In a beautiful corner of Alto da Glory with a high ceiling and an inviting balcony on sunny days, the COIN RESTAURANTE It has been consolidating itself as a reference in contemporary Brazilian gastronomy in the capital of Paraná.
Commanded by Pernambuco Ivan Lopes space is the result of a trajectory marked by reinvention, respect for food and devotion to national ingredients – especially those coming from Sweet Waters of the Amazon .
Ivan, 43, born in João Alfredo, in Pernambuco, has set roots in Curitiba for over two decades. His contact with the kitchen, however, began almost accidentally: going through a difficult time in Sao Paulo, his brother, also renowned chef Ivo Lopes he called him to help him in his restaurant. He started washing dishes, but soon he was completely involved with the operation.
“I never planned to be a chef,” recalls Ivan. “But as soon as I entered the kitchen, I saw that it was a place where I felt alive, creative, useful.” That was his first contact with fresh and quality ingredients, such as fish and seafood, which today are his specialty.
Despite the northeastern origin and the urban experience, it was in the mountains of Visconde de Mauá, in the interior of Rio de Janeiro, where he consolidated his passion for gastronomy alongside the Italian chef Júlio Buschinelli . It was with him, even, with whom he deepened knowledge about ingredients, techniques and respect for food in the four years they worked together.
Despite taking some management, cooking operation and input control courses, their training in gastronomy was marked by practice and learning directly with large chefs. In Curitiba, he commanded the kitchen of several restaurants, until, in the midst of the pandemic, he decided to bring a dream life: the Coin .
The restaurant
Created in late 2020, the restaurant was initially born with a proposal focused on delivery and Take Away. “We wanted to offer welcome even at a distance,” says the chef. The project evolved, gained physical space and, in May 2025, Coin celebrates four years of existence.
Valuing sustainability, use and full respect for food, the address has a lean, seasonal menu and with strong protagonism of Brazilian ingredients like native fish, Brazilian meats, herbs of our land and tropical fruits.
Inputs can be seen in dishes such as the delicious Grilled Lula Toast with apple vinaigrette, green aioli and focus (R $ 55), and the Grilled lamb loin with du puy lentil minilegumes and demiglace (R $ 145). The great star, however, is the pirarucu the “giant of the Amazon”.
Ivan makes a point of following the whole process – from fishing to the plate, to ensure nothing is wasted. THE Pirarucu appears in different ways in the coin menu always worked with respect, technique and a sensitivity that transforms the dish into manifest. No wonder the chef has a tattooed pirarucu on the body.
Coin menus
In addition to the La Carte dinner menu, Coin has a specific programming for all week. THE executive menu It is served at lunch from Monday to Friday (except Tuesday, when the house is closed), for R $ 84.90. It changes weekly, always bringing seasonal news.
At the dinner on Monday is also offered the Confidence menu (R $ 195 for five steps), where the customer delivers the experience totally to the chef’s hands. With a beautiful cost-effectiveness, the format allows Ivan to experience new ideas with freedom.
The inspiration comes from my travels, the exchange with the team, the fairs, the conversations. Missing and getting it right are part of the process
Ivan Lopes, COIN chef
Ingredients such as cassava, nuts, tropical fruits and native herbs also have a remarkable presence, composing dishes that rescue the flavors of Brazil.
On Friday nights the Fresh oyster festival (dozen from R $ 62), and on Saturdays is served Paella (Valenciana and Mediterranean for R $ 98.90 and vegetarian for R $ 59.90). On Sundays, the highlight is the Wellington steak (R $ 135) and Mini Acarajé (R $ 39.90 / three units).
In addition, there are special editions such as the Iberian afternoon, surf and turf on the redhead and two chefs – a menu, always released in Instagram from the restaurant.
Ivan and his team work at brand expansion with plans to open a new restaurant soon – and two or three in the coming years. The essence, however, will follow the same: respect for the ingredient, Brazilianness and creativity.
“I want to continue growing up, taking this strength to our kitchen. And I want to help boost Curitibana cuisine, which welcomed me with open arms,” he says.
*The texts published by the insiders do not necessarily reflect the opinion of CNN Viagem & Gastronomy.
About Caroline Grimm
Curitibana, training doctor and gastronomist of heart, Caroline Grimm is also creator of content and accumulates Thousands of followers on social networks. As she herself describes, she lives to cook, eat, drink and travel – not necessarily in this order, but always in search of the best experiences.
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The post in Curitiba, Coin takes soul, technique and flavors from the Amazon to the table Appeared First on CNN Brazil V&G.
Source: CNN Brasil
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