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Galeria 1618
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Rua Gustavo Sampaio, 840
(21) 2295-1618
shaddad@galeria1618.com.br
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Mon to Sun, holiday and holiday Eve: 11:00-00:00
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Description

1618 Gallery

Opened in 2006, the Gallery's main proposal 1618 mix all senses. Taste, touch, hearing, sight and smell are encouraged through a tasty French menu of exclusive shows at the end of each day and a decoration inspired by Parisian bristôs, responsible for the charm, sophistication and cosiness of home.

Bistro joint, Gallery and Bookstore, the Gallery environment full of 1618 has books, works of art and photos of Africa, in addition to the musical programming of the House draw attention of regulars. From the kitchen, leaving French and Mediterranean dishes, with a seasoning and African flavors.

Among the choices of dishes, are the Saltibocca of Filet Mignon, made with red wine reduction flavored with fresh herbs and served with basket of Parmesan with penne to funghi and Chicken or Fish Curry with coconut milk and peanuts, served with white rice and banana. Par to harmonize, there is a permanent exhibition of 100 wine labels.

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Tips and curiosities

Night

The night, the restaurant is a meeting place for musicians, artists and writers.

Executive Lunch

During lunch, the workers of the region can enjoy a moment of peace and quiet, but without escape from responsibility: the restaurant has wi-fi.

Tunisian Couscous

The Tunisian Couscous, made with steamed wheat semolina, celery, carrot, turnip, potatoes, lamb palette and herbs, is a creation of Stephanne Chief.

International Ingredients

Some spices and ingredients used in the preparation of the dishes are bought directly from Paris. In the case of harissa, pepper folder used in the composition of rabiata sauce.
The Surroundings
Menu
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Tips and curiosities

Night

The night, the restaurant is a meeting place for musicians, artists and writers.

Executive Lunch

During lunch, the workers of the region can enjoy a moment of peace and quiet, but without escape from responsibility: the restaurant has wi-fi.

Tunisian Couscous

The Tunisian Couscous, made with steamed wheat semolina, celery, carrot, turnip, potatoes, lamb palette and herbs, is a creation of Stephanne Chief.

International Ingredients

Some spices and ingredients used in the preparation of the dishes are bought directly from Paris. In the case of harissa, pepper folder used in the composition of rabiata sauce.
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