AVRA is a new restaurant developed by Grupo Almanaque, the team behind several renowned culinary establishments in Belo Horizonte. The project opened its doors in late 2024, in the Lourdes neighborhood.
The original building had little connection to the street — a result of previous uses that were diverse and disconnected from the urban context. This condition led to the project’s guiding concept, inspired by urbanist Jane Jacobs' theory of "Eyes on the Street." The idea promotes the active use and observation of public spaces by people as a natural and mutual form of safety — principles that informed every design decision.
From the outset, the project sought to reverse this disconnection by introducing a generous and welcoming veranda aligned with the lot’s edge. It is a space that invites guests to enjoy the restaurant’s sophisticated menu, cheer for their favorite team, or simply watch life go by.
In addition to the veranda, the façade features a large glazed surface that reinforces the visual and spatial connection between inside and out. The material palette explores textures and geometric patterns repeated throughout the design, creating visual consistency and identity.
Upon entering, guests are welcomed by a climate-controlled dining hall with a double-height ceiling, offering a variety of seating options, both high and low. The space is designed to encourage lingering and observation, with two standout custom-designed elements:
1. A three-dimensional acoustic panel, constructed with a metal frame filled with cellulose-based acoustic material and clad in MDF slats. Its edges are highlighted with LED lighting, creating a scenographic effect. In addition to its visual impact, the panel functions as both a noise diffuser and absorber, enhancing the room’s acoustic comfort.
2. The bar features a slender metal bottle rack with wooden shelves, illuminated from below with LED strips. This transforms the bottles into glowing, colorful elements, creating a dynamic focal point within the space.
Circulation throughout the space is fluid and unobstructed, balancing movement and stillness with clarity. The color and material palette is sober yet diverse. Shades of brown, beige, and green — mostly in matte finishes — create an atmosphere of understated elegance and comfort.
For guests seeking a more intimate experience, the mezzanine level offers a privileged view of the main dining hall. With a lower ceiling and carefully designed acoustic treatment using ceiling foam and velvet curtains, this space pays tribute to whiskey culture. Dominated by earthy tones and warm lighting, it features a Rosso Lepanto stone counter for showcasing charcuterie, a wall of barrels, and a bottle display highlighting labels from a local distillery, which also provided parts of an old still for display.
At the back of the main hall lies the Confraria, a dedicated space for wine enthusiasts. Two large natural wood tables accommodate groups for tastings and pairings — whether among friends or soon-to-be acquaintances. Soft, direct lighting contrasts with the illuminated glass cabinets and climate-controlled wine cellars, which house labels from the restaurant’s extensive wine list.
