Chefs Know Best
Manoella Buffara’s Curitiba
When it comes to experiencing a city through its food, local chefs know best. That’s why we regularly tap the address books of some of the world’s most renowned chefs to guide you expertly through the culinary scene of their city, neighborhood, or region.
Manoella
Buffara
Manoella “Manu” Buffara, chef and owner of Manu Restaurant in Curitiba, in Brazil’s southernmost state of Paranais, has built a global reputation for her stentorian gastronomic voice, promoting responsible culinary practices and the connection between food and community. In 2020, she created the Manu Buffara Institute, which curates various social welfare programs and urban agriculture projects. In the kitchen, her journey of flavors is driven by seasonal and sustainable ingredients, highlighting the diversity and quality of hyperlocal gastronomic treasure—a philosophy that paved the path to her recognition as Latin America’s Best Female Chef in 2022.
- TRADITIONALManeko’s Bar
Arco Íris
Sambiquira - INTERNATIONALK.sa
ASU
Le Mir
Limoeiro - FINE DININGRestaurante Igor
- DRINKSCéu Bar
Jaguara
MAISON Ë When it comes to traditional delicacies, where do you experience them at their best?
MANOELLA BUFFARA Curitiba carries a beautiful diversity of immigrant traditions that have shaped our culinary identity, so I often return to small family-run places where recipes are passed down like heirlooms. Maneko’s Bar is my favorite place for a proper Brazilian prato feito lunch plate. I love the simple, yet satisfying liver with rice, beans, and salad. Arco Íris, the best churrascaria in the city, is famous for its perfectly grilled meats—paired with classic accompaniments—and a dessert I never skip: banana with dulce de leche. For an authentic boteco experience, Sambiquira is the best place in Curitiba, serving gorgeous carne de onça (steak tartare) in a setting with live music, relaxed Brazilian spirit, and truly vibrant energy.
M.Ë Which fine dining restaurants are on the top of your list for celebrating a special occasion?
M.B. Restaurante Igor, where Igor Marquesini builds a strong bridge between Italy and Brazil with an energetic, technically precise, and deeply personal cuisine.
M.Ë What about international cuisine? Do you have any personal favorites?
M.B. At K.sa, Claudia Krauspenhar’s food is as warm as she is—full of joy and generosity. I always find dishes that are comforting, such as my favorite spaghetti alle vongole, and the best oysters in Curitiba. I love sitting at ASU Restaurant’s counter, enjoying a delectable cultural blend of Japan and Brazil, which reflects Danilo Takigawa’s story. Another favorite for the best Lebanese food in Curitiba—and especially for the raw or cooked versions of kibbeh—is Le Mir. Also, Limoeiro, a small and almost hidden spot run by Vânia Krekniski, serves some of the city’s best pasta and exceptional pirogue or varenik.
Manu knows each ingredient she uses in
her preparations—as well as each person
who supplies them.
M.Ë Any recommendations for exceptional cocktails?
M.B. Céu Bar is a trendy bar, perfect for after work, with a fun atmosphere and creative cocktails, as well as Jaguara, which is always worth the visit for its light and relaxed vibe, and signature drinks.
M.Ë Can you tell us a few words about your debut book, “Manu: Recipes and Stories from My Brazil”?
M.B. It is a journey across Brazil through the landscapes, producers, and cultures that have shaped my cooking, and a portrait of my country, my roots, and the way I see gastronomy as a bridge for transformation. It brings together biodiversity, immigrant influences, and community projects in a narrative that is as much about people as it is about food. Through the recipes, I wanted to bring Brazil closer to the world, showing the flavors and the philosophy that sustains them.