On the Day of Pará Cuisine, Estação das Docas Showcases the Flavors of the State
Celebrated on July 25, the tourist complex reaffirms its position as a meeting point for tradition, innovation, and cultural identity
Maniva, jambu, tucupi, pimenta-de-cheiro, cupuaçu, bacuri. Alone, these ingredients already seduce with their colors and aromas. Combined, they are authentic expressions of Pará cuisine, celebrated this Friday (25), which transforms tradition into art and gains prominence in the national and international scene.
More than a gastronomic center, Estação das Docas is a true symbol of the appreciation of Pará cuisine. Located on the banks of the Guajará Bay in Belém, the tourist and cultural complex offers a complete sensory immersion, bringing together in one space the most authentic aspects of local cuisine.
With a strong presence in homes, markets, and restaurants, Pará cuisine has gained prominence at Estação das Docas, which for 25 years has presented unique experiences to visitors and locals. The journey can start with crab claw, a hot bowl of tacacá with pepper, or vatapá with shrimp and jambu leaves. Then, move on to dishes like grilled filhote with jambu rice and tucupi reduction, awarded in the Ver-o-Peso Pará Cuisine contest.
“We follow a regional concept, with fresh, locally sourced products, respecting the traditional techniques of our cuisine to always ensure an authentic Pará flavor,” affirm Ruth and Michelle Xerfan, entrepreneurs at Estação.
Innovation with Identity
Creative reinterpretations of classic dishes also find their space. Dishes like filhote with coconut rice, breaded banana-da-terra, and vatapá sauce, marajoara fillet with maniçoba risotto, or the "drowned filhote" with jambu béchamel and caiçara rice with shellfish show how local gastronomy combines simplicity and sophistication.
“Our purpose is to value what we have best in our land. It is a pleasure to transform known ingredients into dishes with a new look, delivering a different experience without losing the original flavor,” comments Guto Resende, restaurant chef at the complex.
“We value ingredients with a designation of origin, prioritizing local producers and keeping the authenticity of Pará's flavors alive,” states Glenda Alves, a businesswoman in the sector.
Classics that Cross Generations
Duck in tucupi and maniçoba are must-haves, especially during the Círio de Nazaré, considered the "Christmas of the people of Pará." Another icon is the combination of fried fish with açaí, a unanimous choice at the Ver-o-Peso stalls.
“Tourists are surprised by the explosion of flavors. The combination of açaí with savory dishes is very well received. Our menu balances tradition with modern touches,” guarantee Eduardo and Aline Pontes, restaurant owners.
The sensory experience continues with desserts and craft beers featuring flavors like priprioca, bacuri, and taperebá. Estação das Docas consolidates itself as a showcase of Pará flavors, reinforcing its cultural, tourist, and economic role. Fruits like muruci, taperebá, and Brazil nuts are also transformed into ice creams, creams, and sweets that delight the palate.
Gastronomy as Living Heritage
The proximity of the 30th United Nations Conference on Climate Change (COP 30), which will be held in Belém in November 2025, further enhances the visibility of Pará gastronomy as a tourist and identity asset. In this context, Estação das Docas establishes itself as a strategic point to present the flavors of the forest to the world.
“On this Day of Pará Cuisine, Estação das Docas celebrates the masters of the kitchen, native ingredients, and flavors that cross generations. The invitation is open for everyone to come and feel Pará with all their senses,” highlights Ruan Rocha, president of the Social Organization Pará 2000, which manages the tourist complex.
Service: Estação das Docas operates from Sunday to Thursday, from 10 AM to midnight, and on Friday and Saturday, from 10 AM to 1 AM.
