Porto Alegre Public Market

Arena Gremio

Beira-Rio Stadium

Farroupilha Park (Redencao)

A tavern that is open at noon, it is also good to eat without drinking.
In addition to the regular menu, there will be a frequently updated chef&#39;s hidden menu, which requires reservation.

▹ Horse mackerel and eggplant tartare
My friends don&#39;t like it very much, but I love it!
The horse mackerel and peeled eggplant have a smooth taste, and the natural and refreshing oily feeling bursts out in the mouth. The fruity taste of grapefruit juice is fresh and bright, and it matches the flavor of pepper so well, which brings out the freshness of the fish, and there is a distinct sesame aroma in the aftertaste. Japanese seasoning is really wonderful!

▹ Ham and cheese platter
I don&#39;t have much impression of other things, but I can&#39;t forget the truffle cheese. The mellow and rich truffle aroma is more soft and fragrant after blending with the milk aroma, and it is placed on the delicate and smooth cheese, and it turns around in the mouth.

▹ Matsuba crab legs and fig salad
Fresh crab sticks are paired with crispy vegetables and figs, interweaving the freshness of water, and the nutty aroma of pine nuts is the icing on the cake. I greedily think that I can put a little more.

▹Fried beef fillet and duck liver with red wine sauce
The fillet meat is a bit old, and the duck liver is also fried so-so, but the sauce is still good, and the rich aroma of red wine is obvious but not abrupt.

▹Scallop and porcini risotto
My friend said that this risotto is very good. I hesitated for a long time and chose this most classic one. It turned out to be my favorite!
I like the doneness of the rice so much. It retains the right raw taste, and each grain is distinct and full. The milk uses just the right consistency to bring the rice and tender porcini together. It is mellow and rich, and the light salty fragrance of cheese powder is indispensable. I won&rsquo;t get tired of eating a whole plate.

▹French oil-sealed duck
The duck leg meat is surprisingly tender and tasty. The meat can be easily removed by piercing and rolling with a fork. Such delicious meat, the duck skin on it is not crispy. Crispy skin is the soul of oil-sealed duck!

▹Handmade pasta with shrimp basil sauce and buffalo cheese
The pasta is all handmade and cooked until slightly hard and chewy. The rich milky aroma of buffalo cheese makes the basil sauce more fresh and stable. In addition to shrimp, scallop shreds are also added to enhance the freshness. The only drawback is that the texture of the sauce is a little thin for me.
In addition, I later found that other people put ham slices on the cheese, why didn&rsquo;t I have it! Huh? !

▹Lemon tart &amp; chocolate tart
Many taverns&rsquo; desserts are perfunctory or even drag their feet, so I didn&rsquo;t have any hope at first, but it turned out to be okay! The tart base is crispy, and the rich butter aroma melts in the mouth. The sweet and sour balance of the lemon mousse is also pretty good.

Although I like it, I still can&rsquo;t help but complain that the dishes are too slow, mainly because I was waiting for the beef. I was sleepy during the time in between.

La Cucina di Fontana

The bistro that also opens at noon is also very good. In addition to the regular menu, there will be a frequently updated chef hidden menu, which needs to be booked. ▹ Bamboo squid eggplant tata friends don&#39;t like it very much, but I love it! Bamboo trout and peeled eggplant taste smooth and tender, the entrance simmering natural and refreshing oil. The grapefruit juice fruit tastes fresh and bright, and it matches the flavor of pepper. The fish is hung out, and the aftertaste has a clear sesame aroma. Japanese seasoning is wonderful! ▹ Ham cheese platter is not impressed, but truffle cheese is not forgotten. The mellow and rich truffle fragrance is more soft and fragrant after blending milk, pinned on the delicate and slippery cheese, and turned thousands of times in the mouth. ▹ Pine leaf crab feet fig salad fresh crab willow with crisp vegetables and figs, interwoven with fresh sweet water, pine nut aroma on the icing on the cake, greedily feel that you can also put a little more. ▹ Niu Feili fried duck liver with red wine sauce Feili meat is old, duck liver is also fried in general, but the sauce is still colorful, the rich aroma of red wine is obvious but not sudden. ▹ Scallop Bovine Liver Fungi rice friends said that this risotto is doing very well, tangled for a long time to choose this most classic, it is really my orientation snip! The rice is so ripe, it retains the right taste of the sandwich, and the grains are clearly full. The milk juice is just the right consistency of the rice and the fresh bovine liver fungus together, the fragrance is strong, and there is no less the light salty flavor of cheese powder. I will not get tired of eating a whole plate. ▹ French oil seal duck duck leg meat is delicious, and the fork can be easily removed from the meat. Such delicious meat, the duck skin on it is not crispy, crispy skin is the soul of the oil-sealed duck! ▹ shrimp basil sauce with buffalo cheese handmade pasta is handmade by home, cooked to a slight hardness and chewy. The strong milky aroma of buffalo cheese makes the basil sauce more fresh and stable, in addition to shrimp, but also &quot;heart-machine&quot; to add scallops to the fresh. The fly in the ointment is that the sauce texture is slightly thinner for me. In addition, later found that others also put ham slices on cheese, why did I not! Ah? ! ▹ Lemon &amp; Chocolate ~ many desserts in the tavern are very perfunctory or even dragging their legs, so at first there was no hope, but the result was OK! The bottom is crispy, the entrance is rich in butter, and the sweet and sour balance of lemon mousse is not bad. Although I like it, I still can&#39;t help but complain that the serving is too slow, mainly waiting for the beef, I am sleepy when I empty the middle.

La Cucina di Fontana

Reviews of La Cucina di Fontana