VIDA RESTAURANT & BAR
UXUA’s cuisine is a creative mix of international influences executed via the richness of southern Bahian biodiversity. We're creators of the famous Organic Festival Trancoso so are passionate about the freshest ingredients. UXUA Roça organic farm supplies produce, eggs and dairy for our restaurants and Vida Lab, a center of flavor and nutritional research based in the heart of UXUA’s gardens since 2018.
With menus by chef Ju Pedrosa, our bar & lounge at the Quadrado serves drinks and light snacks surrounded by the atmosphere of the Historical town-square, while our intimate restaurant beside our aventurine quartz pool offers a cozy environment and a wider menu.
get in touch
For room service or reservations please message the restaurant via the link below.
UXUA Alma houses (Casa do Beco and Casa Anderson) do not have room service option.
TO DRINK
cocktails, classic & non alcoholic drinks
BEVERAGES
still or sparkling
sparkling water
FRESH & NATURAL BEVERAGES
fresh, ice-chilled, and rich in electrolytes
orange | limes | watermelon
relaxing and calming passion fruit, mango and Vida Lab honey
beet juice, Vida Lab honey, hibiscus & passion fruit kombucha from UXUA Vida Lab
with ginger, passionfruit, apple, pineapple & cinnamon
COFFEE & TEA
decaffeinated available
decaffeinated available
BEERS
Heineken | Stella Artois | Stella Artois Pure Gold | Eisenbahn
local craft beer
CAIPIRINHAS
lime | tangerine | pineapple | passionfruit | green grape
lime | tangerine | pineapple | passionfruit | green grape
lime | tangerine | pineapple | passionfruit | green grape
lime | tangerine | pineapple | passionfruit | green grape
lime | tangerine | pineapple | passionfruit | green grape
SPECIAL CAIPIRINHAS
ginger jam & tangerine | white grape, lemon & basil | pineapple, mint & brown sugar | passionfruit & berry leaves
ginger jam & tangerine | green grape, lemon & basil | pineapple, mint & brown sugar | passionfruit, ginger & Brazilian cherry leaves
ginger jam & tangerine | green grape, lemon & basil | pineapple, mint & brown sugar | passionfruit, ginger & Brazilian cherry leaves
ginger jam & tangerine | green grape, lemon & basil | pineapple, mint & brown sugar | passionfruit, ginger & Brazilian cherry leaves
ginger jam & tangerine | green grape, lemon & basil | pineapple, mint & brown sugar | passionfruit, ginger & Brazilian cherry leaves
UXUA COCKTAILS
aged cachaça, rapadura, lemon juice and UXUA Vida kōso
vodka, passion fruit, pineapple, ginger, thyme and sugar
Cãna cachaça, guava, lime juice, Cointreau and salted rim
Arapuru gin, Campari, sherry and açaí
Amázzoni gin, pineapple, chili jam, passion fruit foam, lemon and bay leaf
Yvy gin infused with cacao honey, lemon, rosemary, cacao nibs and tonic
Weber Haus silver cachaça, cognac, spiced pineapple syrup and lemon juice
- contains lactose -
Ciroc vodka, Aperol, passion fruit and banana compote
- contains lactose -
Cãna cachaça, Brazilian cherry leaf, lime juice, Cointreau, rapadura and lemon peel
Single malt whisky, coffee, burnt coconut syrup and tangerine
CLASSICS
gin, Campari and Carpano rosso infused with orange and clove
whisky, ginger, honey and lemon juice
Bacardi silver rum, mint, lime, sugar, and sparkling water
gin, Noilly Prat dry and olives
vodka, lime juice, ginger extract, sugar and ginger foam
Absolut vodka, bloody mix, lime, tomato juice and Tabasco
gin, Angostura, lemon juice and sugar
Silver tequila, Cointreau, lime juice and salted rim
SPIRITS
cachaça
cachaça
cachaça
cachaça
cachaça
cachaça
tequila
tequila
vodka
vodka
vodka
vodka
vodka
vodka
vodka
whisky
whisky
whisky
whisky
whisky
whisky
whisky
whisky
whisky
whisky
whisky
rum
rum
rum
rum
cognac
cognac
cognac
LIQUEURS
Bahian ginger & passion fruit liqueur
WINE BY THE GLASS
SPARKLING WINE
2021 - Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Treviso, Italy
François Labet, France
France
France
2012 - France
2009 - France
WHITE WINE
2020 - Espírito Santo do Pinhal, Brazil
2020 - Campanha Gaúcha, Brazil
2019 - Mendoza, Argentina
2022 - Vale Del Tulun, Argentina
2021 - Valle Calchaquí, Salta, Argentina
2020 - Montevideo, Uruguay
2019 - Valle de Casablanca, Chile
2022 - Bordeaux, France
2019 - Bourgogne, France
2020 - Loire, France
2020 - Umbria IGP, Italy
2019 - Piemonte, Italy
2020 - Valdadige, Italy
2020 - Verdejo, Spain
2020 - Minho, Portugal
2019 - Alentejo, Portugal
RED WINE
2019 - Espírito Santo do Pinhal, Brazil
2022 - Rio Grande do Sul, Brazil
2019 - Mendoza, Argentina
2023 - Mendoza, Argentina
2021 - Mendonza, Argentina
2022 - Vale do Colchagua, Chile
2018 - Chile
2020 - Cotês du Rhône, France
2018 - Rhône, France
2019 - Bourgogne, France
2021 - Bordeaux, France
