The pork collar, a richly marbled cut that makes the meat tender and moist, was served with its own collagen-packed, lip-smacking jus. The chicory cut through the richness of the fat, and the most ethereal cassava farofa in the world was sprinkled over the top.

The product is gaining popularity on the tables of Rio de Janeiro's high-end restaurants by reclaiming local identity. It's a charcuterie that invests in the fat of native pigs and the flavors of spices from the Atlantic Forest.

After debuting as a tasting menu restaurant and artisanal grocery store in a small, charming space on Rua das Laranjeiras, Trégua has moved to a new location: it now occupies the rooftop of the Telhado cultural space, still in the same quiet, residential neighborhood that, during the Court's era, ho

In that valley, life was made of the ups and downs of ox carts bordering the river.  The history of the street is inseparable from the Carioca River—the city's main source of fresh water until the end of the Empire—since the street's design was sculpted by the trails and paths that bordered its...

Trégua is on the Rooftop, as we’ve mentioned before, in a beautiful and gigantic penthouse, filled with artworks and occasional musical events.

“If I wear a more or less new shirt, it's because I bought it with the orange wine product that I make; If I wear these shoes, it's because I transport coal to the city and commerce is the exchange of the superfluous for the necessary....”