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DINING
The menu is designed daily, based on the guest's preferences and restrictions (including plant-based, vegans and gluten-free), the availability of ingredients, and the season, giving priority to the intention of serving zero km dishes.
For the guest, this means tasting fresh cuisine without transgenic food, contributing to the growth of the local economy, as well as reducing CO2 emissions produced by logistics and transportation.
AYMARA GASTRONOMY
OUR CHEF
RESTAURANT
Aymara Lodge's Gastronomic delight, given by Chef Adilson Rondon, valuing river fish that are typical of the Pantanal, red meats produced locally and traditional regional recipes.
Among the typical fish of the region, these are the most present in our menus: Pintado, Cachara, Pacu, Tambatinga, Piranha.
The protein options can go from free-range pig, cow, lamb to free-range chicken.
Some characteristic side dishes of our menu:
Banana crumb, banana lasagna, fish lasagna, pantaneiro sauce, piranha broth, pumpkin, onion, vegetables, pesto made with basil from our garden and Brazil nuts from small companies from northern Mato Grosso.
Aymara Lodge's Gastronomic delight, given by Chef Adilson Rondon, valuing river fish that are typical of the Pantanal, red meats produced locally, and traditional regional recipes.
Pleasant restaurant ready to welcome you in the best possible way!
THE AYMARA LODGE BAR
Aymara Lodge's Bar is a true wildlife observatory. While the singing of the blue macaws ensures the soundtrack of the moment, our bartender prepares a classic cocktail or suggests our classical drinks on the menu for your best experience, including during happy hour.
Around 6 pm and 7 pm, there are occasional meetings for an intense exchange about the discoveries and surprises seen during the journey.
Check out our drink’s menu.
