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Stay · Food

Food at Anacã

Signature cooking led by Vick, with fresh, regional ingredients and meals prepared especially for our guests.

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Filet mignon with jabuticaba sauce, parmesan risotto and sweet potato crisps
Filet mignon with jabuticaba sauce, parmesan risotto and sweet potato crisps

How it works

A menu to choose from, every day

We don't have a fixed menu. The day before, we send guests who are staying, or about to arrive, the next day's lunch and dinner options, and the time to choose by.

  1. 1

    Vick's suggestion

    A complete dish, created for that day, with a pairing suggestion from our wine cellar.

  2. 2

    Or build your own plate

    One protein and up to three sides from the day's options.

  3. 3

    Dessert

    We describe the day's dessert, and you decide whether you'd like it.

  4. 4

    Your way

    Want something changed on your plate? Just add a note on the form.

You know exactly what you'll be eating, with no surprises. And it keeps food waste to a minimum: instead of a buffet, each dish is cooked for the person who ordered it, with ingredients bought fresh every day, in the right amounts.

You can stay on full board, half board or bed and breakfast. If you are coming to enjoy the lodge, we recommend full board: breakfast, lunch and dinner, with no need to go out for meals. Meals are served at set times:

Breakfast
7–9 am
Lunch
12 pm
Dinner
7 pm

🔔 No need to watch the clock: when the food is ready, the bell rings.

From the kitchen

A few dishes we have served

Every day brings different options. These are some of the dishes that have been served at Anacã, with regional ingredients such as plantain, Brazil nuts and pintado, a local river fish.

Plantain ceviche
Matute Studio

Plantain ceviche

Plantain ceviche with red onion and parsley.

Brazil-nut-crusted pintado
Matute Studio

Brazil-nut-crusted pintado

Pintado fillet in a Brazil nut crust, with plantain and coconut milk purée.

Saffron risotto with filet mignon

Saffron risotto with filet mignon

Saffron risotto with a grilled filet mignon medallion.

Prawns with butter beans

Prawns with butter beans

Butter bean vinaigrette with prawns.

Polenta with ragù

Polenta with ragù

Creamy polenta with Tuscan sausage ragù and parmesan shavings.

Breakfast table with breads, cakes, fruit and homemade treats

Breakfast

An unhurried start to the day

Sourdough bread, cakes, fruit and homemade treats, served from 7 to 9 am.

Italian sourdough bread
Italian sourdough bread
Chocolate cake with cacao nibs
Chocolate cake with cacao nibs
Breakfast served at the table
Breakfast served at the table
Table set in the dining room
Table set in the dining room

Bar and wine cellar

To go with it

The bar is open from 11 am to 9 pm. Drinks and sharing plates are charged separately.

Signature cocktails

Drinks made with regional flavours such as cashew fruit, cajá, cupuaçu and passion fruit, and with uruçu honey from native stingless bees. There are also batidas, alcohol-free options, spirits, beers and coffee.

Wine cellar

Wines from Chile, Argentina, Portugal, Italy and Brazil, by the glass or bottle. Each of Vick's suggestions comes with a pairing recommendation.

Sharing plates

For poolside or late afternoon: crispy pintado strips, tambatinga fish balls, tapioca cubes with chilli jam, sweetcorn croquettes and more.

Who cooks

Vick presenting the Anacã table

Host, operations and kitchen

Vick

The person behind everything at the lodge, and the whole kitchen. She creates each day's menus with fresh, regional ingredients and works closely with the team to give every dish its signature touch. Every detail of the table passes through her eye and her care.

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Come and taste it

Tell us your dates, the number of guests and children's ages. We reply by message during business hours.

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