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GASTRONOMY
There’s a new restaurant in Bahia Marina
THIS CONTENT IS AN OFFER FROM HUB.NEXXO – INTELLIGÊNCIA EMPRESARIAL
Published on October 27, 2024 at 12:27 pm
Tuna toast Credit: Photos: Estudio 071/Disclosure
Bahia Marina has a new gastronomic venture. Since last month, Leto has occupied the space where Macelleria Quitéria operated until last August. The new venue, with seating capacity for just over 100 people, is an extension of The Latvian, the corporate lounge that operates adjacent to the new restaurant that underwent a makeover and has re-emerged as a new option on the local scene. In addition to the change in decor, which gained a more formal touch, the menu also underwent major changes.
Mediterranean Burrata
In fact, the new kitchen commander kept only four of the most requested cuts on the Macelleria menu – which had its main vocation in parrilha – and incorporated new creations that mix accents: a “little” half Mexican, plus a little bit Mediterranean, a little Asian touch… Things from the now celebrated (by chefs) contemporary cuisine. Nothing against it. Especially because the master of the stove is the talented chef Raphael Sepúlveda, who has been in charge of Yolo, in Santo Antônio Além do Carmo, for three years. In addition to the resto-bar at the Museu do Mar – Aleixo Belov, which has a menu of responsive foods – the chef from Itabuna, who previously lived in Dubai, knows what he is doing. No wonder, he has emerged on the Bahian gastronomic scene as one of the talents of his generation.
Shrimp Dumpling
That’s why the Tuna Tostada is one of the good surprises on the starter menu. The portion, with two units, is presented as a crispy tortilla that serves as the base for the “topping” that has straciatella, tuna tartare, avocado gel with sweet pepper, pistachios, sesame seeds and sprouts. A refreshing treat! Another highlight of the starter menu is the Mediterranean Burrata, whose only drawback is its size. But the chef isn’t fooling anyone, the description below is there: “dumb”. Small, but well accompanied. It comes with sautéed tomatoes, romesco sauce and a surprising and delicious aliche crumble.
Powder to Putanesca
As I like to test the talent (and patience) of chefs to the point of exhaustion (in this case, mine, of course), I wanted to continue with the “pinch” (sic) and try the Shrimp Dumpling. And I’ll say one thing: the pasta stuffed with shrimp and steamed was on point; The Thai-style coconut milk sauce, with furikake (a very popular seasoning in Japan that is used to be sprinkled over rice), herb olive oil and coriander sprouts, is a spectacle! To the point where I asked the waiter to bring me a spoon to drink all the broth, which, I guarantee, is insanely good!
Maybe that’s why I wasn’t so excited about the Octopus Putanesca, cooked on the grill and accompanied by pasta. There, what really made me happy was the classic Italian sauce, which was so delicious that I would choose it as the protagonist of the dish. To conclude the experience, I accepted the chef’s suggestion to try the Lamb Terrine which, contrary to what I imagined, is not exactly that classic French cuisine recipe, but a roasted and pressed shoulder of lamb, lightly grilled, served with its reduction. , cauliflower mousseline with chestnuts (very interesting), pistachio gremolata and brullè onion.
Queijadinha
It didn’t quite meet my expectations. Because it wasn’t poorly executed, but for a native country person like me, who has a passion for goats, next time, I’ll bet on one of the noble cuts prepared on the grill. Or maybe try the ossobuco lasagneta, one of the chef’s other signature dishes that left me curious. Is it worth the visit? It’s worth a lot, especially if it’s accompanied by the very special drinks from mixologist Abel Moreira who makes the world more beautiful with his Sagrado Profano, or life becomes pink with Maria Quitéria. I saw both things. And I confess: I really liked what I saw!
Avenida Lafayete Coutinho, 1010, store 33. Bahia Marina
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