We believe that a good gastronomic experience goes beyond good food. This is a starting point. We want to go further, offer the intangible and bring out all the senses during these experiences. 

Allied to this, our executive chef, 

Alexandre Baggio, is one of the precursors of "slow food" in Rio Grande do Sul, a movement that advocates the use of fresh ingredients in the preparation of dishes, as well as preparation only at the time of serving, highlighting the flavor of the food and making that we rediscover the flavors and aromas of regional cuisine.

Our cuisine follows these “slow food” principles and we prepare our dishes based on this gastronomic culture, focused on the pleasure of enjoying good food, properly paired with beers or other quality drinks, which, in our view, best highlight the experiences we intend provide.

Chef Consultant: Alexandre Baggio

Resp. Coach: Alessandro Ricoldi