Opened in 1992 by chef César Santos, the restaurant Oficina do Sabor is considered one of the bests in Brazil. Throughout these years, the house has been established as the ideal place for those who want to enjoy Pernambuco's cuisine, prepared with a lot of creativity and sophistication.
The menu also gives space to the most traditional palate in recipes like the gratin of cassav with "charque" (special brazillian dried meat), the octopus with the hot sauce, the shrimp with northeastern herbs and the fish with the passion fruit sauce. Entrepreneurs, journalists, advertisers, artists and tourists make the profile of the clients. The popular art of Pernambuco, in turn, sets the tone for the decoration of the house, valuing local paintings, pieces and handicrafts. Even the tablecloths are made and hand painted by local artists. The tradition of Pernambuco permeates the entire project of the restaurant, which has the capacity to receive from 90 to 130 people. The terraces are an attraction apart, since from there can be seen all the beauty of Recife and Olinda.
The open kitchen is on display, allows customers to follow the preparation of the dishes, made by César Santos and his team. Oficina do Sabor is located in the upper city of Olinda, at Rua do Amparo, 335.
CHEF CÉSAR SANTOS
César Santos occupies today a prominent place in the scenario of national and international gastronomy. César began his career at the age of 23, as a student of the hotel business. Simultaneously, he began working in bars and restaurants as a second chef, but soon began to work with his own buffet service, offering dinners at home.
The Oficina do Sabor restaurant came up small in 1992, but it surprised all the palates with its exotic recipes that brought new flavors to the Pernambuco's cuisine. The secret was at least innovative: the mixture of seafood with fruits and herbs. Due to the creativity of his kitchen, the house is now part of the Good Restaurants Remembrance Restaurant, being an obligatory stop for visitors arriving in the city.
Because of his talent, César has already won several prizes, such as Recife Sabor, sponsored by ABRASEL - PE for three consecutive years. In 98 and 99 he qualified among the 12 finalists of Nestle Toque D'or. Still in 99, it gained prominence among the main competitors of Chef Talento Sadia, national edition, obtaining the first place.
César also participated in several gastronomic festivals, in several parts of the world. Veja Magazine chose Oficina do Sabor as the second best restaurant in Pernambuco and the best regional house in the State. Currently, César is director of ABRASEL - PE; President of the Good Restaurants Restaurant Association and also Director in the North / Northeast of the Brazilian Association of High Gastronomy (Abaga)aga).
Couvert 42,00
Eggplant pate, sweet and sour jeridar with apple, caldino of the day, curd cheese in cubes, butter, chicken liver terrine, sun meat pie, thinly sliced carrots and toasted |
Tartar ao Sol 38,00
Filé de Carne de Sol picado na ponta da faca, marinado com suco de limão, três tipos de mostardas, azeite de oliva, cheiro verde e queijo de coalho, servido com torradas |
Smudge Siri 57,00
crab meat in coconut milk with parsley and crumbs |
Octopus on plate 68,00
Octopus blades with caper sauce and green olives and toast |
Risoles de Camarão 72,00
Risoles de Camarão com geleia de uva - 4 unidades |
Excellent Cheese 52,00
Rennet cheese with mix of dried and peppers |
Cheese curd Northeast 38,00
Fried cheese curds in fresh herbs (mint and basil) |
Cheese curd garlic and oil 38,00
Cheese curd fried with garlic blades |
Summer cheese 58,00
Fried rennet cheese, stuffed with eggplant pate in a mustard and herb sauce, served with lettuce and toast |
Sundried meat 62,00
Sundrief meat into strips with fried cassava sticks |
Rissoles of Provolone 36,00
|
Beef jerky balls with Macaxeira 42,00
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Codfish Balls 52,00
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Shrimp with garlic and oil 142,00
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Fried filletwith mustard sauce and mint 58,00
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Fried sausage with parsley and crumbs 52,00
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Carpaccio in mustard sauce with dried tomatoes 48,00
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Mussels in the dried herbs and tomato sauce with grated parmesan 56,00
