12 Months, 12 Dishes Brazil

The restaurants of the Vila Galé hotels Collection Sunset Cumbuco, Collection Amazônia, Collection Ouro Preto, Paulista, Salvador, Rio de Janeiro and Fortaleza which are open to the public, will present one typical Brazilian dish per month throughout the year. Every month, it will be possible to taste a different flavour from each region of the country.

Price: R$ 80.00 + 10% service charge (drinks not included)
Date: Every day at lunch or dinner.

Discover each dish and its origin:

January
- Rio de Janeiro - Oswaldo Aranha Steak
  
  A Rio de Janeiro legend: Oswaldo Aranha Steak, a thick and juicy filet mignon, seared with crispy garlic, impeccably served with farofa and French fries. A tribute to the political and gastronomic effervescence of Lapa in the 1930s and 1940s.
February
- Bahia – Fish and Shrimp Moqueca
  
  The soul of Bahia in one dish: Fish and Shrimp Moqueca. An irresistible fusion of fish and shrimp, slowly cooked in a sauce of palm oil, coconut milk and peppers, revealing the richness of African and Portuguese flavours.
March
- Pernambuco – Codfish Arrumadinho
  
  The creative touch of Pernambuco: Codfish Arrumadinho. An authentic combination that harmonises shredded salted cod with the robustness of green beans, the intensity of shredded sun-dried beef and the crunch of farofa, in a tribute to Northeastern inventiveness.
April
- Cuba – Ropa Vieja
  
  A reinvented Caribbean classic: Cuban Ropa Vieja. Juicy shredded meat, slowly cooked with vegetables and vibrant seasonings such as peppers and onion, resulting in a rich dish that transforms simplicity into a feast of flavours.
May
- Spain – Seafood Zarzuela
  
  The melody of Mediterranean flavours: an opulent Spanish stew that celebrates the abundance of the sea, combining a symphony of fresh seafood (such as shrimp, mussels, squid and fish) in an intense, aromatic broth, scented with saffron.
June
- São Paulo – Ossobuco with Polenta
  
  The Italian soul of São Paulo: a comforting classic that harmonises succulent, slow-cooked veal ossobuco with the unmistakable creaminess of polenta, a tribute to São Paulo’s rich gastronomic heritage.
July
- Minas Gerais – Mexidão
  
  The warmth of Minas Gerais in a single dish: a celebration of farmhouse cuisine, where creativity transforms leftovers into a hearty and flavourful meal, combining rice, assorted meats (chicken, sausage, beef), eggs and vegetables in an embrace of homemade flavours.
August
September
- Alagoas – Chiclete de Camarão
  
  The Alagoan innovation that became heritage: Chiclete de Camarão. A vibrant creation from Maceió, where succulent shrimp are coated in a creamy coconut and tomato sauce, finished with a generous layer of melted mozzarella, which gives it an irresistible stretchy texture.
October
- Pará – Pará Rice
  
  The wild flavours of the Amazon on your plate: an explosion of Amazonian ingredients such as spicy tucupi, vibrant jambu and intense dried shrimp, resulting in a unique and unforgettable tasting experience, a true treasure from Pará.
November
- Ceará – Rack of Lamb with Baião de Dois and Coalho Cheese
  
  The strength and flavour of the Ceará hinterland. A tribute to the rich Northeastern cuisine, where tender rack of lamb is perfectly harmonised with creamy baião de dois (rice and beans cooked together) and grilled coalho cheese, celebrating the inventiveness and resilience of Ceará.
December
- Rio Grande do Norte – Creamy Shrimp with Tapioca
  
  The lightness and flavour of the Potiguar coast. A sublime fusion of the indigenous cassava tradition, reinvented in the lightness of tapioca, and the exuberance of fresh shrimp coated in a creamy sauce, a true celebration of Rio Grande do Norte.

Portugal

Brazil

Cuba

Spain

12 Months, 12 Dishes Brazil

Portugal

Brazil

Cuba

Spain