Rio’s OYSTER MAN + Brazilian Seafood Claypot Fish in Rio de Janeiro, Brazil!

Rio’s OYSTER MAN + Brazilian Seafood Claypot Fish in Rio de Janeiro, Brazil!
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One of the most amazing things about Rio de Janeiro, Brazil, is the unbelievable natural beauty of the city – there are stunning jungles and beaches right within the city. Today we went on a short hike to the famous Telegraph rock, and then ate an incredible Brazilian seafood meal. #Brazil #RiodeJaneiro #food

Oysters – It was about an hour drive from the center of Rio, and we arrived to the oyster man – a little stall where a man has been selling oysters since Guilherme was a child. His oysters were small, but they were flavorful, with just a squeeze of lime. Perfect way to begin this Brazilian food day. Price – 12 for 10 BRL ($2.50)

Pedra Do Telégrafo – We then drove to a small beach town and climbed up the hill to a point known as Pedra Do Telégrafo, or Telegraph rock. It’s most famou now because of social media, and people take a photo in a way that it looks like they are dangling from a rock cliff. The views are spectacular and well worth climbing when you’re in Rio.

Gugut Restaurante – Located in Vargem Grande neighborhood of Rio de Janeiro, we met up with Marcelo to eat a massive Brazilian seafood meal, especially dishes from the Espirito Santo state of Brazil.

Moqueca – There are two versions of this amazing dish, a fish stew, one from Espirito Santo and the other from Bahia (stay tuned for Bahia coming soon). He added in tomatoes, onions, and cilantro, followed by fish. It was simple but delicious, relying on the fresh fish to really made it special. Gugut Restaurant is not cheap, but they serve top notch seafood, great quality, and very fresh. All the food was delicious. Total price – 400 BRL ($100.32)

And that completes this Brazilian seafood and hike in Rio de Janeiro, another wonderful day in Brazil.

Huge thank you to Guilherme Camocardi and Rafa Ribs from Rio4Fun and Rio4Food. Check out their videos here:
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About the Author: Mark Wiens


  1. @Mark Wiens…. Hello, My Name is Rosemary Salazar. I'm a Mother of Twin Daughters… We really love watching your travel's to the best foods of The World… Only one speed bump… it's hard to hear you when your speaking on the foods over the beautiful baby… if possible have the wee one sit a few chair's from you.. or, if your Wife is there for her to have him a few minutes only while you explain The exotic foods and ingredients you are enjoying…. Thank you, so much for doing what we all wish we would want to do…. Safe Travels to all of you…

  2. Urucum is a wonderful eatable natural tint. There is a tree behind the house at my grandma's. I used to paint pictures with it as a kid hahaha.

  3. Awe ThAnkhs Mark your videos are consistently amazing!!🍽😍 My island 🌴 family are among many things fishermen and my mother cooks in clay pots !! This Brasil meal 🥘 looks AMAZING 😍 such vibrant colors!!!

  4. I wanna know how the Brazilian get the rice? Are they have rice plantation all over Brazil? Or they imported it? It’s amazing to see rice eating tradition in South America.

  5. Ball show videos, very important your work in divating the Brazilian cuisine congratulations. Why do you put pepper in everything you eat, put pepper in the rice kkkkkk

  6. Just beware Gringos..most this food that Mark is eating IS NOT CHEAP..If you are coming here in Rio thinking that you will eat like a king for a bargain price you will be sorely dissapointed. Rio is actually one of the most expensive(if not the most) cities to live in Brazil. I'm actually surprised by the price of the Coxinha in his other video (You will NEVER find a Coxinha of that size for that price, the vendor probably sold for a cheaper price in order to attract gringo clients and then sell for a more expensive price)

  7. there is more than 2 versions os moqueca, almost every costal state here have a version of it, it is a indigenous dish that was also very similar to an african dish brought here by slaves. the indigenous version is called POKEKA and the african dish called MU'KEKA. The african version has coconut milk and dende oil, the indigenous version dont, versions from north of brazil and bahia are more african, dish from espirito santo, rio and sao paulo (called moqueca CAIÇARA) are more like the indigenous dish. remember coconut is not from brazil

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