|
Mix Chef 62,00
Fillet, curd cheese with herbs, jerky balls,cod balls, mussels, eggplant paste, rissoles provolone, day broth and toasted |
Green soup 56,00
|
Oficina Salad 52,00
Mix of fresh leaves, olives, curd cheese, red onion into strips, cucumber, carrot, cabbage and grated radish |
Sea Salad 108,00
Mix of fresh leaves, grated carrots, black olives, shrimp, octopus and squid empanada |
Hinterland salad 56,00
Mix of fresh leaves, green beans, Sun meat, curd cheese into cubes, seasoned with parsley |
Salad 4 Corners 56,00
Mix fresh leaves, tomato and cashew nuts, the Gorgonzola cheese sauce |
warm salad of cod 86,00
Cod, potato, olives, chickpeas and parsley |
green and yellow salad 48,00
Mix fresh leaves, curd cheese, mayonnaise sauce sleeve to the herbal |
Tropical chicken 72,00
Diced chicken with orange and pineapple juice, served with rice and boiled potatoes |
Grilled chicken breast 68,00
Served with curd cheese, rice and potatoes sautéed in butter |
Beef Chicken 74,00
Chicken thigh stuffed with bacon in beer sauce |
Cabrito the hunter 118,00
Cooked in red wine, served with mashed cassava, manioc flour and smell of pumpkin-green |
Carré Marindo 138,00
lamb to the tamarind sauce, served with mashed banana Long and brown rice |
Steak with house sauce 128,00
Filet mignon to Madeira sauce, served with rice and potatoes sautéed in butter |
Three mustard fillet 128,00
Filet mignon, with yellow, dark mustard and Dijon sauce accompanied by vegetables and spinach rice |
Beef jerky stylish chef 108,00
fried dried beef, served with mashed cassava, manioc flour and smell of Jerimum-green |
Meat sun Pernambucana 132,00
Fillet of corned beef, served with mashed cassava, manioc flour and smell of Jerimum-green |
Fish Fillet with Ginger Sauce 138,00
Yellow hake fillet with ginger sauce, served with rice and sautéed potatoes in butter |
Fillet of fish with shrimp sauce with Pernambucano accent 162,00
Fillet of yellow hake and shrimp in coconut sauce, served with rice and sautéed potatoes in butter |
Oficina Moqueca 178,00
Fish, shrimp, fruits and vegetables, served with rice and mush |
Fillet of Fish in Fresh Herbs 138,00
Yellow hake fillet with fresh herbs, served with rice and sautéed potatoes in butter |
Qualimar cod 152,00
Cod fillet in coconut sauce and coriander, served with rice and potatoes sautéed in butter |
Shredded dried meat with onion and butter bottle 122,00
|
Shrimp in coconut sauce 178,00
|
Matuta sausage with onion and parsley 102,00
|
fried beef jerky and sausage matuta 124,00
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Sun meat into strips with onions and ghee 128,00
|
After Mares 99,00
Shrimp and octopus in tomato sauce with garlic and onion |
At Trevi 88,00
Shrimp and fresh herbs pulled in olive oil and butter |
Bouncy 89,00
Prawns with peeled tomato sauce with olives and melted cheese |
Vegetarian 78,00
Mushroom mix pulled in herbal oil |
Green bean 18,00
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Pasta | to the white sauce, to the sauce of Tomate or in the Butter 19,00
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Sautéed vegetables 26,00
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Sautéed potatoes in butter 18,00
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Farofa eggs with carrot 19,00
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Farofa jerimum 14,00
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Fried Macaxeiras 24,00
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French Fries 18,00
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Mashed Macaxeira 24,00
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Long Banana Puree 26,00
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special rice (To choose: Cod / Chestnut / Lula / Spinach) 26,00
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filet Baby 38,00
Tenderloin into cubes to Madeira sauce with rice, green beans and chips |
Milk Chicken 32,00
Roast chicken cubes with spaghetti in tomato sauce |
fish Nest 35,00
Diced fish with rice and chips |
Hat the Engenho Massangana 21,00
Tribute to 150 years of Joaquim Nabuco. Fried Banana browned butter and cheese, honey mill and dusted with sugar and cinnamon powder |
Hot Chocolate Pie 28,00
Hot chocolate pie with vanilla ice cream and chocolate sauce |
Girl with Baba Gimme More Neguinho 28,00
Green coconut jam with Tapioca ice cream, gum cookies and black coconut |
Pernambuco flavors 38,00
