Chief reason to visit: Manoella 'Manu' Buffara has swiftly become one of Latin America's hottest young chefs by celebrating the diverse natural produce of the Paraná region in beautifully presented, contemporary dishes.
What to order: Choose between three different tasting menus (four, seven or 11 courses), which showcase ingredients from a network of artisan producers that Buffara has cultivated through regular visits, plus produce grown on her own small-holding. The line-up changes regularly but diners can expect dishes such as a modern take on the Brazilian classic bobó de camarão (cassava paste flavoured with dried shrimp, coconut milk and cashews) or pumpkin soup pepped up with coffee and lemon powder.
What's the space like? Sleek and stylish, the dining room sports a cream and brown colour scheme and dramatic modern art on the wall. With only 10 tables, a reservation is an absolute must.
Chef's background: Buffara is the daughter of a farmer and originally trained as a journalist .Before opening Manu, she cut her teeth with stints at some of the world's best restaurants including Noma in Copenhagen and Alinea in Chicago.
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