KITCHEN

A nossa culinária tem o estilo do Chef Gustavo Rinkevich que o desenvolveu com suas experiências nos países mediterrâneos. Sabendo aproveitar os produtos da região, a gastronomia do Rocka é feita com modernidade, sabores brasileiros e toque praiano.

Our cuisine has the style of Chef Gustavo Rinkevich who developed it with his experiences in Mediterranean countries.
Knowing how to take advantage of the region’s products, Rocka’s cuisine is made with modernity, Brazilian flavors and a beachy touch.
Using fire as a striking technique in the kitchen, our menu is designed according to the seasonality of the ingredients. In this way,

we guarantee the freshness and flavor of the dishes.
We value sustainable fishing. Therefore, purchases are made from small local suppliers with ethical credentials.
Every day we select the best ingredients in the region, from freshest fish, squid from Arraial do Cabo, oysters and other seafood, to organic vegetables picked from our garden.
Everything to create dishes with different flavors, healthy and meticulously harmonized.

Rocka Búzios

2026 menu

We present to you our menu, with some classics and new proposals. Suggestions are created every day, inspired by the fresh products of the day. Our cuisine is in the style of Chef Gustavo Rinkevich who developed it with his experiences in Mediterranean countries. On this occasion, it was inspired by winter products. To get to know our cuisine better and fully enjoy it, we suggest choosing several options to share.

MENU

Codfish croquette with red “biquinho” pepper aioli (4 pcs)

Fried oysters with moqueca broth, pico de gallo, and orange gel

Beet hummus with pickled mini vegetables, quail egg and pita bread

Spanish style “bravas” potatoes with light garlic foam and spicy sauce

Scarlet eggplant tempura with curdled milk and pomegranate molasses

Garlic shrimp and oil with shoestring potatoes, fried egg and green pepper

Steamed bun with crispy chicken marinated with yogurt and gochujang pepper sauce (2 pcs)

Chicken foie pâté with sourdough bread, house pickles and apricot jam with vanilla and red pepper

Homemade cold cuts and Brazilian cheeses with “tumaca” sourdough bread and honey (for two)

Catch of the day ceviche with pink pepper flavor, sweet potato, red “biquinho” pepper and “cancha” corn

Catch of the day ceviche with “aji amarillo” and crunchy Arraial do Cabo squid

Catch of the day crudo with tomato and mint water, black garlic emulsion, eggplant textures and tomato gel

Octopus carpaccio with pink pepper flavor, aioli, green apple and celery vinaigrette

Shredded crab gratin with confit potato and coconut foam

Warm caramelized goat cheese salad with mango relish, crispy parma ham, black olive focaccia and wild arugula

Low-temperature farm egg with Paris mushroom duxelle, yam foam and confit lemon oil

Grilled heart of palm and shitakes with sautéed quinoa, romesco sauce and organic sprouts

Baroa potato gnocchi sautéed with wild mushrooms and homemade bacon, arugula pesto, kefir foam and vegan demi-glace

“Meloso” Spanish-style rice with grilled octopus and native clams

Catch of the day fillet with moqueca flavors, coconut rice socarrat, steamed baby vegetables and manioc farofa

Grilled catch of the day fillet with garlic refrito, plantain purée, Brazilian nut farofa, sautéed spinach and chayote steamed with cachaça

Grilled baby chicken with organic carrot purée, sautéed quinoa, curry yogurt and Jamaican pepper sauce

Crispy pork belly glazed with miso, served with tropeiro beans, roasted pumpkin, quail egg and orange gel

Thin-cut Black Angus flank steak (250g) charcoal-grilled with chimichurri, fried cassava, confit tomato and chives

White Belgian chocolate soup with passion fruit sauce and ice cream

Caramelized sweet rice with coconut milk, mango confit and cinnamon ice cream

Belgian chocolate lingot in two textures with Amazonian flavors, tonka bean ice cream, cupuaçu gel and cocoa tuile

Pavlova with dulce de leche and coconut, burnt milk ice cream, dulce de leche mousse and moist coconut cake

Caramelized French toast with citrus and Cointreau, hazelnut cream and white chocolate with yogurt ice cream

Homemade ice cream tasting (4 flavors)

“Incredible! Excellent view, incredible sea, divine food and perfect service. One of the best experiences I’ve had in Búzios!”

~ Claudio Bielenki Jr

“A melhor experiência gastronômica que tive em anos. O peixe é super fresco e a equipe é realmente maravilhosa. Venho toda vez que estou em búzios.”

~ Adriana Andrade