Margutta - Rio de Janeiro

No coração de Ipanema, a traditional Italian culinary cheia de requinte e elegância. It is time to explore or Margutta commanded by Conceição Neroni, vicedora de prêmios de gastronomia em veículos de renome como a revista Rio Show, do jornal O Globo e da Veja Rio Começamos com as entradas. Uma seleção de pizzas finas de tira o fôlego: alho e alecrim, com parmesão e com cebola fatiada e azeite. How about Padella di Funghi Trifolatti? I'll give you a handful of sausages served by na panela são incríveis. Não deixe de se deeitar com os camarões sautée served na panela! And dust? Temos! Vem fatiado ligeiramente morno com salada crocante e tempero do chef Paolo Neroni O segredo é uma combinação incrível de flavors! Spaghetti super special ao alho e oleo e uma panela especial de pimenta é uma daquelas opções incríveis para custodia no coração

I was ao Margutta by indicação de uma amigo, o restaurant é muito bom, fica em uma rua that dá to park quiet, e pedi o prato da boa lembrança, foi uma massa com salmão, que estava delicious R$ 89,00 recomendou muito. E tomei Cerpa R$ 12,00.

An exquisite, delicious, mouth-watering lunch with my sister and Level 10 years niece, Ana Carolina, a true food that has an educated range. We started with pizza bronco, the super thin, crispy pizza dough with parmesan cheese. Mozzarella di Milanese, cracked cheese in a light tomato sauce. My sister and I share Polnta al funghi and Spaghetti ao vongole. The Polnta creamy and rich, with a nozzle of truffle oil. We finished with two desserts, tiramisu (very good, all the time favorite is in Le Segrete in Rome) and Brigadeiro ao chocolate, chocolate truffle in a spoon!! You must go for lunch or dinner in Rio de Janeiro!!

Really good. You have really good food. They do it with love. The mozarella and tomato sauce is the best for me. Since Tomate Sauce is soooo good!!!! Your Tiramiso and Brigadeiro is really good!!!!

Exquisite old world seafood decor serves first class dishes in classic style. Very recommended for those who like the best ingredients with Italian simplicity and fine. The service by formally dressed staff (as refreshing in otherwise over informal Rio) is top. The wine list is not extensive, but the wines I had were all selected professionally, including the choices by the glass. I started with shrimps prepared in the pan, in a classic butter-grain sauce with hints of cool and rosemary, followed by whole red snapper with peeled tomatoes, olives and potatoes, which was simply perfect and served at the table of the bone. The crown of this feast I took the cream de papaya com cassis and what a glorious end it was. Those who believe a good meal should be completed by a dessert of fruit combined with alcohol should not miss this wonderful Brazilian speciality.