Some products are icons of Banana da Terra’s cuisine, for example, of course, the banana, which gives its name to one of its most consecrated dishes. For others, who also integrate the selection of noble ingredients, Ana Bueno reveals her secret: the partnership with local producers, a factor she considers decisive not only to create and finalize a dish, but to encourage production and form a network of beneficiaries, with the effort of all to offer the best.
Banana – the city and surrounding region have large banana productions of all kinds. The “banana da terra” is one of the most common and the product arrives weekly in the kitchen of the restaurant, via local producers.
Own Vegetable garden – an area of one thousand square meters guarantees the supply of sweet potatoes, parsley, chives, coriander, pennyroyal, basil, thyme, rosemary, ora-pro-nóbis, arugula, different types of lettuce and other herbs and vegetables. Everything purely organic, from of the land directly into the pan.
Palm Heart – a native of the Atlantic Forest, the pupunha species earned its place on the Banana menu because it is an ecological product, integrated to the agroforestry system. Independent producers and the palm heart cooperative are the main suppliers responsible for guaranteeing the restaurant an almost daily, fresh stock.
Cachaça Paratiana – with an inebriating flavor and aroma, the product is a must not only in the Banana da Terra bar, but also in some kitchen preparations, especially by Ana Bueno, who considers it “essential for perfuming emblematic dishes of the house”.
In the daily life of the restaurant, cachaça appears in its varied versions, among them the Paratiana Ouro, aged in oak barrels from 2 to 8 years; the Paratiana Prata, aged in barrels of jequitibá from 1 to 5 years; and Labareda, aged in barrels of umburana and jequitibá from 1 to 3 years, besides Cachaça Mulatinha and those of clove and cinnamon, Gabriela, and of molasses and carnation, the Caramelada – all with labels indicating the Geographical Origin and many awarded in numerous national and international competitions, such as the World Cup in Brussels in 2015 and the highlights such as Official Cachaça Rio 450th Anniversary and Best Gabriela de Paraty, for the famous ranking of Playboy magazine.
Cachaça de alembic, produced in the artisanal molds of the 17th century, but manufactured in a state-of-the-art industrial park, the Paratiana mill is one of the most visited tourist spots of Paraty. Located in an old house surrounded by the Atlantic Rainforest and a beautiful waterfall, it is open daily to those who want to know the entire production process, from the sugar cane grinding and the fermentation, to the distillation of the product.
Fish – local fish and seafood make the Banana da Terra fame, especially for its freshness and quality. Everything comes from the sea of Paraty and is handled with care, to ensure the best result in the dish.
Pindoca – this is the name of a local producer of cassava flour, “one of the best in Paraty”, according to the chef. Pindoca, the only supplier of the product in the restaurant, has worked with flour since he was a boy and is an expert in the whole process. It is he who guarantees, therefore, the excellence of the pirão (manioc flour thickened broth) and farofa that follow consecrated dishes of the Banana.
Mondays, Wednesdays and Thursdays:
6:00 p.m. to 12:00 p.m.
Fridays, Saturdays, Sundays, holidays and holidays
12:00 p.m. to 04:00 p.m.
7:00 p.m. to 12:00 p.m.
Rua Dr. Samuel Costa, 198 - Historical Center
Paraty - RJ
Tel:24 3371-1725 (after 18:00)
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