Travel guide · Bahia
Itacaré guide, by those who live here.
Budget, mid-range and high-end.
Travel guide · Bahia
Budget, mid-range and high-end.

$$ Mid-range
Pix, cash and debit card with no fee. Credit cards add 3%.
Miquel is a Catalan from Spain and speaks several languages.
At this sourdough bakery, you find naturally leavened whole wheat bread, white bread, and more.

No tables. You buy and take away.
Before you order
Ask for the 48-hour loaf, a long-fermented sourdough bread, usually available on Mondays.

Go early, the bread sells out.

$$ Mid-range
Sandra works with her family. They make the tapioca to order, filled generously.

Long menu. Suggestion: Tapioca Amor — dried beef, fried plantain and mozzarella. You can ask for freshly grated coconut.
Worth ordering a fresh juice.
Before you order
One tapioca is enough for one person.


$$ Mid-range
Bianca makes the ice cream to order on a cold plate, Thai style. She also serves bubble waffles filled with ice cream.
A place for children and families.

What to order
Suggestion: lime and blackberry ice cream. Or the waffle, with milk ice cream and Nutella.


$$ Mid-range
Organic açaí, on the Passarela da Vila.
What to order
Suggestion: organic açaí with cacao honey, produced in the region.
Many toppings to choose from. In the photo: fruit of the day and toasted coconut shavings.


$ Budget
What to order
Wide menu. Suggestion: the Mafalda medialuna, with a fresh juice.


$$ Mid-range

What to order
Suggestion: the honey & brie toast. Italian bread, brie, pesto, parma ham and honey.


$ Budget
What to order
Bala baiana: creamy coconut inside, hard caramel outside.


$ Budget
What to order
A range of Brazilian beers. Always cold, by the sea.

$$ Mid-range
What to order
A tasting. Enjoy.

$$ Mid-range

What to order
Suggestion: the traditional cuscuz, with plantain and fried eggs. A large plate.
Goes with black coffee or a fresh juice.

$ Budget
What to order
Worth ordering the double, R$ 12.


$ Budget
Also closed on the second Sunday of the month.
MM is a family restaurant that since 2003 has served regional food, with a reputation across the area.

Suggestion: the catado de siri — picked crab. Served as a set plate, with rice, fish pirão and salad.
The fish comes from small-scale local fishing.
Before you order
Everything is cooked to order. Depending on how busy it is, the plate can take an hour. Go with time, or right at opening.


$$$ High-end
Tia Deth and her son Tiquinho run one of the most loved and traditional restaurants in Itacaré.
What to order
The bobó de camarão — shrimp in a cassava and coconut cream.

Tia Deth grows and makes the house peppers.

$ Budget
What to order
The pour-over, made with specialty beans. The house is also known for its matcha.


$$ Mid-range
What to order
The camarão bailandês — shrimp in a ginger and honey sauce, with plantain purée and rice.
Try it with the house pepper sauce: aromatic, hot but not overwhelming.


$$ Mid-range
What to order
The peixe ao mel de cacau — fish in a cacao honey sauce. Served with white rice and sautéed potatoes.


$ Budget
Can be served on a plate.
Gil has been making acarajé for fifty years. She learned from her mother, Vovó Keka. She works with her son, Silvio.
A fritter of ground black-eyed peas, fried to order in dendê palm oil. Inside: vatapá, caruru, shrimp and vinaigrette.

Before you order
It is hot. If you are not used to it, say sem. To try a little, say pouco.
Same batter, steamed instead of fried.
