Restaurant Week: Cantina do Délio’s menus and donations to Pequeno Príncipe Hospital
In every Restaurant Week edition, the Cantina served fixed-price three-course menus, and every menu sold helped Pequeno Príncipe Hospital.
From the house archive: covers the 2018 and 2019 editions. Prices and dates are those of the time.
The Restaurant Week formula is simple and irresistible: starter, main course and dessert at a fixed price, at some of the city’s best restaurants. Cantina do Délio took part in several editions in Curitiba, always at lunch and dinner.
The festival also has a charitable side. For every menu sold, R$ 1 goes to Pequeno Príncipe Hospital, a leader in children’s health. And the Cantina stood out among the restaurants that raised the most for the hospital.
17th edition · April 2018
From April 19 to May 12, 2018, with 40 participating restaurants, lunch cost R$ 46.90 and dinner R$ 58.90, plus a R$ 1 donation.
- Conchiglione ai formaggilunchgratinated cheese conchiglione with beef tenderloin cubes
- Raviolloni di spinaci e ricotta vegetariandinnerspinach and ricotta ravioli in pomodoro with black olives
- Filetto al tartufodinnergrilled beef tenderloin with organic mushrooms and truffle, with black rice
Hit menus · August 2018
From August 24 to September 16, the theme was “Hit Menus”: chefs revisited their best-selling dishes from past festivals. At the Cantina, classics returned such as the beetroot Gnocchi Rosso i Burrata and the Conchiglione Ripieno Fico i Brie.
- Conchiglione ripieno fico e brielunchpasta filled with brie, Catupiry cream cheese and figs, gratinated with béchamel, parmesan and beef tenderloin cubes
- Mussels alla Cantinadinnerfresh mussels gratinated with white wine cream and red onion
- Agnoli di pesce e gamberonidinnerfish-filled pasta in pomodoro, with grilled pink shrimp
19th edition · April 2019
From April 12 to May 5, 2019, the Cantina returned with the same prices and new dishes, from crispy eggplant with honey to shrimp flambéed in limoncello.
- Filetto con salsa emmentallunchbeef tenderloin in cheese sauce with handmade buttered spaghettini
- Gamberoni d’Italiadinnershrimp flambéed with limoncello and white cream, with handmade tagliatelle, tomato, peas and basil
- Coscia di pollo arrostodinnerroast chicken thigh with mushroom risotto
A good dish is even better when it helps someone.
The festivals the Cantina takes part in appear here, on the News page.
Come taste it
Rua Teixeira Coelho, 255
Tuesday to Friday, 11 am–3 pm and 6–11 pm
Saturday, 11 am–4 pm and 6–11 pm
Sunday, 11 am–4 pm · Monday, closed
Rua Itupava, 1094 · Alto da XV
Monday to Friday, 11 am–3 pm and 6–11 pm
Saturday, 11 am–4 pm and 6–11 pm
Sunday, 11 am–4 pm
