Camamo

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About

If you come to Camamo because you want dinner in pleasant surroundings, or because you are curious as it is one of only 2 restaurants awarded two stars in GUIA 4 RODAS (respected Brazilian travel guide, in 2004 and 2005) or even because its advertised in international media prepare yourself! For you and the other privileged guests are about to participate in more than just a dinner but an "exotic gastronomic ritual". More than this, you are about to experience a night of fantasy. The entrance lit by flaming torches already gives you a hint of the special night that awaits you and from here on in its a profusion of unforgettable sensations. All the senses are awakened. It starts with sight; the tropical setting becomes magical to the gentle light of candles. The air is perfumed by the aroma of lemon, cinnamon and vanilla, specially blended by chef Tadeu Lubambo to awaken the nose. Soft jazz calms the night. The table is sophistication itself set with fine tableware. However, in contrast to traditionally elegant places, here the relaxing atmosphere, the cosiness, the exclusivity and the informality are all part of the menu. And what a menu! On arrival exotic drinks such as cactus flower caipirosca (Brazilian vodka cocktail), batinga (Brazilian sugar cane brandy cocktail) or margueritas made with murici (unusual northeastern fruit) are commonly served. And thats just to begin with. After several minutes Tadeu himself will invite you to sit at your table and then comes another challenge. From mere diners his clients are transformed into audience and the table a stage. What this Pernambucano (from the state of Pernambuco) chef calls his contemporary fusion of exotic gastronomy could well be translated as a delicious spectacular. To give you an idea, from the menu Confiance you might be served with a salad of two types of lettuce, roquefort, pears, cashew nuts, watercress, balm, treacle and red pepper; an ice cold mango and prawn cream, oyster and gorgonzola gratin with basil and cointreau; prawns with twists of leek, spicy cashew honey and ginger, cashew nut and dried fruit rice; lobster blinis with coconut and five spices. Accompanying all of this; the best wine. All stars of the finest grandeur. Lubambo explains that he acquired this method of orchestrating the evening, that is, creating an avant garde international gastronomy, through his trips round the world when he still dedicated his time to photography. This is why his food displays touches of the Asiatic, Indian and Mexican amongst others. These combinations cant fail but to enchant and for this reason the majority of clients come on recommendation. The visitors books leave no room for doubt. "Unforgettable" appears time and time again in the statements of satisfaction written by old clients; now friends and fans.

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Details