The Flavors of the Brazilian Jockey Club

Turf stage and headquarter of the country’s biggest horse racing event – the Brazilian Grand Prix – the Brazilian Jockey Club (JCB) is located at the Gavea Hippodrome, in the South Zone of Rio. Built in the first half of the 20th century, it attracts visitors through the beauty of its architecture and for being in a privileged region, between Christ the Redeemer, the Botanical Garden and the Rodrigo de Freitas Lagoon.

Within the area of ​​the Hippodrome of Gavea the programming is not only watch and bet on horse races. There are spaces for events and a gastronomic pole. There are eight restaurants of various styles. Three of them are located next to the tracks of the Hippodrome: Inverso Gavea, Maguje and Casa Camolese.

Inverse Gavea

Opposite the Tribune A of Jockey, the Inverso Gavea is a gastronomic bar that offers sandwiches, dishes and desserts with a contemporary Brazilian touch, valuing ingredients, fresh and seasonal products. The chef is Valentina Zanini. It offers drinks and craft beers to drink. Among the highlights of the house, Salmon Tartare as entry, which comes with chopped salmon on the knife with tomato, purple onion, salt and pepper flower, served with toast and sweet potato chips.

As a main course, one of the suggestions is the Spaghetti with Shrimp and Pupunha (palm heart) with white sauce with Sicilian lemon. For dessert, it is served brownie (gluten free and served with vanilla ice cream and chocolate syrup). The bar serves drinks such as the Gin Tonic Special (cashew with basil) and the Mojito Bacardi (Bacardi Carte Blanche, mint, lemon and sparkling water).

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The house of 900 m² houses salon, bar, brewery, beer garden and rooftop. It regularly opens its doors to temporary exhibitions of urban art. In the menu of the chef Fernando Almeida we find snacks, tapas and sandwiches (with vegan option).

Among the main courses, the Prime Rib of Duroc Pork accompanied with Capriari Risotto and demi frosting of blackberry, and among the desserts, the Brigadeiro in Beer Syrup with beer malt granulate. Among Marcelo Zulu’s drinks, the house’s creations deserve special mention, such as the Red Sun, Lillet, St Germain, red fruit coulis and rosé tonic water.

In the Maguje also works the microbrewery of Therezopolis, brand originating in the mountain region of the state and that for the first time is installed in the South zone of Rio. In addition, the house produces its own beers, with exclusive recipes under the command of brewmaster Tommaso Di Martino.

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Casa Camolese

It is in the old village of houses of the Jockey Club revitalized and baptized of Vila Portugal that we find Casa Camolese of Cello Camolese Macedo and the plastic artist Vik Muniz. The house includes a restaurant, bar, café, delicatessen and a space for intimate shows in the basement.

In the garden, the tables are shared. The menu is inspired by Mediterranean cusine. In the kitchen are made the natural fermentation breads created in conjunction with the bakery The Slow Bakery and the small Brazilian producers are suppliers of cheeses, specialty coffees and organic teas. The fruit cocktails flavored with spices and herbs are of tiki influence.

Casa Camolese gets off on the right food and it has on the mezzanine a brewery – the laboratory of experimentation of beers of the house – created by Cello and by the brewer Katia Jorge.

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