A dinner with strangers at the table, a set menu, a scheduled time, and a reservation required. Nothing could be more contemporary, one might say. But there is a delicious historical detail: the scene described took place in Rio de Janeiro in the early nineteenth century.

Falamos da boa e tradicional carne assada preparada com o peito bovino. É assim que o padeiro Rafa Brito (@theslowbaker) faz a sua suculenta homenagem aos assados que remetem à influência inglesa no Rio, na primeira metade do século XIX - usualmente preparados em fornos profissionais de padaria ante

Japanese concept inspires seasonal dishes at the restaurants of Rafa Costa e Silva and Roberta Sudbrack. Menus celebrate the peak of the ingredient in the countdown to the end of autumn.

The award-winning Sapucaia cheese from Capril do Lago meets the signature cuisine of Rafa Costa e Silva in a starter that connects terroir, artisanal production, and excellence.

Little-known Brazilian ingredients such as pacová and long pepper spices and native bee honey bring the taste and aroma of the forest.

In 19th-century Rio de Janeiro, hygiene concerns made the use of human hands a major problem. As early as 1884, the French baker Delmilhac advertised his bakery as an example of technical advancement: mechanical kneader, special oven, and "less human contact with the dough."