For the second semester, the Mandala restaurant, of the Tryp Nações Unidas hotel, has a series of novelties, such as the renewal of the menu and the wine list, organized by the new food and beverage manager, Herbert Leiva.One of the gastronomic novelties is the "Risoto de Maça Verde" (green apple rice), chef Ana Célia's specialty, created from various recipes of international cuisine with a contemporary touch. The Mandala restaurant can accommodate up to 160 people, with service in the morning, afternoon and evening. The name is due to the arrangement of the dishes, supported by different mandalas and with different meanings, as a proposal of well-being and relaxation at lunchtime. News in Mandala del Tryp Nações Unidas
For the second semester, the Mandala restaurant, of the Tryp Nações Unidas hotel, has a series of novelties, such as the renewal of the menu and the wine list, organized by the new food and beverage manager, Herbert Leiva.One of the gastronomic novelties is the "Risoto de Maça Verde" (green apple rice), chef Ana Célia's specialty, created from various recipes of international cuisine with a contemporary touch. The Mandala restaurant can accommodate up to 160 people, with service in the morning, afternoon and evening. The name is due to the arrangement of the dishes, supported by different mandalas and with different meanings, as a proposal of well-being and relaxation at lunchtime. 
