Quickly, Brasilia will get one other gastronomic enterprise led by Carlos Rodrigues (or Carlão, for probably the most intimate). With a broad skilled curriculum, together with tremendous meals icons like Fasano, Gero and ‘A Mano, the restaurateur offered Cozze Mediterraneo final Wednesday (18/1), to a gaggle of associates.
Positioned at native buying and selling QI 9 Lago Sul, within the former Greta Kouzina, a brand new enterprise that emerged after the success of Papa Cucina, in Gilberto Salomão; Babbo Osteria, at Terraço Purchasing; and Marie Delicacies, at 103 Sul—all captained by Carlão. The undertaking is the results of the chef’s unforgettable expertise in Italy. The brand new restaurant will open to the general public solely in February.
On the intimate occasion, she selects extraordinary creations from the home she commissions and prepares an unique menu for the night, organized by her associates Roseane and Mariana Jordão. MC Jazz band packed dinner.
In a dialog with Column Claudia Meireles, Carlos reminisced about his journey as a waiter on the oldest ship firm in a European nation, Costa Crociere. “I journey lots to the Amalfi Coast. The world may be very wealthy, very stunning and charming. That is one thing I’ll always remember,” he mentioned.
“The Cozze is my reminiscence of the Amalfi Coast. His identify means clams in Italian, as a result of I actually like clams”, says Carlão.
Primarily based on restaurant proprietorthe home menu brings a bit of every gastronomic endeavor, however with a specific concentrate on seafood.
“I just lately did a 30 day journey to the Northeast, primarily within the Ceará area. There, I obtained loads of contacts from fishermen. I would like individuals to return to Cozze to fish. However this restaurant additionally has legs within the Mediterranean. It is for all tastes”, he emphasizes.
Take a look at some particulars of the brand new restaurant:
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.restaurant facadePedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.exterior spacePedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.AppetizerPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.ornament particularsPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.This restaurant additionally has legs on the Mediterranean.Pedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.DecorPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.Beneath a distinct viewPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.Particulars confer with ItalyPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.“The Cozze is my reminiscence of the Amalfi Coast”, says the chefPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.EnvironmentPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.MesaPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.Sicilian lemon: image of the Amalfi CoastPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.atmospherePedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.Components that confer with the oceanPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.air-conPedro Iff/Metropoles
Brasilia-DF (18/01/23). Cozze Mediterraneo restaurant inauguration.Treats for friendsPedro Iff/Metropoles
0
sensible profession
Opposite to the closure of actions in lots of the capital’s gastronomic areas, Carlão Rodrigues celebrates the conquest of different institutions amidst the difficult market in Brasilia. The key to such success? “High quality uncooked supplies and a rare group”, mentioned the entrepreneur. And he ensures: it will not cease there.
See the clicks:
To be taught extra, observe the column’s profile on Instagram.