The bar belongs to Luiz, but the prize goes to his wife, dona Idalina, who makes the venue's famous appetizers.
There's the small salted codfish fried dumpling, with pepper ladyfingers and nutmeg to season the fish, and the main attraction, the beef pasty, more like a meatball, nice and moist inside. On weekends, the kitchen makes around 3,600 of these little pasties.
Bottled beer goes down a treat with the appetizers. The batidas (shaken fruit juice and alcohol drinks) are also famous here —try the cacao fruit with peanut.
The epitome of plain, the bar is full of metal tables and plastic stools, but customers couldn't care less. It's always crowded and, once the room is full, the drinking (and eating!) continues outside on the sidewalk.
