"Innovative plant-powered meals with a focus on sustainability and a unique Latin twist are the focus of this 5,800-square-foot “vegetarian sanctuary. " Guests can dine on plenty of breakfast items, sandwiches, bowls, and dinner meals, such as veggie tartare with chicharron or black risotto tossed with charcoal artichokes, broccolini, spinach, leek, and goat cheese foam." - Juliana Accioly