A trip to this region would remain incomplete without a sampling of the superb, locally distilled spirit, cachaças.

Our Morretes and Antonina Restaurant Guide gives information on popular dishes you will find across the region, as well as listing some recommended Morretes and Antonina restaurants. Many restaurants, cafes and bars are located in shopping areas, ideal for grabbing a quick bite between buying that perfect Morretes and Antonina souvenir.

Food & Cuisine in Morretes & Antonina

Barreado

The barreado, a hearty beef stew, cuts across cultural differences in the area and represents a quintessential Paranese meal. In Morretes its origin has been attributed to the indigenous folk, who are believed to have carried this stew with them enroute to the Port of Cima. According to legend in Paranaguá, the barreado was a creation of the tropeiros, or donkey caravan tradesmen, while in Antonina it was first associated with the Entrudo, the folk festival preceding the carnival. Today it is largely cooked during the whole year. A wholesome meal requiring scant attention while cooking, it is devoured with relish once the partying comes to a close. It was often meant to feed the poor and hungry during ‘Carnaval', as it could keep hunger at bay for extended periods of time.

Traditional barreado contains beef layered with ingredients such as cumin, bacon, tomato, onion and garlic in a large clay pot. It is then covered, ‘barreada' (sealed) using a paste of ash and farinha (cassava flour), and cooked over 12-15 hours in a wood fired oven. Pressure cookers and gas or electric ovens have replaced the more traditional ways of cooking this meal in modern day Parana.

The stew is served over farinha, sweet plaintains and orange slices. Ladle in some of the broth and mix some meat in the flour to get a paste like consistency. Pour yourself a glass of caçhaça as you savour your meal, much as the locals do.

Below you will find a list with some suggestions where you can taste the good local cuisine.