Chef Marcos Barberi pumps a ton of personality into his restaurant with a rustic, fireplace-warmed space full of antique furniture, colorful knickknacks and friendly demeanor. The speciality is fresh trout, prepared traditionally (meunière, passion fruit sauce) or in the house style (with mushrooms, cream cheese, capers, raisins and nuts), and served alongside aligot (a fondu-like cheese and potato dish) or rösti (grated fried potatoes).
Barberi greets each guest, explains the menu (in English) and will sell you on the entire experience with his warm hospitality. It's about 1km south of town in a lakeside setting on the road to Parque Nacional de Aparados da Serra and Praia Grande (SC).
