Top Bars in Sao Paulo – Most Viewed (2025)

Located in the basement of Vila Madalena’s iconic Astor, SubAstor is a pioneer of São Paulo’s high-end cocktail scene, in operation since 2009. Designed by Superlimão, the space features sleek, hypnotic aesthetics: a long glowing marble bar, mirrored walls adorned with inverted bottle displays and Brazilian map motifs, plush seating, and atmospheric red lighting. A built-in mini “laboratory” window houses live seedlings used in cocktails, connecting guests to the source of their drinks. Led by esteemed bar director Fabio La Pietra, SubAstor is celebrated for its focus on biomes—the “Mission” concept pairs each cocktail with a Brazilian ecosystem, using foraged ingredients like cambuci, babacu oil, and bacuri. Recent menus blend regional fruits with spirits like tequila, bourbon, cachaça, and amaro in creative riffs. Classics like “Cerrado” (tequila, bacuri, cold‑brew coffee) or “Mata Atlântica” (bourbon, aguardente de pera, cambuci cordial) showcase SubAstor’s botanical artistry. Internationally acclaimed—the bar ranked #58 in the 2023 World's 50 Best Bars—SubAstor routinely hosts global guest bartenders and remains at the forefront of Brazil’s cocktail renaissance. Expect a mature, cocktail-savvy crowd; cozy, dim setting; and passionate bartenders eager to discuss ingredients, techniques, and Brazil’s biodiversity. Visually stunning, intellectually engaging, and deliciously flavorful—think of it as São Paulo’s answer to a botanical laboratory + speakeasy hybrid.

Opened in April 2015 within the iconic Maksoud Plaza hotel, Frank Bar quickly became one of São Paulo’s most prestigious cocktail lounges. It was named in honor of Frank Sinatra—who famously performed at the hotel in 1981—and embodied that classic, glamorous spirit ever since. Under the creative guidance of head bartender Spencer Amereno Jr. (and earlier bartender Rafael Domingues), the bar emphasized artisanal craft. Approximately 80% of its cocktail ingredients were made in-house, including bespoke syrups, infusions, and bitters. The bar’s design leaned into a vintage aesthetic: plush red leather chairs, moody lighting, dark wood accents, and bartenders in suspenders and bow ties—reminding patrons of an intimate 1950s hotel lounge. Signature cocktails became local legends. The Maverick Negroni, a Negroni variant featuring white chocolate bitters, sherry, and nut oil, captured applause for its refined complexity. The Aperol Soyer au Champagne—with Aperol sorbet, Cointreau Noir, prosecco, and tangerine foam—offered theatrical balance. Even the ice was meticulously hand-cut, earning its own mentions. Patrons noted not just the flavor but the spectacle and conversation behind the bar. Frank Bar was a regular on “best bars in the world” lists—praised for its intended intimacy, design, and creativity. However, with Maksoud Plaza’s closure announced in late 2021, Frank Bar also shuttered. Staff were reportedly caught off-guard, closing a celebrated chapter in São Paulo’s coquetelaria scene. In 2024, a tender revival emerged: the brand began reactivating in new locations under a franchise model, signaling that Frank's spirit may be raised again soon.

Downstairs from the grandeur of São Paulo’s Municipal Theatre lies a world apart—Bar dos Arcos, a cocktail bar steeped in mystery, architectural drama, and refined barcraft. Established in 2016 by Facundo Guerra and Cairê Aoas, this subterranean gem transforms century-old ventilation vaults into a cinematic drinking labyrinth reminiscent of The Shining—where glowing tables, arcing stone corridors, and Kubrick-inspired lighting make every visit feel like a scene from a film. The aesthetic is raw and theatrical: exposed brick, carved stone arches, and illuminating details that guide you through vault after vault. Designed to feel mythical yet empathetic to the site’s heritage, the lighting design balances cool-lit, translucent tables with warm uplighting on arches—creating both direction and ambience. Drinks here mirror the space's creativity. A mix of inventive original cocktails—like the Tosca (tequila, orange liqueur, hibiscus soda) and Corpse Reviver variations—sit alongside timeless classics. Pair them with elevated bar bites and shareable snacks in an unforgettable underground setting. A cherished local institution, Bar dos Arcos is celebrated in São Paulo’s scene and beyond. Named Best Cocktail Bar by Veja São Paulo’s Comer & Beber guide, it also factors in architecture awards—its design and lighting have been recognized by [d]arc Awards for high‑budget bespoke interiors. But it's not just a visual marvel—on select nights (Fridays and Saturdays), string trios play live downstairs, adding emotional resonance (with a small R$20 cover) . In essence, Bar dos Arcos is a cocktail narrative carved in stone—a theatrical, historic, sensory-rich retreat that reimagines subterranean spaces with elegance and invention.

