DONA MARIQUITA

Leila drew on the origins of Bahian food to create her restaurant. The result: African-influenced food and Baiano recôncavo. The air-conditioned main room is reminiscent of a candomblé terreiro. As for the food, lots of shrimp, seafood, peanuts and cashews form the basis of this gourmet cuisine, also inspired by dishes prepared in public markets. For the main course, the choice is between the seafood feijoada, a house specialty, theEfo (of African origin prepared with taioba, a green leaf full of vitamins), the coconut Mariene (Leila's creation), a real favorite of this place.