At Akuaba we find Afro-Brazilian food with a family tradition. Under the command of D. Vera Moreira and his son, Chef Jonatas Moreira, the restaurant is a national reference. Acarajés, moquecas, seafood and caipiroscas in exotic combinations like Jambo with raspberry make this place unique.
It is worth tasting the octopus or seafood moqueca, the best acarajé and a delicious Cocada to finish.
On Saturdays, fresh oysters with champagne.
photos by Arthur Moura
Oysters with Chimichurri sauce 
Octopus stew 
Congo-style shrimp 
acarajé
Mixed caipiroscas: Pitanga with Sicilian Lemon