About Poco Tapas

About Poco Tapas

Whoever passes by Vicente Machado Avenue in Curitiba can not imagine that in that place lies a molecular restaurant with a fantastic gastronomy from all over the world. This is the idea behind Poco Tapas; to induce imagination, and exceed the expectation of the dinning client.

Discrete on the outside and very reserved space on the inside, the ambiance is confortable yet elegant with low lights and lether topped tables. The restaurant is ideal for friends, family and specially couples who seek something very romantic and different.

Besides the surprising food, Poco Tapas has an excelent wine list from all over the globe.

Opening Hours

Poco Tapas Curitiba

Monday to Saturday from 7pm
poco tapas restaurante curitiba 



Tapas - Dinning with a twist

Imagine a great Happy Hour Place to enjoy an international gastronomy in small portions to share with friends or family in style Tapas.

This small portions are well known in restaurants and bar all over Spain, originally from Sevilha, long ago wine glasses were topped with a rustic slice of bread and Jamon, since the bread topped the glass (Tapas).

With time Tapas have been moving around the world and have been a great choice for dinners to eat in small portions a large variety of small dishes.

Poco Tapas go beyond the Spanish dishes and serves food from all over the world, from more than 25 countries and regions, come and enjoy the show!

menu-du-jour-croquete-de-jacare-peq menu-du-jour-wellington-de-coelho-peq

Molecular Gastronomy

Internacional Tapas are prepared by the utilization of the Molecular Gastronomy, there are no limits to what Poco Tapas can create to surprise the palate of the most picky eaters.

What is Molecular Gastronomy?

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cooking is one application of molecular gastronomy; it means cooking with modern tools. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.

The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Some chefs associated with the term choose to reject its use, preferring other terms such as modernist cuisine, culinary physics and experimental cuisine.

menu-du-jour-sorbet-molecular-de-limao-peq menu-du-jour-spaghetti-molecular-de-shoyu-peq

Fun Desserts

With the utilization of liquid nitrogen, Poco Tapas presents a variety of fun desserts and our famous Dragon’s Breath - Popcorn frozen in liquid nitrogen that when you put in your mouth and chew, smoke comes out of your mouth and nose.

Poco tapas also presents traditional desserts such as queijada of coconut, Jack Daniel’s Pudin and much more...

gastronomia-contemporanea-sobremesa-pipoca-bafo-de-dragao gastronomia-contemporanea-pudim-jack-daniels


If Poco Tapas was a startup company. I would invest my life savings into it. And I would come out a millionaire. The fact that the tasting menu changes every 3 days provides new variety to the dishes and keeps you wanting to go back. The fact that the tasting menu price is not expensive at all co...

I had the best gastronomy experience ever in Poco Tapas. I've just told my restrictions to the Chef (not to eat carbs, nor pork) and, then, I've let me go to the surprises of the Degustation Menu. The dishes are from worldwide and the way they are presented surprises you. Really good cost-benefit...

Pipoca Bafo do Dragão

chamada pipoca


The Restaurant

Find out more about why Poco Tapas is so well recomended amongst speciallists.

Opening Hours


Monday to Saturday from 7pm.
Reservations recommended.

Av. Vicente Machado, 2786, Batel - Curitiba, PR
(41) 99682-8758