Creative and affectionate cuisine in one of the most biodiverse natural spaces on the planet. We co-create with nature!

As Mia Couto would say: “Cooking is a way of loving others”. The kitchen is the heart of Salve Floresta and the ingredients are what set the rhythm of the beat. Whenever possible, we choose seasonal fruits and vegetables, respecting the natural cycle of what nature offers us. Homemade and creative recipes whet the taste buds of guests and transform food into an emotional memory of the forest.

Organic farming is an agricultural practice that has come to counter all the inconsequences of the excesses of conventional farming. Here at Salve, in addition to the banana grove, we cultivate an organic vegetable garden and the soil is not only the support where the plant will grow. Thus, all the elements present in the soil are very important for the growth of a healthy ecosystem. We take care of our vegetable garden with natural fertilizers, organic compost from compost bins and organic matter from nature itself, such as the leftovers from pruning and managing the banana groves. And with all this care and attention comes abundance: lettuce, kale, chicory, broccoli, cabbage, arugula, chicory, pumpkin, pineapple, tomato, okra, pepper, chives, parsley, mint and basil are some of the foods that we harvest to incorporate into the salads and recipes on our buffet.

In addition to the traditional options, we also like to experiment in the kitchen and use PANCs (Non-Conventional Edible Plants) to prepare hot and cold foods. PANCs develop spontaneously and are not consumed on a large scale simply due to lack of habit or knowledge. In addition to the famous breaded “peixinho da horta”, we also use plantain, nasturtium, basil flower, marshmallow, taioba, hibiscus, edible flowers, and the heart and heart of the banana tree in our recipes. Here, nothing goes to waste. Everything is transformed!