Capellini at Amadeus
Rua Haddock Lobo 807, Jardim Paulista (3061 2859/ restauranteamadeus.com.br)
Ricardo D'Angelo/Press Image
For years, Amadeus has been winning awards for its seafood. And not without good reason. The fresh capellini with juicy prawns, artichoke hearts, coconut, pimenta de cheiro chilli and lemon is a dish not to miss. Read more on Amadeus
Set up by an ex-bullfighter and his chef wife, Don Curro has been running for over 50 years. The paella, made in the Valencian style, packed with prawns, squid and thick strips of red pepper – has become the restaurant’s signature dish, and still draws a faithful crowd at weekends.
Alameda do Jurupis 813, Moema (5055 0238/ badejosp.com.br)
Moqueca fish stew is one of Brazil’s finest culinary moments.In Bahia, they make it with palm oil (dendê) and coconut milk. At Badejo, try the lighter ‘capixaba’ version from Espírito Santo with badejo (sea-bass), prawns, tomatoes and olive oil, stained red with urucum seeds.