Inside UXUA Hotel's Experimental Food Lab in Brazil
"An on-site eatery and poolside bar that highlights local biodiversity and the research produced on the grounds, translating laboratory experiments and garden produce into approachable dishes and drinks. Breakfasts feature a bountiful spread with house-brewed kombuchas; cacao grown locally and in the property’s gardens appears throughout the menu and in house-made chocolate offerings, and guests can order inventive cocktails such as a cacao-nib gin-and-tonic. The restaurant regularly showcases collaborations with visiting chefs and festival programming that emphasize sustainable, ingredient-driven cooking — from smoky, live-fire stews topped with local cheeses to pairings with natural Brazilian wines." - Merlyn Miller
