Quickly, Brasilia will acquire one other gastronomic enterprise led by Carlos Rodrigues (or Carlão, for essentially the most intimate). With an in depth skilled curriculum, together with icons of excellent meals corresponding to Fasano, Gero and ‘A Mano, the restauranteur introduced Cozze Mediterráneo, final Wednesday (1/18), to a bunch of buddies.
Set within the native commerce of QI 9 of Lago Sul, within the former Greta Kouzina, the brand new enterprise comes after the success of Papà Cucina, in Gilberto Salomão; Babbo Osteria, at Terraço Purchasing; and Marie Delicacies, on 103 Sul — all captained by Carlão. The mission is the results of the chef’s memorable expertise in Italy. The brand new restaurant will open to the general public solely in February.
On the intimate occasion, he chosen excellent creations from the homes he instructions and ready an unique menu for the night, orchestrated by his buddies Roseane and Mariana Jordão. The MC Jazz band packed dinner.
In dialog with Column Claudia Meireles, Carlos recollects his journey as a waiter on the oldest ship firm within the European nation, Costa Crociere. “I traveled the Amalfi Coast so much. That area was very wealthy, very lovely and charming. That is one thing I’ve by no means forgotten,” he says.
“The Cozze is my reminiscence of the Amalfi Coast. The title means mussel in Italian, as I’m obsessed with mussels”, says Carlão.
In line with restaurant proprietorthe home’s menu carries slightly bit of every of its gastronomic ventures, however with a particular deal with seafood.
“I lately took a 30-day journey to the Northeast, primarily within the Ceará area. There, I acquired a variety of contacts from fishermen. I would like folks to come back to Cozze for fish. However the restaurant additionally has a foot within the Mediterranean. Will probably be for all tastes”, he emphasizes.
Try some particulars of the brand new restaurant:
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.restaurant facadePedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.exterior spacePedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.AppetizerPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.ornament particularsPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.The restaurant additionally has a foot within the Mediterranean.Pedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.OrnamentPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.Below a distinct lookPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.Particulars referring to ItalyPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.“The Cozze is my reminiscence of the Amalfi Coast”, says the chefPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.AmbiancePedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.tablesPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.Sicilian lemon: image of the Amalfi CoastPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.environmentsPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.Components that seek advice from the oceanPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.Air conPedro Iff/Metrópoles
Brasilia-DF (01/18/23). Inauguration of the Cozze Mediterraneo restaurant.Treats for the companyPedro Iff/Metrópoles
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sensible profession
Opposite to the closure of the actions of many gastronomic areas within the capital, Carlão Rodrigues celebrates the conquest of one other institution within the midst of the difficult market in Brasilia. The key to such success? “High quality uncooked materials and a very good staff”, reveals the businessman. And he ensures: it won’t cease there.
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