Angá Ateliê Culinário, in Petrópolis, an hour and a half from Rio, has a clear mission: to leave stress behind and reconnect with the flavors of the land. This is the desire of chef Lydia Gonzalez who, after periods in Spain and various places in Brazil, returned home...

Somewhere in our memory, we can recall “grandmother’s food”, the cozy feeling of being in the home of someone who thought of the meal as a hug. Roberta Sudbrack’s Sud, o Pássaro Verde (Sud, the Green Bird), is exactly that.

Closely associated with surfing, kitesurfing, and other outdoor sports, Jardim Oceânico, in Barra da Tijuca, helped shape the taste of chef and nutritionist Tati Lund, who decided to open her Org Bistrô there, a restaurant entirely inspired by nature.

The plateau of the mountainous region of Rio de Janeiro concentrates a European heritage visible in its architecture, agriculture, and above all, its gastronomy, where artisanal traditions shape the identity of the territories at the table.

European literature spoke of dry, controlled environments, but Breno, from Porco Alado (@charcutariaporcoalado), had to learn to deal with the humidity that the Atlantic Forest brought to his charcuterie, made predominantly from native pigs in Rio de Janeiro.

The arrival of the Portuguese Court in Brazil brought a custom to the table: eating game birds.