Sal Gastronomia - Tisch resevieren

The place itself and the ambiance is very nice. We arrived at around 9pm and didn't have a reservation, so we went to the bar upstairs and had Buffalo mozzarella with some greens, fresh toasted onion and olive oil. We also got a dark daiquiri and a very good local Stout called Madalena. The flavor was amazing and we really enjoyed that. The problem started in the waiting time, it took more than 2 hours and a half to get a table which the AC was blasting and every person that was sitting there was freezing. We didn't move.. I just switched places with my wife and took one for the team but in any case, the menu was a little bit dirty like something spilled throughout the pages but nothing majo...

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Unfortunately this place does not deserve hype and fame. From the physical space — really looks like it cuts corners on fit finish for such a small space (example: the fake brick veneer is totally cheap and tacky). To the service — after 10 minutes waiting for the wine to arrive “Eu não vou ter esse.” To the menu not being accurate (example: goat cheese replaced with mini mozzarella that they say is burrata). The menu is easy to correct as to add and remove items (including wines) — it’s just home-printed paper which are inserted into a binder-style menu. And the quality of the bread in the couvert (R$17/person) is a joke... just terribly quality bread, pre-sliced dry, cheap sandwich breads....

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With a very interesting decoration, the experience of eating at Sal is great. The open with 'skulls ' everywhere is really special. The food was amazing, with bold flavors. The purees accompanying the dishes deserve to be mentioned. We ordered 3 desserts and they were all super nice. On the downside: 1 they didn 't have any wine available, since there was a problem with the supplier; 2 some of the plates had cracks on the borders; 3 the restrooms could be a bit better; 4 service could be a bit friendlier. I would definitely like to come back to try some more dishes.

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atendimento sem nothing special, from fomos de vieiras com creme de limao, muito boas and queijo coalho grelhado que estava frio e erachudo. ≤3⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2o,Â⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2⁄2 of chocolate mousse that estava bem boa Reserviere jetzt einen Tisch

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This is a fine dining restaurant, so the prices are steeper than normal. The menu, while not enormous, has surprisingly varied options. I really enjoyed the dish but I found it to be somewhat common compared to the price. The ambient is cozy and nice, since it's actually a small location. Overall, it's a nice place, but maybe somewhat too expensive.

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Although this restaurant belongs to one of the Brazilian Master chefs I particular didn't enjoy but paid a good amount for it. I'm not a chef but my food tastes much BETTER than his. I liked the coconut pudin!! By the way, one of the upstairs corner with 2 tables close to the bar, the floor has serious issue, be aware. The waitresses are kind!

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Great dinner, the duck was perfectly cooked. Jefferson was our waiter and made us feel welcome. The negative part was the air conditioning since was too strong and made the food cold faster than normal. I recommend the scallops for starter, duck for main and the suflê for desert.

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Original place, nice atmosphere and tries to be great, and does have some excellent dishes and drinks. But it's overpriced, don't try the burrata because it's awful, and the staff could be more attentive and kind. Try the lamb Cordero. Reserviere jetzt einen Tisch

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Atendimento personalized, otimo ambiente, comida muito bem elaborated e sem contar na explicação da carta de vinhos muito boa. Stop all of you.

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Ok service and only 2 out of 5 main courses very actually as expected good !

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