Devra Ferst

"Deep and earthy from the oil and coconut, light and bright from citrus juice and fresh cilantro, it tastes of the sea in that particular way dishes of port towns do. The stew is complex and beguiling: It has an unlikely combination of flavors that embodies the region's past."

Meus Roteiros de Viagem

"The chosen dish was a shrimp moqueca. It is cooked in green coconut water and seasoned with pitanga, biribiri, blackberry, beak pepper, vinegar leaf and fruit, palm fruit, green coconut leaf, special aromatic spices and extra virgin olive oil. Different, exotic and very tasty! It lives up to the title of best moqueca in Salvador."