With an indigenous touch, Peró brings a fresh gastronomic experience to Pousada do Príncipe.
A fusion of traditional local indigenous ingredients, such as manioc, fresh fish, seafood caught in the bay of Paraty, coconut, banana and corn and Traditional Brazilian Cuisine, with a modern twist.
Its main objective is to serve the freshest ingredients in an experience that combines flavor, invention and tradition, provocation and affective memory.
This is Peró's philosophy of cuisine, still supported by the constant search for
simplicity, seasonality and respect for small rural producers.
Tartar de Robalo
com vinagrete de
banana e chips de mandioca
Salada de pancs (plantas alimentícias não-convencionais), folhas verdes, tomates assados e molho de maracujá
Palmito na casca c/ azeite de ervas e camarão salteado
Bolinho de Siri com maionese de limão
Gnocchi de mandioca com pato confitado e suave caldo de tucupi
Moquequinha de Frutos do Mar, com arroz de côco e farofa de urucum
Camarões salteados com purée
de mandioca e molho de maracujá
com pimenta baniwa
Medalhão de Mignon com Canjiquinha de milho crioulo e molho de jabuticaba
Robalo em crosta de barú, farofa de farinha de mandioca com camarão e emulsão de tucupi
Spaghetti de Palmito com molho de camarão no perfume de cachaça
Ravioli de Paçoca de Banana da Terra (banana e bacon, acompanhamento tradicional de Paraty) e Molho Bechamel com Puxuri
Cuscuz de Tapioca com
Baba de moça
Bolo de amendoim com
creme inglês de Fava Tonka (a baunilha brasileira) e paçoca
Banana flambada na cachaça da terra Gabriela, com sorvete de açaí e xerém de amendoim
WATER R$ 5
SPARKLING WATER R$ 5.5
SOFT DRINK R$ 7
NATURAL JUICE R$ 9
ESPRESSO COFFEE R$ 5
HEINEKEN LT R$ 10
AMSTEL LT R$ 10
PRAYA CAN R$ 12
PRAYA 600ml R$ 20
PARATY 500ml R$ 30
CAIPIRINHA R$ 18
NATIONAL CAIPVODKA R$ 18
CAIPVODKA ABSOLUT R$ 24
SAQUE CAIPIRINHA R$ 20
MOJITO R$ 20
SEX ON THE BEACH R$ 22
CUBA LIBRE R$ 20
BUTTERFLY GIN TONIC
GIN, FLOWER SYRUP BUTTERFLY BEANS AND TONIC WATER
PEPPER GIN TONIC
GIN, PINK PEPPER, ROSEMARY, STAR ANIZE AND TONIC WATER
HIBISCO GIN TONIC
GIN, HIBISCUS FLOWER SYRUP, LEMON AND TONIC WATER
APEROL, SPARKLING, GAS WATER AND ORANGE
VODKA, LEMON, APEROL
MANGO, MINT, GINGER, DEMERARA SUGAR AND CACHAÇA
AGED CACHAÇA, MATE TEA, LEMON AND PASSION FRUIT
Creole corn is all corn that has not been appropriated by the industry, or even traditional varieties that pass from generation to generation through the hands of farmers.
Our canjiquinha comes from Minas Gerais, by the hands of Lucas Sousa, responsible for @projetovistaalegre, who is dedicated to expanding the cultivation of biodiversity and the rescue and multiplication of creole seeds, especially corn.
Tucupi is the yellow juice extracted from the root of wild manioc, when peeled, grated and squeezed (traditionally using a tipiti). After being extracted, the broth "rests" so that the starch (gum) separates from the liquid (tucupi). Initially poisonous due to the presence of hydrocyanic acid, the liquid is boiled (a process that eliminates the poison) and fermented for 3 to 5 days before being used in cooking.
Manihot esculenta, known as manioc, cassava, cassava, castelinha, uaipi, sweet cassava, soft cassava, maniva, maniveira, poor bread, wild cassava and bitter cassava, is the food of the future. This plant is native to South America, and very important in indigenous food.
CUMARU OR TONKA BEAN
The fruit is born from the flower of a tropical tree that grows throughout the northern region of South America - including the Brazilian states of Amazonas and Pará. Ground and sprinkled over desserts, or mixed with syrups, its seeds have such a special flavor that they have earned the nickname "the most delicious ingredient you've never heard of".
Herbal notes blend with vanilla, licorice, caramel and cloves.
The use of palm kernels in food is ancient. Just to exemplify, in the letter that Pero Vaz de Caminha wrote about the arrival of Cabral's squadron to Brazilian lands (still without an official name at the time), there is a great emphasis on food.
“We walked around looking at the stream, which has a lot of water and is very good. Along it there are many palms, not very high, in which there are very good palm hearts. We gathered and ate many of them.”
The baru, is a tree of the leguminous family (Fabaceae), native to Brazil, but not endemic, and very reminiscent of peanuts. Popular names: coco-pereba, coco-barata, baru, barujo, bugueiro, cambaru, chestnut-de-bugre, chestnut-de-burro, coco-bean, cumari, cumaru, cumarurana, cumbaru, baru beans, coconut beans , imburana-brava and pau-cumaru.
Peanuts, peanuts, mandobi, mandubi, mendubi, menduí, mindubim and minui, peanuts are native to South America. It is also a plant native to the Brazilian-Paraguayan plateau.
It was cultivated by the Indians long before the arrival of the Portuguese, alongside crops such as manioc, corn, potatoes, yams and taioba.
Annatto is a fruit of the annatto tree, it is used by the Indians as a medicine and as a dye. The plant, which in Tupi means "red", protects against ultraviolet radiation, and has healing power.
Wrapped in a layer covered with thorns, it holds the precious seeds, from which a dye is extracted, used in the textile industry to dye fabrics and in cooking to enhance the color of food.
Unconventional Food Plants are plants with food potential and spontaneous development, but they are not consumed on a large scale or are used only in a certain region. An example is the water lily, which is a plant that contains a food fruit, but few people know about it.
Here in Peró, we use azedinha (that same clover), tropoeiraba-roxa, vinegar, nasturtium, ora-pro-nobis, in addition to flowers such as hibiscus, cologne, rose and maria gorda.
ENJOY THE FLAVOR OF BRAZIL!!!