The DoubleTree by Hilton Caracol Canela restaurant presents flavors that celebrate the Serra Gaúcha region

A new gastronomic landmark in the Serra Gaúcha region, the restaurant at the DoubleTree by Hilton Caracol Canela emerges as one of the great attractions of the development, which symbolizes the 700th DoubleTree hotel in the world. The restaurant focuses on an experience that integrates territory, architecture, hospitality, and signature cuisine led by chef Fábio Iran.

Gastronomy that highlights the flavors of the Serra region.

At the hotel restaurant, the kitchen takes center stage with a menu that revisits mountain cuisine with a contemporary twist. Chef Fábio Iran leads the offering, focusing on local ingredients and recipes that evoke nostalgic memories through reinterpretation.

Entrances that enchant from the first glance.

Among the initial options, two creations stand out for their visual impact and distinctive flavor: the Cheese and Cold Cuts Platter, which celebrates regional artisanal products, and the Brie and Parma Bruschetta, a combination that elegantly balances softness and intensity.

The menu also includes classic and special versions, such as Vegetarian Bruschetta, Special Buffalo Mozzarella, Special Margherita Pizza, Calabrese Pizza, and the sweet Pizza Speciale.

Main dishes that deliver flavor. 

Salads pave the way for those seeking lightness, with the Caprese Salad and the Hilton Salad among the options. For quick meals full of personality, the restaurant offers the Tostada, the house burger, and the distinctive Rib Sandwich.

Among the meat dishes, the absolute highlight is the Filet Mignon Medallion with Malbec sauce, a dish that combines impeccable texture with the unmistakable aroma of the wine. Also featured on the menu are Rack of Lamb, Chicken with Herb Sauce, and White Hake with Quinoa and Vegetables.

Among the pasta and risotto dishes, two recipes deserve special attention: the Rib Risotto, which reinterprets one of the most emblematic flavors of the South, and the Gnocchi with cheese fondue, in addition to options such as Mushroom Risotto and Shrimp Risotto.

Desserts that bring the experience to a delicate close.

Finally, the restaurant offers Sliced ​​Fruit with Honey, Fondue in a Glass, and Walnut Brittle — desserts designed to maintain a balance between tradition, sweetness, and comfort.

Architectural project inspired by nature.

The hotel bears the signature of the architectural firms Michaelis Arquitetos and Manzoni Cardoso Arquitetura. The creative direction of Thomas Michaelis leads to a concept that blends modernity and hospitality, always with strong integration into the natural surroundings.

Patricia Gutierrez, responsible for interior design, highlighted elements of the site itself that were incorporated into the project, reinforcing the local identity. Rafael Introini designed the architectural projects, while Vitor Lima Ribeiro brought the 3D visualizations to life. Rafael Manzoni Cardoso, senior partner at Manzoni Cardoso Arquitetura, contributed to harmonizing aesthetics and functionality.

The result is an environment where wood, earthy tones, and natural textures combine, including the headboards that replicate the shadow of an Araucaria tree—one of the strongest symbols of the region. Another positive point is a well-equipped gym and a kids' area.

Accommodations designed for absolute comfort.

The hotel currently has 73 suites, with expansion to 105 units already planned. There are 14 suite categories, including three fully accessible ones. The spacious rooms, designed to ensure well-being, prioritize space and comfort above conventional market standards.

Reporting by: Mary de Aquino.

Photo: Cristiano Carniel.