Sustainable restaurants in Rio de Janeiro

With the sea as a sensory backdrop, Arp Bar also stands out for its sustainability efforts. The bar responsibly manages its waste, sending it for recycling and composting, while completely avoiding single-use disposables. The circular economy is a key focus: the glasses are made from upcycled wine bottles by Pono Upcycling, candle wax is recycled, and cigarette butts are collected and transformed into recycled paper. The menu has a beachy vibe, with highlights like the Grilled Octopus (R$134) and the Sea & Mountain Cavatelli (R$152), featuring house-made pasta, pancetta, herbs, and lobster tail with brown butter.

At Brota, Chef Roberta Ciasca has implemented sustainable practices similar to those at her other restaurant, Miam Miam. Organic waste is composted by Casca, while recyclable materials are delivered to the Light Collection Center, with the restaurant handling the transport itself. Plastic use has been reduced to a minimum for delivery logistics. Ingredients, from vodka to mushrooms, cornmeal to mate, are sourced from small producers. Highlights include the brown rice cakes stuffed with tomato, Lasai pesto, and olives (R$34, for two), the Thai Curry (R$72) with crispy vegetables and mushrooms, and the Brota Platter (R$84), which offers a tasting selection of appetizers and toast.

At Casa 201, everything on the tasting menu (R$590) – from charcuterie and cheese to ice cream and even drinks like vermouth – is made in-house. For more rustic ingredients like milk, they source from small local producers in Rio. Behind this culinary venture is João Paulo Frankenfeld, a former basketball player who fell in love with cooking, studied undernone other than Paul Bocuse, and became head chef at Le Cordon Bleu. Now, his stage is Casa 201 in Jardim Botânico, where he showcases his techniques in an open kitchen.

This churrascaria has partnered with Grupo Seiva for a glass recycling initiative using shredders, reducing waste volume and the space needed for storage. Each month, 1.2 tons of bottles are sent for recycling. Aluminum and cardboard are also correctly discarded, while some packaging is reused through reverse logistics. To conserve water, electronic or pedal-activated taps have been installed, and solar power is used alongside efforts to reduce plastic in supply chains. The buffet (R$232) features 40 cuts of meat and is one of the few places in Brazil serving Iberian black pork – though here, it’s sourced locally from a rare Brazilian producer.

Gurumê takes sustainability seriously, ensuring that all fish parts are reused. Leftovers that don’t make it into dishes are collected by a partner companyand turned into animal feed. The famous pirarucu fish, featured in dishes like roast beef with butter and cupuaçu (R$79), comes from a partnership with the Taste of the Amazon project. All restaurant energy is 100% renewable. Smart tech monitors energy, water use, and equipment temperature in real time, helping to quickly address any issues and conserve resources.

Chef Rafa Costa e Silva creates dishes that celebrate vegetables and greens, focusing on what’s in season. Ingredients come from his two farms in Itanhangá and Vale das Videiras, or from small local farmers. His tasting menus (R$1,150) of 12-14 courses change regularly, keeping things exciting for diners at his two-Michelin-starred restaurant. The wine list, curated by Maíra Freire, highlights organic and biodynamic options, available by the glass or bottle.

Since opening in 2019, the Fairmont Hotel has committed to reducing environmental impacts, and its restaurant, Marine Restô, follows suit. Partnering with the Copacabana Beach Fishermen’s Colony, it serves fresh, seasonal fish and seafood. The venture uses recyclable materials and participates in the “Invisible Food” program, which has cut food waste by 66%. Chef Jérôme Dardillac’s menu dives into Brazilian flavors, with dishes like grilled pirarucu belly (R$220, for two) and shrimp moqueca risotto (R$150).

Gerônimo Athuel’s childhood spent fishing inspired his research into seafood preservation techniques. His unique recipes prioritize sustainable fishing and often highlight lesser-known species that are typically discarded. His innovative approach makes use of the entire fish, from the grilled aged fish with parsley aioli (R$76) to his homemade sausage (R$46). The success of his first location on Ilha Primeira led to a new spot in Leblon.

Chef Tati Lund, a graduate of the Natural Gourmet Institute in New York, brings finesse to vegan cuisine with a strong commitment to sustainability. Ingredients are sourced from local small producers, and biodegradable or compostable packaging – made from sugarcane or reusable glass – is used. Recyclable waste is sent to a cooperative, and organic waste is turned into fertile soil through composting, resulting in zero waste. Fixed options include “The Best Salpicão in the World” (R$40), while the daily special (R$68) comes with soup or salad.

At least half of Quitéria’s ingredients come from local suppliers with environmental certifications. Waste is recycled or composted, and no disposables are used in service. The handmade plates are crafted by local artisans, and the circular economy informs every aspect of their process– candle wax, for example, is returned to the supplier to create new candles. Chef David Cruz’s menu highlights dishes like Caipira Carbonara (R$65), featuring corn fondue, canastra cheese, and crispy pancetta, and the Filet Mignon de Sol (R$99) served with a demi-glace made from rapadura, creamy hominy, pickled pumpkin, and toasted okra.

When Marianna Ferolla and Diogo Zaverucha launched Tapí a decade ago, they aimed to create a product that embodied the soul of Brazil. To this day, their tapioca remains free of preservatives and additives. The decor of each store features signature Bahian straw baskets, and all the items are sourced from their travels. The Brazilian menu, served in paper packaging, is eco-conscious through a partnership with Eu Reciclo. Standout dishes include the Caipira Tapioca (R$23), with shredded chicken, heart of palm, and creamy cheese, and the Nordestina Tapioca (R$24), with dried beef, fried plantain, and arugula.

Named after the Hebrew word for “nature,” Teva is the first restaurant in Brazil to achieve B Corp certification, a global movement promoting inclusive, equitable, and regenerative economic practices. All ingredients are plant-based and organic, sourced from small producers who respect fair trade standards. Teva also avoids single-use plastics, uses only natural cleaning products, and implements reverse logistics for packaging. Standout dishes include Burmese-style rice (R$74) and ravioli stuffed with tofu ricotta (R$78).

Since its inception, Zazá Bistrô has embraced eco-friendly practices, eliminating plastic straws and using only paper packaging for deliveries. They also send glass bottles and coffee capsules for recycling. The menu is heavy on Amazonian ingredients like pirarucu, a sustainable river fish sourced from small local suppliers, served with ravioli de banana-da-terra (R$88).