TARAZ

A vibrant and aromatic moqueca featuring heart of palm and cashews, slow-cooked in a rich coconut milk broth with dendê oil, peppers, and fresh herbs. Served with farofa and white rice.

Perfectly grilled picanha steak, renowned for its succulent fat cap, served alongside crispy fried yuca and a herbaceous chimichurri aioli.

A modern take on the classic Bahian street food. Fluffy black-eyed pea fritters, deconstructed and served with shrimp vatapá, caruru, and a spicy malagueta vinaigrette.

A hearty and flavorful rice dish showcasing regional ingredients: tender chicken cooked with pequi (a distinctive Brazilian fruit) and guariroba (bitter palm heart).

A sophisticated twist on the beloved Brazilian truffle. Velvety lime and lemongrass brigadeiro, coated in a crunchy Brazil nut praline.