Some restaurants in 19th Campinas Restaurant Week offer dishes prepared with fish and seafood on their festival menus for Easter Week.
With the theme “Vegetarian Revolution”, the edition continues until April 14th in more than 30 establishments in Campinas, Indaiatuba and Jundiaí, with complete menus (starter, main course and dessert) at fixed prices from R$54.90 to R$109, 00 for lunch and/or dinner.
Shrimp bobó from Restaurante Consagrado’s Brew Garden @ publicity
Obeiju Restaurant: starter: tilapia crudo with carambola, served on a biju tile. The main dish is the “Encontro das Águas”, with creamy leek rice, served with shrimp and sea squid, together with freshwater Pirarucu and moqueca sauce finished with coconut farofa.
Chef Antonello: Asian fish ceviche as a starter option without red meat and Flounder in Thai sauce with potatoes au gratin as the main course.
Le Troquet: Sea bass beurre blanc, with sweet potato puree (lunch). Provençal-style abadejo, sugar snap peas and sweet and sour baby carrots. The entrance fee is the artichoke in butter (dinner).
Virtu Gastronomia: grilled salmon with lemon risotto.
Calle 54: Saint Peter with lemon risotto for dinner.
Del Jardin: Salmon butterfly baked in panko flour and accompanied by black rice and shrimp bisque sauce, also for dinner.
Barbacoa: grilled Tambaqui ribs and cassava puree.
La Palette: Morhua cod cromesqui and cream cheese with smoked red pepper coullis, as a starter option, and steamed Southern Merluza with white wine foam and fresh pea cream and pickled mini carrots, as one of the main dishes.
Casa Belga: starter of squid sautéed in olive oil with cherry tomatoes, onion, garlic and spices, and grilled abadejo in beurre blanc sauce with fresh mushrooms, capers and prawns with parmesan risotto.
Room 575: Cod and sea bass cake with duchesse potatoes, sautéed asparagus and romesco sauce.
Sulina Parrilla: Cod cone, Captain’s Rice, prepared with fish, squid tentacles, shellfish and prawns, soaked in white wine and spices.
Strog&Noff: fish fillet stuffed with shrimp and asparagus risotto.
Consagrado’s Brew Garden: shrimp aguachile with grapes and green apple, shrimp bobó with coriander rice and citrus chestnut farofa.
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