Polvo Marisqueria transforma Botafogo, no Rio, em parada obrigatória

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[{"selector":"#anim-692cb1ca-4d9a-47c6-aa5c-a054d3b9f3d8","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9504d8b2-d41b-421b-ab10-cbe5c7ab6a99","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-8ae45012-30d1-42ed-af80-ba665b19c9de","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-e6c3ea32-6d57-4fae-a6f0-874af929d97f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a77b7ea4-0960-47b8-ad83-a1c40827a4cd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Em um cantinho de Botafogo , o Polvo Marisqueria parece traduzir aquele Rio de Janeiro que a gente adora encontrar: despretensioso, acolhedor e sempre badalado Instagram/Polvo Marisqueria

[{"selector":"#anim-6853c79c-de14-447a-9d9d-78bf032fb332","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0daa501b-b36b-4623-a8d2-9e9049e11fcb","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-79922670-29e3-4d28-a10b-03b2355fe626","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-b59edeeb-8f36-47da-bb91-7bc673aa59b6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4bf875f4-a1bc-43b4-a7e5-c3099d8771e6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-12.514648210040342%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Inspirada nas marisquerías espanholas e portuguesas, a casa coloca os frutos do mar no centro, mas foge do óbvio. Há delicadeza nos preparos, técnica sem exageros e uma assinatura muito própria da chef Divulgação/Tais Barros

[{"selector":"#anim-9ab667f0-d744-4f36-8f2c-9794cffe7482","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2d311537-10fe-4ce8-aa9a-f237ec5804f1","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-cf4a70a5-1a25-4565-b330-8d9269f8925c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-fbf37923-6b0c-4320-8cb4-267c9e019a54","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c23144a0-d6e5-44f9-bd80-e7246c74b90a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Entre os crudos, o atum com coalhada de castanha talvez seja um dos pratos mais irresistíveis da casa Divulgação/Tais Barros

[{"selector":"#anim-9647cdf7-d371-40a7-a668-6a3599a14c97","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-beac76f8-aa3b-4b0a-9bc2-c42048df9d77","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-fa775165-54de-4cc6-9e18-b796441c1d90","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-d07e09f3-e7d7-4ba2-85f9-c93df721d13b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fedf473f-972d-48dd-9468-820e2ea69279 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-12.514648210040342%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Outro pedido obrigatório é o Polvo Inteiro , glaceado no próprio caldo e servido com molho romesco e batatinhas ao murro. O ponto do polvo impressiona: macio, delicado e ainda assim estruturado Instagram/Polvo Marisqueria

[{"selector":"#anim-210e5022-df09-4719-8d9b-08bee1e997a4","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8746e4c9-474b-44b0-ae55-dc9868e1a445","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-9b737d18-f732-4c69-97e7-cb3d79bf23a1","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8d5da6ed-bc4c-4367-b675-5894b41729ee","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-53a10aba-38fb-408f-9cd9-274305f02f9b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Vale olhar também para as entradas quentes. Os Vôngoles à Bulhão Pato chegam perfumados por alho, vinho branco e coentro. E ainda tem arrozes , como o de polvo; lambe lambe; lagostim; e mariscos Instagram/Polvo Marisqueria

[{"selector":"#anim-da6ab2f2-cf3e-4535-9a65-a850e0c16f57","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-22c1e07c-51af-475a-9958-96c8d93aaa21","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-223fb41a-f31c-40e4-810d-ef3dfcad648d","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-76f24e59-a8cd-41cc-b572-e6b1c91e1e99","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] E então chega a sobremesa. O Creme catalana de doce de leite, finalizado com queijo tulha ralado por cima, é uma das melhores formas possíveis de terminar a refeição Instagram/Polvo Marisqueria

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[{"selector":"#anim-61a79256-511b-4b5d-8d93-800cc842e977","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6f23605d-f529-4529-9bcb-a8d2e10115c1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bd51c8b4-c51f-4c33-a2f9-c40e7ce0a30c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-aa745cec-8486-496d-841d-1a6c4ee0d43b","keyframes":{"transform":["translate3d(0px, 2132.63615%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-812f20b9-f546-4b84-a072-e6316189d7b6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ebc86283-9022-42ad-a6e6-b62444174019","keyframes":{"transform":["translate3d(-117.84387%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-61d6169a-448a-4177-a296-7cb7478cc42c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3b436ae9-8541-4080-8011-50305c97efb0","keyframes":{"transform":["translate3d(0px, 1223.93157%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] leia mais em Divulgação/Tais Barros Arraste para cima