Breakfast delivery and production of mini events in Praia da Pipa.
On the lawn, facing the sea, stands a straw-clad bar with the bottles lined up, arrangements of orange and pink flowers at its foot and a black board propped to one side. The board reads *Tudo eh Delis · buffet e eventos*, and that bar was not there yesterday: it was built for an event and tomorrow it will be gone. That is exactly what this house does.
Ask them for a quote for your event
| Type | Catering and events |
|---|---|
| Area | Rua Albacora, Praia da Pipa |
| Availability | Listed as 24 hours, seven days |
| Delivery and collection | By appointment, 3pm to 7pm |
| Format | Orders weighed and packed individually in disposable containers |
| Booking a date | With a deposit; the balance up to 72 hours before |
| What it builds | Buffet with chafing dishes · canapé tables · its own bar · flower styling |
| Identity | Welcomes the LGBTQ+ community · identifies as a women-led business |
| Contact | +55 83 99681-3089 |
| @tudoehdelis |
What follows comes from two of the house's own sources: its end-of-year menu, which it photographed and uploaded in full, and its own event photographs. The end-of-year menu is seasonal, but it shows how the service is put together.
This is the central block and it sells by weight: the card itself states that a kilo serves four to five people, which is the figure you build a party's arithmetic on. There is filé mignon in madeira sauce and in gorgonzola sauce, beef bourguignon, shrimp in cream, chicken salpicão, chicken fricassée, pork with apples in citrus sauce and bacalhoada, the salt cod bake. For the table without meat there is batalhoada, the vegetarian version of that same dish.
Its event photographs add shrimp served inside a whole pumpkin on the chafing dish, penne in white sauce, picadinho with carrot and a creamy rice: that is what comes out when the buffet is up.
The starter list is long and firmly of the Northeast. There is cheese terrine with toasts, a charcuterie board, baked brie in pastry, tender ham with honey, orange and spices, and a whole family of quiches: queijo do reino, shrimp, carne de sol in cream, and aubergine caponata, the last one vegetarian. There are mini quiches too, and three pães gelados: shrimp, carne de sol with chilli jam, and beetroot hummus.
Those starters group into closed canapé tables that the house names one by one. The Guirlanda table carries terrine, guacamole with toasts and sticks, a bread mix, fried savouries and mini sandwiches. The Pinheiro table, salpicão, shrimp pão gelado, pastry tubes with the filling served separately, a bread mix and a charcuterie board. And there is a Prosperidade table built around bobó de camarão. Each table is sized for a number of guests, so you choose by scale rather than by dish.
On the loose-bite side, the photographs show ceviche in individual bowls carried on a tray, and dadinhos de tapioca with chilli jam, one per bowl with a stick in it: the format for what you eat standing up with a glass in the other hand.
The sides have names and written recipes on the card: rice with sparkling wine and walnuts, plain rice, arroz natalino — with sweetcorn, spring onion, carrot and raisins —, farofa Delis — with bacon, carrot, red onion and raisins —, tropical salad — chard, red cabbage, carrot, pineapple and mustard dressing — and lentil salad, with red onion, tomato, carrot and mint.
Dessert is just as defined: guava cheesecake, passion fruit mousse, brownie cake in three versions — passion fruit, peanut or brigadeiro — and banoffee. The photos show the whole cheesecake on a glass stand and the mousse served in a large coupe, with the fruit basket behind.
Their tables always carry worked fruit, not fruit chopped in a hurry: watermelon in triangles on sticks on a glass tray, trays of tangerine, grape, melon, strawberry and kiwi, and fruit salads in glass bowls and in split coconuts. At an outdoor event in Pipa, that is the first thing to go.
The house builds its own bar. The photographs show a straw-clad counter with the bottles lined up on top, wooden crates, a keg and a draught dispenser to one side. They also show the soft-drinks table: two cut-crystal dispensers on a round table, one with water and one with fruit-infused water, ringed with cut-glass goblets and the sea behind.
The glassware is part of the service: cut goblets, coconut bowls, crystal trays, cutlery fanned out in rows. Nothing is served in disposables when the buffet is up; the disposables are for the order that gets delivered.
The house's own card explains the mechanics, and it is worth reading before you write. Delivery or collection is scheduled between 3pm and 7pm. Orders are weighed and packed individually in compact disposable containers that take both cold and heat: that is what lets an order arrive ready and be served with no kitchen at the other end.
The date and the time slot are held with a deposit, and the balance is settled up to 72 hours before delivery. It is the usual mechanic of a catering business, and it means one practical thing: the date gets locked in well ahead, not the week before.
What separates this house from a delivery service is the set-up. In its photographs the buffet table appears complete: a long timber board, walls of flowers — roses, alstroemerias, orchids, ferns and bromeliads — behind the dishes, steel chafing dishes with the lids raised, crystal trays, and a small white card in front of every dish with its name. The stuffed pumpkin goes in the middle, as a centrepiece.
The bar and the drinks table are built separately, with their own flowers at the base. And the setting changes with the venue: there are photos on the lawn facing the sea, on the sand and under a roofed structure. The house takes the whole arrangement wherever it is asked.
The base is at Rua Albacora 88, in Praia da Pipa. But the address matters less here than in other listings: the service is booked and built at the venue. What happens on Albacora is collection, in the scheduled afternoon window.
If you are organising something in Praia da Pipa and guests are coming in from elsewhere, look at the transfer options to sort out the group's arrival.
For the beach wedding: it is the category the house is listed under, and its photos show the table built on sand and on the lawn facing the sea.
For the rented house running a get-together with no kitchen for twenty: the order arrives weighed, packed and ready to serve.
And for the mixed table: there is a vegetarian batalhoada, an aubergine caponata quiche, lentil salad and tropical salad.
No. Tudo Eh Delis is an event caterer: you book it, schedule it, and it is either built on site or delivered.
In a scheduled window between 3pm and 7pm, as its own card states.
With a deposit when the order is confirmed. The balance is settled up to 72 hours before delivery.
Yes: batalhoada, the vegetarian version of the bacalhoada, the aubergine caponata quiche, lentil salad and tropical salad.
Fixed combinations of starters with names of their own — Guirlanda, Pinheiro, Prosperidade — built for a given number of guests.
The proteins sell by the kilo, and their own card states that a kilo serves four to five people.
They do. Their photos show a straw-clad counter with bottles, a keg and a draught dispenser, as well as the soft-drinks table.
Yes: it is the category the house is listed under, and its photos show open-air set-ups facing the sea.
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