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.
DRINKS
SOFTS
WATER R$ 5
SPARKLING WATER R$ 5.5
SOFT DRINK R$ 7
NATURAL JUICE R$ 9
ESPRESSO COFFEE R$ 5
TEA R$5
BEER
HEINEKEN LT R$ 10
AMSTEL LT R$ 10
PRAYA CAN R$ 12
PRAYA 600ml R$ 20
PARATY 500ml R$ 30
TRADITIONAL DRINKS
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
SPIRITUAL
BUTTERFLY GIN TONIC
GIN, FLOWER SYRUP BUTTERFLY BEANS AND TONIC WATER
R$ 28
PEPPER GIN TONIC
GIN, PINK PEPPER, ROSEMARY, STAR ANIZE AND TONIC WATER
R$ 24
HIBISCO GIN TONIC
GIN, HIBISCUS FLOWER SYRUP, LEMON AND TONIC WATER
R$ 26
APEROL SPRITZ
APEROL, SPARKLING, GAS WATER AND ORANGE
R$ 25
CITRUS MARTINI
VODKA, LEMON, APEROL
R$ 24
CAIPIRA REAL
MANGO, MINT, GINGER, DEMERARA SUGAR AND CACHAÇA
R$ 22
AGUARDENTEA
AGED CACHAÇA, MATE TEA, LEMON AND PASSION FRUIT
R$ 24
OUR INGREDIENTS
Creole corn
tucupi
Cassava
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
PALM HEART
BARU
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.
STARTERS
MAIN DISHES
DESSERTS
DOSES OF CACHAÇA
TRADITIONAL CACHAÇA BRL 18
AGED CACHAÇA BRL 18
CACHAÇA GABRIELA BRL 18
CACHAÇA MARIA IZABEL R$20
SPIRITS
WHISKEY BRL 25
OTHER SPIRITS BRL 20