Inspiration is taken directly from African cuisine but comprises many other influences including those of Brazil's Indians and of the various foreign communities that have settled in Bahia over the centuries. Palm oil, known as “dendé”, gives it an orange colour and a particular flavour. “Vatapa” is a truly original texture: fish and shrimp are cooked in a bouillon, then ground and thickened with rice flour. Bahia’s national dish is “moqueca”, dried shrimp or fish cooked in “dendé” and coconut milk. Desserts are extremely sweet, the most delicious being “quindim”, consisting of egg yolks and coconut milk.
Pereira, quite chic, outside tables with view of the sea, in Barra, contemporary cuisine.
Amado, a classic with a view over the bay and gastronomic cuisine, in the lower town.
Grand Chef, brand new, serving international cuisine with a French touch, in the Ondina quarter.
Churrascaria Boi Preto, the best spit-roasted meats plus a set menu comprising a varied salad buffet and hot dishes, in Boca do Rio.
Glacier Laporte, ice creams and sorbets, outside tables overlooking the square to Sao Francisco Church, Pelournho.
Cafelier, tea room, in an old Colonial house, view of All Saints’ Bay, rua do Carmo.
Jardim das Delicias, regional cuisine, fresh fruit juices, verdant patio at the back of the antique shop, rua Joao de Deus, Pelourinho.
