{"time":1734963488284,"blocks":[{"type":"paragraph","data":{"text":"Restaurant in Copacabana dedicated exclusively to omakase, the Japanese-style tasting menu focuses on fish from the Rio coast and local ingredients from artisanal producers."}}],"version":"2.18.0"}

{"time":1733919094679,"blocks":[{"type":"paragraph","data":{"text":"The trend of picnic banquets in the Botanical Garden was no joke."}}],"version":"2.18.0"}

{"time":1740766820345,"blocks":[{"type":"paragraph","data":{"text":"The Bazzar Institute went to the south of the state, the region that produces the most milk in Rio de Janeiro, to meet artisanal producers of cheese and sweet milk that are accumulating national and international awards. "}}],"version":"2.18.0"}

{"time":1731519265217,"blocks":[{"type":"paragraph","data":{"text":"Somewhere in our memory lies the remembrance of grandmother's cooking, The restaurant Sud, o pássaro verde (Sud, the green bird) by Roberta Sudbrack is a chance to (re)live this experience."}}],"version":"2.18.0"}

{"time":1732797861894,"blocks":[{"type":"paragraph","data":{"text":"Cheeses produced in the city of Valença win prizes in national and world competitions."}}],"version":"2.18.0"}

{"time":1725468316466,"blocks":[{"type":"paragraph","data":{"text":"Referred to as the “Carioca hinterland” at least until the early 20th century, the region of Barra da Tijuca and its surroundings was for centuries a practically isolated area of the city of Rio."}}],"version":"2.18.0"}