SPECIALTIES
To start off, we must mention the Feijoada (Black Beans casserole). Always served on Saturdays from the coal stove, Parador’s feijoada manages to achieve the prowess of including all traditional ingredients, being at the same time, light. The chef removes the excess fat from the meats (by boiling it three times) and serves them separately from the beans, although ingredients are cooked together, to provide flavor. The chef’s little tip: the bean must have a small shot of cachaça. Side dishes include garlic farofa, onions, plantation, manioc, kelp, sliced oranges, extra dry crackling, all according to the Brazilian tradition, however with a countryside flavor.
  
The hotel’s second specialty is the oxtail risotto, prepared with the oxtail juice and shredded meat (no fat) and watercress. The third dish was named “Da roça” (From the countryside). Shredded jerked beef with onions in special butter with absolutely fundamental side dishes: white rice, farofa, cassava and banana (both fried): a must-have. Those who would rather substitute the jerked beef, can opt for filet mignon, San Pietro fish, Chicken or pork loin. For children we created the “Roceirinho”.
The hotel specialties also include the homemade compote sweets, as the divine fudge, personally prepared by the hotel owner Marcelo Fontes. With a remarkable texture, the sweet is served in a beautiful glass vessel and perfectly matches the local cheeses. Amongst the desserts we also offer the pumpkin and coconut cream, lemon and fig compote, amongst many others, depending on the season. The fruit jams (mango, strawberry, grapes, guava and jabuticaba flavors) and Minas cheese, prepared therein, are offered in breakfast and are enjoyed with breads, cheese balls (hot from the oven) and cakes (corn meal, orange, manioc and corn) with Parador’s typical home made taste.
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