In Brazil and elsewhere, the name Fasano is synonymous with impeccable hospitality and a particular style of modern design, one that celebrates the beauty of nature and the comfort of organic materials in an utterly glamorous way. The group's property in Angra dos Reis, a seaside hideaway two hours west of Rio de Janeiro, is no exception. Designed by acclaimed Brazilian architect Thiago Bernardes, the low-slung hotel seems to dissolve into the landscape that surrounds it, with clean white lines partially wrapped in brise-soleil wooden slats and massive sliding windows that blur the lines between indoor and outdoor spaces. "Angra," as locals call it, is perched on an archipelago of more than 350 islands and islets covered in verdant foliage. Thanks to the building's boomerang shape, all suites have perfect views of this turquoise-and-emerald paradise.
Good quality raw materials are essential for any well-prepared dish. Our scallops, for example, are caught in Ilha Grande and brought to us by boat in less than 20 minutes.
Sea To Supper
Interiors are both understated and stunning: warm woods and natural stones are a perfect canvas for the gorgeous collection of bespoke furnishings in light tones, many of them inspired by the timber crafts of indigenous Caiçaras communities. As a nod to the private marina right outside—filled with yachts ready to take guests on island-hopping adventures—the hotel's three outdoor pools are edged by navy umbrellas and matching canvas loungers. If the tropical weather gets a bit too steamy, taking a plunge at the spa's shaded pool might be in order. Or better yet, head to one the region's waterfalls, whose crystalline waters feed a series of refreshing natural ponds.
The resort's reverence for nature (seen in acres of reforested vegetation and other eco-friendly initiatives) extends to the food served at Crudo, the latest culinary concept by acclaimed restaurateur Rogério Fasano. Named with the family's Italian roots in mind and the abundance of raw dishes on the menu, this chic harborside restaurant focuses on fish and shellfish caught right off the shores of Angra dos Reis. And the sustainable practices don't stop there. Head chef Pedro Franco, a veteran of Fasano's Rio and São Paulo restaurants, searched high and low for local farmers devoted to organic agriculture. Dainty hearts of palm from nearby Paraty and earthy mushrooms from the municipality of Cunha are some of the hyperlocal products featured at Crudo. "Good quality raw materials are essential for any well-prepared dish," says Mr. Fasano. "Our scallops, for example, are caught in Ilha Grande and brought to us by boat in less than 20 minutes." These delightfully fresh mollusks are promptly sliced and served as a tartare, often accompanied by a softly acidic sake sauce and a sprinkle of regional sea salt. The dish pairs exceptionally well with a glass of Fasano's own Pinot Grigio, a crisp white made to order in northern Italy. For fans of Fasano's celebrated pastas, Crudo's seasonal menu includes evergreen staples like handmade pappardelle with lamb ragu. After dinner, retreat to one of the hotel's outdoor decks, and let the sight of the moon reflected on Angra’s peaceful waters prepare you for a night of deep rest.