Scheduled to debut at the end of March, the Sabores e Saberes project is the great gastronomic attraction of the award-winning Vila Naiá, which begins a new cycle of journeys and experiences through the "Sabores e Saberes" project.

The event aims to delve into the food traditions of Brazilian biomes, and the first edition, entirely dedicated to the cuisine of the Pataxó community of Corumbau, in Bahia, scheduled between March 21 and 22, will have three more consecutive weekends: March 28 and 29, April 4 and 5 and April 11 and 12.

For this unique journey of flavors, the hotel invited chef Fabio Vieira and mixologist Ale D'Agostino, who will present a full five-course menu and an exclusive drinks list inspired by the traditional ingredients and techniques of the Pataxó culture, reinterpreted with sophistication and creativity. With deep respect for the region's ancestral food, Fabio Vieira has translated the flavors and ingredients of the Pataxó community into authentic and surprising dishes:

• Sea urchin antipasto, puba brioche and biju

• Ubarana dumpling with plantain and fine cassava flour
• Lobster salad with xandó and Naiá flour
• Puba flour couscous hydrated with coconut water and octopus vinaigrette
• Fish on the patio, cassava paçoca and lobster butter
• Biju pancake, puba biju with caramel and crème ice cream

Menus by chefs Fabio Vieira and cocktails by Ale D'Agostino arrive this month at Vila Naiá and will be available for four weekends until April 13th.