“The” bar

Signature mix

It’s the first thing you see when you enter Bistro 100 Maneiras and one of the reasons why so many people visit our address.

Much more than a simple extension of the restaurant, Bistro’s bar is a space known on its own, recognized by its original creations and considered by many to be the best bar in the city.

It’s not (just) our words – in 2014, in an article about Lisbon, Monocle highlighted it as “the perfect place to chink a glass after a day on the cobblestones”.

Liquid food

Drinks to be eaten

Located in Bistro 100 Maneiras, it’s no wonder that many of the ingredients used in the bar come from the kitchen. Herbs, fruits and other products are the main stars of many of the signature cocktails produced at Bistro 100 Maneiras.

Many of them were created for the book “100 Cocktails 100 Maneiras”, published in November 2015: the result of a trip made in search for the best national ingredients to create cocktails with a Portuguese soul.

Between author creations, reinterpretations of classics and some unavoidable names, a trip to Bistro’s bar can start in 100 different ways but it will always end the same way: with glasses raised high, to toast to the great pleasures of life.

BAR

Leading the bar, Jorge Camilo, part of the team since the foundation of Bistro 100 Maneiras, in 2010, is a name well-known by those who are interested in the subject.

In 2012, he was the winner of Gin Mare’s national competition with the cocktail Red Hot Guava – still one of the biggest hits at the counter. Two years later, Zest by Gin Lovers magazine, the firt of its kind in the country, published an article identifying him as “probably the best bartender in Portugal”.

In the bar, Jorge divides the space and credits with Daniel Zamith, bartender at Bistro 100 Maneiras since 2012. Just like Jorge had done in 2012, Daniel was the winner of Gin Mare’s national competition in 2016, achieving the third place in the grand finale, in Ibiza.

With the growing success of the bar, new faces arrived at this counter. Like Pedro Heitor, who, among other recipes, created “Spear”, a winter cocktail with tequila, rum, pear purée and cinnamon, chosen by Time Out Lisboa as one of the mandatory cocktails to warm the cold nights in 2017. Miguel Pereira, the youngest face of Bistro’s bar, was able to distinguish himself too, with the award of Young Talent of Gastronomy in the Barman INTER category in 2017. Behind the counter is also João Sancheira, one of the three Portuguese, and the only one currently working in Portugal, to be included in the list of 24 semifinalists of the second edition of Glassology by Libbey competition in 2018.

Many names, one single purpose: to recreate the spirit of 100 Maneiras in a liquid state, every day.