We noticed that you're using an unsupported browser. The Tripadvisor website may not display properly.We support the following browsers: Windows: Internet Explorer, Mozilla Firefox, Google Chrome. Mac: Safari.
The menu is very complete. They know how to cook a food. Everything was perfect. I choose the ravioli with salmon and was the best food of my life. When you bite the salmon, the taste is enhanced by the sicilian lemon butter and then,...More
The best restaurant in Cunha.
Sophisticated, very tasteful!!!
Cassoulet was wonderful!
The owners are so nice and they cook and serve everything!
It's a good choice for vegetarians and fish lovers.
Good wine menu!
Ate lunch at la taverna bistro July 2016. Small menu, excellent quality of both dishes we had. (Shitake and trout) I had shiitake on a bed of polenta, with wild rice mixed with apricot and figs. Great and agreeable contrast with the smoked shitake. Truly...More
Open only for lunch and only weekends and holidays. Just off the Paraty-to-Cunha road in Brazil's lovely tropical highlands, in the Serra do Mar, or Sea Range mountains. Fresh local ingredients, especially the area's specialty, Shitake mushrooms. Near the art ceramic ateliers of Cunha, and...More
Date of visit: July 2015
Carlos_Schuch, Proprietário at La Taverne Bistro, responded to this reviewResponded July 15, 2015
Nice and efficient service and a short but tasty menu in a simple and small restaurant. Being a little far from the city and the road only completes the ambiance. Nice place to kick back and relax while the chef prepares your meal.
Date of visit: May 2015
Carlos_Schuch, Proprietário at La Taverne Bistro, responded to this reviewResponded May 28, 2015
Nice, simply decorated, clean and neat. Carlos, one of the owners and chefs is very polite and discreet. They serve slow food, so sit, enjoy and wait a bit. You will eat a very good meal, excellent ingredients, very tasty and well blanced in texture,...More
Date of visit: January 2015
Carlos_Schuch, Proprietário at La Taverne Bistro, responded to this reviewResponded February 1, 2015