January 2017

BAR CAVOUR

 

A portal, a doorbell and a number to keep in mind: 1757. The address, piazza Carignano 2, is synonymous with excellence already. Concealed on the first floor is Bar Cavour, an american bar with kitchen: an intimate, elegant space with a relaxed but sophisticated atmosphere. The colors are dim: the woodpanelling are painted in black, the walls are greenish dark blue. The couches are velvet, the seats brown leather. Darkened mirrors reflect the vault’s graphics done in gold leaf by the artist, Arturo Herrera.

 

The friendly staff and talented bartenders suggest drinks and delicious eats to guests sitting at the elegant counter. The music selection is elegant and surprising. Playlists streamed from New York most evenings. Some evenings the music is produced live by disc jockeys: Tuesday is bossa, Friday deep house. 

 

#Ringthebell is the monthly must for people who are looking for adventure. Music on vinyl played by deejays and outstanding guest bartenders often make for an inimitable event. The last amazing attraction is “The Green Room,” part boudoir, alcove, curiosity cabinet, a sulking chamber and, why not smoke a cigarette?! It serves as an ideal, albeit intriguing, place when waiting for your table. The Sala Bronstein, named by the ink on paper work of ambitious size by the artist, envelopes the customer with a soothing atmosphere through the fireplace and a library dedicated to arts.

 

The Bar Cavour boasts an incredible variety of spirits of the highest quality. For the lovers of Gin the rare “Crown Jewel”, il “Monkey 47”, “Blue Coat”, “Brooklyn American dry Gin”, “209”, “Aviation”....and more… Black woods 40° 60°,”Sipsmith”, “Mombasa Club” and the omnipresent “London Dry Gin”. For those who cannot do without Vodka, Bar Cavour offers some of the most outstanding labels worldwide, from the russian Beluga Gold and Beluga Export to the Belvedere unfiltered, up to the polish Zubrowska and Wyborowa. Other choices include exclusive labels Bas Armagnac ‘64 – ’76, whiskeys from important collections such as “Caol lila ‘95”, “Bowmore,” the smokey Bourbon and Rye, and the selection of labels of the rum agricolés millesimés: “Caroni 15 y.o.”, “Port Mourant ‘93”, “Zacapa 23 y.o.”.

 

Its menu is significantly inspired by the tradition of the french bistro–oysters, snails bourguignon-style, foie gras escalope, filet mignon, onion soup, raw fish, marinated salmon and spit-roasted cockerel. The unavoidable and perfect club sandwich, the international Baikal caviar, the tempting spanish Jamon Joselito are also recommended.

 

 

BY LOY BERNAL CARLOS

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