The bamboo walls and the green, captivating hues take us back to the alligator's exotic origins.

Entrecôte, broccoli with bacon and almond shavings, french fries and farofa (toasted cassava flour). Only the best meats are allowed to rest on JACARÉ's grill.

The skill used to season the meat and to cut it, and the absolute precision in grilling are the guiding principles of JACARÉ's cuisine.

Quinoa and grilled vegetables. Here, you can bite through the entire palette of greens with unexpected vegetarian dishes.

In this habitat, you'll find a colourful alligator painting by Patrícia Braga, from a drawing by Henriette Arcelin, which complements the décor thought out to detail by Ana Anahory and Felipa Almeida, from a concept put forth by José Avillez.

Linguiça (smoke-cured pork sausage) on the coals. To start off, there are snacks worthy of a true explorer.

At JACARÉ, we're drawn in not just by the gastronomic experience, but also by the atmosphere, with a very evocative array of colours and materials that mimic the alligator's skin and its habitat.

Roasted pineapple with coconut and lime farofa (toasted cassava flour). To top it all off, we again suggest a tropical expedition.