{"time":1771949628773,"blocks":[{"type":"paragraph","data":{"text":"Somewhere in our memory, we can recall “grandmother’s food”, the cozy feeling of being in the home of someone who thought of the meal as a hug. Roberta Sudbrack’s Sud, o Pássaro Verde (Sud, the Green Bird), is exactly that. "}},{"type":"paragraph","data":{"text":"The restaurant is located on a quiet street in Jardim Botânico, next to the park that gives the neighborhood its name. From a clay oven, built in the back of the room and in full view of everyone, come “backyard animals”, as they did in old Brazil: farm birds, pigs, ducks and lambs, which are distributed among the pots that are brought to the table with the aroma of the embers. "}},{"type":"paragraph","data":{"text":"Fresh ingredients, sourced from local producers, dictate the menu of the day. Attention to the rhythm of the harvests, to the invisible work of those who are in direct contact with nature, is a signature of Roberta Sudbrack, who has always fought for small artisans of excellence and their fair pay. "}},{"type":"paragraph","data":{"text":"The atmosphere is informal and welcomes family or business meetings. The menu is predominantly made up of natural wines and has a good selection of drinks."}},{"type":"paragraph","data":{"text":"<a href=\"https://www.instagram.com/sudopassaroverde/?hl=pt\">Instagram Su</a><a href=\"https://www.instagram.com/sudopassaroverde/?hl=pt\">d, o Pássaro Verde</a>"}}],"version":"2.18.0"}

{"time":1771948237844,"blocks":[{"type":"paragraph","data":{"text":"Closely associated with surfing, kitesurfing, and other outdoor sports, Jardim Oceânico, in Barra da Tijuca, helped shape the taste of chef and nutritionist Tati Lund, who decided to open her Org Bistrô there, a restaurant entirely inspired by nature."}},{"type":"paragraph","data":{"text":"Opened in 2011, the small bistro, with its colorful plates, paintings, and chairs, is a benchmark for high-end vegan cuisine in Rio. Open only for lunch, its bowls, daily specials, and sandwiches may include cashew cheeses fermented in kombucha or cured in paprika, smoked jackfruit burgers, quinoa brownies with agroforestry cocoa, or banana splits with edible flowers. Its fruit juices, always sweetened with molasses or brown sugar, are unmissable, and the wine list is entirely organic."}},{"type":"paragraph","data":{"text":"A proponent of total food utilization, she was one of the pioneers of zero-waste cuisine. Peels, stems, and leaves become soups or broths, and packaging that isn't environmentally friendly doesn't make it through the door. The waste generated there is almost zero."}},{"type":"paragraph","data":{"text":"The quality of the food breaks down prejudices. Despite not serving any animal protein, 90% of .Org Bistrô's customers (according to Tati Lund herself) are carnivores."}},{"type":"paragraph","data":{"text":"<a href=\"https://www.instagram.com/orgbistro/\" target=\"_blank\">Instagram .Org</a>"}}],"version":"2.18.0"}

{"time":1771863833636,"blocks":[{"type":"paragraph","data":{"text":"<a href=\"https://institutobazzar.org/pesquisa/senado-lavradio-invalidos/\">Click here to learn more about the history surrounding the Lilia</a><br><br><br>"}},{"type":"paragraph","data":{"text":"Frequented by both those who work in the neighborhood and those who cross the city in search of quality contemporary Brazilian cuisine, Lilia is also a strategic location for those seeking the many attractions of Rio's historic center. "}},{"type":"paragraph","data":{"text":"Run by Lucio Vieira and his partner Mateus Siqueira, the restaurant is located in a beautiful 19th-century townhouse on Senado Street. The menu, which is constantly changing, respects the offerings of local producers, whether meat, poultry, fish, PANCs or vegetables. "}},{"type":"paragraph","data":{"text":"On the small fixed-price menu, you can choose between 3 starters, 3 main courses and 3 desserts, always aiming to make the most of the ingredients: while a fillet of fish from the Rio de Janeiro coast shines in the main course, the broth from the head and carcass can be turned into pirão or rillette in the other. "}},{"type":"paragraph","data":{"text":"In addition, its iconic oysters - popular in colonial and imperial Rio de Janeiro, from bars to embassies - always come in trios, each week with a different seasoning and can be washed down with one of the organic or biodynamic wines on the menu. "}},{"type":"paragraph","data":{"text":"On weekends, the house changes color when it welcomes people looking for antiques at the Lavradio Fair or the samba circle in front of the Armazém do Senado. "}},{"type":"paragraph","data":{"text":"The atmosphere is informal and it is important to make a reservation."}},{"type":"paragraph","data":{"text":"<a href=\"https://www.instagram.com/lilia.restaurante/?hl=pt\">Instagram Lilia</a>"}}],"version":"2.18.0"}