Restaurants in Salvador da Bahia

Restaurant Encontro dos Artistas or Dona Celinas in Pelourinho


Food and Eating Out in Salvador, Bahia

Moquecas da Bahia



In the Brazilian culinary tradition — a crossbred art, and an essential part of the culture of Brazilian people - the “moqueca” occupies a really outstanding place. Either in its capixaba version, expressing and symbolizing the eating habits of the people of Espírito Santo State, or in its tasty varieties widely known in Brazilian northeastern states such as Bahia, Pernambuco, Alagoas and Maranhão, the moqueca is always recognized for its blending characteristic, which is also a trade mark of Brazilian culture.

To the fish stew brought by the Portuguese, other ingredients of the African cookery were introduced by the negroes, who arrived in Brazil in the saddest of all conditions, that of slave. They were the ones who, most of the time, were in charge of the manor houses’ kitchens, adaptating the ingredients found here and the cooking customs brought with the slave ships to the european eating habits. Consequently, the dende oil joined the olive oil; the white coconut milk stroke a sweet note in contrast with the fresh pepper that grew in the colonized land. The manioc grown by the Indians contributed to enrich the recipe, because with its flour they made the pirão (mix of manioc flour and fish gravy in the form of a thick sauce) which accompanies the moqueca, complementing it in a perfect way.

In 500 Years of Brazil, the moqueca assumed new flavors. Besides the traditional versions with fish and ray, also shellfish, shrimps and lobsters — generously found in our coast - became ingredients of such plate. The versatility of the moqueca can be proved also by the use of other ingredients to substitute the fish, such as taro or spinach leaves, eggs or even the maturi which is the raw cashew nut. The spices, however are always the same: coriander, onions, pimientos and tomatoes, the oils, the peppers, and the coconut milk.

The moqueca tumed from a single specialty into the preparation of food cooked in a clay pot, that mixes Portuguese, African e Indian spices, and excites the imagination of those who create art with flavors. The moqueca is the Brazilian delicacy by excellence.




180 g of fresh fish in thick slices
2-garlic clove, smashed
2 lemons
160 g onions
160 g tomatoes
4 little heaps of fresh coriander
120 ml coconut milk
120 ml dende oil
Salt to taste


Rub the fish slices with lemon and put them in a bowl with salt, chopped coriander, garlic and lemon. Slice the onions and tomatoes and add it to the fish. In another bowl, put the coconut milk and the dende oil. Put the fish in this bowl, let it taste for a few minutes and transfer all to a day pot to cook. Serve with white rice and farofa1 or, if you like, caruru2 or vatapá3 . This recipe gives 6 portions.

Manioc flour mixed with spices fried in dende oil. 2 Typical food of Bahia, made of okras, cashew nut, dry shrimps, peanuts, ginger and dende oil. Typical food of Bahia. made of bread, codfish, fish gravy, coconut milk, cashewnut, dry shrimps, dende oil.


2 ounces cachaça
1 lime quartered
1-2 teaspoons of (brown) sugar
Put sugar on the bottom of the glass and muddle the lime quarters. Add cachaça and crushed ice. Serve with a teaspoon and two straws. Brown sugar works well with lime and cachaça and may dissolve a little slower helping to extract the citrus oil from the lime quarter peels.

shrimp plates





You'll never be stuck for a restaurant in Salvador. For truly traditional food, visit one of the restaurants belonging to local celebrity Encontro dos Artistas, Dona Celinas. She started her career with a modest restaurant in Pelourinho (old city) of Salvador but her popularity allowed her to expand to the area of Pelourinho, Salvador's beautiful historic centre. Here you can sample dishes like Moqueca, a fish stew made with garlic, parsley, coriander, peppers, coconut milk and dendê oil.




Bahia Restaurants in Salvador da Bahia

Restaurant Encontro dos Artistas or Dona Celinas in Pelourinho