Brazilian Cuisines
Brazilian traditional cuisine uses a wide variety of readily-available ingredients. But most are cooked with simple culinary techniques: boil it or fry it. This makes the different dishes seem almost rudimentary and very 18th Century. At the same time, most of the ingredients are rich in flavor, and therefore do not need complicated culinary improvement.
The three most traditional dishes, “Feijoada”, “Bacalhoada” and “Tutu à Mineira” were all “slave” foods: rich in carbohydrades, proteins and fat, all needed to compensate for excessive manual labor. Due to their rich flavor, they were eventually adopted by all social classes.

Bahian Food
* Muqueca (Seafood stew)
* Vatapa (fish piree)
Bahian food is where Brazilian ingredients meet African recipes. Coconut milk, palm oil, black eye peas, okra, cassava and thank God: seafood. Most take the form of a stew or puree: Muqueca de Camarao (Shrimp stew in coconut sauce), Bobo de Camarao (Shrimp again) and Vatapa .

Yemanjá
Av. Otávio Mangabeira , 4655
Jardim Armação
(71) 461-9010 / (71) 461-9008

SENAC
Largo do Pelourinho , 13 / 19 , 2nd floor, Pelourinho
(71) 321-5502

Sorriso da Dadá
Rua Frei Vicente 5, Pelourinho
(71) 321-9642

Churrasco
* Picanha (Top Sirloin)
* Aipim (Cassava)
Churrasco is a barbecue with different kinds of meats. It’s of Argentinean influence. With the exception of salt, the meats are cooked with no spices or sauces, because the chef wants to show his guests that the quality and flavor of the meat does not need to be camouflaged.A Churrascaria serves endless rounds of meats on an all-you-can-eat price basis, with drinks and deserts served separately. Good for more relaxed nights, as binge eating will slow you down on the dance floor.

Boi Preto
Av. Otávio Mangabeira , s/n
Jardim Armação
(71) 362-8844

Barbacoa
Av. Tancredo Neves , 909
(71) 342-4666

Sal e Brasa
Rua Carimbamba 917, Pituaçu
(71) 461-1999

Rincão Gaúcho
Rua Pedro Silva Ribeiro 429, Jardim Armação
(71) 461-4035


Feijoada
* Feijoard (bean stew)
* Couve&Aipim (kale&cassava)
Probably the most typical dish from Brazil: a black bean stew with hearty sausages, sun-dried beef, served with rice, couve, cassava flour and orange. This will also slow you down on the dance floor.

Health
* Prato de Verao (fruit dish)
It is hard to find nighttime healthy-food restaurants, as most Locals would rather eat healthy during the day.

Ramma
Rua Lorde Cochrane 76, Barra Avenida
(71) 264-0044

Manjericão
Rua Fonte do Boi 3b, Rio Vermelho
(71) 355-5641

Saúde na Panela
Rua das Hortênsias 752, Pituba
(71) 353-6788 / (71) 353-8088

Portuguese
* Bacalhau Portuguese (cod)
* Bacalhoada Espanha (cod stew)
If you are not planning on going to Portugal in the near future, try their cuisine here! Given all the ingredients the Portuguese had access to in the last 800 years, they use just about everything you can imagine.

Bacalhau do Martelo
Rua Doutor Odilon Santos , 205
Rio Vermelho
(71) 334-0458
www.bacalhaudemartelo.com.br

Seafood
* Camarão na Moranga (pumpkin shrimp)
* Filet de Badejo (Seabass fillet)
There are 3 sea-food recipes that I urge gringos to try: the Bacalhoada (cod fish stew, developed by the sailors during colonial voyages), the Cavaquinha (slipper lobster, with the tastiest tails in the world) and the grilled fish wrapped in banana leaves.

Solar do Unhão
An old slave quarter with a great seafood buffet. Includes an African-roots show (Candomble and Capoeira) that always wows visitors. Ask your concierge for tickets.
Av. Contorno s/n° - Comércio
329-5551or 329-5331

O Lagostão
Rua Professor Souza Brito , 12
Farol de Itapoá
(71) 375-3646

Maria Mata Mouro
Rua Inácio Accioli , 8
Pelourinho
(71) 321-3929

Mistura Fina
Rua Professor Souza Brito , 41
Farol de Itapoã
(71) 375-2623

Mamma Bahia
Pelourinho

Contemporary
The contemporary-cuisine chefs in Brazil are making an impressive rediscovery of local ingredients, by adding new twists to old recipes, or inventing altogether new dishes. If you want to taste the new wave in culinary talent, then these chefs will blown your taste buds away.

Salvador Pub
Rua do Meio 154, Rio Vermelho

Paraíso Tropical
Rua Edgar Loureiro , 98-b, Cabula
(71) 381-7464

Galpão
Av. do Contorno , 660
Comércio
266-5544

Trapiche Adelaide
Av.do Contorno
Comercio

Bar da Ponta
Av. do Contorno, Comercio

Pereira
Av. 7 de Setembro , 3959
Porto da Barra
(71) 264-6464

Soho
Rua Lafayete Coutinho , 1010
Comércio
(71) 322-4554 / (71) 322-5616

Pizza
Brazilian pizza is a must: They are paper thin, wood-oven baked, and come in flavors Florence with it had.

Companhia da Pizza
Praça Brigadeiro Faria Rocha , s/n
Rio Vermelho
334-6276

Il Forno
Rua Alm. Marques Leao 77, Barra
264-7287

Northeastern
* Aipim com carne seca (cassava with sun dried beef)
Northeaster food has sun dried beef at the center of attention and cassava as the main source of carbs, as this was what was appropriate, given the heat and lack of vegetation in Brazil’s dry lands.

Gibão de Couro
Rua Mato Grosso 53, Pituba
(71) 240-6611

O Picuí
Rua Melvin Jones 91, Jardim Armação
(71) 461-9000

A Porteira
Rua Dom Eugênio Sales 96, Boca do Rio
(71) 461-3105 / (71) 461-3328

Comida A Kilo/Buffet
* Prato Feito (daily dish of rice, beans, salad and steak)
Food by the pound. You pile your plate from the buffet, weight it, and pay on weight. Prices range from $10 to $28 per kilo.

Mignon Place
Rua Amélia Rodrigues 2, Graça
(71) 247-5774

Panorâmico
Rua das Laranjeiras 18 / 20, Pelourinho
(71) 321-2243

Coliseu Bar e Restaurante
Rua Cruzeiro do São Francisco 9 and 13, Pelourinho
(71) 321-6918 / (71) 321-5585

Rabune Grill
Avenida Centenário 2992, Shopping Barra / 1st Floor
(71) 267-2811