Check out what’s new in Curitiba’s gastronomy!

This year, several new developments shook up restaurants, pastry shops, bars and other establishments. Check out what’s new in Curitiba Gastronomy in the last Gastronomic Giro of 2023!

Feér, by Lenin Palhano

Quintal do Porco is now Feér – timeless cuisine. The new restaurant designed by chef Lênin Palhano is located at the same address as businesswoman Clemilda Thomé’s old venture. Concept, menu, decoration, everything is new there. The menu features a mix of different cuisines with an unusual and fun presentation, such as the Grilled Seafood Dream, the Peking Pork Chop or the French Toast Sandwich. To drink, signature drinks signed by mixologist José Augusto Swaiger and a wine list with around 150 labels available.

Customers can also take home the bread and sweets produced by the Bee space, which belongs to the same group. Another difference is the possibility of booking private rooms, with capacity for up to 20 people. The restaurant is open from Tuesday to Sunday, always opening at noon and continuing service until dinner. The restaurant also serves executive menus from Tuesday to Friday, always from 12pm to 3pm.

Instagram: @feer.restaurante

Brunch on Sundays at NH Hotel

Now Curitiba residents have another option to enjoy this mix of breakfast and lunch in the city. The NH Hotel debuted its Sunday brunch, served at the Trinitas Restaurant, from 10:30 am to 3 pm.

On the menu, cheeses, cold cuts, antipasti, fruits, sweets and a hot dishes plaza, with options such as creamy shrimp and mushroom rice, chicken ravioli with chestnut pesto and coulis of tomato.

All dishes are served in a buffet in hot and cold seasons, with gluten-free, lactose-free and vegan options, incorporating regional and seasonal products. O sunday brunch at the NH Hotel is accompanied by live music. The repertoire includes blues, jazz and MPB classics. To toast, unlimited sparkling wine. It is not necessary to make a prior reservation.

Instagram: @nhhotelsbrasil

Avenida Paulista at weekend lunch

The Avenida Paulista restaurant reaches two decades in 2023 with new features. Starting with the expansion of opening hours. The restaurant now also offers weekend lunches, with a new lunch menu, available only on Saturdays and Sundays.

Among the highlights, which bear the signature of chef Rita Delae, are the Veal Stinco, the Ossobuco and the Coxa with duck thigh. The new menu also features desserts such as Clafoutis, a combination of wood-fired fruit and egg cream, accompanied by sour cream, served hot on iron parchment, and Torta sbagliata di mele, a deconstructed apple pie prepared in the oven at firewood.

Instagram: @avpaulistapr

Apple Bakery and San Francisco Baking Institute

What happens when two award-winning bakers get together to make panettone? Yes, your mouth might start to water because bakers Eduardo Freire Feliz, from the San Francisco Baking Institute (SFBI) Brazil, and Lucas Chan, from Maçã Padaria, decided to come together and prepare tasty panettone and chocotones this Christmas.

Made completely by hand, the panettone goes through the Italian process of three days of fermentation. In the dough, raisins, oranges and lemons candied. This is also the case for chocotone, produced with lievito madre (natural yeast), with chocolate drops in the composition.

Instagram: @sfbakinginstitutebr