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De Segunda
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Young chefs Júlia Tricate and Gabriel Coelho already have impressive CVs, having won TV food competitions and worked in Michelin-starred restaurants such as Noma (Copenhagen) and Oro (Rio de Janeiro). Following on from these incredible experiences, they decided to open their own restaurant, with an open kitchen and simple decor that helps to channel the complete focus onto their cuisine. Their modern culinary vision is showcased on a creative menu that champions fresh, seasonal ingredients. Start with the “katsu sando”, consisting of breaded pork belly in toasted milk bread and a sweet and sour Asian-inspired sauce. As a main, we recommend the “arroz caldoso” rice dish with cod served with a delicate beurre blanc, followed by the strawberry with yoghurt and jabuticaba, accompanied by an irresistible white chocolate ganache.
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