The Ecolodge menu brings the well being experience valuing the local foods, using flavors from the local kitchen and healthy recipes.

Our special fruit is the banana that we use everything – peel, green pulp, mature pulp, the bark flour and the leaves. The bark flour and biomass of the green banana generated in the manipulation are very nutritious and can substitute many ingredients with the advantage of not having gluten.

There are also the cambuci (local fruit), the pulp of the fruit of the Juçara palm tree, the cocoa, the guava among other native fruits from the region cultivated and manipulated by the local community.

The dishes are prepared with care by the chef Camila Taquari who has worked with healthy and tasty cookery for many years. She is graduated from Cooking School Wilma Kosevi and Sivamanda Yoga Vendata in nutrition ayurvédica in the Alain Ducase School in Paris.