This restaurant, part of Furnas Lake Resort and living in an idyllic setting, was named after a short vegetation that grows in the purest areas of the forests. Leading this project is the renowned chef Ljubomir Stanisic, with a letter revealing his respect for nature and passion for the region and its products. The flora enters the space either by decoration, with tree roots transformed into chandeliers and the preponderance of the woods, or by the presentation of the dishes themselves. Not to be missed are delicacies such as "Operação tentáculo" (recipe for octopus with honey and spices, yam puree and leaf oil from the same tuber), "Pasta que não basta" (fresh pasta with raw milk and Azorean cheese) or "Croquetes das Fumarolas" (a twist of the classic stew croquette that is already one of Chef's ex-libris).