Eñe Restaurante specializes in fine cuisine based on tapas and Catalan traditions.
The chefs, twin brothers Javier and Sergio Torres, apply their extensive background in European restaurants, including their current jobs at Dos Cielos in Barcelona, to Eñe São Paulo and Eñe Rio de Janeiro. The Torres brothers dedicate a lot of effort to research: they have developed the Gastrovac, a compact machine for vacuum and low pressure cooking which aims at maximum preservation of high-quality ingredients. They also study sensitive crystallization as a system to understand the properties of food.
Débora Birn, guest author for the About.com Guide to Brazil Travel, had lunch at Eñe Rio. Read her review.
The restaurant, opened in July 2009, is at beachfront InterContinental Hotel in São Conrado. Here, Débora's photos, paired with images provided by Eñe, show the beauty of the restaurant and the meticulous presentation of its dishes.
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