Northeast Brazilian cooking is traditionally based on sugar, varieties of manioc dishes (originally a fruit eaten by the Indians) and beans and meat, providing proteins.

The tropical climate makes plenty of delicious fruits grow. Cajú, Pitanga, Graviola, Maracujá, Manga (mango), Abacate (avocado), Mamao (papaya) and Abacaxi (pineapple) are enjoyed as juices or desserts.

The cuisine of the Fazendas and the antique Engenhos (sugar cane mills) situated in the interior differs from the cooking tradition at the coast that is based on fish and sea fruit dishes.
Both have their distinctive ways of preparation but are equally delicious!

Ruc Fazenda's kitchen offers you homemade regional cooking, often prepared following old family recipes, but also international cuisine refined with local flavours – completed by desserts, fresh fruits, juices, liqueurs and a genuine 'Cachaça' distilled from sugar cane.