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"Under my leadership, the cuisine at the Saint Andrews Hotel is inspired by Franco-Italian classics, revisited with influences from the land and culture of Serra Gaúcha. The menu I develop for the Primrose Restaurant each season begins with the idea that excellent ingredients are the foundation of a gastronomically ambitious cuisine. This is why we favour organic produce and use some of the world's best ingredients, matching them with produce from our vegetable garden, according to the seasons. In particular, we harvest Butia, a wild fruit which is not farmed (we pick it in the countryside), and prepare trout from a neighbouring town served with a sauce made from grapes grown in the rural part of town. We also use mushrooms, pecan nuts, figs, and bergamot oranges which are also grown in Gramado, as well as aromatic herbs planted in our grounds."
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