12 Months, 12 Dishes Brazil

The restaurants of the Vila Galé Collection Sunset Cumbuco, Paulista, Salvador, Rio de Janeiro and Fortaleza, which are open to the public, will introduce a typical Brazilian dish every month throughout the year. Every month, you will be able to taste a different flavor from each region of the country.

Price:
- R$ 65,00 (drinks and service fee not included) at Vila Galé Salvador and Fortaleza
- R$ 70,00 (drinks and service fee not included) at Vila Galé Paulista and Rio de Janeiro
- R$ 80,00 (drinks and service fee not included) at Vila Galé Collection Sunset Cumbuco
Data: Daily for lunch or dinner

Find out about each dish and its history:

January
- Osvaldo Aranha filet mignon, served with farofa (toasted cassava flour) and French fries:
  
  The dish was named after the Brazilian diplomat Osvaldo Aranha, who used to have lunch in Lapa, Rio de Janeiro, between the 1930s and the 1940s, in a place where politicians used to meet at the time. It consists of a thick filet mignon, seasoned with fried garlic, served with potatoes, white rice and egg farofa (toasted cassava flour).
February
- Fish and shrimp moqueca
  
  Moqueca is a stew prepared with fish, shellfish, crustaceans, chicken, or eggs. Some studies suggest that the origin of Brazilian moqueca dates back to the fish stew brought by the Portuguese, to which Africans added ingredients from their culinary tradition.
March
- Carioca Minced Meat with Poached Egg:
  
  The minced meat dish is a classic from the bohemian scene of Rio de Janeiro in the 1950s. Initially served in late-night bars to satisfy the hunger of those out all night, it eventually made its way to the charming Midnight Club at the Copacabana Palace Hotel, where it gained fame.
April
- Osvaldo Aranha Filet, served with farofa and French fries:
  
  The dish is named in honor of Brazilian diplomat Osvaldo Aranha, who frequently dined in Lapa, Rio de Janeiro, a hub for politicians in the 1930s and 1940s. It consists of a thick filet mignon, seasoned with fried garlic, and served with potatoes, white rice, and egg farofa.
May
- Shrimp risotto with cherry tomatoes and saffron:
  
  The combination of shrimp, cherry tomatoes, and saffron is often found in coastal regions of Brazil, especially in the Northeast, where seafood is abundant and widely used in cuisine. This recipe could easily be associated with regions known for their seafood dishes, such as Bahia, Espírito Santo, or Santa Catarina.
June
- Baked cod with potatoes:
  
  Baked cod with potatoes is a traditional dish that combines the unique flavor of carefully baked cod, accompanied by golden and crispy potatoes, bringing a delicious and authentic experience of Portuguese cuisine.
July
- Codfish Arrangement:
  
  This dish was born in the Northeast region of Brazil in the mid-1970s. It is believed that it was created in a bar that was about to end its workday, when a group of bohemians asked the waiter to put together whatever food was left over and serve it. In this case it was: green beans, carne-do-sol and farofa (toasted cassava flour). Subsequently, cod was added.
August
- Grilled tuna with lemon risotto and leeks:
  
  Grilled Tuna with Lemon Risotto and Leeks is a sophisticated combination, where the juicy and perfectly grilled tuna is accompanied by a creamy risotto with the freshness of lemon and the delicate flavor of leeks, creating an explosion of flavors.
September
- Shrimp gratin:
  
  Gratin is a very popular dish in the north-eastern Brazilian states. Besides shrimp, you can find this dish made with carne-do-sol (salted cured beef) or shredded chicken. The protein is topped with mashed cassava (also known as aipim or manioc) seasoned with liquid clarified butter and finished with coalho cheese gratin.
October
- Capixaba Moqueca (South-eastern regional stew):
  
  In this traditional dish from Espírito Santo, besides fish, only tomato, onion, coriander, olive oil and annatto (red food colouring) are allowed. This dish is so important for the state that on 30th September the Day of Moqueca is celebrated in the capital Vitória.
November
- Rack of lamb:
  
  The Rack of Lamb is an elegant dish, with succulent lamb chops roasted to perfection, accompanied by a special sauce that enhances the flavor of the meat, providing a refined gastronomic experience.
December
- Fish Mojica (stew):
  
  This is one of the main dishes of typical Cuiabá food, with indigenous roots. For the indigenous people, Mojica means “that which comes from the river with manioc”, and can also be accompanied by well-cooked, unseasoned rice. Our adaptation is made with Golden Dorado fish, with an excellent result.

Portugal

Brazil

Cuba

Espanha

12 Months, 12 Dishes Brazil

Portugal

Brazil

Cuba

Espanha