The Chef is known for using non-trivial ingredients
A charming house and meals made with alchemy of delicacies turned into main dishes.
Paraíso Tropical restaurant has been operating for years in a rustic house on the second side street to the left of Resgate, in Cabula district. The sophistication is revealed in the menu, which exchanges industrialized products by natural and protein elements, extracted from the restaurant’s orchard. These are the peculiarities that make the restaurant an icon of Bahian cuisine. The recipes turn the fruits into main course, always thinking about the medicinal characteristics and nutritional properties. Much of the fruits used in the recipes come straight from the orchard behind the restaurant, which also bets on little-known ingredients.
Calapolvo ao Paraíso is a big success, such as the moqueca made with palm oil fruit and green coconut mixed with coconut water, shrimp, lobster and octopus. Another signature dish is the Dandá de Camarão. The dish created by Beto includes, among other ingredients, VG shrimp, peanuts and grated ginger, as well as a delicious manioc cream, joining the flavors of green coconut milk and dry shrimp. Banana candy wrapped in banana straw is the house’s courtesy.
Address: Rua Edgard Loureiro, 98-B – Cabula – Salvador
Opening Hours: Monday to Saturday, from noon to 10 p.m. Sundays, from noon to 5 p.m.
We’ve prepared a perfect playlist for this experience. Listen now!
Paraíso Tropical. Moqueca de camarão e frutas. Foto: Amanda Oliveira.