Cooking with what the land has to offer. Respecting harvest time. Creating authentic flavors without sacrificing simplicity. A Ibiti harvest is born from the combination of creativity, fresh ingredients and sustainable gastronomy.
All this is framed by the mountains of Minas Gerais, in the Ibiti Projeto, which borders the Ibitipoca State Park with various socio-environmental initiatives.
From March 27 to 30, 2025, the Ibiti Village welcomes big names in Brazilian gastronomy for a 100% plant-based event. Renowned chefs, who are not vegan, have accepted the challenge of creating surprising plant-based dishes, using ingredients grown in Ibiti itself and from local and regional producers.
Ibiti Harvest Program
27/03
3pm - Check in
Afternoon - Tour of the Village (Gaia Café, Ibiti orchids, Life School, Oca)
19h - Welcome! Piano concert with Lucas Soares at Gaia Café
28/03
7am - Guided yoga
8 a.m. - Breakfast
10am - Guided trail Mogol Water Circuit (waterfalls and lake)
13h - Lunch at Yucca Restaurant (Chefs Dani Rosa & Carol Soldá)
3pm - Visit to the statues The Big Familyby Karen Cusolito
19h - Happy Hour
8pm - Dinner at Oca with chef Nelson Soares
29/03
7am - Guided yoga
8 a.m. - Breakfast
10h - 4km walk to the Black Lake (bike option)
1pm - Lunch with Chef Fred Monnier at Gaia Terroá
15h - Walk back, option to enjoy the Mogol Beach in the afternoon
8pm - Dinner at Yucca Restaurant with Chef Pedro Siqueira
30/03
7am - Guided yoga
8am - Special breakfast at Mogol Beach
12h - Check-out & farewell
"The aim is to show that vegetable-based cuisine doesn't need labels. It can be creative, generous and full of flavor. To do this, we've brought together a team of chefs who know how to turn good ingredients into great dishes"
Daniela Rosa, curator of the event and plant-based chef at the award-winning Ganic Lab in Rio de Janeiro
Chefs invited to the Ibiti Harvest
Frederic Monnier - Chef Ambassador of Senac RJ
Maître Cuisinier de France, Monnier fell in love with Brazil and has since turned gastronomy into a means of sharing knowledge. He has headed renowned restaurants in Rio de Janeiro and, since 2011, has been Chef Ambassador of Senac RJ, dedicating himself to training new generations of cooks.
Nelson Soares - SULT (RJ and Cascais)
A Carioca with roots in the North and Northeast of Brazil, self-taught chef Nelson Soares combines Brazilian culinary influences with Italian cuisine. In Cascais, he maintains this approach, using local ingredients. In 2024, his restaurant SULT, in Rio de Janeiro, was awarded the Michelin Bib Gourmand.
Pedro Siqueira - Massa, from Puro e Ella (RJ)
Award-winning chef Pedro Siqueira took a liking to gastronomy as a child and turned his affectionate relationship with pasta and pizza into a business. One of the hallmarks of his cuisine is the creation of home-inspired recipes that reflect and enhance true gastronomy.
Gastronomic experiences in special settings
The Ibiti harvest take place in different spaces, creating a connection between sustainable gastronomy and nature:
Ibiti Orchids - The rustic setting of the nursery, decorated with plants and a beautiful view of the mountains, will be the stage for the dinner of Bia Freitaswhere your fresh pasta will be given a special touch with local ingredients.
Oca - Built by the indigenous people of the Xingu, the Oca offers an authentic and immersive atmosphere, ideal for the chef. Nelson Soares present its blend of Brazilian and Italian influences at an exclusive dinner.
Yucca Restaurant - Located in Vila Mogol, with a beautiful view of the mountains, it will host the opening dinner, prepared by the chefs Daniela Rosa and Carol Soldá.
Mogol Beach - A perfect place to relax on the white sands and waterfall and have breakfast in the open air. One of the special moments of the event.
Gaia Terroá - The chef Pedro Siqueira signs a special lunch, exploring fresh ingredients and artisanal techniques, in this space surrounded by herb beds, fruit trees and a mandala-shaped vegetable garden.
From the land to the plate: a commitment to sustainable gastronomy
A Ibiti harvest values fresh, seasonal and regeneratively grown ingredients. Most of the ingredients come from Gaia Ecological Productsproducer of Ibiti Projectwhich follows agro-ecological principles. Local partners supply tofu, mushrooms and other fresh and sustainable ingredients.
The chef Carol Soldáresponsible for Yucca Restaurant, and his team ensure that the ingredients grown in Ibiti itself shine through in every dish. In addition, guest chefs interact with the public, sharing inspiration and techniques.
"We are always challenging ourselves to create with authenticity. And the opportunity for exchange between chefs, producers and guests promises to surprise and inspire"
Carol Soldá, chef at Yucca restaurant
Regenerative cooking
Gastronomy at Ibiti goes beyond the plate. The event reflects the values of the project, which believes in food as an act of environmental and social impact. Sustainable practices such as zero waste, circular economy and full use of ingredients are part of Ibiti's day-to-day life and will be present in the experience. Ibiti harvest.
More than a gastronomic event
The experience includes accommodation at Ibiti Village, in restored houses in Vila Mogol, where comfort and sustainability go hand in hand. In addition to meals, the program includes a walk with a refreshing dip in Lago Negro, Circuito das Águas, with beautiful waterfalls, a walk to the Statues and a visit to the organic beds at Gaia Terroá, providing a complete immersion in nature.
A Ibiti harvest It's not a festival. It's not a workshop. It's an invitation to experience sustainable gastronomy in a different way. Eat what the earth gives, at the right time, and discover that plant-based cuisine can be a vast territory, full of possibilities.
Experience Ibiti Harvest, a sustainable gastronomy event with renowned chefs, fresh ingredients and immersive experiences in nature. From March 27 to 30, 2025 at Ibiti Village!
Come and experience it!
📍 The event is exclusively for guests. Places are limited!
📲 Book by WhatsApp (32) 98449-2200
