{"id":1143,"date":"2017-04-13T10:00:48","date_gmt":"2017-04-13T13:00:48","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=1143"},"modified":"2017-04-12T19:53:41","modified_gmt":"2017-04-12T22:53:41","slug":"veja-opcoes-de-restaurantes-para-semana-santa","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/veja-opcoes-de-restaurantes-para-semana-santa\/","title":{"rendered":"Veja op\u00e7\u00f5es de restaurantes para a Semana Santa"},"content":{"rendered":"

Bacalhau no Piantella<\/h2>\n

\"IMG-20170412-WA0013\"<\/a><\/p>\n

O Piantella, tradicional reduto gastron\u00f4mico da cidade, agora sob o comando de Jacqueline e Roberto Peres (irm\u00e3os do empres\u00e1rio|Omar Peres, que resgatou a casa depois de fechar as portas h\u00e1 quase um ano) pratica o menu que o tornou famoso, inclusive os pratos em datas especiais. A lasanha de bacalhau vai \u00e0 mesa nessa Sexta-feira Santa por R$ 69. Outra op\u00e7\u00e3o \u00e9 o bacalhau da Vov\u00f3 que sai por R$ 114. Reservas pelo telefone 3224-9408.<\/p>\n

<\/h2>\n

Gero tem menu para os tr\u00eas dias<\/h2>\n

\"cannoli<\/a><\/p>\n

 <\/p>\n

Sexta-feira Santa, s\u00e1bado e domingo, tanto no almo\u00e7o como no jantar, voc\u00ea poder\u00e1 degustar o menu da P\u00e1scoa que o chef Ronny Peterson elaborou no Gero, do Iguatemi. Com pre\u00e7os individuais o card\u00e1pio tem uma entada de polenta branca com camar\u00f5es crocantes (R$ 75), mas dois principais: caneloni de robalo com massa de beterraba e molho de espinafre (R$ 89) e bacalhau em crosta de pistache com caponata de legumes (R$ 133).<\/p>\n

De sobremesa, voc\u00ea poder\u00e1 se deliciar com os cannoli com chocolate branco e chocolate ao leite com calda de frutas vermelhas, que saem a R$ 38. Reservas pelo telefone 3577-5520.<\/p>\n

Limoncello oferece uma pitada de dend\u00ea no bacalhau<\/h2>\n

 <\/p>\n

\"_DX_0130\"<\/a><\/p>\n

Um belo bacalhau ao bouillon de coco e dend\u00ea, terra de azeitona, confit de tomate e musseline de batata-baroa voc\u00ea poder\u00e1 degustar no Limoncello (402 Sul), onde o chef Wilian Mateus tem feito pratos esplendidos. Sai por R$ 95 e acrescente deliciosa sobremesa de milkshake de chocolate, trufa, musseline, bolo e texturas \u2014 tudo de chocolate por R$ 45. Reservas pelo 3226-3208.<\/p>\n

Madero tamb\u00e9m tem bacalhau<\/h2>\n

\"Lombo<\/a><\/p>\n

 <\/p>\n

O restaurante Madero foi buscar uma receita de fam\u00edlia para elaborar o bacalhau da Semana Santa. Trata-se de um lombo de gadus morhua com cebola, tomate, azeitona e batatas, tudo de bom!<\/p>\n","protected":false},"excerpt":{"rendered":"

Bacalhau no Piantella O Piantella, tradicional reduto gastron\u00f4mico da cidade, agora sob o comando de Jacqueline e Roberto Peres (irm\u00e3os do empres\u00e1rio|Omar Peres, que resgatou a casa depois de fechar as portas h\u00e1 quase um ano) pratica o menu que o tornou famoso, inclusive os pratos em datas especiais. A lasanha de bacalhau vai \u00e0 mesa nessa Sexta-feira Santa por […]<\/p>\n","protected":false},"author":54,"featured_media":1145,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"\nVeja op\u00e7\u00f5es de restaurantes para a Semana Santa - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/veja-opcoes-de-restaurantes-para-semana-santa\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Veja op\u00e7\u00f5es de restaurantes para a Semana Santa - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Bacalhau no Piantella O Piantella, tradicional reduto gastron\u00f4mico da cidade, agora sob o comando de Jacqueline e Roberto Peres (irm\u00e3os do empres\u00e1rio|Omar Peres, que resgatou a casa depois de fechar as portas h\u00e1 quase um ano) pratica o menu que o tornou famoso, inclusive os pratos em datas especiais. 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