We believe that a good dining experience goes beyond good food. This is the starting point. We want to go further, offering the intangible and bring out every way during these experiences.

Allied to this, our executive chef,

Alexandre Baggio, is one of the forerunners of the "slow food" in Rio Grande do Sul, a movement that advocates the use of fresh ingredients in the preparation of dishes and the preparation until ready to be served, emphasizing the taste of food and making to rediscover the flavors and savors of regional cuisine.

Our kitchen follows these principles of "slow food" and prepare our dishes based on this gastronomic culture, focused on the enjoyment of good food, properly harmonized with beers or other quality beverages, which, in our view, better highlight the experiences we want provide.

Chef Consultant: Alexandre Baggio

Ans. Coach: Alessandro Ricoldi