The region of Cabaraquara is known for its natural beauties and oyster farms.
The SAMBAQUI FARM began its work in 2003 with oyster cultivation, an activity idealized and implemented by the Bonnwart Family in the 90's. The Farm is located between the Cabaraquara Hill and the Bay of Guaratuba, in the area around the Saint Hilaire / Lange National Park and the Environmental Protection Area of Guaratuba.
At the SAMBAQUI FARM oysters of exceptional quality are produced, monthly analyzed and sanitarily certified by the Cultimar Project of the Federal University of Paraná.
In our restaurant oysters are served in a variety of forms, and snacks are influenced by the regional cuisine. Captained by Nereu de Oliveira, the project has consisted of team members like Joseane Trevisan and her Family and Rafaela Caio Wieck, and also Chefs like Mário Meirelles and Kaio Trevizan. Each one of them, always passionate about the work, helped to create the menu of the house and each one leaving behind some of their DNA.
The SAMBAQUI FARM restaurant aims to entertain the visitor, serving oysters with excellent quality and surprising guests with tasty recipes.
OUR MISSION
The SAMBAQUI FARM has the MISSION to entice visitors through a gastronomic experience rich in flavour and great customer service and all this in the middle of the nature.
OUR VISION OF THE FUTURE
The SAMBAQUI FARM’s vision for the future is to be recognized, and remain as a REFERENCE in the cultivation and preparation of native oysters at the coast of Paraná.
OUR VALUES