posted on 10/14/2022 06:00
Rome is one of those classic restaurants – (credit: Marcelo Ferreira / CB / DAPress)
City of beautiful postcards, Brasilia is famous for its tourist attractions. However, in addition to the outdoor monuments, the square’s restaurants are also a great representation of the culture of Brasilia. Serving all generations of residents of the capital, the main gastronomic points show the very identity of Brasilia.
This is the case of Rome, which opened a few days before the city, in 1960. “Rome grew with Brasilia, it adapted to the taste of Brazilians and it is a restaurant that, until today, has been frequented for several generations”, says ngela Pitel , who since 2020 has taken over the management of his father’s restaurant, Simon Pitel. The place, one of the most visited in W3 Sul, has employees who have been part of the company for more than 40 years and collect countless stories and memories of the capital.
Like Rome, Beirut is one of the oldest restaurants in Brasilia still in operation. The place opened on the eve of the city’s sixth anniversary and has since become a must see for Brazilians and tourists alike. “Brasília is a unique city, not only for its architecture, but also because it brings together people of different cultures. Beirut ends up bringing together this diversity of cultures”, assesses Francisco Emílio, partner-owner of the place.
Open since the 1970s, Palhoça is also one of the main highlights of the capital. “It is one of the first dried meat restaurants in Brasilia. As it is one of the oldest in the city and because we have the culture of the Northeast at home, we are happy to be able to serve. Customers from 40 years ago, who came and brought their children are now bringing their grandchildren, “says Jorge Eustáquio Oliveira, one of the restaurant’s partners.
Evoking the great classics of Brazilian cuisine, Divirta-se mais indicates six gastronomic points of the capital that are part of the history of the city.
to the new address
One of the capital’s top gastronomic destinations, Bar Brasília now serves the airport every day, bringing the successful proposition of the original menu, such as cod and octopus rice. The history of the house begins in 2001, with Jorge Ferreira, and has remained a refuge for local politicians and artists ever since. “The bar exudes culture, among its customers, intellectuals, artists, professionals, civil servants and a wide variety of thinking heads of all kinds,” says Mauro Calichman, executive director of the restaurant.
The menu has been redesigned by the chef and long-time collaborator Ville Della Penna, currently with some new features, but maintaining the enhancement of the riches of the territory. “Everything that is done in the restaurant comes from a local producer, enhancing the ingredient and local suppliers,” says Penna.
Bar Brasília’s chef’s highlight is the rice rib (R $ 56), which also includes toppings, rocket, and eggs in the preparation. Another one worth trying is porchetta a pururuca
(R $ 50), which, as the chef explains, “comes out a lot and has the difference of being seasoned before being roasted”. For bills over BRL 100, five hours of on-site parking costs BRL 10.
very northeastern flavor
Palhoça is considered one of the pioneers of northeastern food in the Federal District. Founded in 1978 by the couple Maria de Lurdes and Nilo Salvino Leite, the restaurant took its first steps as a kiosk to become, today, one of the main destinations for dried meat in the Northeast. “We keep the house simple, but we always excel in our service. We try to be the best possible, at an affordable price and with food prepared with great care,” says Jorge Eustáquio Oliveira, one of the restaurant’s partners.
Palhoça’s flagship is carne de sol (R $ 139.90, serves four), served with rice, beans, cassava, paçoca and butter or ricotta, and fish bait (R $ 60). However, the visitor can enjoy other typical northeastern dishes, such as buchada de cabrito, rigaglietta and golden chicken in sauce or fried.
With an Uruguayan taste
Known as the home of the Uruguayan parrilla in Brasilia, Figueira da Villa, opened in 2007, is under new management and relies on Pernambuco’s chef Valentim Ferraz. In the new menu, innovation and haute cuisine go hand in hand. “He brought a contemporary atmosphere, with innovative dishes, keeping the Uruguayan tradition, which is the strength of the house, but bringing the novelties to the market”.
The destination is one of the landmarks of Vila Planalto, being “around” a fig tree that is over 30 years old. “Anyone who is elderly in Vila Planalto knows how much he has had this restaurant and has a story to tell,” praises the chef.
Ferraz composed the menu, combining his history with the renowned dishes of Figueira. “Ancho a moda santos (R $ 89.90), or the special cut ancho, smoked in parrilla, accompanied by soft egg yolk, chestnut farofa, creamy rice with gorgonzola and rustic potato; it goes back to my personal trajectory , with elements of my childhood, but adapting it to the best Uruguayan cut, the anchor “.
Another highlight is the shrimp with figs (R $ 69.90), prepared in wine, accompanied by creamy cheese rice and topped with potato straw. “The shrimp is marinated for 12 hours in white wine, we add the spices and a crunchy dough, and it takes three different types of sauces: the biquinho pepper jelly, which refers to the Northeast; the pineapple jelly, citrus fruit; and bittersweet jelly “, he concludes. .
The charm of Calaf
Boteco, Spanish restaurant, nightclub. Calaf, one of the most versatile and traditional spaces in Brasilia, contains all these definitions. The restaurant was founded in 1990, the result of a dream of Venceslau Calaf, and is currently run by his daughter Priseno. “Everyone meets here,” says Prissioni. The place is so symbolic for the federal capital that, temporarily closing for four months due to the impacts of the pandemic, it caused a stir among all generations.
Bringing the best of Spanish cuisine with a Brazilian twist to the public in Brasilia, one of Calaf’s flagships is the Valencian paella (R $ 140, for two). “It’s my grandmother’s family recipe,” says Prissioni. “There are customers who have been asking for this paella every year, on their birthday, for 32 years,” she adds. As a snack for those looking for a place to have a beer or a drink, the Calaf kibbeh is a classic. “It emerged in 2001 as a success of samba circles. To this day, kibbeh and other savory dishes leave customers with water in their mouths,” she guarantees.
union of cultures
“We are an Arab food house that has the characteristics of national cuisine”, defines Francisco Emílio about Beirut. Since 1996, the restaurant, which brings the best of Arabian cuisine to Brasilia, has been known for uniting and pleasing audiences of all types and ages, gathering loyal customers.
Traditional dish of the house, fillet parmigiana (R $ 68.40), accompanied by plain rice and French fries or mashed potatoes, is the most requested by the public. “Our Parmigiana looks like family”, reflects Emílio.
Another restaurant classic is the stuffed kibe called kibeirute. “It represents the mix of Arabian and Brazilian cuisine well, because it’s a kibbeh with cheese, an adaptation made by Beirut,” he explains. “People usually say that kibeirute is a dish that has the face of Brasilia,” she adds. For vegetarians, eggplant kibeirut (R $ 35.90), accompanied by curd and tabbouleh, is the ideal option.
Also in the history of Brasilia, Beirute Norte, considered the “youngest child” of the house, turns 15 tomorrow, with the right to celebrate with live chorinho and programming for children.
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* Trainee under the supervision of José Carlos Vieira