Nathalia Durval
The celebration of one year of Varal bar’s new home comes with new features. The location, now in a spacious 1940s mansion in Pinheiros, launches five signature drinks and dishes to share that highlight Brazilian flavors.
Among the new alcoholic creations, the Esquindô (R$38) is made with Canelinha cachaça, coconut water, Tahiti lime, vanilla extract and has a foam of cumaru and pasteurized egg white – the result is reminiscent of a lemon pie flavor.
It’s your fault, one of the new drinks at Varal Bar –
The cachaça also serves as the base for the clarinha (R$38), a cocktail clarified with Tahiti lemon that receives a dose of mango wine. More alcoholic, the tupa (R$ 38) contains cachaça, cointreau, Campari, coffee and Bahia orange and should please Negroni fans.
There are three new suggestions for food, under the leadership of Hyssa Abrahim Filho, one of the partners and responsible for the menu. Inspired by a recipe his grandmother used to make, he prepares caramelized carrots and eryngii mushrooms in a frying pan, served over creamy carrot puree and curd with dill, plus crunchy walnuts. The dish costs R$49 and is only available on Tuesdays and Wednesdays.
Every day you can find duck croqueta in tucupi served with mustard sauce, soy sauce, honey and tucupi reduction (R$ 49) and hot cheese (R$ 54) on natural fermentation bread stuffed with gruyère cheese, chives and jalapeño, to dip into a tomato and miso soup.
Last year, Varal was chosen as a special Sheet as the best bar to go to as a group in the city. There are several places to meet, decorated with ceramic pots, such as stools facing the bar or a backyard with tables in the back.
Source: Folha
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.
