What to order at Aconchego Carioca

Must order
The bolinho de feijoada, filled with kale and topped with pork crackling, with a lime batidinha
Editor tip
The moqueca of peach-palm hearts with banana-da-terra suits vegetarians; the beer list runs to about 50 labels, many from craft brewers.
CuisineNortheastern Brazilian
Price$$
NeighborhoodPraca Da Bandeira
HoursTue-Sat 12:00-23:00; Sun 12:00-18:00. Closed Mon.
ChefKátia Barbosa
Last verified

Taste The bolinho de feijoada, filled with kale and topped with pork crackling, with a lime batidinha with a local in Rio de Janeiro

Rio de Janeiro: Private Day Tour with lunch★ 5.0 (4)

Private tour · 9 hours

Rio de Janeiro: Private Day Tour with lunch

Discover the symbols of the "Cidade Maravilhosa" on this private day trip. See the iconic Christ the Redeemer, take a cable car up Sugar Loaf Mountain, and see the cit...

from$181 Check dates

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Location

Address: Rua Barao de Iguatemi 245, Praca da Bandeira, Rio de Janeiro - RJ

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OrderLunch plates such as sun-dried beef with Afro-Brazilian gremolata, or the shrimp bobó

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Casa do Saulo ★ 4.1

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OrderThe smoked pirarucu carpaccio, tambaqui ribs and the feijoqueca with pirarucu and shrimp

TipThe Rio house sits inside the Museu do Amanhã on Praça Mauá, so it closes at 18:00 and shuts on Wednesdays, when the museum is closed.

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OrderHummus, coalhada seca and babaganoush to share, then arroz com cordeiro, lamb with rice

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OrderThe fixed three-course menu, with the spaghetti with clams or the breaded pork rib

TipThe sourdough bread basket opens the meal; a lobster linguine is offered as an extra on top of the fixed menu.

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OrderThe dish of the day from the wood oven, then the bolo de chocolate molhadinho

TipYou knock to be let in; the open kitchen and wood-fired oven are visible from the main room, and the cake never leaves the menu.

Chez Claude ★ 4.2

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Chez Claude is Claude Troisgros's Leblon restaurant with an open kitchen in the middle of the room and dishes served in sharing bowls, in Rio de Janeiro.

OrderThe stuffed quail with herb farofa, then the melted chocolate gâteau with crème fraîche

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