The gastronomy of the capital of Rio Grande do Sul has numerous differentials, whether in the ingredients or in the art of using them, which makes this gastronomic destination considered the capital of Mercosur a unique experience. In this Food Safaris you will know authentic options that are not necessarily conducted for tourists, but that are the right stops for all those who seek good experiences combined with good service.
Trip itinerary designed with activities to escape the commonplace.
Cooking is more than eating. It’s about nurturing, about communities, about culture, about history, and even about religion and economics! That is why each place has its gastronomy and one of the best things about traveling is to try the local food.
How about coming with us to explore what Porto Alegre is doing better and again, also knowing creative examples of how small businesses have inovated the local gastronomy?
March 24 – Thursday
Arrival in Porto Alegre and check-in at the hotel. Group meeting at 2 pm in the hotel lobby and departure on a walk through the streets of the Moinho de Ventos neighborhood and the “Most Beautiful Street in the World”. Then we will leave by van to the Public Market of Porto Alegre to see more than 100 boxes selling regional products. Among the highlights, visit the oldest restaurant in the capital of Rio Grande do Sul, opened in 1889, to enjoy a delicious codfish cake and a delicious taste of fruit salad with cream in the most famous stall in the city. At the beginning of the night we will leave for the opening of the “no restaurant” Enoteca Girassol, a secret place dedicated to gastronomic experiences where Sommellier Michelle Landgraf will receive us for a harmonized dinner: São João theme menu & natural wines. The evening will also be completed with a practical sago class with confectioner Jaque Faraco. Return to the hotel and overnight.
March 25 – Friday
Departure after breakfast to visit the Estância das Oliveiras located in the rural area of Porto Alegre. There we will have an on-site class on olive production and its use for olive oil production. An experience that will remain in your memory because your olive oil has just won two gold medals at EVO Italy – one of the main olive oil events in Italy and is at the end of a contest among the best olive oils in the southern hemisphere in which approximately 2,000 brands of olive oil from everyone competes. The end of the activity at the Estancia will be celebrated with a delicious lunch. Return to the hotel to rest. We will leave again at the beginning of the night to the Firma Bar in the Historic Center, whose cuisine is commanded by chef Ricardo Dornelles who won the 2019 national stage of the Bocuse d’Or.
March 26 – Saturday
Day of discovering a natural winemaking project at Cantina Mincarone, a winery designed by mother and son. Ana Maria Mincarone, a journalist by training, studied permaculture, astrology, the Mayan calendar and other esoteric aspects before deciding to make pot grape juice and start a biodynamic agriculture course for the implantation of an American grape vineyard on the family’s property in Porto Alegre . Soon his son Caio, a surf photographer who lives in Floripa, joined in the fun and distorted the focus for wine production. There, in addition to getting to know the details of the production, we will have the opportunity to taste sparkling wines very out of the curve. In the middle of the afternoon we will go for a boat trip on the Guaíba River and see Porto Alegre from another angle from where you will probably take the best photos of your trip. In the first meters of walk, we can already see the silhouette of the Historic Center, framed by the yellow warehouses of Cais Mauá. We will visit the islands of the city accompanied by the most beautiful sunset in Brazil, and then glimpse the beauty of the illuminated bridges. For dinner everyone is invited to know the proposal of 20Barra9. The hosts also invite everyone to have a drink at Bar Valen.
March 27 – Sunday
Free morning in Porto Alegre. Hotel checkout and departure at 11am for a sensory experience focused on the world of roast. El Topador invites us to visit his Refuge, where we will also have a meeting with some spice producers such as Terroir Sul, which develops products with fungi. In addition to a small workshop on the world of barbecue, a tasting of noble cuts that will take your breath away. At the end of lunch our driver will be on hand to take you to the airport – we suggest scheduling a flight from 6pm.