From the starter to the drinks, everything passes through the ember!
The fire kitchen is known for two trademarks: juicy meat and the taste of ember! Carvão Restaurant is specialized in this subject and has been winning a demanding public of red meat lovers. After studying gastronomy in Argentina, chef Ricardo Silva brought to his restaurant the concept of fire cuisine, and with his partner, the entrepreneur Eliane Pinho, they opened Carvão Restaurant. From the starter to the drinks, everything passes through the ember! Oh, and of course, the dessert too.
Some of the highlights are: for starter, canned smoked maxixe (west Indian gherkin), which matches well with beef and pork. For main course, the angus prime rib, which has 500 grams of rib with two side dishes of your choice. The carrot swizzle drink, prepared with gin, sage syrup with cardamom, grilled carrot juice and Sicilian-lemon. And, to finish, the smoked pudding also carries the chef’s signature. The delicacy of the details, the cozy atmosphere and the impeccable service, as well as the cuisine, make of Carvão an excellent choice.
Address: Prof. Sabino Silva Street, 5 – Chame-Chame, Salvador – BA, 40157-250
Opening hours: From Tuesday to Thursday, from noon to 11:00 pm. Friday and Saturday from noon to midnight. Sundays, from 11:30 am to 5:00 pm.
Contacts: (71) 99632-8682
Social Networking: @carvaorestaurante
Valet Parking: R$ 10,00
Restaurante Carvão Foto: Raul Spinassé / Assessoria