Congratulations to Bex Figueiredo of Bar Raval, The 2025 MICHELIN Guide Toronto & Region Exceptional Cocktails Award Winner!
With one of the most eye-catching restaurant settings in Toronto & Region, Bar Raval transports guests to Spain in a place where guests lose track of time. Depending on the time of day, it can be a cozy afternoon spot or a social night out. The mahogany wood that wraps the interior was even the backdrop for Gail Simmons' recent tour of Toronto. On the food menu are unforgettable conservas and pinxtos, while the drink menu offers creative cocktails by a host of talented bartenders led by Bex.
Learn more about Bex’s journey in the industry and favorite drinks below. Cheers!
Describe the cocktail program at Bar Raval.
It is really about using fresh ingredients. The menu’s always changing with the seasons, so there’s usually something new to try. Although we keep a roster of all our previous cocktails for our diehard regulars. For the creation process, collaboration is always encouraged, and we stay rooted in old-school and hand-crafted methods.
We have always been big on classics, and recently we have dedicated a classics section in our menu where the idea is to respect them, keep them the way they were meant to be, and give them a little lift with better spirits, perfect temperature, the right glassware or a thoughtful garnish.
And yeah, you’ll see a lot of sherry on the menu, because it’s a Spanish bar, so duh.
How were you introduced to the world of cocktails?
At the time I was working at a bakery and a couple of friends told me I’d look cool behind the bar and clearly I fell for it because I went to a bartending course right away. And to my pleasant surprise, I got slightly obsessed with the cocktail world. I had no idea that there was so much potential for creativity, passion and exploration. A month after, I wiggled my way into a bar back position and inhaled any and all knowledge I could get from other bartenders, books and bars, both in Toronto and around the world. I would base my travels half thinking on which bar I could visit next. Some months later, I finally got my chance to try my hand at a bartending position, and I’ve not looked back ever since.
What are you drinking these days?
Whiskey neat is my go-to and an americano highball if I wanna “spice” things up.
Favorite nonalcoholic drink?
Nonalcoholic beers lately. Harmons is pretty cool. I like their whole line of non-alch beers to be honest.
What’s your ideal meal and pairing?
The Portuguese traditional cod recipe called “Bacalhau à Lagareiro," anything with cod really, and I would pair that with a richer white wine or a 50/50 gin martini.
How have your cocktail tastes changed over the years?
When I first started, I was drawn to tropical drinks. I really enjoyed, and still do, the fun presentation, the bright colors and the variety of flavors. Over time, as I learned more and my palate developed, I went for simpler, more spirit-forward and bitter cocktails. I’ve always had a love for old things, so Prohibition-era cocktails naturally spoke to me. The more I learned, the more my taste shifted toward drinks that let the spirit shine.
Do you have any sustainable initiatives with the cocktail program?
For us it’s really about using the whole ingredient and creating a cycle. For example, we’ll use citrus peels for garnishes, then juice the fruit for cocktails and finally, turn the husks and leftovers into cordials or liqueurs. That way, every part of the fruit gets used. We also make our own citrus oil so we’re not peeling fruit unnecessarily, and even the leftover mint from bunches gets a second life: we’ll use it to infuse rum for our mojitos. If we ever end up with extra ingredients, we’ll build a feature cocktail or a special around them instead of letting them go to waste. Plus, we work with the kitchen to take any extra ingredients they might be discarding and find ways to use them behind the bar so that we respect what we have and not waste a thing.
What’s the biggest misconception about mixology or cocktails?
That it’s all about being over the top. In reality, the little details are what really matter. Like how cold the glass is, the balance of the drink or how thoughtful the garnish looks. It’s not just about being super creative or knowing every fact about spirits. It’s about the whole package: caring for your guests, keeping the bar tight and clean and paying attention to those small details that make a drink feel perfect. For me, simple is often more. You don’t need lots of ingredients or a bunch of smoking tricks. Sometimes one really great pairing speaks louder than a cocktail that tries to do too much.
What advice would you give to someone who wants to be in a position like yours?
It’s good to focus and be proud of the little things, they really do make a difference. Discipline is just as important as creativity, and taking responsibility for small tasks can have a big impact. Use every opportunity to learn: go to workshops, stay curious and keep feeding your passion, even just for fun. Be inspired by others, but don’t compare yourself to them. And most importantly, try to find a place that uplifts your strengths and works with you on whatever you want to improve. The necessary hard work won’t feel like a chore when you work in a place that fits your values and makes you proud to work there.
Hero image: Adriana Perez / Bex Figueiredo
