Rio Hotel Onlines Review
We have to thank chef Roland Villard's short attention span for one of the most interesting menus in the city. He finds that cooking the same dishes week in week out gets dull so every 2 weeks he changes the menu completely, keeping things fresh for himself and for us. The menu offers a selection of appetizers, main courses, and a dessert for R$125 (US$41), a steal considering the quality of the ingredients, the preparation, and the service. The chef himself comes to each table to review the menu and explain the evening's dishes. Some of the best we've tried so far include the langoustine carpaccio served on a bed of crab salad with avocado mousse and the beautifully presented slices of namorado fish filet served in a mille-feuille format with layers of wild mushrooms in a port-wine reduction. More exotic is the capivara ragout, served like a coq au vin, stewed in red wine. The meat is marinated to lose its fattiness, leaving it tender and flavorful. The after-dinner cheese cart has some interesting choices, such as a fresh goat cheese made in Teresopolis. Desserts -- yes, there is more food -- are made from scratch. If you can't choose, order the symphonie of desserts for a taste of four or five minidesserts. Enjoy, indulge, and walk off the calories along Copacabana's beach boulevard with a smile on your face.
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