"At Rudä, chef Danilo Parah champions what he calls “emotional and creative cuisine” in a contemporary bistro-style setting featuring different ambiences and a private room on the first floor. His dishes are colourful, generous and highly flavourful with little fear when it comes to combining lots of ingredients. It’s hard to beat the octopus with jambu fruit (a dish with a profusion of colours and textures that includes pasta cooked in a moqueca sauce) or the delicious cheesecake with an almond tuile, guava syrup and strawberry compote, all of which will linger long in the memory. The hospitality is on a par with the food, the latter presented on a varied à la carte that showcases local ingredients in addition to an “executive” menu." - Michelin Inspector
