Restaurant in Rio de Janeiro, Brazil
Creative oven-anchored pizza, easy to book.
Ferro e Farinha is a wood-oven pizzeria in Ipanema's most competitive dining stretch, run by chef Sei Shiroma with a menu that goes well beyond pizza. The fregola with octopus alone justifies a visit, and the creative dough combinations keep regulars returning. Booking is easy, making it one of the more accessible quality options in the South Zone.
Ferro e Farinha sits on Rua Maria Quitéria, 107, a few steps from the Nossa Senhora da Paz square — one of the most reliably trafficked addresses in Ipanema's so-called noble quadrilateral. That location matters: this is a neighbourhood full of options, and the fact that Ferro e Farinha holds its own here tells you something about the quality. If you've already been once and ordered a pizza, the reason to go back is the broader menu — and specifically the fregola with octopus, which punches at a level you'd expect from a dedicated seafood restaurant, not a pizzeria.
Chef Sei Shiroma runs a kitchen anchored around a wood-fired oven, and the menu reflects that constraint in an interesting way: almost everything passes through it. The pizzas are the entry point, with a choice of different doughs and combinations that range from a reliable Margherita (the reference point if you want to gauge the kitchen's baseline) to more considered pairings that tend toward the provocative rather than the safe. Visually, the pies are the kind of thing you notice at a neighbouring table before you order , the crust has character, the toppings are applied with restraint.
But Ferro e Farinha's argument to the neighbourhood isn't just pizza. The fregola with octopus is worth ordering as a standalone reason to visit. It's an appetiser in name, but it has the depth and richness of a main course at a serious seafood table. Desserts hold the same line , no drop in quality at the end of the meal, which is not always guaranteed at pizzerias operating in this tier. For returning visitors, the move is to build a meal around the oven-driven starters and the fregola, with pizza as the anchor rather than the entire point.
Ipanema carries a certain expectation , the neighbourhood's reputation for quality means a restaurant on this street has to earn its place rather than coast on foot traffic. Ferro e Farinha sits close enough to the square that it benefits from visibility, but the food is what keeps it relevant. For anyone exploring Rio de Janeiro's restaurant scene from a base in the South Zone, this is a practical choice with genuine ambition behind it. You don't need to cross the city for a meal that has personality.
If you're planning a broader trip and want to understand how Rio's dining compares to other Brazilian cities, D.O.M. in São Paulo, Birosca S2 in Belo Horizonte, and Origem in Salvador each represent their cities at a different register. Ferro e Farinha isn't operating at tasting-menu altitude, but it doesn't need to , it's filling a gap in the neighbourhood for food with a clear point of view at an accessible price point.
Booking here is rated Easy , you don't need to plan weeks in advance, but Ipanema restaurants on a good street do fill up on weekend evenings. If you're flexible, a weeknight visit gives you a calmer room. Walk-ins may be possible mid-week, but if you have a specific evening in mind, a reservation is the sensible move. There's no complicated multi-week lead time required, which puts Ferro e Farinha in a different category from harder-to-book Rio tables like Oteque or Lasai.
For a full picture of dining, staying, and drinking in the city, see our guides: Rio de Janeiro restaurants, hotels, bars, wineries, and experiences. Within Rio's Italian-leaning options, Cipriani and Oro are the obvious comparisons at higher price points. For French, Casa 201 is worth considering if you want to change register. Elsewhere in Brazil, Orixás | North Restaurant in Itacaré, Mina in Campos do Jordão, and State of Espírito Santo in Rio Bananal each offer a different lens on the country's cooking beyond the major cities. If international reference points help calibrate your expectations, Le Bernardin in New York City and Lazy Bear in San Francisco represent what serious oven-focused or tasting-menu ambition looks like at the global tier.
Yes — a wood-fired pizzeria anchored around a counter format and an oven-centric menu works well for solo visitors. Chef Sei Shiroma's kitchen produces dishes at varying sizes, so ordering the fregola with octopus as a starter and a personal pizza covers a full meal without waste. Ipanema's street-level energy on Rua Maria Quitéria keeps solo dining from feeling isolating.
Booking is rated Easy, so same-day or next-day reservations are often possible midweek. For Friday and Saturday evenings in Ipanema — one of Rio's most in-demand dining neighbourhoods — book two to three days ahead to be safe. Last-minute walk-ins carry more risk on weekends given the address's consistent foot traffic near Nossa Senhora da Paz square.
Small groups of three to five should have no difficulty, especially with advance booking. Larger parties should check the venue's official channels to confirm table configuration, as the layout of a focused pizzeria on Rua Maria Quitéria, 107 may not flex easily for eight-plus covers. The shareable format — starters like the fregola, multiple pizza styles, oven-roasted dishes — suits group dining well.
This is not a straightforward Neapolitan spot. Chef Sei Shiroma's approach treats pizza as a framework for deliberate, sometimes provocative combinations — the Margherita is available if you want a reference point, but the creative pizzas are the point of the visit. The menu extends beyond pizza to oven-based dishes, so don't treat it as a single-item restaurant. Booking is easy, the neighbourhood is walkable, and the fregola with octopus is specifically flagged as a highlight.
Start with the fregola with octopus — the venue's own framing positions it as a dish that could anchor a serious seafood restaurant, which is a strong signal to order it. For pizza, skip the Margherita on a first visit and choose from the creative dough-and-topping combinations; that's where Shiroma's perspective is clearest. Desserts are noted as maintaining the same standard as the savoury courses, so leave room.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
