Largest building in the city has brunch and a place to spend hours with friends – Sabor

New restaurant stands out for its decor and menu for those who like to combine breakfast and lunch

The decoration is one of the strong points of the house that mixes the industrial and the classic with many plants.

The recently opened Funky Fresh, on the ground floor of the tallest building in Campo Grande, Vertigo, has the perfect environment for those who like to combine breakfast and lunch, and has everything to do with those days when we want to wake up later, but without forgetting a good meal.

Spacious, welcoming and well decorated, the place has become a meeting point for people who love gastronomy and look for places to spend hours with friends. While playing a light soundtrack, which comes from the selection of the five friends and partners, the food arrives at the table fresh and well made, with most of the ingredients without industrialized.

The flagship there is the brunch, served every day, during all opening hours. The owners understand the business and the local need – they are crazy about good food and have traveled the world trying dishes that they miss every time they return to Campo Grande.

Rômolo, Alessandra, Carol, Heitor and Rodolfo are friends and partners in the new space.  (Photo: Personal Archive)
Rômolo, Alessandra, Carol, Heitor and Rodolfo are friends and partners in the new space. (Photo: Personal Archive)

Therefore, for almost three years, the project was polished until it could finally open its doors. Who dared to hold hands and invest in the new restaurant were Rodolfo Holsback, Rômolo Holsback, Heitor Castro, Carol Jara and Alessandra Jara.

As people are leaving home more to eat and discover new things, they want to live different experiences. Our entire structure, menu and environment were carefully and specifically designed to deliver something surprising to Campo Grande”, explains Rodolfo.

“What The Funk” (R$42.00) comes with scrambled eggs, parma ham, figs finished in honey, slices of naturally fermented bread and arugula.  (Photo: Luana Chadid)
“What The Funk” (R$42.00) comes with scrambled eggs, parma ham, figs finished in honey, slices of naturally fermented bread and arugula. (Photo: Luana Chadid)

Menu – A quick look around the restaurant and you can see each environment, even the impeccable kitchen commanded by chef Nathália Garabini. From there, the menu comes out that includes brunch, breads and sandwiches, omelets, tapiocas, salads, bowls and desserts.

Among the good brunch options that can be served for both a hearty breakfast and lunch is “What The Funk” (R$42.00). It comes with scrambled eggs, parma ham, figs finished in honey, slices of naturally leavened bread and arugula.

The “Sir Funk Bene” (R$ 32.00) with sourdough bread, slices of avocado, tomato, Benedictine egg finished with Dutch and bacon farofa and mixed leaves form a combination that is hard to forget. But be sure to try the “Mushroom Toast” (R$36.00) with a mix of sautéed mushrooms over a buffalo mozzarella crust on naturally leavened bread.

Grovovy (R$46.00): scrambled eggs, sautéed mushrooms, bacon, grilled curd cheese and slices of naturally leavened bread.  (Photo: Luana Chadid)
Grovovy (R$46.00): scrambled eggs, sautéed mushrooms, bacon, grilled curd cheese and slices of naturally leavened bread. (Photo: Luana Chadid)

Another good option are the breads and sandwiches that, despite the sophistication of the house, arrive at the table much more filling than in many bakeries out there. One of the suggestions is the “Fresh So Funky” (R$ 42.00), sandwich with naturally fermented ciabatta, salmon gravlax, sour cream with a touch of Sicilian lemon, spinach, tomato and red onion. You can also enjoy the “Italian Typical” (R$ 36.00) with naturally fermented ciabatta, buffalo mozzarella, parma ham and arugula.

But if you’re a hamburger fan, you’ll salivate over the “Funky Patty” (R$42.00), a hamburger on a brioche bun, buffalo mozzarella, lettuce, tomato, pickled red onion and mayonnaise.

“Funky Patty” (R$42.00), a hamburger on a brioche bun, buffalo mozzarella, lettuce, tomato, pickled red onion and mayonnaise.  (Photo: Luana Chadid)
“Funky Patty” (R$42.00), a hamburger on a brioche bun, buffalo mozzarella, lettuce, tomato, pickled red onion and mayonnaise. (Photo: Luana Chadid)
“Sir Funk Bene” (R$ 32.00) with naturally leavened bread, slices of avocado, tomato, Benedictine egg finished with Dutch and bacon farofa and mixed leaves.  (Photo: Luana Chadid)
“Sir Funk Bene” (R$ 32.00) with naturally leavened bread, slices of avocado, tomato, Benedictine egg finished with Dutch and bacon farofa and mixed leaves. (Photo: Luana Chadid)

That feeling that the salad always tastes the same falls apart when you order the “Rebel Rebel” (R$ 42.00), mix of leaves with cabotiã, marinated tofu, edamame, wheat grains, chickpeas, cherry tomatoes and olive oil sauce. There is also the “Asian Fake” (R$ 62.00), a bowl of roast beef with filet mignon with quinoa, mixed leaves, boiled egg, potato and parmesan. Or a “Salmon Hype” bowl (R$58.00) with grilled salmon with mixed greens, Moroccan couscous and sautéed vegetables in ponzu sauce.

For dessert, the banoffe and the functional brownie are a must, as are the açaí bowls and fruit bowls. There is also no shortage of juices and drinks to refresh. Order the authorial “Sparkling Honey” (R$39.00) with whiskey, sugar syrup, lemon juice, brut sparkling wine and honeycomb or the classic bellini (R$32.00).

Flamingos Sour (R$37.00) made with vodka, aperol, lemon juice, grenadine syrup and angostura.  (Photo: Luana Chadid)
Flamingos Sour (R$37.00) made with vodka, aperol, lemon juice, grenadine syrup and angostura. (Photo: Luana Chadid)

Architecture – The decoration is one of the strong points of the house that mixes the industrial and the classic with many plants. The project signed by Office 134 Arquitetura and Herbert Holdefer had as its starting point a space where people could stay longer than usual in environments dedicated to gastronomy.

“The project was precisely designed for that. Generally, it is difficult to think of something where the customer stays longer, because a restaurant or bar, they need to be turned around, but in the case of Funky Fresh, it was designed so that people stay there a lot”, highlights the architect Herbert.

The arrangement of tables with personality is an attraction for those who arrive. Unlike restaurants with dozens of seats and identical tables, it’s like having a different atmosphere at every step, inviting to admire or even photograph. It’s no wonder that in recent days, there is no shortage of customers using the space to ‘update the feeds’ of social networks.

The bar as a central element of the restaurant is also an invitation for those who do not always have company for a drink at any time of the day, but there, they feel welcomed by the counter and the diversity of drinks presented on the menu. An outdoor environment is also full of plants and pleases those who prefer the outdoor experience.

For those who want to know the restaurant, for now, the place is open from Tuesday to Friday, from 11 am to 6 pm and Saturdays, Sundays and holidays, from 9 am to 3 pm. The address is Travessa Ana Vani, 51, Centro.

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