Optimum of the Culinária Paraense of the Root
Duck in the Tucupi: a classic of the culinária of Pará
Duck in the Tucupi - The perfect marriage between European and indian: nothing more European than the duck, and nothing aboriginal than the the highest point of the yellow cassava, joined to jambú, pepper of I smell, flour water - hummm…
Maniçoba - Known as feijoada aboriginal, for containing all the ingredients of the feijoada one, but in the place of the beans, cassava leaf worn out and boiled per 5 days.
Pirarucu: the great fish of the Amazônia
Filé de Pirarucu de Chapa with Rice of Jambú - Pirarucu is one of the greaters and more flavorful fish of water candy: light flavor, firm texture. We have also fished turns yellow, abundant in the coast of Pará and the Amapá.
Rice of Fruits of the Sea to the Tucupi and Jambú - creation of our restaurant, is not a plate of the Amazonian tradition, even so its ingredients is all of the paraense food.
The revigorous Tacacá
Tacacá - Soup served in the cuia with tucupi (supreme of the yellow cassava), jambú, dry shrimp and gum of polvilho of cassava. Pepper must be added of smells.
Desserts
Earthen bowl of Açaí and Sorvetes of the Belém of Pará
Ice cream of the best ice cream parloies of Belém, brought for by airmail, in the traditional flavors of tapioca, pavê of cupuaçú, taperubá, açaí, bacuri, chestnut of Pará and more…
Earthen bowl of Açaí - Pulp of açaí beaten, served with flour of tapioca
Lunches of Saturdays, Sundays and Holidays: buffet of the 7 classics - Duck in the Tucupi, Peixada, Caranguejada, Maniçoba, Vatapá of Pará, Caruru, Pirarucu
