{"time":1774543917232,"blocks":[{"type":"paragraph","data":{"text":"Freshness, precision, and flavor. The new Summer menu at Lilia (@lilia.restaurante) features charred leek, goat cheese, flaxseed crunch, purple basil, native mandaçaia honey. A thin slice of lardo from Porco Alado (@charcutariaporcoalado) that melts over the still-warm dish.

For the main course, sea bass with mussel emulsion, house mustard pickles, roasted heart of palm, bok choy, pancetta, radishes, and parsley powder deliver flavors of fire and refined technique. The dessert celebrates summer with peak-season mango, burnt milk crumble, yogurt ganache, passion fruit sauce, gochugaru, and a light, vibrant meringue.

There’s also charcoal-grilled cauliflower, bertalha, seasonal mushrooms, smoked pork shoulder, carrot puree with coffee, broccoli, baby carrots, roasted garlic paste, pork demi-glace, and escarole.

All the vegetables come from the - super local - Food Garden (@foodgardenbr) and Orgânicos da Fátima (@organicosdafatima).

Yan’s (@yan2r) kitchen is attentive, precise, and deeply connected to its origin.  "}}],"version":"2.18.0"}