The Masano family’s passion for seafood has reached the second generation. Young chef Bella Masano practically grew up in Amadeus’s dining room, and then completed her studies at Le Cordon Bleu, Paris. For an unforgettable experience, go for the richly savoury moqueca da casa, a Bahian-style fish stew made with palm oil, fish and shrimp, cooked in a clay dish. A slightly lighter option is the camarão frisson no negro (flambéed shrimp with black rice). Another great option is the dessert with banana and tamarind sauce, while the chocolate ice-cream and coffee liquor will leave you longing for more.