Adega Pérola

Adega Pérola is a traditional bar on Rua Siqueira Campos in Copacabana, founded in 1957 by Portuguese brothers. It is one of the neighbourhood's best-loved institutions, recognised as part of Rio's cultural heritage in 2013, and in 2026 it was named the city's best traditional bar in Veja Rio's Comer e Beber awards.

Its survival is part of the story. According to Riotur, the city's tourism board, the bar nearly closed after the deaths of its founders, but its regulars kept it going, and it remains a gathering place for locals and visitors alike.

The bar is known above all for its chope, Brazilian draught beer, and for an enormous selection of petiscos, small dishes to share. Around 70 different options are sold by the kilo, so it is easy to build a selection for the table. Among them are octopus in vinaigrette, fried prawns, mussels, quail eggs and rollmops, a Portuguese-style spread that reflects the bar's origins.

Riotur lists the bar as open from Monday to Saturday from 11:00 to 01:00, with a note that hours may change, so check before going on a public holiday; Sundays are not included in Riotur's listing. The phone number is +55 21 2255-9425, and the bar posts news on its Instagram account, which is the closest thing it has to an official website.

Adega Pérola suits groups of friends, couples and solo travellers who want an unpretentious, very local experience, and it works equally well for a long lunch of petiscos or a few beers in the evening. Because dishes are sold by weight, it is easy to try a little of many things.

For a full night out in the neighbourhood, Galeto Sat's on Rua Barata Ribeiro serves grilled chicken until the early hours, and Churrascaria Palace on Rua Rodolfo Dantas is a classic for a bigger meal.

Adega Pérola shares its status as Patrimônio Cultural Carioca with other classic bars such as Bar Urca, also recognised in 2013, and a visit is one of the best ways to see how a traditional Rio bar works, with the counter, the beer and the petiscos at the centre of everything.