By Lori Fredrich Senior Writer Published Oct 12, 2020 at 2:01 PM

"Kid, I've flown from one side of this galaxy to the other. I've seen a lot of strange stuff […]"  – Han Solo

MOVIDA at Hotel Madrid, 600 S. 6th St., is embracing the change of seasons and welcoming Halloween with a brand new escapist concept.

Bar Far, Far Away is the name of the new Star Wars tribute bar, which will occupy the restaurant’s bar and patio through Thanksgiving Day. 

Inside the bar you'll find a Cantina-esque dimly lit bar with themed private caverns enclosing candlelit tables for two, which are available by reservation. 

Meanwhile, additional private lounge style rooms will also be available to reserve on the heated and enclosed patio (jackets are recommended for guests, just in case). Rooms are created to resemble the planets of Hoth (Ice Planet), Endor (Forest Moon), Tatoonie (Desert Planet), & Bespin (Home to Cloud City) and feature comfortable lounge seating for two to six guests, accompanied by a themed menu showcasing cocktails and food. 

Plentiful photo ops will also be available thanks to talented artists across the country who commissioned posters and tapestries for each room’s theme. Costumes are welcome and even encouraged since they enhance the experience of escaping to a bar far, far away. Props and characters will also be present to enhance photos taken at the galaxy’s watering hole.

On the menu

The menu will include 12 cocktails served in custom character mugs. Offerings like The "Millennium Falcon" will conjure the flavors of key lime pie with house graham cracker infused whiskey and marshmallow bitters foam. Meanwhile the Orange Chocolate riffs on a long island iced tea on the Mos Eisley Iced Tea. 

Snacks like Southern fried frog legs and deep fried old bay ramen noodles along with the full tapas menu make for some excellent food pairing options. 

Swag bags will also available with your choice of keepsake character tiki mug, baby yoda tote bag, house sangria, and themed stickers. Bags are available for purchase online or with each reservation for $80. 

Intergalactic rules are in effect

Social distancing and safety is paramount, so guests are asked to familiarize themselves with some basic rules to complement their journeys through hyperspace. 

  • Masks are required when entering or moving about the cantina. After all, as the Mandalorians say: "This is the way."
  • Planets are reservation-only and will be reserved for 90 minutes beginning at the time of your reservation. Not everyone can make the Kessel run in less than 12 parsecs, so please be as prompt as possible.
  • Don't be a Nerve Burner. Be respectful of the decor as you are taking photos and transversing the galaxy.
  • Decorative mugs and glassware are for guests to enjoy, take pictures of and even purchase; but guests are asked to refrain from smuggling. Since some scum and villainy is expected, SED staff will be prepared to use their rancor pit when needed.
  • All planets and caves are fully cleaned and sanitized between reservations. 

Reservations are available online at exploretock.com/hotelmadridmke with bookings available seven days a week beginning at 5pm. For more information call the restaurant at (414) 488-9146 or visit hotelmadridmke.com

Photo credit: @MilwaukeePhoto

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.