
Two years after the closure of the legendary Antiquarius, part of the team that made history at Rio de Janeiro's most admired restaurant reunites to bring Gajos d'Ouro to life, a new stronghold of Portuguese cuisine in Ipanema.
Maître d's, waiters, sommeliers, and chefs—almost 70% of the original team—restore the tradition and excellence that have marked generations of distinguished customers passionate about fine dining. The name "Gajos d'Ouro" (Golden Guys) was inspired by the affectionate way Carlos Perico, the eternal master, referred to his team.
The kitchen
The menu preserves the original recipes approved by Carlos Perico, respecting his tradition of rigor and flavor. Highlights include the return of duck rice, codfish à lagareira, Portuguese-style filet, VG shrimp with sparkling wine, and the iconic stone soup. The famous couvert, with croquettes, codfish balls, and Serra cheese, remains hearty and unforgettable.
The off-menu suggestions reveal the secrets passed down over the years: dishes like Zico shrimp and more than thirty cod variations.
The sweets
Finally, Portuguese sweets are back in style, with their generous trays of classic desserts: ovos nevados, siricaia, toucinho do céu, encharcadas de ovos, orange roulade and the delicate ovos moles de Aveiro.
(21-3449-1483) Reservation Tel
Antiquarius employs 27 professionals with over 500 years of combined experience. A comprehensive team of sommeliers, maître d's, chefs, waiters, cuisinarts, and pastry chefs dedicated to passionately reviving the tradition of Portuguese cuisine in Rio.
Gajos d'Ouro was born this way: with soul, memory and excellence, to offer a unique emotional and gastronomic experience.
SoupsIndividual Dishes |
Rich seafood soup |
Chickpea cream with crispy cod and leek |
PORTUGUESE CHESTNUT CREAM WITH COD, FUNGHI AND BLACK TRUFFLES |
AppetizersIndividual Dishes |
Pasta and RiceIndividual Dishes |
From the SeaIndividual Dishes |
Our Codfish SelectionIndividual Dishes |
Our MeatsIndividual Dishes |
Our Desserts |
Aveiro Soft eggs |
Toucinho do céu |
Orange roulade |
Siricaia |
Chocolate roulade with cream made of egg yolk and coconut milk |
Snow eggs |
Encharcada de fios de ovos |
Dark chocolate mousse with olive oil and salt flower |
Flavor trilogy |
1 ball ice creamCHOCOLATE WITH MINT, CHOCOLATE, VANILLA, COCONUT LIGHT, PISTACHE, AND VANILLA LIGHT, TANGERINE AND LEMON |
Seasonal fruitPINEAPPLE, MANGO AND PAPAYA |
Papaya Cream |
Stroganoff Of Nuts |
Walnut pie with girl's babaSlice |
Ice creams 2 balls |
Ice creams 3 balls |
UnmissableIndividual Dishes |
Leitão à pururucaFridays |
FeijoadaSaturdaysR$ 340,00 (3 pax) |
CozidoSundaysR$ 340,00 (3 pax) |
Drinks |
Signature Drinks |