Flavors of the destination
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
19 places in Chapada Diamantina.
A restaurant on Avenida Rui Barbosa, downtown, where chef Deborah Doitschinoff combines Thai influences with Brazilian cooking and regional ingredients, with the kitchen in full view of the dining room. It follows the slow food approach and suits travelers who want an unhurried meal after the trails.
A small, simple restaurant on Rua da Baderna, downtown, run by two sisters who serve home cooking with Chapada Diamantina flavors. The menu includes shrimp moqueca (stew), jackfruit moqueca and carne de sol (sun-dried beef), and the place suits travelers who want to try regional food in a casual setting.
A bistro and café on Rua Miguel Calmon, downtown, run by chef Ana Botelho and barista Túlio Saraiva, using regional ingredients. Among the dishes mentioned are smoked-meat risotto, crepes with smoked meat and jackfruit, and the coffee caipirinha, an option for lunch, dinner or a coffee break.
A bistro in Vale do Capão run since 2018 by chef Jakie Lessa, who mixes French, Brazilian and contemporary cooking with organic ingredients. It took part in the 2026 Festival Tempero Bahia with a fish dish with passion fruit gelée and suits travelers who want a more elaborate meal after the trails.
A bistro in Vale do Capão with signature, slow food-inspired cooking that uses produce from its own garden, unconventional edible plants and ingredients from local producers, in a dining room that is largely open-air. At the 2026 Festival Tempero Bahia it served lamb ragù with local rice and native honey, an option for an unhurried dinner.
A restaurant opened in 2026 in Vale do Capão by chefs Jean Lucas Carvalho and Elisa Caballero, who previously ran a food truck in the village for four years. The cooking combines professional technique with Chapada ingredients and traditions, as in the fish in an acarajé crust (black-eyed pea fritter dough) with yam purée served at the 2026 Festival Tempero Bahia.
A chef-run vegetarian restaurant on Rua Sete de Setembro, in the village of Igatu, with signature dishes of Indian and Brazilian influence and vegan options. It follows an unhurried approach to food and caters to visitors to the historic village.
A simple restaurant in Igatu, in a central but quiet spot, with a terrace and tables under a grapevine. It serves regional food, with a house plate of carne de sol (sun-dried beef), baião de dois (rice and beans) and cassava purée, and caters to people exploring the village.
A family restaurant in Vila da Passagem, in the Causa Boa area of Andaraí. It serves home cooking with fish such as peacock bass, fried or baked in banana leaf, and tilapia moqueca (stew), with vegetables from the garden, in a simple, rustic setting.
A home-cooking restaurant on Rua Direita do Comércio, in downtown Mucugê, where Dona Nena herself welcomes guests in her family's house. The pots sit on the wood-fired stove, where everyone serves themselves, and the place is recommended if you want a homemade meal, cooked on the stove and true to traditional flavors.
The restaurant of the Refúgio na Serra hotel, on Rua Caetité, in the historic center, with a glass dining room and a deck shaded by a flame tree. Chef André Chequer combines Chapada flavors with contemporary influences in dishes such as regional lamb with creamy baião de dois (rice and beans) and Bahian ravioli, good for a special dinner.
The restaurant at Vinícola Uvva (winery), on the BA-142 in Mucugê, led by chef André Chequer, serving contemporary Brazilian cuisine with Mediterranean influence. Among the dishes mentioned is sun-dried local lamb with plantain purée; in 2026 it made Wine Enthusiast's list of the best winery restaurants in the world.
A restaurant at the entrance to Parque do Buracão, with views over the waterfall area. It serves regional home cooking, with vegetarian and vegan options, and is a lunch stop for hikers coming back from the trail.
A food and cultural space on Praça Tancredo Neves, in downtown Ibicoara, that brings together food, art and specialty coffees from Chapada Diamantina. It serves home-style dishes at lunch and recipes with edible flower salads, and suits travelers who want to eat downtown.
A café on Rua Fernando Neto, in downtown Ibicoara, with coffee, pies, soups, savory snacks, ice cream and the region's strawberry juice. It suits travelers looking for a snack or a coffee after the trails.
A buffet restaurant on Fazenda Lapa Doce, next to the entrance of the cave of the same name, one of the most visited in Iraquara. It serves home-style Bahian food, designed for lunch after the cave tour, and mostly hosts tour groups and families.
A simple restaurant in a wattle-and-daub house across from Gruta da Fumaça, in the countryside of Iraquara. The cooking is rural: cactus pads, green banana, carne de sol (sun-dried beef), okra, homemade sweets and fruit juices. It is a lunch stop for travelers touring the region's caves.
A restaurant on Rua Simpliciano Lima, near Parque da Dolina, in Iraquara, run by chef Simone Alves, from Pernambuco. The menu includes daily specials, salads, artisanal burgers and feijoada (black bean stew) on Saturdays, in a relaxed setting popular with locals and travelers.
The restaurant of Pousada Moura, on Largo Joaquim José dos Santos, in downtown Nova Redenção. It serves home-style meals to guests and visitors and is one of the few proper restaurants in town, handy if you are coming back from Poço Azul or the area's river beaches.
