During this episode, Chef Gustavo Goussain shows all the Brazilian elementes of 011 Gastronomia, cooking carreteiro rice with macaxeira cream, beyond a delicious crunchy desert made with coconut.
Chef Angelita Gonzaga presents the rural cuisine of Arimbá with one of the most characteristic dish, the Galinha Caipira.
Chef Paulo Kotzent presents a mixture of Italian and Brazilian cuisine through a gnocci made from manioc and jerked beef at Attimo restaurant.
Chef Mauricio Ganzarolli prepares the flagship of his restaurant Bananeira: fish fillet roasted on the banana leaf. This dish has been served more than one hundred thousand times.
The restaurant Casa Libanesa fuses the Brazilian and Arab cuisine in a dish that is the crown's jewel of the restaurant: grape leaf cigar with oxtail.
Clos, a contemporary gastronomy restaurant, was elected soon after its inauguration as the great novelty of 2011. Chef André Ahn prepares a rib in the tucupi sauce with Pará nuts and onions.
Chef Zeca Amaral brings the national cuisine as the symbol of "Cozinha com Z". His dish, "Ver-o-Peso", is a tribute to the Ver-o-Peso Market in Belém do Pará.
Chef Elton Junior shows the main dish of the "Dalva e Dito", the Pirarucu, an interpretation of a classic French dish.
Chef Vera Damaso mixes Italian and Brazilian cuisine at Zeffiro, and brings a delicious dish called "galinhada paulista".
The Food Truck "Veggies na Praça" highlights Chef Rogério Paes's creativity with vegetarian cuisine. The wonderful pupunha palm stew with roasted vegetables in the main star.
Chef Lierson Mattenhauer Jr presents the well liked "Hambúrguer Junino", made with classic ingredients of the Brazilian's June Festivals.
Vecchio Cancian is an extention of Cancian de Tietê, famous for the quality of their pork. Chef Alaílson Silva presents the Cancian tradition with the dish of sausage with orange sauce.
In addition to Tubaína Bar's charming ambiance and retro style, about 60% of its menu is made up of only of vegan dishes, such as the feijoada dish which is featured in this episode.
Inconfidentes Bar presents the Brazilian cuisine in its essence with a recipe of marine blue fish with farofa made of plantain.
Chef Julia Rodrix fuses Italian cuisine with Brazilian cuisine mixing gnocchi made of sweet potato with basil pesto.
The Italian house ' Nico Pasta e Basta', Chef Sival Cândido gives a Brazilian touch the risotto with caruru dish, a typical dish from the cuisine Baiana.
In this episode Chef Frank Bin presents the marriage between Japanese cuisine and Brazilian cuisine with his delicious scallops of grilled picinguaba, with cauliflower sealed in butter and teriyaki sauce.
The appearance of a Parisian bistro, Mercearia do Francês brings attention to Chef José Luis Balon. He presents one of the house favourites, mussels prepared in a Franco-Brazilian fashion.
The restaurant accentuates European traditions, especially from the Canary Islands. The chef features in this episode the famous canjiquinha made of shrimp.
An unforgettable restaurant with more than two thousand collectable toys, Nico Hamburgueria has named its hamburgers after cartoon characters in its menu. Meet the Hambúrguer Gaguinho prepared by Chef Célio Silva.
