Sud, o pássaro verde

My goodness this place is so special. The food was exquisite and they even accommodated me being gluten free! Ambiance is romantic and beautiful and everything is a work of art. 10/10!

The food was all incredible, and amazingly was too much for us to eat. My wife had the entrecôte (“it might be the best steak I’ve ever had”!) and I had the Angus ribs which were brilliant and the vegetables with them wonderful. The chocolate cake and dulce de leche pancake were both delicious. We had a table right by the oven and enjoyed watching the cooks. Our waiter was very attentive and helpful. Very happy to let us move so we could be by the oven. One of the best meals we have had in Brazil.

Food was incredible - had the fillet mignon, roasted lamb and sweet potato pappardelle. However the chocolate cake was next level.

My favorite restaurant in Rio and in the whole world!!!! Everything there is too notch. The concept is truly unique and the mud oven definitely gives a special flavor to all the dishes and creates the restaurant’s food signature. The food is unbelievable, I’ve been there dozens of times and was never disappointed with anything, on the contrary I always find everything mind-blowing!!! The service is always perfect. And the place is so nice, this hidden house in jardim botânico surely adds a special touch to the experience.

The lamb was incredible, also the best chocolate cake ever!!!! Must go. Very cozy and well thought through.

One of the best meals we’ve had in a long time. The atmosphere was so cozy. The dishes were well executed, warming and nostalgic. We took a post dinner stroll by the lake which was nice.

I do eat out with a certain frequency so have visited and reviewed a fair number of restaurants, around the world even. I do have to say that this one is first in a very long time that some of my favourite ingredients were incorporated to create dishes that tasted completely novel to what I eaten elsewhere. Truely delicious, how I have missed the real restaurant experience! Your tastebuds can't afford to miss this.

Very dissapointing experience. This restaurant was included in all of the ‘best’ RJ restaurants guides and was also recommended to us by locals so i had very high expectations. We had burrata, fried shiitake mushrooms and fried eggplant plates as starters and octopus as a main course. Burrata was tasteless, it comes with corn and sausage which is also a very odd mix. Eggplant was extremely overfried. Mushrooms were horrible, as someone mentioned in reviews below they are served with coal dust which is not an exaggeration (i wish i read it beforehand)! we couldn’t eat it. We sent it back but it was still included in the check. Octopus was very simple but good. They only had one option for wine by the glass which i find very odd as well, i was offered to taste it but did not like it and therefore had to skip. We paid ~R$600 for that meal.. If you are in this area i strongly recommend to go to Grado (next door) or Escama (the best meal we had in Rio).

Fantastic meal, probably the best one I have had on my 11 visits to Rio. Started out ordering the homemade baked bread which was absolutely delicious (the dough and outstanding crust), especially when paired with the rich butter from Minas Gerais which has outstanding flavor and texture more similar to a fine cheese.. For the main course I ordered the highly recommended filet, cooked a perfect medium rare, that comes with bearnaise sauce on the side and delicious Sudbrack fries. Washed the food down with a good glass of red house wine and finished this great meal with 2 outstanding desserts that my friend and I shared--the chocolate cake with gelato (looks like a brownie but remarkably light) and a lemon merengue tart. All this great food came to R$300 each (roughly $62 US per person as of this writing at 4.9 R$ to USD)--a bargain compared to what I would pay for a comparable meal in Miami at Thomas Keller's Bouchon Bistro--just as good but nearly half the price!!....BTW, they do sell loafs of their bread to take home. Run, don't walk, here...or take Uber. Muito bom!

As a former winner of Latin America's Best Female Chef Award by S. Pellegrino Roberta Sudbrack had nothing further to prove in fine dining, so two years after closing her eponymous Restaurant it is at Sud - o Pássaro Verde Café (The Green Bird Café) that the Chef explores a more rustic style of cooking featuring wood ovens and market fresh Ingredients amidst casual environs near Rio's Jardim Botânico. Recently celebrating one year at Rua Visconde de Carandai 35, a nondescript white building without street side signage playing host to a Chef whose accolades continue to draw a steady crowd from 12h00 until 22h00 Tuesday through Sunday, it is upon entry that guests find themselves amidst quaint environs, the staff only fluent in Portuguese nonetheless helpful even to an American while complimentary WiFi assists with menu translation. Focused on a more casual way of cooking, several of Chef Sudbrack's current plates prepared in the restaurant's wood-oven, it is only after lengthy deliberation that decisions of what *reads* best are made, Sud's house Pâté starting things off with significant funkiness that with excite many but dissuade others, the Gougeres to follow nowhere near as polarizing thanks to dainty Choux that crackles to deliver a Soufflé of Cheese inside. Walk-in only and without a Wine List, just twelve tables suited for thirty-two guests spread across wood and tile floors, it was next on items designated "Classico do Sud!" that focused was placed, R$34 for three Eggs cooked in Butter and Bottarga absolutely delicious, though some Bread to soak up the residual Yolk would have been nice. Truly impressive for such an unassuming concept, Chef Sudbrack's assertion that she believes more in "content" than "form" visible across dishes served to other diners from crocks and cast-iron, it was part gluttony and part indecision that necessitated two Desserts to finish, each large enough for two or more and the opinion of which was *best* still undecided as the Pancake bubbling with salted Caramel was a revelation thanks to crisp edges and a soft center while the Clafoutis was charred, buttery and blissful with soft Custard supporting thin slices of Fruit.