The initiative will feature 15 restaurants in the city’s Gastronomic Pole, and the dishes are made with Stella Artois beer, sponsor of the event.
Stella Artois promotes a gastronomic circuit in Paraty to open the summer in style from January 3 to 16, 2022. The initiative will feature 15 restaurants in the city’s Gastronomic Pole, which will prepare unique dishes for visitors at the beginning of the year.
Asking for any particular option and a Stella, the consumer gets another Stella to enjoy the moment still and cool off. Check out the participating restaurants and the unique dishes prepared by the chefs for the circuit below:
Chef Fabricio Tofono prepares Lula on the Plate: Grilled squid caiçara on the plate with a touch of Stella Artois beer and a variety of fresh vegetables of the day.
Bambu Bar Bistrô
Camilla Carvalho prepares crab cakes: Mini crab cakes, with a special sauce reduced to Stella Artois beer.
Bistrô Alquimia dos Sabores
Luciana Marinho prepares the Pandora dish: Pastelzinho de Puff Pastry feta with a touch of Stella Artois beer, filled with cream cheese and taioba and served with pepper jelly.
Chef Leo prepares Marinated Pork: Pork pancetta marinated in Stella Artois beer, served with crispy cassava and olive vinaigrette.
Restaurante A Casa
Chef Thatiana prepares the dish Praia da casa: Lula caiçara flamed in Stella beer, with molasses and ginger sauce.
Chef Bruno Spenassatto prepares Lula Caiçara: Lula caiçara à doré, served with pepper jelly and tartar sauce with a touch of Stella Artois beer.
Restaurante La Dolce Vita
Danillo Soares prepares Formaggi and Affettati a Stella Artois: Mix of cheeses and Italian sausages with a sauce based on Stella Artois beer.
Margarida Café Paraty
Chef Paulo prepares the Margarida Combination: wantan bundles, ossobuco croquette, parma ham tapas, shrimp mini pastry, cassava dumpling, and reduced mustard sauce in Stella Artois beer.
Margarida Café Paraty
Chef Ariane prepares Trio de Bruschetta: Parma bruschetta, caponata with brie and gorgonzola with honey and walnuts. Served with Stella Artois beer-based sauce.
Chef Kadu Castro prepares Linguicinha Sauerkraut: Inspired by the German Classic, tasty pepperoni sausage, flambé in Stella Artois beer, sautéed with honey, and paprika. Accompanied by artisanal Sauerkraut and Dijon mustard aioli.
Chef Gustavo Veroni prepares Salade Tropicale: A summery salad, super light and refreshing. They are composed of a mix of lettuce (crisp, purple, and American), carrots, chickpeas, walnuts, gorgonzola, and a special rose sauce. The dish is served with strips of Saracen pasta made with Stella Artois beer.
Restaurante Canto do Engenho
Chef Vinicius de Souza prepares Shrimp in Panko flour: Shrimp flamed in Stella beer, breaded in Panko flour, accompanies pepper jelly.
Via Marine Restaurante
Chef María Licia Schiappa prepares Stella Salad: Mini Wedge lettuce, arugula, radicchio, gorgonzola crumbs, pear slices, and beetroot sprouts with mandaçaia honey garnish and gluten-free Stella Artois beer reduction.
Vila Margarida Paraty
Chef Geh Santos prepares fish bait in panko flour: Dogfish bait deliciously seasoned with garlic, pepper, lemon, and seafood broth with a touch of Stella Artois beer. Empanada in panko flour.