Olympic class oysters in Rio... or just outside of it.

“Santa Catarina has the best oysters because of the cold sea current coming in from southern Brazil and Patagonia,” explains Tuscan-born chef Paolo Lavezzini, who helms the kitchen at the popular Fasano Al Mare restaurant in Rio de Janeiro. “The lower temperature contributes to the growth of succulent, tasty, and iodized oysters, which really maintain the flavor of the ocean.”