The chef Camilo Vanazzi welcomes chef Kaywa Hilton, from Boia Restaurante and Maré Praia do Forte in Bahia, for a new edition of Tons de Mar, bringing together two signature culinary styles in a four-hands menu.
One of the standout names of Brazil’s new generation of chefs, Kaywa combines French technique, local ingredients and references shaped by a journey across different countries and cultures. Alongside Camilo, he creates a menu that moves between sea and land, highlighting seafood, Brazilian ingredients and combinations that reflect each chef’s identity.
September 16, 2026 | 7 PM to 11 PM
When making your reservation, please select your preferred arrival time: 7 PM, 7:30 PM or 8 PM.
couvert | to share
brioche, caponata, orange butter, puff pastry grissini and anchovy toast.
starters | to share
catch of the day crudo, banana and tucupi dashi with mushrooms | Kaywa Hilton;
squid taco with avocado and cabbage | Camilo Vanazzi;
Canastra cheese, mandaçaia honey and roasted tomatoes | Camilo Vanazzi.
individual main course | choose one
crab soup, bluefin tuna and grilled rigatoni | Kaywa Hilton
or
Wagyu striploin, calabresa-style potatoes, broccoli, onion gel and meat jus | Camilo Vanazzi
or
roasted beets and onions, yam purée, white tahini and baby radishes | Camilo Vanazzi
desserts | to share
honey and Boursin: crème montée with uruçu honey from Northeast Brazil and Boursin ice cream | Kaywa Hilton;
cocoa tartlet, 54% chocolate ganache with coffee and salted caramel | Camilo Vanazzi.
Vegetarian options are available. If you have any dietary restrictions or would like more information, please contact us:
[marketing@grupoarpoador.com](mailto:marketing@grupoarpoador.com)
+55 21 96745-5113 (WhatsApp)
Kaywa Hilton is a Franco-Brazilian chef and one of the standout names of Brazil’s new generation of chefs. At the helm of Boia Restaurante, in Salvador, and Maré Praia do Forte, he develops a signature cuisine that combines ingredients from Bahia, French techniques and references shaped by a journey across different countries and cultures.
Born in Vale do Matutu, Minas Gerais, and raised between Salvador and Normandy, he began his career at the age of 17 in Paris. He trained as a Chef de Cuisine at École de Paris des Métiers de la Table and worked at Michelin-starred restaurants such as Le Pré Catelan and La Grande Cascade. Back in Brazil, he joined the team at Le Pré Catelan in Rio de Janeiro, which earned one Michelin star, and later became executive chef at Sofitel Carrasco in Montevideo.
Since returning to Brazil in 2019, Kaywa has focused on his own projects, highlighting seafood from the coast of Bahia, small producers and locally sourced ingredients grown through artisanal and sustainable practices. His cuisine brings together technique, territory and memory, with close attention to the origin of each ingredient and to the preservation of nature.
Dinner served on Wednesday, September 16, 2026 | 7 PM to 11 PM
When making your reservation, please select your preferred arrival time: 7 PM, 7:30 PM or 8 PM.
4-course menu. Vegetarian options available.
Limited seating. Book your table now!
Rua Francisco Otaviano, 177. Ipanema.
Price per person. 13% service charge included. Beverages not included.
Cancellations are non-refundable.
Images are for illustrative purposes only.