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Chef Lierson Mattenhauer Jr presents the well liked "Hambúrguer Junino", made with classic ingredients of the Brazilian's June Festivals.

Vecchio Cancian is an extention of Cancian de Tietê, famous for the quality of their pork. Chef Alaílson Silva presents the Cancian tradition with the dish of sausage with orange sauce.

In addition to Tubaína Bar's charming ambiance and retro style, about 60% of its menu is made up of only of vegan dishes, such as the feijoada dish which is featured in this episode.

Inconfidentes Bar presents the Brazilian cuisine in its essence with a recipe of marine blue fish with farofa made of plantain.

Chef Julia Rodrix fuses Italian cuisine with Brazilian cuisine mixing gnocchi made of sweet potato with basil pesto.

The Italian house ' Nico Pasta e Basta', Chef Sival Cândido gives a Brazilian touch the risotto with caruru dish, a typical dish from the cuisine Baiana.

In this episode Chef Frank Bin presents the marriage between Japanese cuisine and Brazilian cuisine with his delicious scallops of grilled picinguaba, with cauliflower sealed in butter and teriyaki sauce.

The appearance of a Parisian bistro, Mercearia do Francês brings attention to Chef José Luis Balon. He presents one of the house favourites, mussels prepared in a Franco-Brazilian fashion.

The restaurant accentuates European traditions, especially from the Canary Islands. The chef features in this episode the famous canjiquinha made of shrimp.

An unforgettable restaurant with more than two thousand collectable toys, Nico Hamburgueria has named its hamburgers after cartoon characters in its menu. Meet the Hambúrguer Gaguinho prepared by Chef Célio Silva.