Restaurant Sangre Fresca

This opening was awaited for a long time, and it became an important social and gastronomic event of the past summer. The cinematic union of chef Glen Ballis and the team of St. Petersburg bar El Copitas resulted in the adventures of Mexican food that encountered strong chef ambitions and bold bar decisions. The project’s chef Marco Ferreira subdues the Mexican fire, packaging national tastes into new envelopes and serving it all on well-pressed tablecloths. Quesadilla is served with truffle ricotta, tacos are filled with Greek tzatziki, and a dozen one-bite chasers were created for tequila, mezcal, and cocktails.

Chef's recommendations

  • BBQ duck/jalapeño aioli/crispy onion (taco)
  • Quesadilla/truffle ricotta
  • Duck confit/mole sauce and pico de gallo
  • Grilled chicken/corn puree/truffle juice
  • Churros/vanilla ice cream/cocoa sauce

Chef Bartender's recommendations

  • Verde gimlet
  • Paloma
  • Bloody Maria
  • Pornstar Martini
  • Espresso martini