Teva Vegetal

Classified as a vegetable bar, its menu is 100% made from vegetables and changes with the seasons using seasonal ingredients that are fresh and organic. Those who are lactose intolerant suffer from celiac disease or are rawtarians have no reason to worry, as there are options for everyone. The desserts and cocktail lists keep true to the theme: everything is vegetable-based. With Brazilian, Argentine, Italian and French labels, the wine list has only organic, biodynamic, natural and sustainable options. The place opens at night - except on Sundays, which opens at 2 p.m. for lunch - and has a half-shaded environment with rather loud music, but nothing that could disturb the diners’ conversations. Each detail, from the demolition wood furniture that make up the decor to the destination of the trash and recyclable items, was thought up by three partners; the brothers Alexandre Oelsner and Daniel Oeslner, from Venga!, and the executive chef Daniel Biron, who is in charge of Teva’s kitchen after working in restaurants in New York, Paris and Copenhagen.