Terreiro Bahía

A simple establishment decorated with personality that reflects very particular tastes. One dines practically outside, as if it were a terrace slightly protected from the warm, pleasant sun. Small and inoffensive monkeys visit the restaurant creating a unique ambience, also created by small details at the table and in the service, chatty and talkative, which go about their business. In this tropical atmosphere we find Tereza Paim and Diogo Pereira. Traditional cuisine with innovative airs for the indigenous. Notable raw product, except the shrimp: frozen. The fish bolinho (croquettes) with cilantro sauce and the famous moquecas (a type of fish stew) with assorted shellfish and fish, confirming the refined, lightened traditional flavors. The octopus tentacles cooked at low-temperature with thyme, oregano and cilantro emulsion; the lamb tongue sausage with pork, sautéed onion with cane molasses and balsamic vinegar; the siri (flat or slipper lobster) shredded with chilies, dried shrimp, coconut milk and cilantro oil; the grilled dogtooth grouper with acerola sauce, fresh pink pepper and vegetable potpourri comprise a stupendous and copious meal.
One must insist, over and over again: choose the freshest fish and ask it less done, since the cooking times of the shellfish and fish are far too long.