The menu changes each week, and working with what’s in the garden, the Bistrô dares to explore a range of gastronomic identities, while giving these culinary classics a contemporary and local touch. So for example, the chilled gazpacho soup is prepared with another signature Brazilian ingredient, mandioca flour (also known as Yucca). The Bistrô’s take on Greece, the delicious dakos, is served over home-made barley rusk with fresh feta cheese, tomatoes, black olives, oregano and generously sprinkled with olive oil.

When it comes to ingredients priority is given to their own produce and those from local producers, in an effort to engage in zero mile gastronomy. In neighboring villages, some of which originated from Afro-Brazilian slave communities known as quilombolas, many traditional food production techniques are kept alive. Mandioca tubers are still roasted in wood fired ovens to make flour, licuri oil is pressed from a local species of palm and even the sugar comes from locally grown cane. The Bistrô takes advantage of as much of these traditions as possible.

As well as this, non conventional edible plants such as nasturtium, purslane, milk thistle and borage appear in various recipes at the Bistrô providing the opportunity to experience these unique and often overlooked flavours.

And of course, the kitchen gardens are a seasonal inspiration for what is served at the table, providing an incomparable array of fresh flavours and colours to every dish.  See photo gallery...