Sea Meets Fire at K.Sa’s Monthly Oyster Bar

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Chef Claudia Krauspenhar fires up the grill at K.Sa on March 28 for a seafood barbecue with live jazz and a rare comparative oyster tasting.

An afternoon built for the table

Once a month, award-winning restaurant K.Sa in Curitiba becomes the stage for one of southern Brazil’s most distinctive dining experiences. The K.Sa Oyster Bar returns on March 28, from noon to 5 PM, with an open-air kitchen on the terrace, live grills, live jazz, and a sharing menu designed to keep guests lingering all afternoon. Champagne and white wine flow throughout.

The event is the brainchild of chef Claudia Krauspenhar, one of Brazil’s leading voices in seafood cuisine and the force behind K.Sa’s rise as a must-visit destination in Paraná state.

A rare oyster flight

The centerpiece is a tasting of five Brazilian coastal oyster varieties (R$ 89), served side by side to highlight contrasts in salinity, texture, and intensity. The experience is designed to be tasted in sequence — a comparative “flight” rarely offered in Brazilian restaurants.

All oysters arrive fresh from Florianópolis, sourced from Fazenda Paraíso das Ostras. Individual options include the Japanese Oyster (R$ 79, 6 pcs), the Native SC Oyster (R$ 89, 6 pcs), the Gratinéed Oyster with horseradish cream (R$ 85, 6 pcs), and the Grilled Oyster with herb butter, garlic, lemon, and pepper (R$ 85, 6 pcs).

Seafood straight from the grill

The live grill drives the main courses. The menu features Grilled Squid with charred chard and cashew sauce (R$ 95), Grilled Shrimp with vegetables (R$ 120), Grilled Octopus with baby potatoes (R$ 135), and Pink Shrimp with coconut milk and miso (R$ 180). Classics like Moules et Frites (R$ 98) and Octopus Croquettes with smoked paprika aioli (R$ 69) round out the menu.

A childhood memory turned signature dish

The Oyster Bar traces its roots to the chef’s childhood. At nine years old, on a family holiday along the Santa Catarina coast, Claudia Krauspenhar tasted gratinéed oysters with lemon for the first time — and something clicked.

It had everything I loved: salty, acidic. I was hooked. — Claudia Krauspenhar, chef at K.Sa

That early obsession became a culinary signature. Today, K.Sa holds the title of Best Restaurant in Southern Brazil awarded by Prazeres da Mesa magazine and ranks among the 50 best restaurants in Brazil in 2025, according to Revista Exame — recognition that reflects a kitchen defined by lightness, technique, and genuine personality.