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4 Day Serra Gaúcha Gastronomic Trip in Rio Grande do Sul

Parador Hampel, Rua Boca da Serra no. 445, São Francisco de Paula, Rio Grande do Sul, Brazil

Brazil Culinary Tour

Enjoy barbecue, mushrooms, mountain cheese, and pine nuts, the Gaucho cuisine brought together! Get ready! What Bravo Brazil Turismo proposes here is an immersion in the food heritage of the Campos de Cima da Serra region in the Rio Grande do Sul. An expedition composed of the curious, lovers, and kitchen professionals with a common interest: knowledge. This expedition will be led by chef Fabricio Goulart.

Meet the instructors

Fabricio
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Highlights

  • Gaucho barbecue cooking classes
  • Collecting wild mushrooms for the cooking classes
  • Certificate provided by the Food Research Paulo Machado Institute
  • Visit Serrano cheese property, ranch for handmade beadwork, and a brewery class
  • Hiking and walking around for birdwatching
  • 3 nights accommodation
  • Full board meals
  • Land transfers

Styles


3 days with instruction
Group size: 2-12 participants
Airport transfer included: Salgado Filho International Airport
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Accommodation

Facilities

  • Barbeque facilities
  • Garden
  • Picnic area
  • Restaurant
  • Free Wi-Fi
  • Parking lot

You will be staying in a suite sized 40 meters squared, equipped with a king-size bed and single bed. There is a balcony overlooking the backyard with araucaria forest, Wi-Fi, 43-inch TV, greenhouse heating, wooden floor, wardrobe/closet, private bathroom with gas shower, free l'occitane bathroom amenities, towels ,trousseau, minibar, and coffee machine with Nespresso capsules.

Program

Day 1: May 1 - Saturday

  • Arrival in Porto Alegre (POA) in the morning. Chef Fabricio Goulart, the host of this trip, will be awaiting your arrival. Group meeting at the airport at 12 p.m. and departure by van to São Francisco de Paula. There are 120 kilometers covered in approximately 2 hours and 30 minutes.
  • Stop for lunch at a Tibetan restaurant for the group's general presentation.
  • Check-in at your address for the next few days: Parador Hampel, a lodging facility that since 1899 has been welcoming visitors in search of relaxation, clean water, and air.
  • After getting to know the structure of the hotel and entering the apartments, there's a group meeting at the lake for a pinecone of pine nuts and a welcome drink. Dinner tonight will be prepared by the hotel staff, coordinated by chef Marcos Livi, the owner of the hotel. Serra Gaúcha Gastronomic Journey is just beginning!

Day 2: May 2 - Sunday

  • Wake up early in the morning to accompany the pre-preparation of the barbecue, handle the meat and vegetables, skew and prepare the fire.
  • Departure after breakfast for properties in the vicinity to collect wild mushrooms. An opportunity to get to know the different species of mushrooms and identify which ones are edible.
  • Return to the hotel to finish the preparation of the Ferro e Fogo lunch and enjoy a barbecue accompanied by wild mushrooms roasted on the grill and a buffet of delicious salads and vegetables.
  • Group meeting in the kitchen in the early evening to prepare dinner using regional ingredients.

Day 3: May 3 - Monday

  • Meet at dawn to have a chimarrão and go on a walk for bird watching. Parador Hampel is home to a vast area of ​​Atlantic Forest and due to its conservation status, it hosts a high diversity of birds.
  • Breakfast and departure by van to visit a family-owned Serrano cheese producer. Your Vanderlei will receive you to show you the whole process of making your cheese in a simple and welcoming environment.
  • Visit the property Monã Centro de Estudos Ambientais, where you will meet Daniel Castelli's handcrafted woodwork.
  • You will still have a special lunch at the property.
  • In the middle of the afternoon, visit the city center of Gramado to visit the church, have a cup of coffee and shop for handicrafts.
  • Return to the hotel and overnight.

Day 4: May 4 - Tuesday

  • Dawn walk, breakfast, check-out, and a trip to Porto Alegre.
  • End of the Serra Gaúcha gastronomic trip.

Included excursions

  • Visit a family property that produces Serrano cheese
  • Visit a ranch for a handmade beadwork
  • Visit a brewery for class with a master brewer

Instructors

Fabricio GOULART

Location

Features

General

  • Garden
  • Mini bar
  • Picnic area
  • Restaurant

Services

  • Hair dryer
  • Wireless internet

Food

Full board meals are included.

The following meals are included:

  • Breakfast
  • Lunch
  • Dinner

The following dietary requirement(s) are served and/or catered for:

  • Regular (typically includes meat and fish)
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation

What's included

  • Cooking classes conducted by English speaking host and chef
  • Certificate provided by the Food Research Paulo Machado Institute (20 hours/class)
  • 3 nights accommodation
  • Accident insurance starting in Porto Alegre
  • Full-board - breakfast, lunch, and dinner
  • Land transfer during all itinerary

What's not included

  • Airfare
  • Personal expenses
  • Additional activities

How to get there

Recommended Airports

Airport: Salgado Filho International Airport Airport transfer included: Salgado Filho International Airport No additional charges. You can request this in the next step.

Cancellation Policy

  • A reservation requires a deposit of 30% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
  • The rest of the payment should be paid 30 days before arrival.
4 days / 3 nights
from --
Minimum group size

This trip requires a minimum of 2 participants

Availability

Arrival: Saturday May 1, 2021
Departure: Tuesday May 4, 2021

Availability

This holiday is available all year round with arrival every Saturday. Please select your arrival date below.

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For this organizer you can guarantee your booking through BookCulinaryVacations.com. All major credit cards supported.

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