Carajas

Popular Brazilian fritter in a teardrop shape. A dough made from chicken broth and flour stuffed with shredded chicken and spices, then breaded and fried. Crispy on the outside and soft on the inside.

Fried croquettes made from a mixture of salted cod, mashed potatoes, eggs, and parsley. Golden and crispy, with a tender, salty interior.

Small, round, golden cheese breads, typical of the state of Minas Gerais. Made with tapioca flour, giving them a unique, elastic texture and a soft interior.

Fried cassava root sticks. Similar to potato fries but with a denser, fibrous texture and a slightly sweet, nutty flavor.

Chicken pieces (usually wings or drumettes) marinated in garlic and lemon, then fried until crispy. Often garnished with fried garlic.

A mix of various fried Brazilian appetizers, allowing you to taste several flavors like chicken, cheese, or meat.

Fresh mixed salad.

Meat-free option, prepared according to the day's inspiration with Brazilian ingredients.

Rich and flavorful fish soup, simmered with vegetables and herbs.

Traditional Brazilian chicken soup with rice. A comforting dish often consumed to recover, flavored with coriander.

Creamy soup made from mashed black beans. It's the essence of feijoada in soup form, rich and earthy.

Thick pea soup (although the description says black beans, 'ervilhas' means peas). Thick, green, and flavorful, often prepared with pieces of smoked meat.

Hearty lentil soup with beef. Rich in protein and iron, with a dense and satisfying texture.

Brazil's national dish. A slow-simmered stew of black beans with various pork meats (smoked sausage, bacon, ribs). Rich, savory, and smoky, served with rice.

Afro-Brazilian dish from Bahia. Chicken simmered in a creamy sauce of coconut milk, peanuts, and palm oil. Complex and nutty flavor.

Traditional shrimp stew, slow-cooked with coconut milk, peppers, tomatoes, and palm oil (dendê). Served in a clay pot, it is creamy and fragrant.

Whole or fillet fish, seasoned and fried until crispy. Simply served with classic Brazilian side dishes.

The most prized cut of beef in Brazil (rump cap). Grilled with its fat cap for intense flavor and juicy texture.

Premium version of Picanha using Angus beef, known for its superior marbling and tenderness.

Rustic dish from Minas Gerais. Chicken simmered with okra, a green vegetable that thickens the sauce. Herbal flavor and the characteristic slightly slimy texture of okra.

Grilled chicken fillet on a hot plate (chapa), caramelized and juicy. Served with complete side dishes.

A feast for meat lovers, combining grilled beef, chicken, and sausages. Variety of smoky textures and flavors.

Classic grilled beef steak, simply seasoned to highlight the meat. Served with rice and beans.

Typical dish from northern Brazil. A creamy puree made from bread, dried shrimp, coconut milk, peanuts, and palm oil. Intense seafood flavor and rich texture.

Stew made with okra and dried shrimp, cooked with palm oil and spices. Traditionally served with rice.

The 'feijoada without beans'. Made with ground cassava leaves boiled for several days (to remove toxins), then simmered with smoked pork. Deep, smoky flavor.

Light and airy passion fruit mousse. The perfect balance between the sweetness of the cream and the fruit's acidity.

A Brazilian blancmange made from coconut milk and cornstarch, often served with a prune or red fruit coulis. Trembling and soft texture.

Brazil's most famous confection. Melting truffle made from sweetened condensed milk and cocoa, rolled in chocolate sprinkles. Very sweet and dense.

The cousin of brigadeiro, made with condensed milk and grated coconut, often garnished with a clove. Intense coconut flavor.

A coffee accompanied by a selection of small pastries or mini-desserts from the menu.

Tasting platter including several desserts from the menu to try everything.

Brazilian egg custard made with sweetened condensed milk, baked in a water bath and topped with liquid caramel. Very dense, creamy, and smooth texture.

Premium or generous version of the classic Brazilian cocktail.

Brazil's national cocktail. Made with cachaça (sugarcane spirit), muddled lime, sugar, and ice. Fresh, tart, and potent.

Fruity variation of the caipirinha where passion fruit replaces or accompanies the lime. Sweet, fragrant, and exotic.

A variation of the caipirinha made with vodka instead of cachaça. More neutral and pure taste.

A variation of the caipirinha made with rum instead of cachaça. Softer, caramelized flavor.

Creamy Brazilian cocktail made with cachaça (or rum), coconut milk, and sweetened condensed milk. Sweet like a dessert.

Fruity and creamy cocktail mixing passion fruit and alcohol (vodka or cachaça) with condensed milk.

Wine (white, red, or rosé) available by the glass or carafe.

Small glass of coconut milk flavored alcohol.

Small glass of passion fruit flavored alcohol.

A sip of pure cachaça with a touch of lime.

Digestif flavored with coconut or passion fruit.

Glass of pure alcohol at the end of the meal.

Strong black coffee.

Hot infusion.

Mineral water.

Brazil's most popular soda, made from the guarana fruit of the Amazon. Fruity, sweet, and unique flavor, reminiscent of apple and berries.

Cola soda.

Fresh fruit juices.

Bottled lager beer.