The key to truly enjoying all facets of life boils down to one easy-to-remember concept: Keep it simple. Everyday life is complicated enough; why let it spoil your “me” time? Take walks. Listen to music you like. And eat at Búzios.

The Rio mainstay has been keeping things simple for years. It begins with the open, spacious dining room. With views of the pool and the VooDoo Zipline, Búzios provides plenty of eye candy while you dine.

While the menu includes steaks and chicken, seafood truly dominates at Búzios, and head chef Charlie Sinatwai Siharath stresses simplicity in every dish—he wants the flavor of the seafood to speak for itself.

Still, he manages to put his unique spin on every signature dish. A great example is his approach to jumbo lump crab cakes. They’re absolutely dense, with none of the fillers you’ll find in most other iterations. He prepares them with a thin, slightly crispy crust. Siharath’s ahi poke, prepared with large chunks of avocado, will make a raw tuna lover out of anyone, the soya dressing blending perfectly with the greens and macadamia nuts.

Siharath’s use of lobster might be reason enough to visit. His lobster bisque is so thick, velvety and rich it almost doesn’t qualify as soup, and lobster spaghetti may become your go-to guilty pleasure, featuring large chunks of lobster, black truffles and tomato under a rich white sauce on a bed of angel hair. Chef’s tip: Make sure to squeeze some lemon on top. The flavors will pop even more. Guaranteed.

For the fish aficionado, you have your choice of everything from Atlantic salmon to halibut to Pacific swordfish, but the delicate Chilean sea bass is particularly recommended. It’s accented with miso glaze and chopped radish. Simple, sure, but it allows you to really taste the flavor, and isn’t that what a quality eating experience is all about?

Make sure to pack on plenty of side dishes, particularly the mushroom fricassee that delivers intense flavor in every bite. It’s almost like eating small pieces of steak.

There’s an extensive wine list at Búzios, and each menu item comes with a pairing suggestion, but make sure to treat yourself to one—or two—of the signature cocktails. The sea salt caramel martini re-creates its namesake perfectly using Bailey’s Irish Cream, Absolut vodka, caramel syrup and simple syrup. The salted rim is a nice touch. And the Moscajito, made with Bacardi rum, lime juice, Moscato d’Asti and pineapple juice, begs to be savored for as long as possible.

Pastry chef Franck Sauvat will be very unhappy if you don’t try at least one desserts. While crème brulee, topped with blackberries, blueberries and strawberries, is light and satisfying, it’s his tiramisu that will really have you battling your tablemates for one more piece. It’s perfectly balanced—not too sweet, not too moist, not too dry—with a chocolate “gate” surrounding it. From presentation to taste, it’s a delight.

The uncomplicated life may not be easy to achieve 24/7, but at Búzios you can enjoy it for at least a few hours.

Rio, 5-10 p.m. Sun.-Thurs., 5-10:30 p.m. Fri.-Sat. 702.777.7697