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Local pick

Salvador for food lovers

An eating itinerary for Salvador: street acarajé, market lunches, moqueca dinners and Rio Vermelho nights.

A clay pot of Bahian moqueca with rice and farofa on a wooden table.
Moqueca baiana, cooked with dendê palm oil and coconut milk. · Editorial placeholder image — replace with licensed photography.

  1. Day 1

    Learn the base

    • Acarajé and abará from a busy stand.
    • Moqueca dinner, shared.

  2. Day 2

    Market and sea

    • Ceasinha do Rio Vermelho in the morning.
    • Seafood lunch at a beach barraca.

  3. Day 3

    Sweet and slow

    • Ribeira for ice cream and bay views.
    • Dinner with a view, then live music.

Verify current address, opening hours and operation of any venue before visiting.

Related reading

A clay pot of Bahian moqueca with rice and farofa on a wooden table.
EssentialFirst trip

Bahian food guide

Dendê, coconut milk, dried shrimp and the sea: the grammar of Bahian cooking.

A clay pot of Bahian moqueca with rice and farofa on a wooden table.
Verify before visiting

Where to eat

Neighbourhood by neighbourhood, plus the places locals send visitors.

A clay pot of Bahian moqueca with rice and farofa on a wooden table.
Local pickVerify before visiting

Local favourites

Not secret, just not on the tourist circuit.