape of half an egg, stuffed with brownie and wrapped by layers of dulce de leche.
Orders must be placed by Miamor WhatsApp: 21 99890-2387. R. R. Real Grandeza, 193 – shop 9 – Botafogo
MP Tortas Boutique
The house is both with sweet and savory options for Easter. Among them, therefore, are the Gallete de cod (R$ 200), the pie of 3 Belgian chocolate aro bum 22 cm (R$160) and the smoked eggplant quiche with handmade dried tomatoes (R$140). In addition, there are also cupcakes, such as Red velvet (R$15 unit) and the Brigadier’s Box with 12 units (R$85).
End: Avenida das Américas No. 15,000, shop R – San Francisco Top Town, Recreio dos Bandeirantes. Caller Phone: 3592-3330 / 2437- 9936 e whats 995004920/ 999227825
Not Magic!
Conceived by nutritionist Patricia Davidson in partnership with chef Ronaldo Canha, the brand bets on versions of chocolate eggs without sugar, gluten-free and lactose-free. Therefore, there are three options of spoon eggs with 100% artisanal production and without preservatives. Among the flavors are Brigadeiro with coconut (R$ 115), Sweet milk and Brownie (R$ 125) and Pistache and brigadeiro (R$ 135).
Tel.: 21 99564-4238. Orders also for iFood
Sin Pâtisserie
Chef Julia Chaloub launches a special collection for Easter. Among the creations, for example, are the famous spoon eggs such as Pleasure, Caramel (R$ 165 – 300g), made with Belgian shell milk or half bitter, stuffed with crunchy biscuit with Belgian brigadeiro and salted caramel, finished with golden plate of milk chocolate. In addition, there are also the traditional eggs, such as Pleasure, Pistache (R$219 – 300g), eito with Belgian or half bitter shell, stuffed with brigadeiro pulls from pistachios with crunchy pieces.
Orders can be placed by phone/whatsapp: (21) 97580-3700, at least 48 hours in advance. Deliveries are made in the South Zone, Barra da Tijuca, São Conrado and Tijuca. The fee varies according to the neighborhood.
Talho Capixaba
The traditional bakery of Rio offers Easter eggs, ranging from the simplest (R$45 – 300g) to the furnished spoon. Among the options, for example, are the egg of white chocolate with filling of dulce de leche with coconut on top, and black and white brigadeiro with coconut zest (R$94.50 – 300g). Highlight for the Ovo Trudo Crunchy, milk chocolate with ganache of dark and crunchy chocolate (R$105 – 350g).
End: Rua Barão da Torre, 354, Ipanema/Avenida Ataulfo de Paiva, 1022, Leblon shops A and B, Leblon
São Paulo
Eggs and sweets for Easter
Confectionery DAMA
One of the main confectioneries of SP is full of news for Easter. The Ovo Retro (R$79 – 250g), for example, gets its name by resuming a model sold in the first Easter in the history of the brand. The trufdo ovo with Rum Super Premium Zacapa (R$280 – 450g) is made from the blend of Belgian chocolates exclusive to DAMA. In addition, there are also the eggs of Pistache (R$250 – 550g), Crunchy (R$195 – 450g) and Confetti (R$185 – 450g).
E-commerce Confeitaria DAMA – End: Rua Ferreira de Araújo, 376, Pinheiros. Own delivery and orders: via whatsapp (11) 97095-3888 or fixed (11) 5182-5088
the Locale Caff?
The mix of typical Italian bar and coffee in Itaim Bibi is throwing Easter eggs stuffed with Cannoli. The brigadier (R$109 – 450g), for example, is from chocolate with crispy Cannoli stuffed by brigadeiro, finished with mini cannolo of brigadeiro. In addition, there is also the dulce de leche with nuts and pistachio brigadeiro.
Orders by Whatsapp (11 94140-4371), for delivery within a radius of up to 8km or pick-up at the site. End: Rua Manuel Guedes, 349 – Itaim Bibi
Puriman
In Campos do Jordão, the restaurant commanded by chef João Izar, in Pousada Figueira da Serra, values regional producers. For Easter, the chef created hand painted handmade eggs, which carry Brazilian chocolate, without preservatives and refined sugars, made with agricultural cocoa from Pará. Therefore, among the options are the truffle egg with ganache de jaca (400g – R$ 90) and the egg of spoon with chocolate cake and carrot brigadeiro (R $ 90). In addition, another novelty is the box of chocolates that comes with wine or sparkling wine (R$ 210).
