The origin of Steak Tartare dates back to the 19th century, but the modern version became popular in the French bistros of the following century. There are also those that prefer to “brazilianise” the name and call it “Bife Tártaro” but what isn’t up for discussion is the recipe: raw beef minced (never ground!) combined with a variety of seasoning, a formula that has earned this dish a legion of fans. In Rio there is no shortage of good and varied options to try as a starter. Whether it is the classic French version or with welcomed breaks from convention, accompanied by French fries or green salad, the five addresses listed below guarantee the best tartares in Rio.
The name of this locale leaves no room for doubt: here they serve tartare as it is in France. Delicate and full of flavour, the tartare de filé de boeuf (R$39) comes with pont neuf potatoes, green salad and cornichon pickles. Detail: it is the chef himself that makes the cornichon pickles himself in his kitchen.
Schedule:
Sun 19:00 às 01:00, Sun 19:00 às 02:00, Mon 19:00 às 01:00, Tue 19:00 às 01:00, Wed 19:00 às 01:00, Thu 19:00 às 02:00, Fri 19:00 às 02:00, Sat 19:00 às 02:00, Sat 19:00 às 02:00
It’s not so easy to get your hand on the delicate Steak Tartare made by the very Italian Chef Paolo Lavezzini. It is served only on the lunchtime set menu, the Mezzogiorno (R$94 for a starter and a main). But getting down here for lunch is certainly worth as we are talking about one of the most delicate iterations of this dish in the city. Lavezzini’s dish has the meat as the star of the show, which comes with a sprinkle of olive oil. On the side, red onions, salsa, fleur de sel and capers which are on hand for the diner to flavour as desired. The dish is completed by perfect French fries.
Schedule:
Sun 12:00 às 15:00, Sun 19:00 às 00:00, Mon 12:00 às 15:00, Mon 19:00 às 00:00, Tue 12:00 às 15:00, Tue 19:00 às 00:00, Wed 12:00 às 15:00, Wed 19:00 às 00:00, Thu 12:00 às 01:00, Fri 12:00 às 01:00, Sat 12:00 às 01:00
Ok forget about the classic French style for a minute. In this charming colonial mansion in Ipanema, one of the accompaniments of this house’s steak tartare is dare we say a little unusual. But believe us, it works. Accompanying the star of the show you will have cassava, green apple in lime juice, red onion pickles, pickled mustard seeds, fleur de sel, caviar, molasses and quail egg-yolk.
Address
: Rua Aníbal de Mendonça, 175, Ipanema
Phone
: +55 (21) 2147-8259
Schedule:
Sun 00:00 às 00:00, Tue 00:00 às 00:00, Tue 00:00 às 00:00, Wed 00:00 às 00:00, Wed 00:00 às 00:00, Thu 00:00 às 00:00, Thu 00:00 às 00:00, Fri 00:00 às 00:00, Fri 00:00 às 00:00, Sat 00:00 às 00:00, Sat 00:00 às 00:00
This foray into French cuisine by award-winning chef Pedro de Artagão is, as the name suggests, formidable. One of the starter options; which can be ordered separately for R$42 or as part of a set menu that includes an appetiser, main course, desert and still or sparkling water; the Steak Tartare comes with lashings of Dijon mustard just like in the classic Parisian bistros, accompanied by salad and French fries.
Schedule:
Sun 12:00 às 00:00, Sun 19:00 às 00:00, Mon 12:00 às 00:00, Mon 19:00 às 00:00, Tue 12:00 às 00:00, Tue 19:00 às 00:00, Wed 12:00 às 00:00, Wed 19:00 às 00:00, Thu 00:00 às 00:00, Thu 19:00 às 00:00, Fri 12:00 às 00:00, Fri 19:00 às 00:00, Sat 12:00 às 00:00, Sat 19:00 às 00:00
For a good Steak Tartare, it is fundamental that you have meat of the highest quality. And in this quiet eatery, the first investment of food purveyor Marcelo Malta whose business supplies meat, fish and other products to some of Rio’s most important restaurants, the primary material is the best possible. The tartare here is the creation of Chef Thiago Berton, ex-right hand man of Chef Rafa Costa e Silva at the Lasai, and his version favours Wagyu or Kobe beef instead of filet mignon. The meat comes combined with peppers, pickled cucumber, caramelised onions and a sensational onion oil (R$30). The restaurants special fries add the finishing touch.
