The establishment offers a gourmet cuisine and proves that vegetarian food is not synonymous with lackluster and flavorless food. The restaurant, as well as the menu and its sustainable proposal, was designed by carioca chef Marcos Freitas together with friends Ammi Brandão and Guilherme Baptista. The seasonings used in the making of the dishes and juices come from Cosme Velho’s Community Garden, located near the restaurant, and in exchange, Prana donates the bagasses of their fruits and the peels of their vegetables to the garden’s compost. Every day of the week, there is a different menu with two options of dishes. Some of the house’s offerings include: “Feijoada” (black beans stew) with mushrooms and vegetables served with mini rice, chestnut with banana “farofa” (toasted and seasoned chestnuts and fried banana), collard greens stirfried with garlic and à “campanha” sauce (vegetables cubes in vinegar sauce); and plantain with Pupunha heart of palm “moqueca” (stew with coconut milk, palm oil and spices), with black rice, beet “farofa” (toasted and seasoned shredded beet) and cashew ceviche.

Past 4 pm, the establishment sells snacks such as, for example, sandwiches on gluten-free bread with the addition of vegan cheese. Juices, smoothies and “açaí” (berry fruit from the Amazon used in juices and such) complete the meal. The restaurant also offers a delivery service while, naturally, keeping its commitment to the environment. Silverware is made from starch residues, and the glass bottles are returnable; all you have to do is keep the bottles and return them the next time you order. Just like the glass packaging, the plastic and cardboard ones are also sent to recycling.