Eggs are already available in the restaurant and orders are custom made. End: Rua Embuia, 190. Garden Ambassador, Campos do Jordão.
Restaurants with ,
Animus
Chef Giovanna Grossi has prepared delicious suggestions for Easter. Among them, for example, are the smoked fish, bean keepsinha and praffition shrimps (R$50) and the Octopus in the coal, puree of pumpkin roast, morcilla and hazelnut (R$52). Already for Easter Sunday, the chef chose a traditional ingredient – the lamb – and prepared a Terrine of lamb (R$42).
End: Vupabussu Street, 347 – Pinheiros
Carlota
In the Brazilian bistro of chef Carla Pernambuco, Easter will last all week. For the date, the house will have a specially created menu, with four hands, by chefs Carla and Cris Skrings. Entrance, for example, one of the suggestions is Crispy rice tuna (R$57). In the main ones, Risoni do Mar with octopus, roasted tomatoes and smoked aioli (R$110) and Tortelone nero stuffed with shrimp, accompanied by moqueca sauce and coil oil (R$ 89).
End: Rua Sergipe, no 753, Higienópolis
Grocery of the Count
The restauratrice Maddalena Stasi chose to prepare two options of dishes with cod. The first option, already traditional of the house, is the Codfish with Natas, broccoli rice and pears to the wine (R$96). The other suggestion is the cod rite, with spinach and green apple (R$94).
End: R. Joaquim Antunes, 217, Jardim Paulistano
Go to Me
The Spanish restaurant prepares a special dish for Easter, signed by chef Marco Aurélio Sena. The roasted cod rice to the wood, tomatoes, onions, garlic, basil and olive oil, finished with poche egg (R $ 82) will be available on Friday, Saturday and Sunday.
End: Rua Ferreira de Araújo, 285 – Pinheiros
NOU Restaurant
In the restaurant of the chef Amilcar Azevedo, the Easter dish (Friday, Saturday and Sunday) will be the sedated tuna, served with black rice, finished with avocado and rooster peak (R $ 89). In addition, on Sunday, exclusively, the children will get a carrot cake with chocolate topping.
End:Rua Armando Penteado, 12 – Higienópolis
Osteria Nonna Rosa
The Italian restaurant run by chef Carlos Leiva will have as a suggestion the Speciale di Pasqua, a loin of cod slowly baked in herbal oil, served with a null cooked in aromatic milk of confit garlic and lemon, finished with olives agaeta and crisquet of miga bread (R$ 85).
End: R. Father João Manuel, 950 – Jardins
The Tartuferia San Paolo
The first restaurant in Latin America specializing in trufas presents the Easter Menu, with recipes prepared by chef Daiane Chad. Among the main ones, for example, there are Gamberi and Fregola (R$126), Camimo Flambados accompanied by frégola sarda in sizzle sauce tartufate and herbal flour. Meanwhile, for dessert, Panacotta and Frutta Gialla (R$29), coconut cream and cardamom served with coulis of yellow fruits, finished with blueberries and wildflowers.
End: R. Oscar Freire, 155 – Jardim Paulista. Av. Roque Petroni Junior, 1089, Morumbi
the Terrace Italy
Every year, the chef Pasquale Mancini gathers new recipes to celebrate Easter in the family. Among them, for example, are the seafood salad with citrus perfume or goat Terrine with asparagus and entreat nuts, and burrata mezzanlar with fresh tomato sauce, or Cod with peat and rustic potatoes and spinach sautée for main ones.
End: Avenida Ipiranga, n 344 – 41o and 42o – Centro. Value: R$ 285 per person.Reserves: SP (11) 2189-292929
By Duda Vétere.
Photos: Alex Woloch, Beto Roma, Daniela Strobel, Diana Cabral, Fabio Rossi, Fabi Coelho, Fernando Frazão, Filico, Jade Chaloub, Helena Mazza, Lipe Borges, Lu Mattos, Mario Rodrigues, Tainá Lima, Tomás Rangel, Ogro Filmes, Thays Bittar, Ricardo D’Angelo, Raul da Mota, Rodrigo Azevedo
