Up to the 11th floor of Humboldt and Santa Fe is to enter a separate world. Over there, Bestial Fly Bar displays a proposal that seduces by triple in Buenos Aires: Author cocktail shop, fusion gastronomy and an atmosphere that combines the wild with the sophisticated.
The first impression is overwhelming: vertical gardens, retroiluminated ónix floors, monumental sculptures and a central bar that concentrates attention with its unique colored colors and glasses in the city. From any corner, the 360 ° views of Palermo complete the immersion effect.
The Bestial cuisine Fly Bardesigned and directed by Gastón “Tonga” Rodríguez, Sushiman, teacher and advisor with more than 25 years in the fielddisplays a wide letter that fuses Nikkei, Latin American and European techniques with a distinctive seal.
Bestial Menu Fly Bar: Main inputs and dishes
Among the Tickets The Boils in butter safritoyellow pepper and chalaca al Rocoto; the Rebozed prawns in Panko with passion fruit sauce and sweet potato threads; Croquettes of chicken chili with dip of the house; Empanadas stuffed with loin spicy with Peruvian and Eastern influences and Vegan Tequeños made with almond mozzarella. The ones are not missing cured trout tiraditos in citrus served on field bread or classic and author cevicheswith combinations that include pink salmon, avocado, sweet potato glazed and corn court.
In the section of main They live together Cooked Hipe Eye In its background accompanied with rustic sweet potato; he creamy risotto with sauteed loin and huancaína sauce; Rebozados seafood with tartar sauce; Curry chicken With white rice and sauteed vegetables, and a fresco Salmon poke With Poché egg, rice and nikkei sauce.
The section of pasta Add options such as Raviolones de Bondiola Masa Bandiola Malbec or Caramelle de Palabaza, mozzarella and almondswith sauces ranging from a traditional fillet to butter emulsion with truffle. The menu is completed with sushi of salmon, prawns, trout, mango, cream cheese and vegan alternatives, all with inputs personally selected by Rodríguez himself.
Author cocktails
The bar Accompany with the same level of detail and creativity: cocktails arrive in head -shaped sculpture vessels already turned into a bar seal and inspire to photograph before drinking. The letter exhibits classics such as Negroni, Mojito or Pisco Sour with a Wide range of author cocktails that honor cultural referents. Among them are the Jack, with a golden rumpineapple, lemon and candy; he Gardelmixture of chardonnay, reduction of malbec, pears vodka and red fruits; he Fridawith bourbon, coconut liquor, coffee and tambo; or the Homer, Based on Gin, Saúco Liquor, Pomelo and Syrup de Chipotle.
There are also more playful creations such as the Chavo, with Vodka from Tamarindo, Maracuyá and Limón, or the Diana, with Gin, Cranberry, Soda and Limón. The proposal continues with Gin Tonics of the house, cocktails with Red Bull, Vermuts, whiskeys, foaming, wines, artisanal beers and without alcohol, which ensures variety and a high level of quality.
Bestial Fly Bar Tragos
But the experience in Bestial Fly Bar is not limited to drinking and eating well. Of Thursday to Sunday, space is turned on with itinerant performances, live music, acrobatics and a climate that turns the night into a multisensory show. Among lights, aromas and sounds, the sensation is to be suspended over the city, far from the routine and near the celebration.
Bestial Fly Bar achieves what few: transforming an exit into a memory. More than a height bar, it is a living scenario where art, kitchen and party, all with Palermo as a backdrop coexist.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
