Barra da Tijuca · Rio de Janeiro
Coastal cooking, rooted in the mangrove.
A kitchen and bar built around the tide — fresh catch, native ingredients, and the slow patience of root and smoke.
Our Philosophy
We cook the way the mangrove grows — slowly, from the root up.
Every plate starts with the tide: what the fishers bring in, what the garden gives up, what the wood fire can coax into flavor overnight. Nothing is rushed here — not the smoke, not the service, not the second caipirinha.
Wild-caught, same-day seafood
Native ingredients in rotation
Heat of the wood-fired grill
Sea to Table
Everything on the grill left the water that morning — bought straight from the boats that work our stretch of coast.
Slow Craft
Baskets, boards and bowls made by hand — the same patience that goes into every dish.
Rooted in Trust
Long relationships with the fishers and growers who feed the kitchen.
Mangrove Stewardship
A share of every service goes back into replanting the mangrove that feeds this coast — and this menu.
Our Story
Named for the roots that hold the coast together.
Raiz do Mangue began as a single wood fire and a promise to cook only what the mangrove and the sea were willing to give that day. It still runs on that promise.
Read our storyGuests
Words from the tables by the water.
“The grilled robalo tasted like it was still swimming an hour before. Best plate of fish I have had in Barra.”
Camila R.
Regular, Barra da Tijuca
“Slow, unhurried, generous. The kind of place that makes you put your phone away without noticing you did it.”
Thiago M.
First-time guest
“The caipirinha with jambu was a revelation. So was the little tingling buzz on the tongue.”
Luiza A.
Cocktail regular
“Booked for four, they treated us like family. The moqueca is unmissable.”
Bruno & Sofia
Anniversary dinner
