Menu

– Monday to Friday, from 19h to 24h – Saturday, from 20h to 24h –

Our dishes are seasonal and most of them are made with ingredients that we grow ourselves in our organic gardens; therefore, subject to harvest availability and daily changes.

---

Summer Menu

3.02 | 08.02

Coffee grounds “left over” sourdough bread, fermented butter, Brazilian olive oil, keffir salt, lactofermented jabuticaba. R $ 23

Acir Boroto’s  artisanal salami, sourdough rye bread, cambuci chutney. R $ 29

‘Piá’ cheese, Pé do morro. ‘Guaianá’ cheese, Rima. ‘Bem Brasil Lavado’, Bella Fazenda. Guava jam, spelt sourdough bread. R $ 49

Flaked tapioca cheese bread, ‘Kanonenko’ cheese, taioba pesto. R $ 17

Spelt ravioli, free-range egg yolk, goat’s ricotta cream, fermented herbal butter. R $ 29

Calf tongue, fermented coconut sauce, ‘baleeira’ herb. R $ 35

Chicken heart, mashed toasted onions, sourdough toast, leeks. R $ 35

Grilled ‘maxixe’ and Cambuci pepper, crackling flour. R $ 29

Lamb, tzatziki, crispy mint. R $ 65.

Rice, chickpeas, shitake, cavolo nero, fried onion. R $ 65

Vegetables of the week, soft egg or sheep cheese. R $ 45

Potato gnocchi, purple almeirão, fermented brazil’s nut sauce. R $ 65

Fermented cassava canerdelli ‘puba’, breadcrumbs, fermented coconut milk, red pepper, coriander. R $ 65

Chicken, breadcrumb crust from our sourdough breads, mayonnaise, taioba’s  stalks, ora pro nobis. R $ 65

Grilled squids, pure açaí,  cambuci’s pepper sauce , “d’água” cassava flour, flocked tapioca, aviú. R $ 75

Goat’s milk pannacotta with guava jam. R $ 23

100% Wild cocoa brigadeiro, 70% cocoa chocolate chips and crispy chocolate cake. R $ 23

Brazilian creamy cornmeal cake with artisanal cured cheese. R $ 23