Do you want to be a true lemur expert? Learn more about these friendly animals in the new lemur facility. In this unique "Madagascar", the keepers will teach you the most interesting facts about this species; their most striking characteristics, how they live, what they eat, how they interact, and what threats they face in their natural habitat. You can also visit the technical area; the indoor facilities. There you can see where they sleep, where their food is prepared, and learn first-hand about the care and handling they need and that our team of keepers provides them with every day. All children under 12 years old must be accompanied by an adult, who must purchase their ticket and live the experience with them. Children under 2 years old are free.
Learn about the biology, importance and threats of some species of the exotic trail through the experience of being their caretaker. Participants will help prepare and distribute food for some of the species that live there. All children under 12 years old must be accompanied by an adult, who must purchase a ticket and live the experience with them. Children under 2 years old are free.
Our babies need special care. With our monitor you will learn how we take care of our smallest animals such as chickens, sheep, goats..., as well as helping them with their most precious tasks. All children under 12 years old must be accompanied by an adult, who must purchase a ticket and live the experience with them. Children under 2 years old are free.
Do you want to have fun with the kids while they prepare their own menu? Help them cook their hamburger. They must choose between: • Cod Supreme • Chicken Breast • Spine Pork Accompanied by ingredients such as pepper, mayonnaise, ketchup, mustard, barbecue sauce, etc. And a delicious garnish. In the new Sendaviva kitchen you will find everything you need to carry out this activity, grills, spatulas, condiments. And of course, the necessary protective material to enjoy with safety and hygiene measures, hats, gloves and Chef Junior aprons. Always under the supervision of the Sendaviva chef.