Hotel Fasano Salvador

Gero Salvador keeps the essence and gastronomic tradition from which Fasano Group is internationally renowned, presenting a menu featuring the brand's classics alongside dishes that highlight local cuisine and ingredients. Leading the kitchen is the experienced chef Bahia Brito, who has worked with the Group’s restaurants for over three decades. Exclusive dishes created for the capital of Bahia include spaghettini with shrimp in a lemon sauce, gnocchi with shrimp and white sauce, rib-eye steak with porcini mushroom sauce, and guanciale with Calabrian potatoes, as well as gnocchi with pepperoni, San Marzano tomatoes, basil, and pecorino. Local dishes like moquecas (typical seafood stew, usually made with fish, shrimp or both), shrimp bobó (mashed cassava or yuca with shrimps, coconut milk, palm oil), and baked cocada (dessert made from grated coconut and sugar) remain on the menu.