Guest Rooms 268
King Rooms 6
Check in 3:00 PM
Check out 12:00 PM
Smoking rooms No
Pets allowed No
Self parking 42.50 p/day
Seasonal Rates: High Low Shoulder
Number of Meeting Rooms 11
Max Group Size 600
Resort Fee $0
Room Tax 10
Sales Tax N/A
75 min 50 miles (80 km)
Guarulhos Airport (International Airport)
90 min 75 miles (120 km)
Casa Grande Hotel Resort & Spa combines the charm of colonial architecture and traditional to the contemporary and with differentiated quality of services inside a Sea Resort. Are 265 rooms and 3 Vilas decorated with a contemporary design furnishings and with a unparalleled conception of space and comfort.
Furthermore the hotel is a member of "Green Hotels Association", offers eight options of sophisticated restaurants and bars; swimming pools, tennis, volleyball and football society courts, gym, sauna and a unique SPA to relax. Winner of 2014 Traveller's Choice
CASA GRANDE PROMOTES Fondue FESTIVAL 2015
Posted June 20, 2015
One of the delights that make up the menu is the fondue of Shrimps and hearts of palms.
Enjoying the pleasant weather of Brazilian autumn and winter, spending the holidays or even a weekend in Guaruja Island, you can take a romantic and relaxed dining option in Casa Grande Hotel Resort & SPA. Starting on June 2nd 2015, begins the traditional Fondue Festival of Casa Grande Hotel Resort & Spa.
Every night starting at 7h00 PM, a mix of traditional fondues and exclusive recipes will be served in a pleasant atmosphere with fireplace, that on Saturdays gains more charm to the sound of a grand piano.
There will be four choices of flavors for guests and customers to indulge: shrimps and palm hearts, cheese and chinoise meat, and as dessert, the chocolate fondue accompanied by seasonal fruits. Assorted breads, pates, selection of cheeses and cold cuts complete the menu. Prices range from R $ 74.00 to R $ 145.00.
Special emphasis on the shrimp fondue with heart of palm, a combination of Gruyère and Emmental cheeses in white wine flavored with dill and lemon zest, served with shrimp, hearts of palm and chunks of assorted breads.
Prepared by Chef Jacquelline Roelandt, who has commanded restaurants in various regions of France as the Cote d'Azur, Provence, Burgundy, Bordeaux and Corsica, the dishes can be harmonized with the varied menu of restaurant wines, among reds, whites and sparkling premiums.