Em Curitiba, Coin leva alma, técnica e sabores da Amazônia à mesa

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[{"selector":"#anim-850dc506-77d5-4e52-a0fb-32b42f9509f9","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f56bd777-64af-40b8-95ef-4b9daf6c53e9","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-a207ec12-c843-4b0b-8505-3d666f0c34d9","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-df8fea34-ec4a-4d8e-b7c0-39512cce2e29","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Comandado pelo pernambucano Ivan Lopes , o espaço é fruto de uma trajetória marcada por reinvenção, respeito ao alimento e uma devoção aos ingredientes nacionais Michelle Lara/Reprodução CNN

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[{"selector":"#anim-d3ac84ac-db1f-4ef1-9dc9-e6a70f7d6ebb","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b9bd5c48-cfff-4dd6-8085-058bdc4c4772","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-0e82a6ac-9929-4bb4-8dab-28e02c41e600","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-502206a5-0c1a-4207-a562-b5ff243e96b4","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Ivan faz questão de acompanhar todo o processo — da pesca ao prato, para garantir que nada seja desperdiçado Instagram/Coin

[{"selector":"#anim-54f8a007-9a5a-4d72-ab6e-6579c18f83fe","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ab01867a-a658-40bd-9d61-f3aa06c56937","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-956c1927-4319-40f0-b413-a8f7d5fb30be","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-05a62e4a-db1f-4354-adfa-ef7d67a9849d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e1dddfd7-d771-4a64-811b-31482ab881c0 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Além do menu fixo à la carte do jantar, o Coin apresenta programação específica para a semana toda. O menu executivo é servido no almoço de segunda a sexta (exceto terça, quando a casa está fechada) Instagram/Coin

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CNNBRASIL.COM.BR

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