"Head to Cadê Q’Chama for hearty regional dishes: vatapá (a stew made of spicy prawn paste mixed with dendê oil, peanuts, and coconut milk), moqueca, and caldo de sururu (fresh yet rich shellfish soup). The casual restaurant also serves a four-course tasting menu that changes weekly, so guests can try dishes like sarapatel (stew with pork meat and offal), stewed beef tongue, and rabada (oxtail with watercress)." - Rafael Tonon