December 10 – Saturday
Arrival in Campo Grande/MS – schedule a flight to CGR airport arriving until 18:00. Our team will be at the airport waiting to take you to the Hotel. Check-in at the apartment and rest. In momments starts the Pantanal Culture Experience!
Group meeting at 7pm in the hotel lobby for a welcome drink. Then, departure to Feira Central where we will start the research expedition. The fair has been a meeting point for Campograndenses for decades on Saturday nights.
Chef Paulo Machado will present the dishes that express the Campo Grande identity with the cultural influence on Japanese immigrants.
Return to the hotel after dinner and overnight.
December 11 – Sunday
After a delicious breakfast, check-out and departure to the Campo Grande Municipal Market to visit the regional products stalls accompanied by the chef. Then, we’ll make a quick visit to a craft brewery to taste some labels that use regional ingredients. Travel for 1h30min to the municipality of Aquidauana with a stop for lunch at a regional cuisine restaurant.
Continuation of the trip along 130km of dirt road for approximately 3.5 hours, a great introduction to the landscapes and habitat of the Pantanal. Arrival at the Hotel Barra Mansa, presentation of the hotel facilities, general information and check-in at the apartments and rest. Meeting at 5 pm in the hotel gardens, facing the river, to enjoy the sunset and follow the details of the moquém technique used to make the Pantaneiro barbecue – which includes the head of the cow. Dinner and overnight.
December 12– Monday
Breakfast and departure on a boat trip to observe the fauna and landscapes of the Rio Negro. Late morning stop at one of the beaches to swim in the river while our guides do the fishing. Anyone interested can help them in this mission of bringing fresh fish for the chef to prepare a fresh Ceviche.
Return to the hotel for lunch and rest.
Departure in the middle of the afternoon for a horseback ride through the fields of the property. An opportunity to socialize with the farm workers and their daily lives in the handling of cattle. On the way, we’ll look for native thefts that can be used to prepare caipirinhas on the way back to the hotel.
Tonight’s dinner is prepared by the chef and includes Macarrão de Comitiva using dried meat from organic cattle from the Pantanal. Overnight stay.
December 13 – Tuesday
Walk at dawn to get milk in the corral and enjoy the first light of day in paradise. Return to the hotel to start the cheese production process.
Breakfast and meeting of the group for a practical cooking class in Pantanal. We will produce the famous Linguiça de Maracaju and the delicious Paraguayan Soup, in addition to finishing the cheese. We invite everyone for a refreshing swim in the river until lunchtime.
After the siesta, we will go on a safari tour in an open car to observe wildlife and enjoy the landscapes of the Pantanal. We will wait for the sun to set on the edge of a salt flat and return to the hotel.
Dinner by candlelight where we will serve a menu signed by the chef. Overnight stay.
December 14 – Thursday
Breakfast and farewell to the team that welcomed us to the farm these days. Board in 4×4 vehicles to Campo Grande. Arrival forecast for lunch.
We suggest scheduling a flight from 4 pm or staying a few more days in Campo Grande to enjoy the activities that the city has to offer.
End of Pantanal Food Safaris.