Trapiche, a restaurant connected to the land

“Trapiche” is the archaic structure that grinds sugarcane to extract all its juice, which turns into sugar after a lengthy transformation process.

Our restaurant overlooks the hillside where, in the past, sugarcane used to grow for the success of the old mill that existed where Saccharum stands today.

Here, we see, feel and taste sustainability!

The landscape’s hues inspire us to focus on greener and seasonal dishes as we use every part of each ingredient.

We prefer vegetables from the chef's garden and products close to us – geographically and emotionally. Mindful of minimizing waste and honouring environmental harmony, we ingeniously craft from what the garden provides and venture into fermentations and natural seasonings.

This commitment is only possible through the dedication of our direct collaborators, teamwork, and partnerships with small producers, from whom we fulfil the remaining needs for local and fresh products for our menu.