You should try the fish with fresh açaí cream and flour, a local delicacy. But a visit there is not just about your taste buds: take the time to learn about different fruits, talk to the vendors, buy some bibelots, aromatic baths and potions to bring good luck.
Try the house cachaça at the most popular bar in Belém and wait a minute. Your tongue and mouth will get numb – a curious sensation provoked by jambu, the Amazonian herb used to produce this artisanal spirit. Tasty soups top off the menu at Meu Garoto, which is always crowded with locals and tourists.
Brothers Felipe and Thiago Castanho have taken Amazonian cuisine to another level. Continuously searching for new ingredients and techniques, they have two restaurants. Sophisticated, Remanso do Bosque offers haute cuisine dishes and is ranked 44th on the list of the 50 best restaurants in Latin America. Meanwhile, Remanso do Peixe is older and more traditional, installed in the house where the family used to live and cook.
Renovated, the old warehouse at the fluvial port has become a reference for food and drinks. To cool down, try a fruit beer made with bacuri or a Red Ale made with priprioca, inventions by Amazon Beer. And don’t miss out on Pará food – the restaurant Lá em Casa specializes in local cuisine.
This simple restaurant is located on Combu Island, crossing the Guamá River. While overlooking the river, surrounded by trees, order one of the fresh fish options on the menu. It can be the Caldeirada Paraense made with filhote fish and shrimp, for example. Wrap up your meal with chocolate made from cacao grown on the island.
Literally a small door on a narrow street in the old city of Belém, it’s only open from Friday to Sunday from 5 p.m. on, and it’s always crowded. What’s their secret for success? Good food. Portinha serves classic snacks from Pará, like one with duck and tucupi – a fermented acidic juice extracted from manioc – filling. Don’t miss it!
Golden spoon, hog plum, cupuaçu and soursop. At the ice cream shop Cairu, there’s no lack of different flavors to stimulate your taste buds. Almost a Pará institution, they use Amazonian fruits as the base ingredients for their ice creams. Cairu has 14 locations scattered throughout the city to help you cool down and beat the extreme heat.
Tacacá is the most famous Amazonian dish. We’re talking about a juice extracted from manioc that has been cooked for a whole day, jambu, shrimp and goma – a kind of manioc jelly. You can find tacacá in many places in Belém, but the one sold by Dona Maria at a simple stand in front of Colégio Nazaré is the most popular.