CHRISTMAS DINNERS

CHRISTMAS ROOTS 24 / 25 and 26 December
(FRIDAY, SATURDAY AND SUNDAY)
from 13:00 till 17:00 or from 18:00 till 22:00

CHOOSE YOUR DATE

CHRISTMAS DINNERS

CHRISTMAS ROOTS 24 / 25 and 26 December
(FRIDAY, SATURDAY AND SUNDAY)
from 13:00 till 17:00 or from 18:00 till 22:00

CHOOSE YOUR DATE

NEW YEARS DINERS and brunch

31/12, 01/01 AND 02/01 (FRIDAY, SATURDAY AND SUNDAY)
NEW YEAR ROOTS THE PARTY AND BRUNCH

CHOOSE YOUR DATE

NEW YEARS DINERS and brunch

31/12, 01/01 AND 02/01 (FRIDAY, SATURDAY AND SUNDAY)
NEW YEAR ROOTS THE PARTY AND BRUNCH

CHOOSE YOUR DATE

Enjoy an evening
the Brazilian way

People come to Brazilian roots for different reasons. Of course for the legendary party’s and club nights, the Latin vibe of our bar area but, undoubtedly, also for our excellent restaurant. We invite you to come and have a taste of some of the most iconic Brazilian dishes. So have a Caipirinha with a Pastel or some Coxinha’s. Or Feijoada, Moqueda or Bobó de camarão. Lilli, our chef de cuisine, will guarantee that you’re not sorry.
 

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Experience the Afro-Brazilian cuisine from Bahia.

Brazil is a vast country with a diverse food scene. You can find mouthwatering cheesy fried snacks as easily as sweet and fruity desserts, and it’s impossible to miss the many Brazilian cassava-based dishes. But for the best food in Brazil’s 27 states, Bahia in the northeast stands out as a must-visit for food lovers.

 

Rembrandt van Rijn's Brazilian Roots

The Rembrandtplein is named after Rembrandt van Rijn, the most important Dutch painter of the Golden Age. 
 
Rembrandt’s favorite red pigment was Brazilwood, brought to the Netherlands from Brazil. At ‘the Rasphuis’ in Amsterdam prisoners had to grate the wood to a powder. This was then boiled in water to extract the dye.
 

Cachaça, the liquid gold of Brazil

Maybe “cachaça” doesn’t ring a bell. Yet it is an important ingredient in a cocktail that you undoubtedly know: the Caipirinha. 
 
Cachaça is also called the Brazilian rum. Like rum, it is made from sugar cane, but instead of molasses (a by-product of refined sugar cane), freshly squeezed sugar cane juice is used as a base. This makes it taste slightly sharper than rum.