Ribeye by the kilo before T1 boarding
Inside Terminal T1 at Curitiba-Afonso Pena (CWB), Mania de Churrasco runs a self-service grill format where meats are typically sold by weight. You fill a plate with salads and sides, then add cuts from the churrasqueira, paying per kilo at the cashier. It functions more like a quick-service steakhouse than a sit-down rodízio.
This spot sits airside after security in T1, so it works for domestic departures from Curitiba. Most airport locations in this chain open from morning through late evening, roughly matching flight banks, with hot food available across typical lunch and dinner hours. Expect standard Brazilian churrasco hall lighting and seating rather than a quiet restaurant corner.
Pricing at Mania de Churrasco usually centers on cost per 100 g, with meat lifting the final total more than salads or rice and beans. That makes a light plate of chicken and sides relatively affordable, but a plate stacked with picanha, ribeye, and sausages quickly climbs into full-restaurant territory. Soft drinks and bottled water add a few extra reais on top.
Menu focus is classic churrasco cuts: picanha, sausage, chicken, and sometimes ribs, all grilled to order and sliced on the line. The buffet-style sides normally include rice, farofa, salads, and hot dishes, giving options for both heavier and lighter meals. Portions are entirely in your control because everything goes on the same scale at checkout.
Lines tend to spike around standard meal windows tied to departures, roughly 11:30–14:00 and 18:30–21:00, since passengers in T1 have limited full-meal choices. If your flight from Curitiba boards during those times, add 15–20 minutes to account for queueing, plating food, and paying by weight before you walk to the gate.
One practical move: ask staff to slice a smaller portion of pricier cuts like picanha so you can taste them without pushing your per-kilo total too high.