Located in the upscale Itaim Bibi neighborhood, Exímia Bar is a bold new entry into São Paulo’s cocktail scene, led by award-winning bartender Márcio Silva and culinary talent Manu Buffara. The name “Exímia” comes from Latin, evoking relentless pursuit of excellence — a fitting moniker for a house that aspires to be more than “just a bar.” From the facade on Rua Doutor Mário Ferraz, 507, its design conceals a dual personality: the ground floor nods to traditional Brazilian bars, with bright tiles and casual warmth, while the upstairs embraces a darker, more intimate mood with low lighting, vertical gardens, and DJ-backed vibes. The cocktail program is deeply rooted in Brazil. Silva taps into native ingredients — amburana, cambuci, regional botanicals, and house infusions — reinterpreted through refined techniques like filtration, clarification, and aged macerations. Signatures include Kakau (bourbon, gin, Campari, vermouth, rooibos, chocolate, orange) and Odisséia, mixing Macallan Sherry Oak with fruit and florals. On the culinary side, chef Manu Buffara takes inspiration from her work in Brazil and beyond, crafting shareable plates that converse with the cocktail program — think delicate tacos, tartare, inventive small dishes. In just a short time, Exímia has earned both local and international acclaim: named Bar Revelação (Revelation Bar) by Veja São Paulo’s Comer & Beber, and ranked among the top new cocktail bars in Latin America via Tales of the Cocktail. In 2025, it even entered the extended list of The World’s 50 Best Bars as Brazil’s sole representative in the 51–100 bracket. The vibe is upscale but not cold — lively, exploratory, and expressive. On weekdays, Exímia is perfect for savoring conversation and crafted cocktails; on Thursday through Saturday nights, DJ sets and a more animated energy take over upstairs. Whether you’re a cocktail connoisseur or simply someone who appreciates a deeply considered night out, Exímia promises an immersive journey into the spirit of Brazil.

Tucked into São Paulo’s Pinheiros neighborhood on Rua Fradique Coutinho, Tan Tan is a singular venue that blurs the line between restaurant and cocktail bar. From its modest origins, Tan Tan has grown into one of Brazil’s most celebrated mixology destinations — and in 2024, it landed #31 on The World’s 50 Best Bars list, making it the only Brazilian bar that year to feature. Conceptually, Tan Tan fuses Japanese-inspired cuisine (ramen, dumplings, katsu sandos, noodles) with sophisticated cocktails. The space feels industrial yet warm: wood, hammered metal, granite, clean lines, and a strong bar presence. The menu is constructed to reflect this dual identity — you can dine or simply sit at the bar and let the mixologists guide your evening. The cocktail list is inventive and flavor-driven. One source notes an “average price per cocktail ~$9 (USD)” for reference in global rankings. Classics get reworked, local botanicals appear, and the balance between food and drink is always maintained. Tan Tan also incorporates a Tayēr station — introducing refined cocktail machinery to its setup. As for operating hours, Tan Tan tends to open in the evening. According to Wanderlog: Sunday 19:00–23:00, Tuesday through Thursday also 19:00–23:00, and on Saturday two sessions (lunch/dinner) around 12:00–16:00 and 19:00–23:00. Yelp also lists hours around 18:00–23:30 (Thu, Fri to later) The ambiance is curated: enough to feel intentional and elevated, but not so loud or highbrow that it excludes casual patrons. The balance is part of its appeal — you can come for the food, the cocktails, or both. Reviewers frequently praise the synergy between culinary and cocktail components, plus the refined yet comfortable environment.

Hidden beneath the grandeur of Farol Santander’s historic vaults, Bar do Cofre by SubAstor is a coquetelaria (cocktail bar) like no other. The moment you step through its heavy steel doors, you’re transported into a world that honours its past and plays with the present. Two 16-ton circular vault doors, marble floors and walls, and nearly 2,000 old deposit boxes set the stage. The décor retains many original bank features while layering lush lounge furniture, warm lighting, and intimate corners — every detail invites you to slow down over your drink. The drink menu, under the guidance of head bartender Fabio La Pietra, strikes a balance between innovation and homage. You’ll find SubAstor classics as well as creations inspired by Brazilian ingredients: gin, rum, whisky, genever, all mixed with native produce like rapadura, cashew fruit, Brazilian bitters, and tropical flora. Signature cocktails include Ordem e Prosecco (a twist combining cachaça, spumante, calvados, grapefruit, and Tahiti lime) and The Hidden, which pairs scotch, red vermouth, Campari and rooibos tea. Food here is more than afterthought. Small plates lean Brazilian with occasional Italian flair: steak tartare with mandiopan (a manioc-based fritter), burrata sandwiches, rice balls, comforting bites to complement the cocktail experience. The ambience is moody, intimate, and theatrical. Since this bar lives under lock and key (literally in a bank vault), there’s a sense of mystery. It’s perfect for special nights — dates, celebrations, explorers of design and flavour. It tends to be busy, reservations are recommended, and arriving early helps. Bar do Cofre isn’t just drinking; it’s being part of a story.