2018 - Alba, Piemonte, Italy
2014 - Italy
2019 - Valdadige, Italy
2016 - Spain
2018 - Península de Setúbal, Portugal
LUNCH
1 PM to 6 PM, daily
STARTERS
roasted with tahini, stuffed with cauliflower couscous and cashew cream with chickpea misô
traditional croquettes of sun-dried beef, coalho cheese and manioc
in a spicy tomato, garlic and basil sauce. Served with fresh homemade bread
shredded chicken, carrot, purple cabbage, red onion, ginger, cilantro, crispy onions and sweet-and-sour vinegar and honey dressing
MAINS
topped by homemade tomato sauce, local buffalo mozzarella, rocket leaves and basil
with manioc in brown butter, UXUA Roça arugula leaves and yogurt–tahini sauce
shrimp with lemongrass, cashew-nut rice and shoestring potatoes
plantain vegetables, served with rice & traditional side dishes
- serves two -
Bahia’s famed seafood stew of whitefish & prawns in creamy, coconut milk sauce, served with rice & traditional side dishes
- serves two -
nine-grain salad with organic chicken marinated in arugula pesto
served with potato salad, garlic farofa and vinaigrette
DESERTS
ask the waiter for flavors of the day
layers of Vida Lab chocolate served with tonka bean ice cream
homemade yogurt, charred pineapple slices, coconut crumble, passion fruit coulis with tangerine zest and UXUA Roça mint
QUADRADO BAR
4 PM to 10:30 PM, daily
STARTERS
traditional croquettes of sun-dried beef, coalho cheese and manioc
in a spicy tomato, garlic and basil sauce. Served with fresh homemade bread
mussels with confit cherry tomatoes. Served with fresh homemade bread
special fermented veggies and preserves from our Vida Lab. Tree options available, check with server
white fish marinated in lime with coconut milk, red onion and cilantro, served with beetroot couscous
SANDWICHES
served with homemade mayonnaise, kimchi, carrot, cucumber, red onion and cilantro
filet mignon served with mustard mayonnaise, tomato, red onion and arugula
breaded fish, tomato, red onion, iceberg lettuce and tartar sauce. Served with potato chips
DESERTS
ask the waiter for flavors of the day
layers of Vida Lab chocolate served with tonka bean ice cream
homemade yogurt, charred pineapple slices, coconut crumble, passion fruit coulis with tangerine zest and UXUA Roça mint
Thin slices of brulée banana, crème anglaise and tapioca ice cream
DINNER
6 PM to 10:30 PM, daily
STARTERS
roasted with tahini, stuffed with cauliflower couscous and cashew cream with chickpea misô
with garlic and basil confit tomatoes. Served with fresh homemade bread
special fermented veggies and preserves from our Vida Lab. Tree options available, check with server
with mango, feta cheese, molasses citronette and pistachio–hazelnut dukkah
mussels with confit cherry tomatoes. Served with fresh homemade bread
in a spicy tomato, garlic and basil sauce. Served with fresh homemade bread
white fish marinated in lime with coconut milk, red onion and cilantro, served with beetroot couscous
shredded chicken, carrot, purple cabbage, red onion, ginger, cilantro, crispy onions and sweet-and-sour vinegar and honey dressing
traditional croquettes of sun-dried beef, coalho cheese and manioc
VEGETARIAN
with mushrooms and cauliflower tempura in a sweet and sour sauce
from UXUA Roça farm, with wasabi emulsion and goat cheese
topped by homemade tomato sauce, local buffalo mozzarella, rocket leaves and basil
an UXUA classic, wholegrain penne with our own garden veggies and creamy watercress sauce
plantain vegetables, served with rice & traditional side dishes
- serves two -
FISH & SEAFOOD
with manioc in brown butter, UXUA Roça arugula leaves and yogurt–tahini sauce
pasta with squid in dendê aioli and PANCs (Non Conventional Food Plants)
shrimp with lemongrass, cashew-nut rice and shoestring potatoes
alla puttanesca
Bahia’s famed seafood stew of whitefish & prawns in creamy, coconut milk sauce, served with rice & traditional side dishes
- serves two -
MEAT
nine-grain salad with organic chicken marinated in arugula pesto
served with potato salad, garlic farofa and vinaigrette
SANDWICHES
served with homemade mayonnaise, kimchi, carrot, cucumber, red onion and cilantro
breaded fish, tomato, red onion, iceberg lettuce and tartar sauce. Served with potato chips
filet mignon served with mustard mayonnaise, tomato, red onion and arugula
160g rib patty, homemade mayonnaise, mozzarella, arugula, tomato and red onion, served with fries
DESERTS
ask the waiter for flavors of the day
layers of Vida Lab chocolate served with tonka bean ice cream
homemade yogurt, charred pineapple slices, coconut crumble, passion fruit coulis with tangerine zest and UXUA Roça mint
thin slices of brulée banana, crème anglaise and tapioca ice cream