The "Cozinha Brasileira" project at Quitéria, led by resident chef David Cruz, aims to celebrate the roots of Brazilian cuisine by inviting renowned guest chefs to create collaborative four-hands menus. Each dinner will be a five-course celebration of Brazilian gastronomy.
August 6, 2025, at 8pm: Chef Pedro Godoy
Welcome | David Cruz | Açaí bread, shrimp butter, octopus vinaigrette | puffed potato, gherkin tartare, okra caviar, cilantro | choux pastry filled with goat cheese, jiló hummus
Starter | Pedro Godoy | Tuna and scallop carpaccio, corn tempura, huancaína sauce
First Main Course | Pedro Godoy | Steamed fish, confit and smoked mushrooms in onion cream, cauliflower purée
Second Main Course | Pedro Godoy | Pressed goat, mint demi-glace, yam and goat cheese purée, corn cracker, chayote tartare
Dessert | David Cruz | Chocolate mousse, cocoa oil, cocoa honey foam, licuri nut
We offer vegetarian options. If you have any dietary restrictions or would like more information, please get in touch:
marketing@grupoarpoador.com
+55 21 96745-5113 (WhatsApp)
Pedro Godoy, 33, has been dedicated to cooking since the age of 17. He has worked in both Brazil and Australia, where he deepened his connection with haute cuisine. In 2019, he returned to Brazil and opened his first signature restaurant, ARVO, and now also runs VOAR, both standouts in Recife’s culinary scene. He also leads ARVO Ateliê, his own culinary school, and is preparing to open a new restaurant at Shopping Recife. In 2023, he was named Rising Star Chef by Prazeres da Mesa magazine. His cuisine is sensory, technical, and emotional — crafted with love and dedication to serving people.
Individual menu in 5 stages. Vegetarian options. Price per person.
Limited places. Make your reservation now!
Dinner served on Wednesday, August 6, at 8pm.
Rua Maria Quitéria, 27. Ipanema.
Price per person. 13% service charge included. Drinks on the side.
In case of cancellation, the fee is non-refundable.
Images for illustrative purposes only.