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.
Poco Tapas Curitiba
Monday to Saturday from 7pm
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!
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.
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…