Amadeus

The young Bella Masano, of Sicilian ancestry, captures the purity and delicacy of the sea in an utterly exquisite fashion. Excellent products with simple, traditional dressings. Nothing at all pretentious… pure, popular flavors that are highly satisfying. The nobility and authenticity is felt–a tangible entity, omnipresent. The Florianópolis oysters, from their own hatchery, beautiful and exultantly fresh, iodized and meaty, literally beg indulgence: the finest in the city. The mussels, aromatized with an abundant amount of parsley, shine in their simplicity. The octopus carpaccio is extraordinarily flavorful, thanks to the excellent quality of the cephalopod, cooked and presented in a conventional manner with the extra touch of a few brushstrokes of tomato-clove sauce. The couscous of exceptional shrimp, served with corn, peas and black olives, constitutes an intelligent way of transforming a traditional dish into a stunning creation, making the shellfish the main ingredient and the vegetables rather delicious complements. The squid with mushrooms and parsley are brilliant in their elemental nature: once again, the impeccable product and the fine hand of the chef come together in perfect harmony. The giant grilled langoustines confirm yet again the conduct and values of Bella Masano, a remarkably honest woman. We find ourselves before a real “nun” of cuisine who practices her culinary religion with an unshakeable faith. The fisherman’s plate was delightful, a vast pot of oceanic treasure that in our case had a splendid yellow hake as protagonist, served unbelievably juicy, accompanied by clams, langoustines, onion, red pepper, tomato and turnips, all swimming in a broth of langoustines with coconut milk and palm oil.
In short, an astonishingly juicy and effective cuisine that reaffirms some “eternal” truths that seem to be in decline in today’s world due to economic, cultural and sociological reasons.