They share the space with restaurants but have a life of their own.
Admiral's Place
Above Sal Gastronomia. The restaurant is hidden within the Vermelho Gallery, with no exposure to the street. It has a few tables in the gallery and more in the dining room. The glass enclosed kitchen allows a view of Chef Henrique Fogaça preparing dishes such as mandioquinha (white carrot) gnocchi with wild boar ragout.
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Bar de Cima
On the second floor of the restaurant Chez Oscar, mirrors are combined with modern furniture as part of the bar's decor. Customers share portions of bruschettas with cheese, grape, pistachio and honey, and jars of sangria. Red, white wine and sparkling wine are available.
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Flaner
On the mezzanine of Le French. Dudu Borger has simplified the service and the decoration, but invested heavily in a renowned chef for the kitchen: Luiz Emanuel (ex-Allez, Allez!). On the French-leaning menu, the chef has introduced his most famous creation, the neck of lamb with vegetables and Moroccan couscous.
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Tatu
Hidden in Jacarandá's basement. A store selling Brazilian products precedes the dining room surrounding a beautiful jacaranda tree. For starters, there's an egg menu, with recipes such as eggs milanaise with bacalhau (salted cod) and chickpeas. Among the main courses is the sweet potato and ossobuco (cut of the veal shin) escondidinho.
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Glenmorangie
On the top floor of the Termpranillo restaurant, the cigar menu rubs shoulders with the range of scotch whiskeys, such as Glenmorangie and snacks, such as cooked octopus. There is no drinks menu, but at the bar the standards are poured upon request.
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