TERRAL RESTAURANT
Sheraton Barra Hotel & Suites
Av. Lúcio Costa 3150 - Barra da Tijuca
Rio de Janeiro, RJ, Brasil - CEP 22630-011
Tel. (55 21) 3139-8000 - Fax. (55 21) 3139-8085
Web Site: www.sheraton-barra.com.br
The Terral Restaurant, with 130 places, offers an assorted buffet for breakfast and lunch, and, for dinner, a la carte service of Mediterranean cuisine, with a Thai touch.
Breakfast
Breakfast is served Monday through Friday, from 6:30 AM to 10:30 AM; on Saturdays and Sundays this extends to 11:00 AM. There is a buffet with omelets, made to order, bacon, waffles, different types of bread, cakes, jellies, fruit, cheese, and juices.
Lunch
This is a rich, varied buffet of traditional and Thai salads, hot dishes and desserts which amaze even the most demanding connoisseurs. It is served from Monday to Friday, from 12:30 PM to 3:00 PM. Saturdays, from 1:00 PM to 4:00 PM, you can try a complete Barra da Tijuca “feijoada”, and on Sundays, from 1:00 to 4:00, there is a brunch with a variety of seafood, accompanied by a glass of champagne, to toast this delicious lunch.
Dinner
Daily from 7:30 PM until the last guest, Chef Mirko prepares a sophisticated menu with Mediterranean dishes with a Thai touch. The atmosphere is cozy and refined and the service is personalized. The wine list has been carefully chosen by qualified professionals.
Mirko Cappa is the executive Chef from the five star Restaurant Terral Sheraton Barra Hotel & Suites. He was born in Italy and started at an early age to get involved in the gastronomy world. At 12 years old, his Dad had a small restaurant in the pizza and pasta country, and Mirko after getting off school, went straight to the restaurant to joint his Dad Piero in the kitchen. His resumé shows his dedication to the culinary art. He has worked in many countries like Thailand, Singapore, Chine and Malaysia. He is always looking for new tastes in the dishes that he creates and the new menu, promise to be a success, mixing flavours from the Mediterranean and Oriental cuisine. In the 2005 Equipar event, he won the first place in the Pasta competition with a Linguini, Shrimp and zucchini in a curry sauce dish.
