A mixture of a cafe and bar, CoLAB is a collaborative space, serving products made by local entrepreneurs, such as kombuchas, teas, and beers — which are available on tap. But there are also dishes from around the world, such as sandwiches, curries, falafel, huevos rancheros, and sweet pastries, like the homemade cinnamon roll. Come evening, the Brooklynesque space takes on the personality of a bar, with cocktails and snack food.

On an alley with an art gallery and a beauty salon, Fica Café is a modern coffee shop that serves cups made from a variety of beans and using different preparation methods (Aeropress and pour over are a couple options). Homemade cookies, sandwiches, focaccia, and salads are served for an anytime meal. Try the grilled cheese (made with sourdough bread) and the avocado bowl, with tomato, onions, arugula, and a fried egg.

From the owners of Ferro e Farinha, a modern pizzeria in the Catete neighborhood, South Ferro is a new Botafogo venue where ex-New York pizzaiolo Sei Shiroma shows off his abilities. His long-fermented pizza dough made him famous in Rio, but here Shiroma also prepares cookies, cakes, brunches, and even quick meals for lunch and dinner.

After gaining fame in the city for their slow-fermented bread, bakers Rafael Brito Pereira and Lud Espíndola decided to open a place where people could find their freshly made sourdoughs, ciabattas, and baguettes. In an industrial space in the hip neighborhood of Botafogo, they run the Slow Bakery, where, along with loaves, the duo offers sandwiches and tartines (such as the one with goat cheese and roasted tomatoes). The well-made cups of coffee are a good reason to sit and wait for the next batch of bread to come out of the oven.

A post shared by Tássia Magalhães (@tassia_magalhaes) on Mar 4, 2017 at 9:57am PST

Common in Spain, a chiringuito is a beachside food stand that serves tapas and drinks to beachgoers. That’s the idea behind this spot, located in Copacabana beach. The menu pairs well with its shoreline setting: think octopus carpaccio, fried shrimp, and tuna and beet tartare. There are also some paellas. To complete the Spanish experience, order a pitcher of sangria; you can take it with you to your bathing spot and return later.

After running many trendy spots in town (such as Irajá Gastrô and Formidable Bistro), chef Pedro Artagão docked at Leblon Beach to dedicate himself to seafood recipes. At Azur, he offers a kind of salad bar with fresh creations, such as octopus in vinaigrette and burrata with eggplant. The a la carte menu offers codfish rice, seafood spaghetti, and Brazilian moqueca (a fish stew made with coconut milk and manioc flour). The restaurant also counts on its bar to serve beers and cocktails (like the one with gin and slices of cashew), and boasts a diverse wine list.

The first Japanese boteco in the city, Pabu serves hot dishes — and some sushi — to a hip crowd gathered around a party-centric, u-shaped counter bar. The menu nails classics like pork gyoza dumplings, and keep an eye out for the deep-fried calamari rings with kimchi sauce and the braised gizzards with mushrooms, nira (garlic chives), and soy sauce. The sushi chefs also prepare perfect pieces of the tuna gunkan and sea bass usuzukuri, which pair well with the sake list.

Gin-based cocktails are having a moment in Brazil, and the opening of a branch of this hip gin bar from Santiago de Compostela, Spain, in Rio is proof. Garoa focuses on versions of the gin and tonic, using dozens of gin varieties to prepare the famous cocktail — among others. The food menu skews raw, with tartares, ceviches, and punheta de bacalhau — a typical Portuguese salad with codfish, onion, and olives.