The proposal of Aymara Lodge is to receive its guests with a full-service accommodation including breakfast, lunch, afternoon coffee, and dinner included (except drinks), according to the menu defined daily by Chef Adilson Rondon, considering the food restrictions of the guests and the availability of local and seasonal products.
 

The place transmits calm and tranquility, bringing rest to the body and mind, providing the guest with a connection with nature while disconnecting from the outside world.

​

In addition, a range of activities is provided according to the time available, the interest of each guest, and the period of the visit: in the dry season (from June to November) or in the green season (approximately from December to May).