The Pedra Azul Restaurant is considered the jewel of Hotel “Recanto das Toninhas”.
Its ambient is elegant and sophisticated. From its kitchen comes out extraordinary plates under the command of a renowned International Chef. The fame of its international cuisine blended with regional cuisine attracts many tourists visiting the city of Ubatuba.
The ideal place to a candlelight dinner or to taste plates that awakens all of our senses.
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Menu Pedra Azul
With the signature of the renowned Chef Antônio Pereira, the gastronomy of Hotel Recanto das Toninhas located in Ubatuba is marked by the best of national and international cuisine. With two restaurants at your disposal, our dishes are light, fresh and soft with combinations prepared to cater to the most demanding guests. With an immense variety of flavors, it is possible to choose between fish, seafood, meats, pasta and salads, as well as our delicious desserts. Thinking about the children’s audience, we have Kids’ menus designed and made for the little ones. The hotel also offers 2 restaurants and 1 bar with live music on Saturday night evenings that cater to guests whether at the beach, pool or restaurant.
Three types of lettuce with hot brie cheese and Thai sauce.
Heart of Palm Salad
Salmon, lettuce, olive oil, hart of palm and mustard sauce.
Lettuce, Filet Mignon cubes, mustard sauce and Crouton
Tomato, buffalo mozzarella, parma ham, basil and extra virgin olive oil
Heart of Palm Cream
Capeletti in Brodo
Spinach crepe with Brie
Spinach crepe stuffed with brie cheese, au gratin when white sauce with spinach, cream and parmesan cheese
Whiting cubes, sautéed in olive oil, butter, onion, fish broth, cilantro, green onion and croutons
Spaghetti with seafood
Buffalo mozzarella ravioli in white parmesan cheese and nuts.
Vegan Pupunha Spaghetti
Heart of palm pupunha, tomato sauce, extra virgin olive oil and fine herbs
Fettuccine With Large Shrimp
Large shrimp pomodoro sauce with extra virgin olive oil, white wine and herbs
Sun-dried beef, extra virgin olive oil, rice, onion, garlic, champignon and herbs.
Shrimp, squid, octopus, shellfish, tomatoes, rice and saffron.
Risotto and Funghi Vegan
Mushrooms shimeji, shitake, champignon, extra virgin olive oil, shoyo sauce, red wine fine herbs and cherry tomatoes
Fisch and Shellfish
Roasted Codfish with onions, garlic and olive oil. Served with steamed potato, broccoli, black olives, tomato and boiled eggs.
Salmon a La Maria Antonieta
Grilled Salmon in mango sauce, rice with raisins and au gratin potatoes.
Big shrimps flambé in cognac, heavy cream with ketchup, rice and French fries.
Grilled Fish Filet on Lemon Sauce
Grilled fish filet on lemon sauce. Served with heart of palm risotto and grilled banana.
Beira Mar Badejo Filet
Sauté grilled Badejo on olive oil and white wine, seafood (squid, octopus, vongole, shellfish and shrimp) in pomodoro sauce, saffron, olive oil and basil. Served with Pará chestnut Risotto and Heart of palm
A La Plancke Shrimp
Flambé opened shrimps in cognac, butter, white wine, onion, parsley and rice with almonds.
Mullet a La Caiçara (2 people)
Roasted mullet with baked potatoes, grilled banana, shrimp toasted cassava flour and rice with herbs.
Shrimp with Cassava Cream (2 people)
Shrimps with cassava cream, palm oil, coconut milk, onion, pepper and herbs. Served with white rice.
Sailor Style Sea Food (2 people)
Shrimp, octopus, squid, shellfish, fish, tomato, garlic, onion and rice.
Shrimp in a Pumpkin
Sauté shrimps in cognac and butter, gratin in the pumpkin and Catupiry cheese (curd cheese). Served with rice and raisins.
Moqueca a La Capixaba (2 people)
Stew fish, shrimp, tomato, pepper, onion, palm oil, coconut milk. Served with rice and toasted cassava flour.
Shrimp Moqueca (2 people)
Stew shrimp, tomato, pepper and onion. Served with fish sauce and white rice.
Octopus sautéed with red wine, olive oil, butter, herbs and tomato cassê. Served with potatoes, saffron rice, tomatoes and Parmesan cheese
Magret de Canard
Duck breast, sauteed with olive oil, butter, red wine, and fine herbs. Served with applesauce with cassava
Chicken breast sautéed with olive oil, butter, curry and Apple. Served in pineapple Gratin with rice and pineapple pineapple
Chester breast stuffed with apricots, sauteed in butter, white wine, onion, leek, raspberry syrup. Served with potato duchesse with spinach and Parmesan cheese
Saltimbocca a La Romana Escalope
Fillet scallop, Parma ham, red wine sauce and parmesan cheese with Risotto a La Milagnese.
Filet Medallion a La Poivre-Vert
Filet Mignon, steamed broccoli and sauté cassava
Rack of Lamb
Rack of lamb, sautéed with olive oil, butter, red wine herbed. Served with grain risotto and the rosemary potatoes
Passion Fruit Mousse.
Belle Helene Pear
Profiteroles with ice cream
Carolinas stuffed with chocolate ganache. Served with vanilla ice cream and chocolate sauce.
Vanilla ice Cream
Miscellaneous Picoles (a consultar)
Banana, Strawberry or Kiwi fruit
Spinach Cream (or other vegetable)
Mini Pizza with Mozzarella and tomato sauce
Bread, mayonnaise, sausage, tomato sauce, mashed potatoes and potato straw
Ham and cheese omelet
Small grilled chicken filet
Small fillet of fish
Small grilled filet mignon
Pancake stuffed with shredded chicken, catupiry curd, tomato sauce, cheese, wheat flour, egg, soybean oil, milk, garlic and onion
Mount Your Children’s Dish
Choose 2 trims: rice, vegetables, fries, mashed potatoes, salad, farofa and beans
Vanilla Ice Cream
Dulce de leche
Brigadier of Spoon
Mini Petit Gateau de chocolate, chocolate fudge, vanilla ice cream, strawberry and confeitadas tablets
No Alcoholic Beverages
(Sparkling water flavored with fruit essence)
Coca-cola, Guaraná, Tônica e Fanta
Natural Fruit Juice
Orange, pineapple, watermelon, passion fruit, lemon, melon
Skol, Brahma, Stella, Heineken, Budweiser
Paulistânia Beer 600 ml
None Alcoholic Fruit Cocktail
Pina Colada Cocktail
Bloody Mary Cocktail
Gin Tônica Cocktail
Caipirinha with Brazilian Vodka
Caipirinha with Imported Vodka
Beat of Cachaça
Batida with Imported Vodka
Imported 08 years
Imported 12 years
Imported 15 years