"My cuisine is associated with unusual flavors, with harmonious and themed creations according to the scheduled events at the Castle throughout the year. As a Chef, my work consists of a French Italian gastronomy revisited with seasonal ingredients chosen among local suppliers from Serra Gaucha´s terroir. I mixed them with the noblest ingredients of the European cuisine. My mission is to spread the mountain culture by using fresh and organic ingredients. Flavors are the soul of my cuisine."
Menus 300-480 BRL s.i. - Carte 250-400 BRL s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
With architecture inspired by the Scottish baronial style, the Saint Andrews Hotel sits majestically in Brazil’s Serra Gaúcha region. The region has a deep and strong identity: a theme that runs through both the many cultural events the hotel promotes, and the food its guests enjoy.
Twice a month, the hotel holds its own gastronomic festival and, every September, it participates in Farroupilha Week celebrating Brazilian Gaúcha culture. Here, it invites guests to savor traditional meat dishes enjoyed in a traditional atmosphere centered around log fires and music. Saint Andrews also partners with regional winemakers to organize an annual celebration of the region’s wines. A highlight is the involvement of producer Marco Danieli’s ""Atelier Tormenta,"" the only winery to use grapes sourced entirely from southern Brazil. The hotel promotes the region’s produce year-round too. All its products are Brazilian, and its chef personally discusses with origins of his ingredients with guests.