Picture: Hotel Fasano Salvador - Salvador/BA

Brazilian cuisine invites guests and travelers to embark on a delectable journey across the country’s rich cultural and geographical diversity, blending native ingredients, flavors, spices, and aromas.

In the northeastern region, with its extensive coastline and diverse biomes, numerous recipes draw from both the hinterlands and coastal areas. Passed down through generations, the local cuisine plays a vital role in preserving the cultural identity of the region, offering dishes that not only nourish the body but also tell the stories of Indigenous peoples, Africans, Europeans, and other cultural influences. Ingredients such as cassava, corn, black-eyed peas, and dendê oil are hallmarks of this cuisine, adding unique flavors to iconic dishes like fish moqueca, shrimp bobó, sun-dried beef, and baião de dois.

Are you ready for a journey of flavors and aromas through Northeastern Brazilian cuisine?

Barracuda Hotel & Villas – Itacaré (Bahia)



Nestled on the Cocoa Coast, this property celebrates the original dietary traditions, such as cocoa honey, deeply connected to the indigenous and local communities. More than just a plant for chocolate production, cocoa is integral to local identity and plays a significant role in the economy and subsistence of the inhabitants. Revered as a special food in these cultures, cocoa honey is used in ceremonies, celebrations, and traditional rituals, and is offered to guests as a delightful welcome drink.

Hotel Fasano Salvador – Salvador (Bahia)

The hotel’s restaurant showcases traditional Italian cuisine while also featuring local recipes. The Bahian Selection includes delicacies like crab shells, shrimp bobó, and moquecas. Desserts tantalize the palate with varied recipes, such as baked cocada with rapadura and cachaça ice cream and licuri semifreddo, highlighting the uniqueness of this native fruit.

Pousada Estrela d’Água – Trancoso (Bahia)



Its culinary offerings surprise with dishes reflecting African, Indigenous, and Portuguese influences. The shrimp moqueca, an iconic Bahian dish, reflects this blend of different culinary traditions. Another highlight is Tindoida, a local immune-boosting drink made with orange juice, cachaça, ginger, honey, and turmeric.

Rancho do Peixe – Preá (Ceará)



At this beachfront hotel, each dish tells a story rich in tradition and culture, offering guests a culinary journey through Ceará’s various biomes: from the sea to the hinterlands, and from the mountains to the coast. At Bar da Praia, light and healthy meals are prepared with local ingredients. The main restaurant offers the authentic flavors of organic ingredients sourced from small producers, along with fresh fish and seafood. The Pizzeria combines Italian tradition with regional flavors, while the new Sazô space highlights seasonal dishes prepared over hot coals with ingredients from the hotel’s own garden. Cap off your day or night with drinks featuring regional fruits like cashew and seriguela.

Txai Resort – Itacaré (Bahia)

Inspired by the rich cultural heritage and authentic flavors of Bahia, with influences from African and indigenous traditions, this resort offers guests a complete sensory experience.



Recipes combine fresh seafood and tropical fruits like coconut, cocoa, and passion fruit to create dishes and desserts that celebrate Bahian culinary authenticity. Traditional dishes like acarajé and shrimp bobó are elevated by spices and condiments like dendê oil, cilantro, cumin, and chili peppers.

For BLTA members and our new brand Xodó, cuisine is a cornerstone of the guest experience. Our culinary journey to other regions of Brazil – North/Center-West and Southeast/South – will continue in future editions.

Stay tuned!

Simone Scorsato

CEO

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