Fish still salty from the sea are only a short walk away from the kitchen. Every year and season comes with its own offerings: anchovies, baquara and carapeva; sororoca in the winter, but pargo, vermelho, robalo (snook) and garopa year-round. They are grilled, baked, and boiled. Seu Cirilo, a Picinguaba resident, keeps our farm overflowing with bananas, cacao, manioc root, cambuci, hearts of palm and whatever else pops up in his backyard. Fresh organic vegetables and fruits are brought from Fazenda Catuçaba.
To share the richness of our food with those who haven’t stayed with us yet, we opened the restaurant to the public, valuing the best that our region has to offer in terms of products and flavors!
Seasonal menu based on the best organic products from our farm, local agroforestry and fish and seafood from Picinguaba’s artisanal fisheries: all to be enjoyed with an excellent selection of carefully selected terroir and natural wines.
Information and Hours
The restaurant is open for lunch from 12:00 to 15:30 every day, by reservation only. It is limited to 30 couverts per day, to guarantee time to enjoy and respect our slowfood quality.
Authorial menu with couvert, starter, main and dessert. R$215 (adult), R$150 (child) + 15% fees.
“I did want to share with you about Clarissa (the chef), to make sure you know just how GOOD she is! The food she prepared for lunch is as good as, if not better than some of the Michelin star restaurants I have eaten in, you can taste the passion in her cooking, and as an added bonus she is such a kind person too”.Alistair CInglaterra