{"time":1714411176873,"blocks":[{"type":"paragraph","data":{"text":"From a\nsmall door on busy Rua das Laranjeiras, you can see an open kitchen and a small\ncounter. The unpretentious setting is the address of Trégua, a 13-seat\ngastronomic gem where just two people cook."}},{"type":"paragraph","data":{"text":"For a\nlong time, Ana and Victor wanted to offer a young audience, just like them,\nexcellent products and haute cuisine techniques at fair prices. After all,\nduring the time they worked in starred kitchens both in Brazil and abroad, they\nsaw that their friends would hardly be able to afford such places. They found\nit would be necessary to do things differently."}},{"type":"paragraph","data":{"text":"As in\nthe old “casa de pasto” (eating house), which only offered a “fork dish” or a\n“spoon dish”, Trégua’s menu is not fixed. It changes every day, according to\nwhat is freshest at the market, as stated on their old counter menu, the\ninterchangeable block letters featuring the selected ingredients of the day,\nsuch as “egg”, “cabbage”, “strawberry” etc., distributed into two starters, two\nmain courses and a dessert."}},{"type":"paragraph","data":{"text":"Just\nlike their neighborhood of Laranjeiras, which was once full of farms that\nsupplied the city with products from the garden and farm, Ana and Victor also\noffer fresh, local, seasonal, and preferably organic vegetables and fruits."}},{"type":"paragraph","data":{"text":"The secret to affordable prices is choosing ingredients that are not so popular with most restaurants, such as chayote, okra, yam, or scarlet eggplants, and then preparing them in an original way. In addition, they carry poultry and farm eggs, fish from our coast and other excellent items."}}],"version":"2.18.0"}