100 dicas Rio de Janeiro / 100 Slow Food Tips - Slow Food Brasil
100 dicas Rio de Janeiro / 100 Slow Food Tips - Slow Food Brasil
100 dicas Rio de Janeiro / 100 Slow Food Tips - Slow Food Brasil
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16<br />
.Org<br />
Av. Olegário Maciel, Loja G. - Tel: (21) 2493-1791<br />
2 a a Sáb. das 9h/20h<br />
BARRA DA TIJUCA<br />
Des<strong>de</strong> junho <strong>de</strong> 2011, a antiga Mercearia Orgânica tornou-se um<br />
pequeno restaurante vegetariano orgânico. Primeira experiência<br />
da jovem chef Tati Lund, formada em nutrição pela Universida<strong>de</strong><br />
Fe<strong>de</strong>ral do <strong>Rio</strong> <strong>de</strong> <strong>Janeiro</strong> (UFRJ) e em gastronomia natural em<br />
Nova York, apresenta uma proposta <strong>de</strong> “alimentação consciente”<br />
em pratos que combinam sustentabilida<strong>de</strong>, simplicida<strong>de</strong>, compromisso<br />
com os pequenos agricultores e com o sabor. No cardápio há<br />
sempre as “sugestões do dia”, elaboradas com produtos frescos e<br />
sazonais. Na sexta-feira e no sábado serve feijoada vegetariana. O<br />
restaurante também ven<strong>de</strong> produtos orgânicos.<br />
Since June 2011, the old Organic Market has become a small organic<br />
vegetarian restaurant. As the first business venture of young chef<br />
Tati Lund, a graduate in nutrition at the Fe<strong>de</strong>ral University of <strong>Rio</strong><br />
<strong>de</strong> <strong>Janeiro</strong> and in natural gastronomy in New York, she provi<strong>de</strong>s a<br />
“conscious nutrition” concept in dishes that combine sustainability,<br />
simplicity and a commitment to smallhol<strong>de</strong>rs and flavor. The menu<br />
always inclu<strong>de</strong>s “dishes of the day” ma<strong>de</strong> with fresh, seasonal<br />
ingredients and, on Fridays and Saturdays, vegetarian feijoada. The<br />
restaurant also sells organic food products.