Restaurants in Brazil

Using Brazilian ingredients like cassava and açaí, chef Claude Troisgros (a generation of the family famous for attaining Michelin stars) produces French cuisine that’s considered some of the best in Rio.

Maria Sylvia Esteves Calazans Luz came from São Paulo to Trancoso in 1974 at the age of 32. She was soon cooking elaborate meals for guests at her beachfront cottage on the Praia do Espelho.

The local intelligentsia frequent Filial, where schoppe (draft beer) flows into the wee hours.

Restaurants don’t get any cooler—or more Brazilian—than this current cult spot owned by 30-year-old Rodrigo Oliveira.

Known for its piled-sky-high mortadella sandwich and flaky pastel de bacalhau (salt-cod pastries).

Prior to the opening of this bar, Brazil’s best microbrews didn’t wander too far from the German-speaking south.

After a lunch of fresh ceviche at this beachside hotel bar, take to the daybeds overlooking the surf. In the main dining room try a subtle moqueca, paired with piquant pirão (a sauce of tomato, puréed fish, garlic, and olive oil).