Check out news and highlights of Curitiba’s gastronomy

In the month of October, Curitiba residents were able to check out the news and highlights of the gastronomy of the capital of Paraná. New establishments, redesigned menus and chefs expanding their businesses are just some of the news that moved Curitiba’s gastronomy this month!

Bar Otelo, the new old-school bar

A smelly mess, where the liver is bad for drinks, the quail egg is food, opinion is an institution and I cry, only on the speaker. This is how Bar Otelo calls itself, an authentic retro bar, Rio style, opened at the beginning of September, in the center of Curitiba. Valuing all the characteristics of an old-fashioned bar, Otelo prides itself on being as basic as possible, serving appetizers, appetizers, PFs, Brahma draft beer, different drinks and, of course, lots of reviews!

To drink, in addition to cold, well-drained Brahma draft beer, Otelo serves bottled beers, cachaça shakes and lemon caipirinha – a message on the menu says: “we use lemon, other fruit only if you have it….” The range of snacks is large, there are 21 in total, including the classic Cod Cake, Carne de Onça, Crab Casket, Pork Cracks in Cachaça and Chicken à la Birdinho. And as a good bar worth its salt, Otelo offers feijoada on Saturdays, served at the table, in a bowl, accompanied by rice, cabbage, farofa, breaded banana, vinaigrette and orange.

Another factor that takes Otelo back to the traditional bars of yesteryear is the training of the wait staff. Everyone already has a good track record and, you could say, they are the “dinosaurs” of the profession: the least experienced person has been on the road for 40 years.

Instagram: @bar.otelo

New season of “Abrindo a K.sa”

The 2023 edition of “Abrindo a K.sa”, a project by chef Claudia Krauspenhar that brings top-notch chefs from other Brazilian cities to Curitiba to cook in partnership with her, has been repeating last year’s success among lovers of good food.

The new season, which started in September, promoted two star-studded dinners at K.sa, in which Claudia brought together national chefs Rafa Gomes, Gerônimo Athuel, Felipe Schaedler, Lisiane Arouca and Fabrício Lemos, as well as her local friends Igor Marquesini and Ivan Lopes, for seven-stroke menus, created by eight hands.

Two-time 5-Star Chef at the Gourmet Awards, Claudia Krauspenhar accumulates other important awards on the wall of her restaurant, K.sa, such as Best Restaurant in the South Region, by Prazeres da Mesa magazine, and 50th position in the ranking of the 100 Best Restaurants do Brasil, from Exame magazine.

The next editions of “Abrindo a K.sa” are scheduled for November 14th and December 6th – the dates and guest chefs are in the final confirmation phase. 60 places are available and, due to the high demand for each event, it is recommended to book in advance.

Instagram: @k.sarestaurante

Manu Buffara pop-up in Paris

For six months, a sample of the best Brazilian cuisine is available in a luxury tourist spot in the heart of the French capital. Manu Buffara, best chef in Latin America in 2022, is writing the menu for the Bleu Coupole restaurant, located in the traditional Printemps Haussmann department store, in Paris, France.

Açaí, rapadura and priprioca are on the menu created by the chef from Curitiba in partnership with Clément Blondeau, the store’s executive chef, who every six months invites a personality from the world of gastronomy to sign the restaurant’s menu. Manu Buffara’s Parisian pop-up began on October 5th and runs until April 30th, 2024.

Opened in 2022, Bleu Coupole is the restaurant and tea room at the Printemps Haussmann store. Located on the sixth floor of the building dedicated to women’s fashion, the space is covered by a blue dome of stained glass in the style of art decolisted as a historical monument along with the facade of the building, built in 1865.

New Vino menu! Boat

The Wine! Batel debuted new dishes on its menu, for sharing and individual, which maintain the house’s striking Italian influence. Among the new dishes to share are the Tuna with Burrata (fresh tuna tartare, seasoned with olive oil and fleur de sel, accompanied by creamy fresh burrata, orange segments, pesto sauce and house-made bread) and the Rib Arancini (fried dumplings). risotto stuffed with beef ribs, parmesan cheese and saffron, served with pomodoro sauce).

The gnocchi line has also grown, with the newcomer Gnocchi al Forno con Brie (handmade pasta made in house, gratin with cheese fonduta with baked brie). The Octopus Sanduba (grilled tentacles, avocado and vinaigrette on artisan bread), which had been served with house suggestions, was added to the menu along with the new batch of dishes.

To harmonize, the Vino menu! Batel offers more than 300 drink labels, including reds, whites, rosés and sparkling wines. Every day, more than 15 wine options are presented by the glass, of all styles.

Instagram: @vinobatel

Feu – Fogo e Alma: rustic and cool in Itupava

This is a complicated process. The words in French on the wall of Feu – Fogo e Alma make it clear that simplicity is what underpins the concept of the house opened in July, on Rua Itupava. The cool and comfortable atmosphere, combined with good music, invites guests to enjoy the space for as long as they wish, without rushing, placing orders using an exclusive tablet at each table.

Led by Adriano Quaranta, a chef with international experience, graduated from Le Cordon Bleu de Paris, Feu’s cuisine is described as rustic and original. Everything is cooked over a fire and the menu is divided into “Na Lenha”, “Na Parrilla” and “Steaks”, as well as starters and pizzas.

Highlights include the Burrata al Pizzaiolo, which is served hot, with the house tomato sauce, accompanied by slices of natural fermentation bread and the Tennessee Style Shrimp Skewer, with eight shrimp seasoned in spices, wrapped in thin strips of bacon and finished with a Bourbon butter and honey. From the sea, there is also the Provençal Grilled Octopus, accompanied by romesco sauce and basil powder.

The drinks menu features classic and original options and, throughout the week, the program includes different musical attractions, accompanied by drink promotions. On Saturdays and Sundays, the house offers lunch and the kitchen is open until later.

Instagram: @feufogoealma

Extravagant urban jungle at Mango Curitiba

With a proposal for immersion in nature in the middle of the city, the restaurant and drinks bar Mango Curitiba, opened in September, has been attracting attention due to the extravagance of the environment, which resembles a forest, and the menu, with different presentations of dishes and drinks.

The Pink Shrimp Trio starter (shrimp wrapped in filo pastry and fried, with sweet and sour sauce, smoked aioli and sprouts) is served in articulated hands, while the Burrata comes wrapped in gold leaf. Among the snacks, the exotic portion of duck nuggets also stands out.

On the main dishes menu, there are options such as Duck with Tucupi (grilled and sliced ​​duck breast, prepared with purple sweet potato puree, tucupi and crunchy cabbage, finished with jambu oil) and Stuffed Quail (with mushroom farofa and lacquered with demi-glace sauce, served with grilled vegetables and potato mousseline).

The cocktail menu features classic drinks and super Instagrammable signature creations: Bacon (Campari, coffee liqueur and whiskey infused with bacon) is served with liquid smoke; Flor do Sol (Aperol, vodka, Licor 43 and lemon juice) is finished with fire; and Kilauea’s presentation (vodka, strawberry puree, pineapple puree, artisanal hibiscus syrup, lime juice and edible flowers) mimics an erupting volcano.

Instagram: @mango.curitiba