A kitchen by Joana Avelar
Toasted coconut rice
Creamy rice meets the caramelised edge of roasted pumpkin. Coconut ribbons, broken cashews and herb oil bring texture and contrast.
Rice · coconut · pumpkin · cashew nuts
The ENTREMA restaurant
Fictional hotel · AI-generated images and filmsMaré deDentro.
Coconut rice, fire-grilled prawns and today’s catch. Joana Avelar builds each dish around the contrast between char, creaminess and bright acidity.
Discover the chef’s approachOn this page
At the heart of the kitchen / Joana Avelar
Fire sets the finish.Ingredients set the direction.
Joana pays attention to what changes with each arrival: the size of a fish, the sweetness of cashew fruit, a pumpkin at its best. Her cooking begins there, becoming dishes made to be remembered — and shared.
“I want you to recognise the ingredient and discover something new in it.”
Joana Avelar
Joana Avelar is a fictional character created for this hotel concept.
What the sea brought
The sea delivers.The kitchen responds.
The catch arrives with a story: its species, its size, how much is available. Joana listens before deciding on the cut and preparation. At Maré de Dentro, the day’s dish starts with this exchange.
This scene and supplier relationship were created for the concept.From the land. The coast.And today’s arrival.
A kitchen by Joana Avelar
Prawns, cassava and fire
Fire-grilled prawns, smooth cassava cream and a reduction made from the shells. Charred lime brings the final lift.
Prawns · cassava · shellfish reduction · lime
A kitchen by Joana Avelar
The fish that arrived
First comes a conversation about the catch. Then the cut and the preparation. Here, fire-grilled fish meets a light young-coconut broth and bright cashew fruit; the fish and accompaniments change with availability.
Daily catch · young coconut · cashew fruit · herbs
Fresh cashew fruit.Fire, sauce and crunch.
The fruit arrives fresh, gives body to a sauce and accompanies dishes placed at the centre of the table. Four preparations follow one ingredient.
The season,in four preparations.
From fresh cashew fruit to the final sweet course, each plate reveals another texture of the same ingredient. Explore the edition before making it part of your stay.
01Fresh
Cashew / seasonal edition / 01
Cashew fruit, cucumber and herbs. Acidity opens the appetite.
Build my stay ↗02Over fire
Cashew / seasonal edition / 02
Roasted roots, cashew-fruit sauce and nuts. Heat changes texture and aroma.
Build my stay ↗03To share
Cashew / seasonal edition / 03
Fish of the day, rice and cashew-fruit vinaigrette. A platter at the centre of the table.
Build my stay ↗04To finish
Cashew / seasonal edition / 04
Cashew fruit, coconut and cane sugar. Fruit and sweetness in one spoonful.
Build my stay ↗8 seatsAbout 100 minutesAdditional experience
Illustrative seasonal menu and conditions. Dietary preferences are discussed beforehand.
The bar hasother notes.
Cashew fruit opens the conversation. Coconut brings freshness. Coffee stays for the stories still to come. Three drinks with a character of their own, from the first meeting to the last light.
The first morning
The morning beginsat the table.
Fruit, bread, coffee and a table in the restaurant, facing the water. Breakfast is already included in your stay. Your first plan of the day might be to linger.
Breakfast in the restaurant · included