Its meat is half light, like that of anchovies, and half dark, like that of tuna, with flavors reminiscent of both, horse-eye jack is the best fish of both worlds, in the words of Ian Medeiros of Fixi Restaurante, in Arraial do Cabo.

The presence of Italian cuisine in Rio de Janeiro is much stronger than one might imagine. One example is the ravioli which have been present on the city's menus for over a century.

Oysters have always been a hot topic at Rio de Janeiro's tables. But... they should be paired with what wine? The answer varies according to the time.

For centuries, eating turtle was a staple of the city's gastronomy. In the form of soup, pastry or fricassee, the delicacy was considered fine and consumed at high society banquets and also in less fancy restaurants.

Greasy spoon in the 19th and early 20th centuries, frege-moscas was a popular place. The dishes included any flies that were near the cook's frying pan.

Squeezed between the two hills of Senado and Santo Antônio, which had been demolished, Rua do Senado suffered the consequences of the devastation for many years.