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The 83 Gastrobar in Chaves is a reference not only in the region, for the innovative way in which it interprets traditional recipes.
What is the role of fermentation in your kitchen?
In fact, we work from the opening with fermented products, namely kimchi, which is one of our favorites! In addition, when we started this project we made our own kombucha, but with the evolution of it we ran out of so much time to dedicate to the theme!
When did you first hear about kombucha?
I already lost the idea.. It’s been a long time…
Why did you decide to integrate Aquela Kombucha into your gastronomic offer?
We decided that Aquela Kombucha would be our ideal partners for the quality of the product, the flavor, the fact that it is not pasteurized and maintains the original flavor and I confess that we loved the image!
What is your favorite AK and why?
My favorite is the strawberry hibiscus not only because of the combination of flavors but also because I like the color!
