Ocyá

A fisherman since childhood, chef Gerônimo Athuel delved into intense research on techniques for preserving and aging fish and seafood. This resulted in a collection of recipes that break away from the ordinary, including less commercial fish that are rarely found in other restaurants in the same segment. In preparation, he makes full use of the animals, from the aged fish fillet grilled with parsley aioli (R$76), with crispy skin and juicy meat, to a smoked handmade sausage with onions (R$42) and offals with purée of baroa potatoes (seasonal dish). The prices listed are from his first restaurant, a sensation on Ilha Primeira, in Barra da Tijuca, which can only be reached by boat – the start of the immersion. From the outdoor tables, one can enjoy a breathtaking sunset. Such success led to a second venture, which just opened its doors in Leblon and is already causing the same excitement. There, the aging chamber is the centerpiece of the décor, visible to those passing by and immediately inviting them to enter.