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World Food in Rio de Janeiro |
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 Portuguese
| Portuguese seafood is so common-place during family celebrations that it could be considered Brazilian gastronomical culture. The most famous and requested portuguese dish is the Bacalhau, cod fish, accompanied by potatoes, peppers, olives and onions. CBF made the cut in the book for a few reasons: 1) It is owned by one of the main importers of cod fish, so you know you`ll be getting prime product; 2) It has picnic bench tables, which are rare yet ideal for groups of friends; 3) it serves paella and other spanish dishes too; 4) it is 2 minutes from Rio Scenarium, so you can hop over saving on cab. |
Where to Eat:
| CBF |  | Praça Tiradentes 83, Centro :: tel: 2232-3215Mon-Sat 11am till midnight or last client |
 American
| What? Hard Rock Cafe? Why, of course! Where else to go when you get tired of Brazilian rice and beans? All week round, their restaurant serves world-class burguers and shakes, as well as Brazilian steaks and drinks. Come for the food, stay for the party. |
Where to Eat:
| Hard Rock Cafe |
|  | Av das Américas 700 3º andar - Barra da TijucaTel: 2132-8000Mon-Sun 19pm till last clientwww.hardrockcafebrasil.com.br |
 Japanese
| Japanese food is huge in Rio. Women love it since it is very light while tasty. Guys love it because the women are there. Benkei is cool because “It’s all you can eat”! That’s right, for under R$50 you can eat all the sushis, sashimis, noodles, tempuras, philadelphia rolls etc etc they have to offer. Or you can go “a la carte” and order from the menu. Note: it is customary for Japanese restaurants in Brazil to over fill your sake box, as a sign of generosity. Be sure to try the strawberry caipisake, to get the party started.
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| Where to Eat: | Benkei |  | Rua Henrique Dumont 71, Ipanema tel: 2540-4829 or 2540-4830Mon 7pm-12am; Tue-Sun 12pm-4pm & 7pm-12amwww.benkei.com.br |
 Panoramic
| There are two dishes in this restaurant that make it worth coming back: the first is the “pargo” fish in a rock salt mount, served with rice or potatoes. The rock salt is not used to season but to cook the fish at an even temperature, allowing the meat to end up equally white, suave, moist and flaky, as opposed to dark and dry on the sides and under-cooked in the middle. “Pargo no sal grosso” is the name. The second is the Bahian Shrimp Muqueca, a shrimp-coconut milk stew to die for. Worth checking out during the day and night, as it’s outdoor tables view Ipanema and Leblon beaches. |
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