The chef and entrepreneur Olga Vázquez already has a new veggie business next to the Carmen neighbourhood in Valencia. Just a few days ago it opened Amberes, the vegan wine barwith which it hopes to conquer all audiences.
It is a modern space within the Ad Hoc Monumental hotel, which maintains the Nordic style that characterises all of Olga Vázquez's businesses, but of the art deco and art nouveau inspiration; work of the lead architect in the group, Manuel Díaz Nebbia. "We had a cosy base space with exposed brick, mosaic floor and ceiling of beams and vaults of traditional Valencian character, which we have respected and led to a more ethereal atmosphere, but at the same time overloaded", values its creator. The central axis of the design has been the gold colour and gold leaf, both on the surfaces and splashed, "which provide a highly versatile and random texture, depending on how the light hits the space". Also noteworthy are the neutral tones of the materials used, such as the grey of the microcement or the brown of the wood.
This fusion of modern and ancient draws its inspiration from art deco with its geometric shapes (pointed arches, squares, circles, fitting of shapes within shapes, etc.) and their lamps, and from the art nouveau with its floral and ornate style and gold leaf. Antwerp has furniture of our own design and also with antiques that have been restored, totalling warmth and cosiness to the place to invite the visitor to stay.
A 100% veggie proposition
In Antwerp, the spotlight is on the vegan and organic wines, environmentally friendlywhich make up the main offer, as references of Bodegas Vegalfaro, Dominio de Cair, Abadía de Retuerta, Pepe Mendoza Casa Agrícola or Les Cousins. In addition to the liquid supply, there are signature cocktails, such as Amberes Collins (with ølga beer, sugar cane syrup, gin and yuzu juice), Doña Margarita (organic agave syrup, triple seco, coriander, reposado tequila, lime juice and Tajín salt) or Berries Ginger, a non-alcoholic cocktail made with cranberry juice, ginger, lemon juice, honey, elderflower liqueur, vodka, ginger syrup and Brut Nature cava.
To accompany these beverages, Antwerp has a menu of sophisticated vegan and vegetarian snacks, designed to accompany both in terms of their preparation and their aesthetics. Many of them are prepared with fresh products from the local Central Market. For example, vegan cheeses with lupine base, croquettes, pâtés and chocolate bonbons (ideal for accompanying red wines), or the tartar bell and the bread baor with vegetable prawns, perfect with white wines. Lhe food menu is divided into three sections: Appetizers, as an assortment of olives and pickles, vegetable chips or home-spiced nuts; Savoury Bitessuch as puff pastries (one of the great successes of Oslo's cuisine), dacsa cake, mini-burgers, meatballs or aubergine casserole; and Sweet Bitessuch as Apple pie, Arzúa cheesecake (gluten-free) or vegan chocolate coulant.
