What João Pessoa he has all the ball, nobody argues about that. THE capital of Paraíba It has just over 800,000 inhabitants and is famous for its tranquility, security and hospitality, attracting more tourists every year.
A novelty that has been stirring the tourism sector and the city’s residents is the recently opened BA’RA Hotel. With the motto “Live the world around you ” and with investment of BRL 80 million the enterprise that has among its investors the Hulk player , faces the coast of Cabo Branco, in an open square only for pedestrians and non-motorized vehicles, a few meters from the beach. This link is in his name, which means “sea” in Tupi-Guarani.
“We have all room configurations, from one or two people to a family with children. we are too petlovers, with bed, personalized drinking fountain and pet menu. All suites have partial or frontal sea views”, details BA’RA’s Director of Sales and Marketing, Marcel Marin. The rooms are presented as “river islands”, located on rivers whose ultimate purpose is to flow into the sea — as are all the hotel’s corridors and common areas.
The BA’RA Hotel offers 123 units, 2 suites measuring 40m2, 2 suites measuring 60m2 and 119 apartments measuring 22 to 36m2, in a total area of 2,107.25m2.
In addition to a good landscape, the promise of good gastronomy
BA’RA’s gastronomy was thought out with great care, not only to welcome guests, but also to be a point of reference for people. “We are making a hotel first and foremost for people to feel at ease, an iconic, disruptive place and we think with great care to welcome people to visit our restaurant and want to stay”, warns Marcel Marin.
On the ground floor of the 5-story building, which stands out for its natural light, is the Locá – a trattoria in which the chef is in charge of the pans. Carol Panarotte who has already had experiences with two gastronomy icons: the chefs Onildo Rocha and Salvatore Loi.
“Our kitchen has the touches of Brazilian cuisine, the technique of French cuisine and, of course, the soul of Italian cuisine”, comments the chef. Another point that Carol emphasizes is that the search for the ingredients used in the menu was for organic products and products from small producers. “It’s a trend in world cuisine. And here we have very good suppliers, with quality ingredients that only enrich our restaurant”, she concludes.
On the menu, look for items such as Tagliata de sol with whipped cream, pistachio gremolata, cashew apple honey, mixed leaves accompanied by house bread (R$ 71) or the Tábua de cold cuts, which includes, in addition to sausages, a selection of cheeses from Paraíba accompanied by Jandaíra bee honey, mini cannoli with goat cheese and naturally fermented bread (R$90). For the main dishes, there are classics such as creamy Polenta au gratin with gorgonzola finished with apricots and smoked almonds (R$56) or the spinach risotto with shitake stuffed with brie au blue cheese (R$76).
For those who want to enjoy this mix of gastronomic cultures, it is worth the wild Pirarucu with black rice and shrimp bisque (R$ 85), the Dever in roti sauce with pomegranate, pumpkin puree and bacon farofa (R$ 121) or the Ravioli. of goat, goat fonduta, goat roti and rapadura rain (R$ 82). To complete the meal, in addition to the classic vanilla Panna Cotta, red fruit anglaise finished with cupuaçu gel and açaí tuille (R$ 38), another outstanding dessert: the version of the classic Tiramisù – which, in addition to shining in the eyes – Its composition includes Zabaione, chestnut biscuit, coffee syrup with rum and chocolate earth with shimeji (R$ 61).
In addition, Locá – a name that comes from the fusion of “i” from Italian and “ocá” from oca – has dishes served exclusively at lunch from Monday to Friday, such as Arroz caldoso de queijo and mayonnaise de pequi (R$ 47) or the cashew mousse with fish of the day, green bean vinaigrette and cornmeal tile (R$52).
Following the trend of good restaurants, Locá has a menu of signature drinks, which was consulted by the award-winning bartender. Alex Mesquita . Among the suggestions are Mandacaru, which has gin, strawberry puree, Tahiti lime juice, triple sec and simple syrup (R$ 36), Sanhauá – a reference to the main tributary of the Paraíba River – with vodka, cashew juice, blue Curaçau , house bitters and lemongrass syrup (R$ 35), among others.
Orama, a popular rooftop
Orama means “spectacle” in Tupi-Guarani and that is what the hotel promises to deliver on its rooftop with a unique and privileged view of the waterfront of João Pessoa.
Those who want to sip and nibble can choose from Crocchette with beef tongue in spicy tomato gel (R$51), Mini choripolvo in crust bread (R$75), Oysters finished with lemon gel served with a shot of cashew kombucha (R$ 55), among others. You can also enjoy main dishes such as cashew risotto with grilled curd cheese (R$ 69), fish cubes breaded with polenta on the bottom of moqueca (R$ 61) or pancetta marinated in cachaça with yam mousseline, in sauce brown sugar roti and citrus bacon farofa (R$75).
The drinks menu – which also had the touch of Alex Mesquita – has Clericot Nordestino, which takes cachaça infused with Bahia orange, a mix of dehydrated fruits and sparkling wine (R$ 32), the Se Avexe Não, which is made with cachaça, puree of pineapple, citrus mix and soursop foam (R$ 26) or the Elixir, with vodka infused with mint and mint, triple sec, absinthe, lemon juice and green apple syrup (R$ 29). In addition to the author’s, the house has a good list of classics and an extensive wine and sparkling wine list.
BA’RA Hotel: Av. Cabo Branco, 1148 – Cabo Branco – João Pessoa (PB)
Source: CNN Brasil
Bruce Belcher is a seasoned author with over 5 years of experience in world news. He writes for online news websites and provides in-depth analysis on the world stock market. Bruce is known for his insightful perspectives and commitment to keeping the public informed.
