Colher de Pau

Colher de Pau Review

Ana Maria Vilmar and her mother opened this restaurant more than a decade ago in a small rented house in the Varjota district. It became so popular that they had to open in a larger building down the street. The sun-dried meat is served not only with paçoca but also with banana and baião-de-dois (rice and beans). The shellfish dishes, many prepared using regional recipes, are also standouts.