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)

Parma ham croquette (4 pcs)

Beetroot hummus with pickled organic mini vegetables, quail egg and pita bread

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

Scallop tiradito with “aji amarillo” sauce, fresh strawberry, avocado and “cancha” corn (2 pcs)

Crunchy potato sandwich with Korean-style Black Angus tartare and cured farm egg yolk cream

Burrata with “escalivada” salad, black garlic, Brazilian nuts and sourdough bread

Chicken foie pâté with sourdough bread, house pickles and apricot jams with vanilla and red pepper (to share)

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

Red tuna tartare with pine nuts, pupunha heart of palm, citrus dashi and crispy rice

Lobster tail confit with ajo blanco and coconut water, green fruit tartare, black garlic and chive oil

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

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 lemon oil

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

Green broccoli cavatelli sautéed with shrimp and bottarga, cashew pesto with roasted garlic and confit tomato

Charcoal-grilled octopus with romesco sauce, grilled vegetables and dried black olives

Grilled shrimp with Spanish-style meloso rice cooked in Arraial squid ink, edamame and roasted garlic aioli

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

Charcoal-grilled red tuna loin with black olives, tomato compote, crunchy black rice with Brazilian nuts, kale and garlic emulsion

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

Charcoal-grilled lamb picanha with sweet potato and miso purée, liquorice sauce and edamame salad with dried apricot and nasturtium

Charcoal-grilled Black Angus flank steak with chimichurri, fried cassava, confit tomato and green onion

White Belgian chocolate soup with ice cream and passion fruit sauce

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

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

Homemade ice cream tasting (4 flavors)

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

Flambéed pineapple with spiced rum, Indian curry foam, peanut cream and pineapple-lime ice cream

Almond parfait with bourbon vanilla ice cream, dulce de leche and warm “Charlotte” chocolate sauce

“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

Have questions? Call us or send a msg on WhatsApp – (22) 98813-8198 or by instagram DM.