Cuca gelato, truffled coffee, yerba mate drinks and a dinner inspired by Porto Alegre: what to eat and drink at CASACOR RS 2026

Coffee served with truffle, grape cuca gelato, drinks prepared with ingredients from Rio Grande do Sul, and reinterpretations of dishes that marked Porto Alegre are among the gastronomic options at CASACOR Rio Grande do Sul 2026.

Set in the former terminal of Salgado Filho Airport, in Porto Alegre, the showcase brings together four operations with their own identities and menus. Chocólatras runs the Fibraplac Coffee Shop; Crëam debuts at the showcase leading the Gelateria; the DMZ Group takes over Bar POA 11/29; and MuleBule Gastronomia runs the Hall Restaurant.

The four cater to different moments of the visit, from coffee to dinner, and occupy spaces designed by different professionals. The projects draw on references ranging from classic cafés and fashion to the history of aviation and the preserved features of the former terminal. In some of them, the runway of Salgado Filho Airport and the movement of aircraft are part of the landscape.

Coffees, chocolates, and confectionery in a 250 sqm coffee shop

KV Arquitetura - Café Fibraplac por Chocólatras. Projeto da CASACOR Rio Grande do Sul 2026. (Cristiano Bauce/CASACOR)

Chocólatras leads the Fibraplac Coffee Shop, a 250 sqm space designed by architect Kátia Vinciprova, of KV Arquitetura. The menu features classic and specialty coffees, hot chocolates, confectionery, savory snacks, combos, and cold beverages.

Among the options is the Truffle Coffee, which combines espresso with a traditional truffle from the brand. The Chococcino pairs espresso with hot chocolate, while the Mocaccino features steamed milk and chocolate syrup.

Opções disponíveis para os clientes da Chocólatras, que opera na Cafeteria Fibraplac, ambiente projetado por Kátia Vinciprova. (Divulgação/CASACOR)

In the confectionery, the Tiramisú Chocólatras is made with cream cheese, white chocolate, cocoa, and rum-soaked cookies. The Chocochic Pie combines brownie, chocolate mousse, and coffee notes; the Walnut Pie features walnut dough, dulce de leche, egg cream, and praliné. Cakes, artisanal brigadeiros, truffles, brownies, tartlets, and petit gâteau complete the sweet selection.

Among the savory items are medialunas, croissants, cheese breads, baguettes, and empanadas. To share, a board features four mini medialunas, brie, and apricot jam.

KV Arquitetura - Café Fibraplac por Chocólatras. Projeto da CASACOR Rio Grande do Sul 2026. (Cristiano Bauce/CASACOR)

In the architecture, the project starts from the meeting between Café Imperial and Azul Infinito, two releases presented by Fibraplac in 2026. Brown appears in the structural elements and furniture, creating a base associated with solidity and classic cafés.

Grape cuca, pine nut, and bergamot become gelato

Studio Bruni Schneider arquitetura e interiores - Gelateria por Crëam. Projeto da CASACOR Rio Grande do Sul 2026. (Cristiano Bauce/CASACOR)

Crëam is taking part in CASACOR Rio Grande do Sul for the first time with a selection developed for the 2026 edition. Inspired by the theme "Mind and Heart", the artisanal gelato shop created flavors that bring together recipes and ingredients linked to the state's affective memories in its gelato production.

Among the creations are grape cuca, pine nut praline, and bergamot, bringing recognizable ingredients and preparations from gaúcho food culture into the world of gelato.

A Crëam levou ingredientes e preparos reconhecíveis da cultura alimentar gaúcha ao universo do gelato à Gelateria, ambiente assinado pelo Studio Bruni Schneider Arquitetura e Interiores. (Felipe Matos/CASACOR)

The operation occupies the Gelateria, a 75 m² project signed by Studio Bruni Schneider Arquitetura e Interiores, by Bruniele Schneider, Natali Falavigna, and Douglas Giasson. Instead of the codes usually associated with Italian gelato shops, the project draws references from the cosmopolitan atmosphere of New York and contemporary fashion. Curved shapes, intense colors, textures, and overlays organize the space into different volumes, materials, and layers.

Signature cocktails for happy hour

VER Arquitetura Design - Saguão - Viagem Gastronômica. Projeto da CASACOR Rio Grande do Sul 2026. (Cristiano Bauce/CASACOR)

At Bar POA 11/29, the connection to the former terminal begins with the name. The numbers correspond to the headings of the main runway at Salgado Filho Airport and place the Grupo DMZ operation in the location occupied by the exhibition. The menu brings together classic cocktails and seven signature drinks, with in-house ingredients, references, and productions.

