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Visit the home of one of the farmers participating in "The Friends of Txai” project, which over the past ten years has benefited more than 150 families that once grew cacao, as well as small farmers from the regional area. This excursion will enable you to share in the daily life of a small farmer and to discover the various activities carried out at their homestead. You will have the opportunity to talk to them and learn about their background. This outing allows you to discover new experiences relating to culture and nature through communities committed to preserving their uniqueness.
When they are born, turtle hatchlings head straight for the sea, guided by the light on the horizon (which explains why Txai is not as bright as you might expect). Some of the most vulnerable hatchlings need help emerging from the nest and are scooped up by the team at Txaitaruga. Guests are invited to assist in releasing these turtles on the beach in front of the hotel. They can also show their support for the project by adopting a nest.
Brazil's third largest bay, Camamu Bay is home to a wide array of islands, beaches, forests and incredibly well-preserved mangroves. We will head for the port in the town of Camamu, arriving at São Jorge marina before travelling by boat down the Acarai River to Camamu Bay. Then follows one of the most magical and astounding moments of our excursion, where you can enjoy swimming in the superb setting of Veneza’s waterfall.
The town of Itacaré began life as an indigenous reservation. Portuguese colonisation took place in 1530 and today it is the living theatre of Bahian culture. Bahia's cultural and folkloric roots are closely related to the African culture imported by slaves. Capoeira, its gastronomy and the candomblé religion are all expressions of Afro-Brazilian culture. The materials used for crafts in ltacaré are all natural. Coconut trees and oil palms are the preferred trees of local artisans and used to create utensils and ornaments.
The "Côte du Cacao" menu was inspired by our desire to enhance the hotel's gastronomic offering by focusing on one fundamental regional ingredient, cacao. The green cacao fruit, dried cacao beans and cacao honey are just some of the ingredients used by natives from the region everyday and have been used in Bahianese cuisine for centuries. My idea was to create a tasting menu comprising six different dishes, each of them incorporating a cacao element. This menu gives pride of place at our property to local treasures in the form of regional products, ancestral culture and cuisine from the south of Bahia.