Grand Hyatt launches new hotel in Rio de Janeiro

In an event surrounded by much mystery, the new Grand Hyatt Barra da Tijuca – which promises to shake up Avenida Lúcio Costa from March 28th and take the breath away of guests, who will have views of both the sea and the Marapendi Lagoon – at the back of the hotel, which, in fact, offers an Eobalsa ride every Sunday .

The presentation dinner of the Grand Hyatt São Paulo It was a true Hollywood feast, with reserved seats, sophisticated scenery, musical interventions and excellent food from each of the restaurants in the future urban resort in Rio, which has everything to be a must in Barra da Tijuca.

One amuse bouche tropical flavor was already available on each of the dishes: various fruits wrapped in a thin layer of palm hearts in a sweet and sour sauce and biquinho pepper.

When we received our starters, which were handled by the chef at the Japanese restaurant Shiso, which will occupy one of the gastronomic spaces in the new hotel, a resounding group of Japanese descendants invaded the hall with their taikos – drums typical of the Land of the Rising Sun. The combination of sushi and sashimi was paired with slices of duck breast and a good dose of sake.

A pineapple and mint sorbet served in a steaming kettle under the effect of dry ice cleansed the guests’ palates for the next stage of the dinner.

Before serving the main dish, prepared by the chef of the Italian restaurant Tano, a new musical entrance runs through the room: a serenade complete with an accordion and gentlemen in berets was the sensation of the night. Then, the Lamb Stracoto with reduced Chianti sauce accompanied by ravioli stuffed with ricotta and fig stole the show – confirming that the gastronomy do hotel What’s to come will be excellent.

Closing the night in style, a solo performance by MPB with a female voice gave way to one of the most creative desserts I’ve ever seen: a chocolate dome to be broken with a hammer made from a cinnamon stick and a chocolate bar. Inside the dome? A coconut mousse with meringues and a touch of cupuaçu, on a base of more chocolate – to the delight of the ants.

Now we have to wait for what they have prepared for launch on Rio and get to know the hotel live.

By Tamy Roxo, @boccanervosa

Photos: Tamy Roxo and Disclosure

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