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Re: Race around Brasil - two mad weeks in search of good food, architecture and wildl
We were originally going to stay at an airport hotel but Al had read that Cuiaba was a bit of a regional foodie destination and had chosen a restaurant called Mahalo for us to try Restaurante Mahalo. We’d tried to book direct on their website and then via an email to the hotel but didn’t get responses from either. Eventually I decided to ask our Pantanal tour company if they could help and Mara was able to confirm a booking at 7:30 on Friday night.
Of course we went in the wrong direction when we left the hotel and walked a couple of blocks away from where we should have been going, but we found Mahalo eventually.
It was a whole lot more than either of us expected. I’m guessing making a reservation just doesn’t mean anything. Ours seemed to have disappeared, as did those of a whole lot of other people who came in just behind us. Having no Portuguese didn’t help in sorting it out. There was only one English speaker in the restaurant and it was the delightful chef Ariani Malouf who came out to talk to us. No wonder people love the place. She was wonderful. A table was found and the gastronomic experience began.
First the interior – amazing objects of art. A HUGE round table just inside the entrance with a chandelier hanging over it.
Sheer curtains separating spaces. On the ceiling of the section we were sitting in sound absorbing baffles that looked like they were made out of dividers of a cardboard filing folder
We sat in Phillipe Stark Ghost chairs that I’m sure were real ones. Others sat in plain bentwood chairs. A bit further into the restaurant a wall of coughtail hats. It was a design feast for the eyes and by the sounds of things all Ariani’s work.
We chose the degustation menu – four courses, plus desert, of the chef’s choosing. Ariani was soon back at our table asking if there was anything we didn’t eat and we said we eat anything and everything. She asked if we trusted her and Al said "Of course, we've met the chef". And off she went. We chose a Brasilian sparkling wine – Cave Geisse Brut 2014 – and it was delicious.
So to the food. The waitress explained what everything was but it all meant nothing to us being in Portuguese Ariani also came out a couple of times to see how things were going and to explain a couple of the dishes.
It was definitely sold as four courses plus dessert but we got five plus and they were all fantastic!
1 soft set cheese like buffalo mozzarella with a sweetchilli (maybe), lettuce leaves, tomato, balsamic reduction (off the menu, thegoogle translation is – Buffalina with Italian bread crumble, wild rucula,tomato in two versions, red caramelized and yellow pepper to the aroma of basiland ciderira)
2 asparagus soup with a crispy plantain ‘cracker’
We were originally going to stay at an airport hotel but Al had read that Cuiaba was a bit of a regional foodie destination and had chosen a restaurant called Mahalo for us to try Restaurante Mahalo. We’d tried to book direct on their website and then via an email to the hotel but didn’t get responses from either. Eventually I decided to ask our Pantanal tour company if they could help and Mara was able to confirm a booking at 7:30 on Friday night.
Of course we went in the wrong direction when we left the hotel and walked a couple of blocks away from where we should have been going, but we found Mahalo eventually.
It was a whole lot more than either of us expected. I’m guessing making a reservation just doesn’t mean anything. Ours seemed to have disappeared, as did those of a whole lot of other people who came in just behind us. Having no Portuguese didn’t help in sorting it out. There was only one English speaker in the restaurant and it was the delightful chef Ariani Malouf who came out to talk to us. No wonder people love the place. She was wonderful. A table was found and the gastronomic experience began.
First the interior – amazing objects of art. A HUGE round table just inside the entrance with a chandelier hanging over it.
Sheer curtains separating spaces. On the ceiling of the section we were sitting in sound absorbing baffles that looked like they were made out of dividers of a cardboard filing folder
We sat in Phillipe Stark Ghost chairs that I’m sure were real ones. Others sat in plain bentwood chairs. A bit further into the restaurant a wall of coughtail hats. It was a design feast for the eyes and by the sounds of things all Ariani’s work.
We chose the degustation menu – four courses, plus desert, of the chef’s choosing. Ariani was soon back at our table asking if there was anything we didn’t eat and we said we eat anything and everything. She asked if we trusted her and Al said "Of course, we've met the chef". And off she went. We chose a Brasilian sparkling wine – Cave Geisse Brut 2014 – and it was delicious.
So to the food. The waitress explained what everything was but it all meant nothing to us being in Portuguese Ariani also came out a couple of times to see how things were going and to explain a couple of the dishes.
It was definitely sold as four courses plus dessert but we got five plus and they were all fantastic!
1 soft set cheese like buffalo mozzarella with a sweetchilli (maybe), lettuce leaves, tomato, balsamic reduction (off the menu, thegoogle translation is – Buffalina with Italian bread crumble, wild rucula,tomato in two versions, red caramelized and yellow pepper to the aroma of basiland ciderira)
2 asparagus soup with a crispy plantain ‘cracker’
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