With ingredients cultivated in its own organic vegetable garden and fresh seafood fished locally in Corumbau, the gastronomy at the Fazenda excels in quality. For breakfast delicious foods such as cakes, homemade breads and a variety of cheeses are coupled with tapioca and regional fruit juices, while for lunch and dinner the menu features two options for starter, main course and dessert.
With a sophisticated and charming ambiance, the restaurant is under the leadership of chef Teco. His recipes are a perfect mix of the typical flavors of Bahia and the most refined international culinary art.
The Hotel also offers menus, which are organized together with the chef Patricia Helu, for vegetarians and for those who have lactose and gluten intolerance.
The wine list alone is a special feature at the Fazenda with approximately 40 labels from around the world, stored in a temperature controlled wine cellar. The wines are carefully selected to pair with distinguished culinary dishes at Fazenda.