# Megiro

This isn't the place for anyone who only values filet mignon. Chefs Fabrício Lemos and Lisiane Arouca, of the award-winning Grupo Origem, revive family recipes and put the spotlight on sometimes underrated or forgotten ingredients. Chicken hearts, for instance, become the filling of a sandwich with queijo do reino. Gizzards are pressure-cooked and served with couscous farofa. For these and others, like shrimp moqueca and casquinha de siri, the bar was named the fifth best in Brazil by Exame magazine. Anyone after a bit of a party can show up on a Monday. It's exactly on the day most bars rest that the house hosts a lively roda de samba.

## Features

- **Beer bar**
- **Music lovers**
- **Foodie**

## Keyboard Shortcuts

| Action          | Key          |
|-----------------|--------------|
| Move left       | ←            |
| Move right      | →            |
| Move up         | ↑            |
| Move down       | ↓            |
| Zoom in         | +            |
| Zoom out        | -            |
| Jump left by 75%| Home         |
| Jump right by 75%| End         |
| Jump up by 75%  | Page Up      |
| Jump down by 75%| Page Down    |

## Location

Avenida Santa Luzia, 656, loja 12, Horto Florestal, Salvador

We came on a Monday for the same reason.

Most bars are shut on Mondays, so the roda de samba here fills with people who really wanted to be out. We ended up on the same bench, singing the same songs. The chicken-heart sandwich sealed it.

**Diego, 27**

Credit: [@botecomegiro](https://www.instagram.com/p/DMsWxe_MZiJ/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==)