Brava Gastrobar serves cold cuts, cheeses and wines, in two different formats: for lunch,gourmet sandwiches, and in the evening, special boards. The main challenge of the projectwas to provide an environment with flexibility for these two formats, which attract differentaudiences - executives during the day, and couples and friends at night.The conceptual strategy was to divide the environment into two spaces in contrast, butequally appreciated by those looking for a place like this: the first, white, clean, functional,where cheeses and cold cuts are cut, and the boards and baguettes are prepared; the

second, more intimate and welcoming, where the products are tasted and the people whovisit the place live together.The showcase of Brava is the preparation of the product. It was one of the premises of theproject that the whole atmosphere that involves the preparation of food was seen from thestreet, and for that reason the environments were distributed in two lanes, creating a largewindow framing the "kitchen" to the outside. At the bottom of the room, a meeting roomwas created for rental during the day, which integrates with the main hall at night.The gross structure of the store was taken advantage of, leaving the original materialsexposed. The limits of spaces are subtle, integrated and with light, neutral materials - suchas metal, plywood, white ceramic and marblecarrarinha.

The premise of flexibility was reflected in the furniture by means of articulated tables, whichcan be connected by a lateral extension according to convenience. This articulation makesit possible for the lighting to always be focused on the center of the tables - and in thisproject, in particular, light is one of the main elements, as it is it that gives the protagonismto the boards, the wine and its preparation.