Theres’s a new phenomenon in Rio’s botequim scene. Until some years ago, running one of these small bars was something done exclusively by immigrants from Portugal, Spain and Brazil’s northeast. But ever since botequins became extremely popular among the carioca middle class, new players have gotten into the business: the customers themselves.
Since the beginning of the 21st century, it has become more and more common to hear about botequim customers who decided to buy the bars they used to frequent. Initially, it might be to help the former owners and to keep the bar from closing due to financial problems. But then they might notice that running a botequim in Rio can be enjoyable –and also good business, if the job is well done.
That was ultimately the case for Fernando and Romulo Torres. In 2013, these two young cousins who always loved the carioca eating and drinking scene decided to buy an old, rundown botequim just a few meters away from the sands of Copacabana Beach.
“My cousin and I always loved parties, ever since we were kids. We used to organize all the family events, making the food, preparing the drinks and then working as waiters,” Romulo told us. “In college, I decided to became nutritionist. Fernando worked some years at a hotel and at a restaurant, as manager. Then, in 2012, we finally were able to fulfill our dream: having our own botequim.”
“We picked this old Copacabana bar and decided to renovate it – but without making it lose its bohemian soul,” said Fernando. “We created a modern and cultural look, but neither fancy nor upscale. This way, we were able to keep the old customers as well as get new clients, especially young bohemians.”
The name, Os Imortais, means “The Immortals” in Portuguese. In this case, it refers to unforgettable pop-culture personalities and characters – from American movie stars to popular Brazilian composers. The walls of the bar are crowded with pictures of famous people, which lend the place a cosmopolitan air.
But that’s not what has kept this place alive; the food here is cleverly conceived. Typical Brazilian, of course, but with international touches made to please the many, many gringos who pass by. The best examples are the arancini, Italian-style stuffed rice balls, and Os Imortais’s Brazilian version, which are made with beans instead of rice so that they’re exotic enough to be embraced by the foreigners while also remaining recognizable to cariocas. Both kinds come with numerous fillings, including dried meat, pumpkin, shrimp, heart of palm and the must-try jiló, a kind of eggplant from Africa and Brazil that is a symbol of botequim gastronomy.
Os Imortais is also a great place to have good beer, with more than 100 kinds on offer, including the bar’s own draft beer, the Imortais, offered in three different kinds of fermentation.
At this botequim, the music is always at top volume and soccer games are the priority on the TV during weekends and Wednesday nights. It’s a bar for the young, the young-at-heart and for food and beer lovers of all ages.
May 3, 2016 Building Blocks
The small, spicy piripiri, or African bird’s eye chili, is one of Portuguese cuisine’s […] Posted in Lisbon
November 1, 2019 Building Blocks
Legend has it that huangjiu, or yellow wine, was invented by Du Kang, the god of Chinese […] Posted in Shanghai
October 15, 2012 İsmet Baba
Diners in Istanbul are spoiled with options for fresh seafood. But most venues are mere […] Posted in Istanbul
Published on October 24, 2016
Related stories
Get your piripiri fix on our Lisbon culinary walks!
May 3, 2016
LisbonThe small, spicy piripiri, or African bird’s eye chili, is one of Portuguese cuisine’s most unexpected ingredients, one that has traveled thousands of miles across many continents to find its place there. When the Portuguese began navigating around the globe as early as the 15th century, spices like black pepper and cinnamon became some of…
November 1, 2019
ShanghaiLegend has it that huangjiu, or yellow wine, was invented by Du Kang, the god of Chinese alcohol. Annual production starts in eastern China’s Shaoxing region in the tenth lunar month – the temperature and humidity at that time of year create the best environment for making the wine – with sacrifices to Du Kang.…
October 15, 2012
IstanbulDiners in Istanbul are spoiled with options for fresh seafood. But most venues are mere caricatures of places like İsmet Baba, where traditions have been kept sacred for more than 50 years. While many other such restaurants are kitschy, İsmet is gritty and authentic. Located in Kuzguncuk, a charming neighborhood on the Asian side of…
