It was such an excellent experience to dine at L’unico! I loved the gaucho twist on the Italian cuisine. The mix of textures and flavors is just perfect. The taste is something out of this world! The portions are very generous as well. I tried almost all the starters available, and I can’t decide my favorite between carpaccio de atum and bolinho de bacalhau. Foccacia is also great! My favorite main course was definitely the octopus! From the drink list, I had eucalipto cocktail every single time, it is just perfect! We went there for the jazz night and that was a unique experience! We were discussing at our table how great that we can enjoy our meals and drinks with jazz while laughing and chatting without anyone shushing us to be quiet like in some serious...
Read moreL'Unico's cuisine is absolutely AMAZING! You see strange combinations on the menu like "seafood feijoada" or "nettle risotto", but fear not! I guarantee they are simply delicious. I tried the seafood spaghetti and bolinho de bacalhau for appetizers, seafood feijoada for the main dish, and baba for dessert. I could not have imagined what they would taste like before eating them at all, yet they were probably the best food I've had in Porto Alegre by far! It is a small restaurant with a few staff members, so it may take a little bit of time for the dishes to come out when it's busy. The restaurant is tastefully decorated with many intriguing pieces of art, though! So you won't get tired of exploring them in the meantime! Totally...
Read moreEvery plate was fantastic! We had four of us in our group and were able to try 2 starters, 4 mains and 2 desserts (and a cocktail each). Each dish had a very uniquely flavored Gaucho take. My recommendation is not to worry, because you won't go wrong with any of the choices. The atmosphere is cozy, stylish and filled with wonderful art that captures your gaze. The staff were all very attentive and polite. A great place for intimate or special occasions. Best old fashioned cocktail I've had in POA. We will return...
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