Things To Do
in Campo Grande

A must-try in Campo Grande: various cuts of beef, pork and sausages roasted on skewers; try a rodízio at a local churrascaria for a wide sampling.

Must-Try!

Freshwater fish common in Pantanal cuisine, typically grilled or served in moquecas and fillets — best at restaurants that source from the region.

Cassava is served roasted, fried or as farinha accompaniment; tapioca and pamonha-style snacks are popular at markets and street stalls.

Regional sweets and cheeses widely available at markets and bakeries; pair with coffee or cachaça liqueurs.

A lively market for fresh produce, regional cheeses, smoked meats and small eateries; try local snacks and buy tropical fruits and cured meats to taste.

Street-food style stalls and small vendors selling pastéis, coxinhas, tapiocas, and local sweets; good place for affordable, authentic bites.

Brazilians are warm and use physical greetings; a handshake is common in formal settings and cheek kisses (typically two) among friends — mirror the local tone and be polite.

The region has Indigenous communities; ask permission before photographing people or cultural artifacts and be respectful of local customs.

Meals are social events — arriving a few minutes late is usually acceptable, and complimenting the host or cook is appreciated.

Wear modest clothing when visiting churches or traditional communities; remove hats inside religious buildings.

In restaurants, a 10% service charge is commonly added; additional tipping is discretionary for exceptional service. For guides, drivers and hotel porters, tipping small amounts in reais is appreciated; round up taxi fares or add 10–15% for private drivers.

Credit and debit cards are widely accepted in the city, though small markets and some street vendors prefer cash (reais). ATMs are available in central areas; notify your bank before traveling for smoother card use.

December to March: hot, humid and rainy — heavy afternoon storms are common, rivers and wetlands swell, making wildlife concentrated in certain areas; pack lightweight rain gear and expect lush greenery.

April to May: temperatures start to drop slightly and rainfall decreases, making this a comfortable time for city walking and early Pantanal excursions.

June to August: dry season with cooler nights and lower humidity; roads to the Pantanal are more accessible for wildlife viewing and boat trips as floodwaters recede.

September to November: warming temperatures and increasing rains, good for bird migrations and seeing emerging vegetation but expect variable weather.

A protected area with trails through seasonal forest, good for short hikes, birdwatching and learning about local flora and fauna close to the city.

Urban forest reserve offering walking paths and shaded trails popular with locals for exercise and nature walks.

Short guided trails near lodges and conservation areas outside Campo Grande provide wildlife viewing and wetland scenery; best visited with an experienced guide.

Many fazendas (ranches) offer horseback or walking trails across savanna and wetlands; often booked as part of day tours or overnight stays.

Main airport serving the city with domestic flights to São Paulo, Brasília and other Brazilian hubs; taxis and ride-hailing connect the airport to downtown in about 20–40 minutes depending on traffic.

Smaller regional airports serve tourism corridors into the Pantanal and Bonito (a separate ecotourism hotspot); travel from Campo Grande to Bonito is commonly done by road or short regional flights.

Mix of public servants, service workers and professionals; the city serves as an administrative and commercial hub for the state.

Families involved in cattle ranching and agriculture who maintain regional cultural traditions and festivals.

Guarani-Kaiowá, Terena and other Indigenous groups live in the state; their cultures influence local crafts, food and events.

Entrepreneurs and guides focused on ecotourism, lodge management and wildlife experiences draw a transient professional population.

Vegetarian options are available but less prominent; restaurants will usually serve salads, tapioca, rice and vegetable stews — ask about broths and cheeses made with non-vegetarian rennet.

Vegan choices require more planning; look for contemporary cafes or vegetarian-friendly restaurants and communicate restrictions clearly in Portuguese.

Brazilian cuisine uses manioc-based dishes that are naturally gluten-free; still, cross-contamination in bakeries and shared kitchens is possible — inquire when ordering.

Carry allergy cards in Portuguese and inform servers, especially regarding seafood and nuts, which are common in regional recipes.