Bistro Brasil

Praca da Bandeira, 1

Bistro Brasil

Green Enterprise


Average: 5 (1 vote)

Bistro Brasil first opened in December of 2008. It was started by Chef Juliana Frateschi and her partner Erenice Vieira, who both live in Paraty. Chef Frateschi comes from a unique background of expertise. She has worked with some of the most renowned chefs of Sao Paulo, including Allain Uzain and Bel Coelho. With them, she was introduced to international cuisine using local produce, and also learned French cooking techniques. She brought this craft to her restaurant, Bistro Brasil, and uses it as the main concept of the restaurant.

Some main dishes of the house include Elis Regina: mignon with risotto and delicious mango nira, served with wine sauce and Brazilian peppers. Also Oswald de Andrade: mini pumpkins stuffed with shrimp, tomato sauce and cream cheese served with delicious shrimp and rice, both black and white. Juliana also created a dish that plays homage to President Lula.

Sustainable Features
The environment of Bistro Brasil displays the rustic culture of Paraty. Decorated by the art of local artists, one can relax and enjoy a tasteful, fusion of authentic local cuisine; with natural sunlight blazing in through large open doorways which high light the large colorful paintings on the room walls. Seating is also provided outside by the harbor where you can see the boats pulling in. Ultimately, the Bistro fuses Brazilian recipes with techniques of French cuisine, blended with international and traditional recipes that make for one delicious dish. The Bistro aims to preserve the environment by providing sustainable cuisine. They focus on proper garbage collection and recycling of oil. Juliana Frateschi also purchases and uses local produce to create their tasteful dishes.
Additional Sustainable Features:
- Buys art from local artists

-Use recycled materials
-Uses energy efficient design
-Uses energy efficient equipment
-Install energy efficient devices to reduce use of electricity
-Uses green power such as wind for natural ventilation
-Uses reusable dishes, cups, and flatware
-Buys recyclable products
-Purchases items with minimal packaging material
-Purchases food local and in season
-Promote little use of paper materials
-Pays fair living wages for employees and hires local people
-Provides language training and appropriate skill training
-Continuously develops goals to achieve sustainability


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