Rua Almirante Alexandrino, 660 - Santa Teresa, Rio de Janeiro - État de Rio de Janeiro, 20241-260, Brésil Rua Almirante Alexandrino, 660 - Santa Teresa, Rio de Janeiro - État de Rio de Janeiro, 20241-260, Brésil
Tereze. Rio de Janeiro, Brésil

Excellent restaurant très à la mode ! Le Térèze est un restaurant gastronomique qui se trouve au Santa Teresa Hotel. Il est la référence de la fine cuisine que l'on peut trouver à Rio de Janeiro. On s'y régale dans un cadre chic et décontracté. La décoration est faite de sols en terre de ciment brûlé, tables et chaises en bois de démolition signées de grands designers : Rock Lane et Arte Rica. Le chef du restaurant est le Chef Damien Montecer qui propose une cuisine du monde : de l’Afrique à l’Inde, du Chili au Maroc, et bien d'autres encore.
Set within the soaring mountains overlooking Rio de Janeiro, the charming Santa Teresa neighborhood is one of the city’s most picturesque districts. Filled with crumbling colonial mansions surrounded by lush, verdant vegetation, Santa Teresa is where you’ll find the city’s most charming boutique hotels and artist galleries, offering a peaceful change from the chaotic beachfront areas and shopping malls of downtown Rio de Janeiro. The Santa Teresa Hotel is one of the city’s most luxurious boutique hotels, set within a former colonial mansion with elegant interiors of rich Brazilian woods of Canela, Imbuia, Peroba, and Ypês; locally quarried stones and burnt cement; and striking art works by local artists. The hotel’s Térèze restaurant is one of the most beautiful modern dining spaces in the city, furnished with a stylish mix of recycled wood, steel and glass. Clean and contemporary, the restaurant is run by French chef Damien Montecer who has previously worked with legendary chefs such as Alain Ducasse and Gordon Ramsay. Set within a space that offers panoramic views of the bay and cityscape, expect dishes such as thinly sliced grouper marinated in a mint and pink-peppercorn dressing; homemade French foie gras with cashew-apple chutney, mesclun leaves and toasted brioche; and grilled tiger prawns flamed with Magnifica cachaça with palm oil, ginger, coconut and coriander risotto.

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