A historic building transformed into a style icon with 79 rooms distributed across eight categories, the TRIBE Belo Horizonte Savassi exudes design and personality in every corner. Housed in a building that belonged to the Minas Gerais government, the building fell into disuse for many years, as general manager Guilherme Mendes recalls.
Bought at auction by Investidor in 2020, the building underwent an extensive four-year renovation process. Opened on September 1st, the hotel preserves the original features of the property, which is protected by historical heritage. Mendes notes that "the neighboring buildings here on Rua da Bahia date back to the 1940s and 1950s, and ours follows the same period style, which is now being given a new lease of life."
Photographer Bernardo Lemes, a Minas Gerais native now based in São Paulo, witnessed the building's entire transformation and documented each stage. His images are scattered throughout the rooms and hallways, forming a visual essay that will become a book, telling the story of the building and the TRIBE project, the first in Brazil and the second in South America.
The strength of Minas Gerais architecture
Award-winning architect Beth Nejm, recognized for her contemporary take on regional culture, was responsible for the project. She incorporated elements typical of Minas Gerais into each room—from cacti from the Jequitinhonha Valley to iron and wood sculptures. "Beth took care to reflect the Minas Gerais heritage in the decor, using pieces from local artisans," Mendes noted.
Among the design details, the hotel emphasizes materials that express the essence of the state: iron, a symbol of strength and mining; wood, which brings warmth and organicity; and leather, which conveys rusticity and elegance. "Iron is an element of power. It represents mining, which is part of our history, and brings this to the furniture and sculptures," said Mendes.
At the terrace bar, the highlight is the iron bandstand, a replica of the one in Praça da Liberdade, created by the same Minas Gerais artist Leandro Sucarts who produced the sculptures displayed on the hotel's walls.
The High-Low concept
TRIBE Belo Horizonte Savassi embraces the High-Low concept, a style that balances impact and functionality. High represents impact, strength, and attention-grabbing features. Low represents functionality—nothing you don't need here. Everything essential for comfort is present, without excess.
The proposal goes beyond aesthetics and connects with the principles of sustainability and material reuse, aligning with the Accor group's ESG philosophy. "We talk about reuse, about giving new meaning to Minas Gerais materials, transforming them into art and purpose," adds the manager.
A promising start with Minas Gerais hospitality
Recently opened, the hotel has already attracted guests and achieved a high occupancy rate. "We opened reservations just a few days before the opening, and on the first day, we had 20% occupancy. Today, the hotel is fully booked several days a week," reveals Mendes.
With a corporate profile, the city guarantees intense activity from Monday to Wednesday, and an average stay of two days per guest. "We're welcoming groups that stay the entire week. It's a very positive result for such a new hotel," celebrates the manager, who has 26 years of experience with the Accor group and has previously managed award-winning properties such as the Santa Teresa MGallery in Rio de Janeiro and the Mercure Boutique Copacabana, the only Boutique hotel in Brazil.
Flavors of the gastronomic spaces of TRIBE Belo Horizonte Savassi
Trintaeum Restaurant, Broa Café, and Rooftop Coreto make up the gastronomic offerings at TRIBE Belo Horizonte Savassi. Ana Gabi is the hotel's executive chef, Cassin Batista is the mixologist, and Cinira Varela is the sommelier.
Cornbread Coffee
At Broa Café, the dulce de leche cappuccino, where the intense coffee from the Cerrado blends with the creaminess of steamed milk and the enveloping sweetness of Minas Gerais' dulce de leche, is a delicious treat. The classic cheese bread, created in the state of Minas Gerais, with its crispy crust and elastic center, exudes the aroma of cured cheese fresh from the oven. The coconut cake, paired with a moist texture and homemade flavor, boasts a thick syrup and fresh coconut flakes—a true reflection of Minas Gerais sweetness in the form of affection.
Trintaeum Restaurant
Breakfast at Trintaeum Restaurante pays homage to the abundance and delicacy of Minas Gerais cuisine. The fried egg, sweated cornmeal, artisanal Minas cheese, and rapadura surprise with its contrasting combination. The fried egg, sausage, and tomato sauce is pure rusticity and flavor, with the yolk oozing over the rich sauce and the grilled sausage releasing its smoky aroma. The Mimosa (a classic adapted with Minas Gerais products) completes the morning with the fruity freshness of Surinam cherry, which colors the sparkling wine with orange-red hues and adds a tropical touch to the toast.
The highlight of Trintaeum's breakfast is the biscoiteira, which offers a variety of Minas Gerais flavors, including sweets and tapioca starch cookies — a luxurious and surprising part of the experience.
At lunch, the experience begins with the starters, which capture the flavor of Minas Gerais' traditional cuisine with delicacy and personality. The Angu Pastel is stuffed with banana navel and shaved cream cheese, striking a perfect balance between creaminess and crunchiness. The stuffed okra surprises with its contrast: it's stuffed with liver, breaded in crackling, and served with caramelized onions and mustard, an explosion of flavors that reflects the chef's bold and sophisticated spirit. The starters are lightened by the Luiz Porto Nature sparkling wine, whose fine bubbles and balanced acidity enhance the initial flavors and prepare the palate.
Among the main courses, the Galinhada is pure comfort: chicken rice with grilled breast, free-range broccoli, and a velvety orange pequi sauce, which envelops the dish with a striking aroma and country flavor. The Isabela Syrah 2023 red wine, medium-bodied with notes of ripe fruit, elegantly accompanies the galinhada, accentuating the earthy touch of the pequi and the succulence of the chicken. To finish, the Casa Geraldo Late Harvest Moscato/Sauvignon Blanc, with its subtle sweetness and aroma of white-fleshed fruits, pairs perfectly with the Orange Curau—a sweetcorn cream with cornbread and citrus syrup—and the Peach Pavê, which intersperses buttery layers and candied fruits with summer notes.
Sommelier Cinira Varela is responsible for the pairings, which highlight the abundance, flavor and Minas Gerais identity at every stage of the meal.
Rooftop Bandstand
At the top of TRIBE Belo Horizonte Savassi, Rooftop Coreto embodies the restaurant's light and relaxed spirit. Its menu emphasizes shareable bites and signature cocktails that celebrate local ingredients. The space, bathed in natural light and overlooking Savassi, combines gastronomy and celebration in a blend of flavors, textures, and good conversation—a toast to the new Minas Gerais hospitality.
Report and photo: Mary de Aquino.