The Sustainable Menu project aims to encourage our associated establishments to favour local production, and to advise them on product quality and care for the environment. Ingredients used are often organic, but this needs not always be the case.
Each hotel composes its own sustainable menu which consists of a starter, a main dish and a dessert.
By using ingredients produced in the region, we establish relations with local producers who are thus encouraged to employ sustainable practices. We, in turn, divulge the names of our sustainable suppliers with each menu.
Many guests visit and buy from these producers, thereby achieving the purpose of the Sustainable Menu project, which is to promote regional development, environmental awareness and delicious food, which of course is a cultural good.
| RIO DE JANEIRO – Hotel Rosa dos Ventos – Pousada Enseada das Garças – Pousada Les Roches – Parador Lumiar |
SÃO PAULO – Hotel Casa do Lago – Fazenda Capoava – Pousada Quinta dos Pinhais – Hotel Frontenac – Ronco do Bugio Pouso e Gastronomia |
| RIO GRANDE DO NORTE | SANTA CATARINA – Pousada Ilha do Papagaio – Pousada da Vigia |
| RIO GRANDE DO SUL – Pousada do Engenho |
ALAGOAS – Pousada do Toque |
| CEARÁ – Orixás Art Hotel |
AMAZONAS – Anavilhanas Jungle Lodge |
| PERNAMBUCO – Pousada Zé Maria |
BAHIA – Pousada Estrela D’Água – Pousada Pitinga |
| ESPÍRITO SANTO |
