MAPS Projects

POUSADA COLMEIA

Sustainable Inn in Santo André, Bahia, Brasil
Planned and built to be totally sustainable, the project will be a reference in the tourism sector. It will add to the hotel operation the practice of a lifestyle in harmony with nature, stimulating this experience and offering a model to the market.

Regenerate with nature

Integration

  • Sustainable since construction, seeking the breadth of the 17 SDGs near Vila de Santo André

  • The landscaping will be the native forest itself, with natural paths traced in it

  • 6 chalets completely integrated with nature

  • 1 central house with vegetarian and vegan restaurant

  • Light, harmonious and minimalist style, minimally interfering with nature and composing with regional elements

Experience

  • Innovative and original concept

  • Swimming pool, space for massage, meditation, yoga, gym

  • Arena for musical performances in the woods

  • Guests' meals will be prepared with organic food, produced in the inn's own garden, through agroforestry / edible gardens (without deforestation or pesticides)

Inspiration

  • Inspired by Ecovillage models with forest reserve and animal sanctuary

  • 9,100 m2 of native forest preserved at maximum capacity

  • The area will also house an animal sanctuary: pigs, goats, chickens, cows, donkeys and other farm animals will be raised freely; milk and eggs will be made available to guests whenever possible. The concept of multispecies family will be present at the inn and guests will be able to experience this encounter

Inn’s architecture

Architectural concept that ensures respect for the ecosystem, integrating with it and adding benefits to it.

An innovative project in the region, planned based on environmental, social and economic parameters and goals. In a sensitive area, the impact of construction will be minimal, becoming a model of self-sustainable enterprise that combines comfort and quality with respect for nature and the community.

Planned on the concepts of bioconstruction, with maximum use of labor and local raw material, the Pousada will be inserted - from the architecture and decoration project - to the forest, the landscape of the land and the beach, dialoguing with nature

Casa Arunda Project | Santo André, Bahia

Sustainable gastronomy, with design.

“Freedom with health, lightness with depth. How to transmit these ideas through food? Living them!”

That's how Neka Menna Barreto defines herself. So it is. Chef of renowned cuisine in Brazil and abroad, nutritionist and businesswoman, Neka brings life to everything she does. Her cuisine is highly sophisticated precisely because it is based on the experience and the perception of nature's flows. Talking to her in every place and every season, she recognizes and uses what nature offers most precious. It transforms everything into a food full of color and personality, delicious to taste, beautiful to see.


In her trips, she has already prepared lentil flour with women from Keral, India. She slept in a century-old bakery in Germany and picked sacha inchi from Colombian farmers. In the Cerrado, she became intimate with the saffron, jatoba and baru. In the Southeast, the truth of couscous. In the South, she has seen his swimming pool turn into a trout lake in the winter and was delighted by the smell of his father's beef jerky. Aromas, colors and flavors recorded in the memory and inspiring of your dishes.


Frequent of Santo André for many years, where she usually regains energy whenever she finds a break in the intense schedule, Neka Menna Barreto will sign the Pousada's gastronomy, giving it a very special, unique and unmistakable gourmet seasoning.

Sustainability from Architecture to Operation

Organic Design

  • Comfortable and elegant spaces, integrated into the environment

  • Materials aligned with nature

  • Cozy atmosphere with privacy and technology

Community Participation

  • Preparation and hiring of local labor

  • Environmental awareness

  • Events that encourage sustainable tourism

Food & Beverage

  • Priority in the use and appreciation of the products of the region

  • Organic garden on the property

  • Gourmet restaurant, vegetarian cuisine

Low Environmental Impact

  • Renewable energies, which preserve the ecosystem

  • Local construction techniques

  • Waste management

Global Vision, Local Action

  • Focus on bioconstruction: nature preservation, use of biodigesters and intelligent destination of construction waste

  • Use of human resources and local materials

Excellence and Quality

  • Monitoring the standard of excellence

  • Quality certification at all levels: ABIH, WHO, LEED GBC, AQUA, PROCEL etc.

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