Bar Natasha - Jequié - BA

Nice

Too good.

A quiet with good service

Comfortable atmosphere and good service.

I like good food .... I am a defender of living, beautiful and tasty things. I am an arbiter of culinary elegance, a guarantor of pleasures, one who discovers the best ... the man who reports and makes saliva. The critic's main mission, in short, is to classify restaurants, establish a hierarchy so that the reader, both the loyal and the eventual, does not miss the trip. Gastronomy is directly linked to service and service provision has YES to measure and I always say "Who doesn't know how to measure, learns to lie". When someone around me comments about a certain restaurant, I sometimes hear "there is very bad" or "it is wonderful". The truth goes beyond that. Translating a frowning expression into words, helping to form a judgment, expressing in plain language what everyone believes to think, feel and want to express, this is my role. In addition to giving the reader an appetite, as well as preventing the reader from wasting time uselessly and, above all, keeping him informed about where he will enter. Many critics reduce their criticisms to "like" or "don't like it, when an accurate and fair assessment, begins with the aromas emanating from the food, followed by the visual presentation and precise details, such as temperature and amount of salt and spices without forgetting the service, environment and perceived price. I strive not to be an average customer, one who simply comes to eat, my role is not just that of a historian, decorator, geographer, ethnologist, technician or a poet, but above all a guide, who would all be at the same time, accumulating functions. The reader would like to consume a certain type of cuisine, in a certain atmosphere, of course pay for it, but above all a fair price, I am here to fulfill your wishes. Establishing hierarchies, locating important restaurants and lowering others on their pedestal, saying simply "this is better than that", or "a certain house does not deserve two stars, but one", or on the contrary .... this is the critic's role . The Critic should not be neutral, nor purely praiseworthy, avoiding confusing his role with that of an ADVERTISER. This obviously does not please everyone. But it mainly serves the reader to clarify their choices, or even to help consumers know where they are putting their feet. A Critic is a person who does not understand more than other people, but he has the gift of reporting. He likes to eat, knows how to talk about it and, above all, transmits emotions. Simply going to the restaurant and evaluating only the dish and giving short notes or never reporting any problems with a particular restaurant, I do NOT want to criticize the staff of a renowned magazine, which makes this type of evaluation, but being a food critic is much broader is also evaluate the quality of services in an ethical way and describe yes when you had problems with a restaurant something I never saw happen there.