Ginger is a bar-bistro specialized in drinks and with a lean menu with flavors of the world.
The design of the bar starts from the figure of Ginger a diva who lived in the 1920s and 1930s at the height of the glamor of the big cities of the United States, Europe and Latin America. Ginger was a traveling woman who worked as a model and circus artist. Everywhere Ginger went, she collected loves, memories and recipes. Ginger liked glamorous places, but he was not deceived by high society. For her, the best was in the underground circuit where she believed there was an authentic exchange between people of different cultures, identities and social classes.
From the experiences of this mysterious and fascinating woman, the bar-bistro Ginger was born, in downtown Curitiba. The recipes, decoration and ambience are inspired by your life and personal taste.
FRENCH 75Gordon's Gin, lemon, simple syrup and brut sparkling wine. |
TOM COLLINSGordon's Gin, lemon, simple syrup, sparkling water and cherry. |
CLOVER CLUBGordon's Gin, lemon, blackberry puree and egg white. |
BRIDESMAIDGordon's Gin, Sicilian Lemon, Angostura and Ginger Soda. |
SOUTH SIDEGordon's Gin, lemon, simple syrup and mint. |
BOULEVARDIERjim beam, campari and vermouth rosso. |
MARGARITA CUERVOJosé Cuervo Gold, triple sec and lemon juice.
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COSMOPOLITANBacco vodka, lemon juice, cranberry and triple sec.
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LONG ISLAND ICED TEAGordon's Gin, vodka, tequila, rum, triple sec, lime and coke. |
BACK TO THE STAGJagermeister, simple syrup, lemon, mint and cucumber.
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MOJITOBacardi, mint, simple syrup and lemon. |
MOSCOW MULEKETEL ONE, GINGER SYRUP, LEMON AND GINGER SODA. |
VIÑA DEL MAR PALMITOPupunha palm heart ceviche, with tiger leche made from coconut milk. Ginger usually eats this delicacy on summer afternoons by the Pacific Ocean, listening to the seagulls that beautify the horizon in Viña del Mar.
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TAPIOCA DATAGranulated tapioca cubes, with provolone, milk and pepperoni pepper. Accompanies spicy red fruit jelly and beet sprouts. A delight to smear your fingers. Portion with 8 units. |
Vegetarian TartarSimply one of Ginger's favorite dishes, you'll love it. Tomato, beet, arugula and potato chips.
Vegetarian
Lactose free
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Mozzarella au GratinA bed of diced potatoes, gratin with a delicious béchamel and topped with buffalo mozzarella. |
Special RusticPre-cooked potatoes and fried to perfection, with gorgonzola cream and sour cream. |
Ginger pastelsPuff pastry stuffed with gorgonzola and covered with honey and nuts. |
steak tartareFilet mignon, capers, onion, garlic and yolk. Comes with potato chips. |
Shizuoka ChickenChicken breast baits breaded with panko and served with wasabi-based mayonnaise. |
Ginger's Siri DumplingThis is a super special recipe that ginger learned in one of her Caribbean summers. It is made with crab meat, pepperoni, potatoes and lemon. Accompanies a delicious coriander mayonnaise. Portion with 6 units. |
Broken eggsA classic Spanish delicacy that Ginger couldn't fail to present to us. There's nothing better than getting your fingers dirty eating a large portion of fries, with blumenau sausage and three eggs scrambled on top. The soft yolk is mandatory for the flavor of the dish. |
Bourgeois MignonFilet mignon, gorgonzola, bacon and fries, cut and prepared by us - no frozen potatoes. |
El CapitanSlow roasted pork loin sandwich with a delicious pickle mayonnaise, processed cheese and caramelized onion. Served on a delicious natural fermented Australian bread. |
Crunchy MushroomsMix of mushrooms, tomato and caramelized onion in a delicious baguette of natural fermentation. Comes with potato chips. Optional cheese. |
Shizuoka Chicken SandwichPanko breaded chicken, arugula, tomato and wasabi mayonnaise in a delicious ciabatta. Comes with potato chips. |
An afternoon in ItapoãVegan moqueca made with plantain, cauliflower and crunchy chestnut farofa. |
Spring in ParisIt was always spring in Paris when Ginger arrived to perform at the city's cabarets. Your only requirement in the dressing room of your shows? That delicious filet mignon dish.
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Ginger in QuebecQuebec may be cold, but Canadian cuisine is rocking on several fronts. So when in Canada, tropical diva Ginger made several stops around the local restaurant scene. His favorite dish was an amazing pork tenderloin! She asked to add bacon.
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Chicken Parmegiana with Bloody Mary Sauce350g of chicken breast breaded with panko flour and fried. Then they are covered in a delicious tomato sauce with our secret Bloody Mary seasoning and baked in the oven for au gratin with cheese. Accompanies white rice and wild potatoes. |
Spring in Paris - 2 peopleFilet mignon covered with velouté, accompanied by vegetables sautéed in butter, garlic and spices. | Serves two people |
air chocolate loveThis is not just a chocolate mousse. |
SAN TELMODulce de leche alfajor, chocolate ganache and cream ice cream. |
Puff pastry with creamWarm puff pastry, dulce de leche and ice cream. |
Whatsapp: Send a message
Email: gingerbarcwb@gmail.com
Instagram: @gingerbarcwb
Facebook: @fb.com/GingerbarCWB
Open Hours
Opening hours:
Tuesday to Sunday: 18:23 to 45:XNUMX
Payment methods:
Cash, debit and credit cards.