{"product_id":"tons-de-mar-arp-bar-chef-kaywa-hilton","title":"Shades of sea | arp bar | Chef Kaywa Hilton","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eOne 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSeptember 16, 2026 | 7 PM to 11 PM\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eWhen making your reservation, please select your preferred arrival time: 7 PM, 7:30 PM or 8 PM.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ecouvert | to share\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003ebrioche, caponata, orange butter, puff pastry grissini and anchovy toast.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003estarters | to share\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003ecatch of the day crudo, banana and tucupi dashi with mushrooms | Kaywa Hilton;\u003c\/p\u003e\n\n\u003cp\u003esquid taco with avocado and cabbage | Camilo Vanazzi;\u003c\/p\u003e\n\n\u003cp\u003eCanastra cheese, mandaçaia honey and roasted tomatoes | Camilo Vanazzi.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eindividual main course | choose one\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003ecrab soup, bluefin tuna and grilled rigatoni | Kaywa Hilton\u003c\/p\u003e\n\n\u003cp\u003eor\u003c\/p\u003e\n\n\u003cp\u003eWagyu striploin, calabresa-style potatoes, broccoli, onion gel and meat jus | Camilo Vanazzi\u003c\/p\u003e\n\n\u003cp\u003eor\u003c\/p\u003e\n\n\u003cp\u003eroasted beets and onions, yam purée, white tahini and baby radishes | Camilo Vanazzi\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003edesserts | to share\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003ehoney and Boursin: crème montée with uruçu honey from Northeast Brazil and Boursin ice cream | Kaywa Hilton;\u003c\/p\u003e\n\n\u003cp\u003ecocoa tartlet, 54% chocolate ganache with coffee and salted caramel | Camilo Vanazzi.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eVegetarian options are available. If you have any dietary restrictions or would like more information, please contact us:\u003c\/p\u003e\n\n\u003cp\u003e[marketing@grupoarpoador.com](mailto:marketing@grupoarpoador.com)\u003c\/p\u003e\n\n\u003cp\u003e+55 21 96745-5113 (WhatsApp)\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eKaywa 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eBorn 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eSince 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDinner served on Wednesday, September 16, 2026 | 7 PM to 11 PM\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eWhen making your reservation, please select your preferred arrival time: 7 PM, 7:30 PM or 8 PM.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e4-course menu. Vegetarian options available.\u003c\/p\u003e\n\n\u003cp\u003eLimited seating. Book your table now!\u003c\/p\u003e\n\n\u003cp\u003eRua Francisco Otaviano, 177. Ipanema.\u003c\/p\u003e\n\n\u003cp\u003ePrice per person. 13% service charge included. Beverages not included.\u003c\/p\u003e\n\n\u003cp\u003eCancellations are non-refundable.\u003c\/p\u003e\n\n\u003cp\u003eImages are for illustrative purposes only.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"City\u0026Sea Shop","offers":[{"title":"7:00 PM","offer_id":45197442941128,"sku":"EXP_ARPBAR_TONSDEMAR_ClaudiaKrauspenhar-1","price":289.0,"currency_code":"BRL","in_stock":true},{"title":"7:30 PM","offer_id":45197442973896,"sku":"EXP_ARPBAR_TONSDEMAR_ClaudiaKrauspenhar-2","price":289.0,"currency_code":"BRL","in_stock":true},{"title":"8:00 PM","offer_id":45197443006664,"sku":"EXP_ARPBAR_TONSDEMAR_ClaudiaKrauspenhar-3","price":289.0,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0285\/2044\/8078\/files\/shopify_tons_de_mar.png?v=1787247476","url":"https:\/\/cityandsea.shop\/en\/products\/tons-de-mar-arp-bar-chef-kaywa-hilton","provider":"City\u0026Sea Shop","version":"1.0","type":"link"}