Negroni, Old Fashioned, Penicillin, Aperol Spritz, Moscow Mule, and Fitzgerald are among the classics. Among the signature drinks, the Origone features cachaça aged in amburana, Origoni raisin syrup, and Bitter Gaúcho, produced by the team with bergamot, kumquat, yerba mate, and guaco. The bitter also appears in the Poahattan, with bourbon and Casa Bucco vermouth.

In the Cambona, caramelized banana rum meets cold brew, bergamot cordial, and bracatinga honey. The Kinkan Sour combines house bourbon, grilled kumquat syrup, and rangpur lime. Rounding out the selection are the Cravo & Fogo, with amburana cachaça, native honey, rangpur lime, and oak smoke; the Earl Grey G&T, with bergamot cordial; and the Spritz LagarteandoCello, served with Salton sparkling wine.

Non-alcoholic options include the Bergamota Tônica, with fruit cordial, tonic water, and toasted bergamot; and the Mate Lemonade, with concentrated yerba mate tea, rangpur lime, and sparkling water. Whisky shots, Salton sparkling wines, and shareable snacks complete the menu.

VER Arquitetura Design - Saguão - Viagem Gastronômica. Projeto da CASACOR Rio Grande do Sul 2026. (Cristiano Bauce/CASACOR)

The bar is part of the Saguão Viagem Gastronômica, a 350 m² project created by VER Arquitetura Design. Signed by architect Reinaldo Moura and designer Vitoria Toledo, the project revives aviation references through metal structures, curved lines, signature pieces, and warm, focused lighting.

The view of the Salgado Filho Airport runway and the movement of planes complete the happy hour setting at the former terminal.

A dinner inspired by the gastronomic memory of Porto Alegre

File à Moscovita é uma das opções de principais do Saguão Restaurante, com operação do MuleBule Gastronomia, cujo acesso é gratuito e independente da visita à CASACOR Rio Grande do Sul 2026. (Alessandro Quevedo/CASACOR)

The Saguão Restaurante completes the itinerary, operated by MuleBule Gastronomia with a menu by chefs Caroline Moretti and Priscila Oliveira. The proposal recovers part of the glamour of the gastronomy from the 1980s and 1990s, revisiting establishments, dishes and flavors that remained in the memory of the people of Porto Alegre.

The references gain a contemporary interpretation, with regional ingredients, small producers and current techniques, without turning the menu into a nostalgic reproduction. Among the main dishes are the Filé à Moscovita, the Scaloppi ai cinque funghi, with a sauce of five types of mushrooms, and the Salmon Wellington.

Opções do Saguão Restaurante fazem uma leitura contemporânea da memória gastronômica de Porto Alegre, utilizando ingredientes regionais, pequenos produtores e técnicas atuais. (Alessandro Quevedo/CASACOR)

For desserts, the sagu with cream pays tribute to Komka, a restaurant linked to Porto Alegre's gastronomic memory. The Bergamot Pavlova highlights an ingredient associated with the gaúcho identity and the harvest season.

The Saguão also brings to the project the trajectory of MuleBule Gastronomia, with 22 years of operation and more than 10,000 events held. With views of the runway of the current Salgado Filho International Airport, the restaurant incorporates takeoffs and landings into dinner, bringing the memory of the former terminal closer to the current activity of the airport.

Access to the Saguão is free and independent of the visit to CASACOR Rio Grande do Sul 2026. It is not necessary to purchase a ticket to the show to visit the restaurant.

Service

CASACOR Rio Grande do Sul 2026

• Period: August 12 to October 4, 2026

• Location: Former Salgado Filho Airport Terminal

• Address: Avenida dos Estados, 747, Porto Alegre/RS

• Hours: Tuesday to Friday, from 2 p.m. to 9 p.m.; Saturdays, Sundays and holidays, from 12 p.m. to 9 p.m.

• On-site parking: R$ 40.00

Fibraplac Cafeteria

• Gastronomic operation: Chocólatras

• Project: KV Arquitetura

• Professional: Kátia Vinciprova

• Area: 250 m²

Gelateria

• Gastronomic operation: Crëam

• Project: Studio Bruni Schneider Arquitetura e Interiores

• Professionals: Bruniele Schneider, Natali Falavigna and Douglas Giasson

• Area: 75 m²

• Space located within the circuit.

Bar POA 11/29

• Gastronomic operation: Grupo DMZ

• Architectural project: VER Arquitetura Design

• Professionals: Reinaldo Moura and Vitoria Toledo

Saguão Restaurante

• Gastronomic operation: MuleBule Gastronomia

• Menu: chefs Caroline Moretti and Priscila Oliveira

• Tuesday to Friday: from 5 p.m. to 11 p.m.

• Weekends: from 12 p.m. to 11 p.m.

• Free entry and access independent of CASACOR Rio Grande do Sul 2026. It is not necessary to purchase a ticket to the show to visit the restaurant.