Explore the menu

We’re modern artisans, passionate about our craft. We preserve recipes and care for our product with honesty and transparency.


Shall we meet today?

In winter, one of two things usually happens: either you see your friends a lot, or hardly ever. If you are in the latter class, it’s time to change, don’t you think?

This season we present a cocktail made with Aperol, the trendiest Italian liqueur around, without a doubt. We mix this fun drink to order at our restaurants. First, ice, then a drop of orange coulis, followed by Aperol and IPA beer. Finally, we decorate your cocktail with a slice of orange.

Our own recipe, a cocktail with personality that is not just for the weekend, but is also perfect at different moments during the week.

The result of this combination is a bubbly drink with low alcohol content (4.3º), one that is bitter yet leaves a sweet taste in the mouth.

Ipaaperol is a tremendously versatile drink, perfect for any dish, at any time. It is ideal for the weekend aperitif or brunch, and for afterwork sessions during the week. The cocktail when you want a chat, to catch up with family and friends at Viena. Simple, yet modern.

Aperol: the king of the afterwork get-together

Aperol (without its “surname”, Spritz) is an Italian liqueur made from herbs and roots that give it a cherry-red colour.

Production of this traditional bitter aperitif  began in 1919, just after the First World War, but Aperol did not really become popular until after the recent economic crisis in Europe.

What is IPA?

IPA (“India Pale Ale”) is a type of craft beer that you are sure to have heard about recently. But, do you know where its name comes from?

According to the most popular and widely-accepted version, in 1763, British brewers were looking for a beer they could export to India, a voyage that could spoil it due to the high temperatures. Beer-maker George Hodgson, of Bow’s Brewery, modified the recipe by adding more hops and alcohol, ingredients that acted as perfect preservatives and antiseptics that could conserve the beer in the absence of refrigeration. His new brew was not only able survive wind and tide, but also took on a new flavour, more bitter and with a more intense aroma.