Roll cake, Souza Leão cake, Top hat, Girl drool and Coconut ice cream |
Platter of sweets Homemade 26,00
|
Souza Lion cake 23,00
Souza Leão cake with coffee syrup |
Fruit bowls 18,00
Seasonal fruit mix with vanilla ice cream |
Milk Pudding 20,00
|
Roll cake 19,00
Sliced Roll Cake with Vanilla Ice Cream |
Chopped Cheese with Honey from Engenho 16,00
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Pave Guava 23,00
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Chocolate trifle 24,00
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Passion fruit mousse 19,00
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Chocolate mousse 24,00
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Soft Drink 7,50
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Mineral Water 6,50
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Coconut Water | Cup 7,50
|
Coconut Water | Jar 18,00
1 liter |
Fruit Juice | Cup 8,00
|
Fruit Juice | Jar 19,00
1 liter |
Summer juice 10,00
Acerola, Orange, Coconut Water and Ginger |
Heineken 250 ml 9,00
|
Heineken Long Neck 11,00
|
Eisenbahn Pilsen 11,00
|
Baden Baden Cristal 22,00
|
Zero Alcohol Beer 6,00
|
Mentirosca 10,50
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Caipirissima | White card 16,00
Rum carte blanche |
Caipirinha | Pitú 14,00
Traditional with lemon |
Caipirosca | Skky 16,00
National vodka and lemon |
Caipirosca | Absolut 24,00
Imported Vodka and Lemon |
Caipifruta | Pitú 16,00
Mix of fruits and Cachaça |
Caipifruta | Skky 18,00
Mix of Fruits and National Vodka |
Caipifruta | Absolut 26,00
vodka Imported |
Margarita 18,00
Tequila, cointreal and lemon juice |
Absolut Tropical 28,00
Vodka Absolut, Ginger Syrup, passion fruit juice and lemon |
Chivas PineApple 28,00
Chivas 12 years, sugar syrup, lemon juice and pineapple |
Jameson Hibiscus 28,00
Jameson, Hibiscus Syrup, Lemon Juice and Sparkling Water |
B & T - Perfect 25,00
Beefeater, tonic, slice of orange and lemon |
Aperol Spritz 21,00
Sparkling wine, Aperol, sparkling water and a slice of orange |
Campari Tônica 18,00
Campari, tonic water and a slice of orange |
Skky Vodka 10,00
National |
Absolut vodka 20,00
imported |
Vodka Belvedere 24,00
imported |
Montilla White Letter 8,00
|
Montilla Cristal 9,00
|
Tequila José Coervo Aged 17,00
|
Tequila José Coervo Classic 16,00
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Martini 9,00
|
Campari 11,00
|
Gin Gordon s ?? 19,00
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Tanqueray Gin 19,00
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Gin Seagrams 11,00
|
Apple brandy 10,00
|
Remy Martin Cognac 33,00
|
Fernet Branca 14,00
|
Havana Club - 3 years 11,00
|
Havana Club - 7 years 24,00
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Malibu 17,00
|
Gin Beefeater 21,00
|
Energy Drink 11,00
|
Gin Bulldog 20,00
|
Montilla Limão 9,00
|
Absolut Elyx Vodka 22,00
imported |
Passport 9,00
|
|
Chivas Extra
|
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Chivas Regal 12 years 21,00
|
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Ballantines 12 years 21,00
|
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Ballantines Finest 11,00
|
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Famous Grouse 12 years 21,00
|
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Famous Grouse 8 years 13,00
|
|
Buchanans 23,00
|
|
White Horse 12,00
|
|
Logan 23,00
|
|
J & B 11,00
|
|
Johnnie Walker 18 years 33,00
|
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Johnnie Walker 12 years 22,00
|
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Johnnie Walker 8 years 11,00
|
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Cutty Sark 14,00
|
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Black & White 12,00
|
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Wild Turkey 24,00
|
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Jim Beam 24,00
|
Cointreau 15,00
|
Tia Maria 13,00
|
Amarula 13,00
|
Baileys 15,00
|
Drambuie 18,00
|
PeachTree 16,00
|
43 liquor 16,00
|
Frangelico 16,00
|
Limoncello 19,00
|
Homemade liqueurs 11,00
(Clove and Cinnamon | Jenipapo | Mint | Coffee | Anise and others) |
Espresso 6,00
|
Several teas 8,00
|
Rua do Amparo, nº 335
Protection
Olinda-PE
Phone: (81) 3429-3331 | 99207-3524
E-mail: restaurante@oficinadosabor.com
Website: www.oficinadosabor.com
Facebook: www.fb.com/RestauranteOficinadoSaborPE
Opening hours:
Tuesday to Saturday: from 11:30 to 22:00
Sunday: 11:30 am to 17:00 pm
Payment methods:
Cash and credit card