The culinary concept of the Merlin is first based on the respect for the tradition of the Nouvelle Cuisine, and second on a strong belief for the preservation of vitamins and minerals. Only fresh, carefully selected, high quality ingredients are used.

Harmonious combinations of European and Asian spicing, as well as methods of preparations, best described as French-fusion kitchen.

There are blends of French classic cuisine, Thai exotism, traditional Italian kitchen, the creativity of the new cuisine from Spain.

And there is the school of that certain corner in Europe, where France, Switzerland and Germany touch, where one can find a cluster of fantastic star restaurants and where Merlin’s Chef comes from.

Each plate is personally controlled by the Chef and owner. If you want to get to know the kitchen, come and have a look, it is open for everyone to see. You may observe the preparation and talk to the Chef or one of the cooks.

As mentioned already, everything good for a Chef lays close in Paraty. The wonderful fish, lobster and shrimp from the bay, the trout from the mountains behind the city, the excellent beef from the region close by, almost any vegetable one can dream of, herbs, spices, fruits, common and exotic, all is there, within reach.

Therefore naturally, the menu has options for lovely seafood, the best the bay can offer, prepared with very interesting and precious ingredients. The options for meat such as medallions of tender filet mignon, composed with classic sauces like madeira, roquefort, or flambé, or the rich tasting juicy picanha grilled on charcoal are famous.

Merlin’s menu uses not only poetic names for its dishes, it also reveals a lot about the ways of preparation. It tries to explain not only the wines very carefully, but also the dishes.

If you want to see a small example list of Merlin’s menu, click here: