Bargaço

Salvador arrived in Recife through the moquecas, served in clay pots, steaming and colorful, success in the place. The one of shrimp with lobster is valorized by dendê oil and coriander, according to the Bahian tradition. Rice, pirão and farofa comes together. The “Caldeirada Sinfonia marítima” combines shrimp with lobster, hake, octopus and sururu. To welcome you there is the casquinha de Siri and the cod croquet. Among the more than 200 labels of the wine list, stands the Alentejo Esporão Reserva. For dessert baked cocada with tapioca ice cream.