On the southeast edge of town, about 1.5km from the center, what looks like a typical mess of a house hides a don’t-miss culinary experience. Chef Daniel does everything with homemade and homegrown finesse, from the poetically handwritten menus and the romantic candlelit setting to the products from his own garden. The flavors of his cooking – some pinched from India and Bahia – are delicious.
The smoked or grilled seafood is great, but call ahead as some dishes take two hours to prepare, such as the Seleção do Mar (R$200), a slow-grilled seafood feast of biblical proportions.
