For High Quality and Truly Brazilian Gastronomy


In 25 years of research into Brazilian cuisine we have learned that it manifests itself in two main forms: traditional party food
at popular religious and non-religious celebrations (folk fetes, Carnivals, birthdays, baptisms,) and day-by-day food: farofas,
steaks and various types of stews (“picadinhos”, “paneladas”, “cozidos”) that, together with rice and beans,
compose our particular menu.

We have perceived that the Brazilian gastronomic map has outlines different from the physical and political maps since cultural habits of people who have inhabited each region, as well as natural biomes, which regulate the offer of basic ingredients, determine what goes on the table. However, as Brasil is a colourful mixture of races and cultures, these different cultural influences extend over regional borders and therefore it is challenging to accurately identify regional cuisines.

The rich diversity of ingredients and mixed-race characteristics of our people are the base of this cuisine which expresses
itself naturally and with vigour.

Young and still practiced on wood stoves, it is characteristic especially because of its flavours: substrates at the bottoms of pans, lees, aromatic spices, manioc and its crunchy flours, diverse fresh fruits etc.

We believe that the future of Brazilian cuisine shouldn’t ignore the trends in world gastronomy; nevertheless, it should always focus on and seek reference in techniques, ways of preparation and eating habits of Brazilians, as well as talent and creativity
of our chefs. And who knows, this might even be one of the ingredients in the recipe for becoming a great nation.

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