Moréias · CE · BR
Dining

The table is born on the farm

Garden, catch of the day, house honey and oysters, with the Orós dishes signed by Hervé Witmeur.

The Orós restaurant, in straw and wood, on the Moréias beach/// photographed at Moréias
Breakfast to dinner
at Orós, every day
Hervé Witmeur
signs the dishes
From the garden
and the day's catch
Open
to visitors as well
The harvest from the Moréias garden, with the dunes behind
The living pantry

Farm to table

What makes the Moréias table is not only in the kitchen: it is in the farm that supplies the kitchen. The fishermen out front bring in the fish of the day, which passes through the house fish market; the garden grows a few meters from the stove; the honey comes from hives spread across the landscapes; and the oysters arrive from the Coreaú mangrove tasting of the tide.

The garden
From the sea
On the table
Orós
Hervé Witmeur, the chef at Orós
The chef

Orós, by Hervé Witmeur

For many, the finest chef in the region.

Belgian, raised in the kitchen of his father's restaurant, Hervé built his career in award-winning houses across Europe, such as L'Ecailler du Palais Royal. He chose the Brazilian Northeast, and stayed: he is the name behind La Cozinha, in Barra Grande, and Éllo, in Jericoacoara, and keeps his own agroforest, La Reserva, which supplies Orós with what he plants himself.

His cooking moves from the honest everyday plate to fine dining, and sustains an entire stay without tiring, meal after meal. And regenerative cooking goes beyond the table: it prepares the ecosystem to receive more life.

The house

Orós, built of straw and clay, at the edge of the beach

The Orós deck, open to the Moréias beach
Tapioca and coffee, on the house tableware
The Orós entrance, with the boards
The wattle and daub bar, with wooden stools
Ceramics on the set table

Food is one of the great highlights of Moréias.
Many people come here because of it.

The rituals

The whole farm at the same table

The signature experiences bring the farm together at least once a week.

A gathering under the cashew tree, at Moréias
Dinner under the Cashew Tree

Dishes from the local cuisine and the artisanal roasting of cashew nuts, at a table that gathers the whole farm in the open air.

The clay oven of Pizzaria Moréias, with a pizza going onto the coals
Pizzaria Moréias

The most easygoing night of the week: the oven lit, dough stretched on the spot and the village around the table.

The winter paella on the long table, among flowers and the mangrove
The winter paella

When the rains arrive, the pan grows: a paella that brings together the week's catch and everyone around it.

The sun setting over the water, with a coconut palm in silhouette
Sunset

The day ends as a ritual: a bite and a drink from Orós, and the light settling over the open sea.

Open doors

Orós also welcomes visitors

The table belongs to the farm, but not only to those who live or stay here: Orós is open to the public, by reservation. Talk to the house and save your seat.

Orós dishes seen from above, with octopus and ingredients from the garden
The day's catch, on the table
Lobsters on the grill, over the coals
Lobsters over the coals
The Orós starter board, with oyster, shrimp and a tartlet
The house starters
Fish in green broth with edible flowers
The fish in green broth
Dining · Fazenda Moréias