{"id":33531,"date":"2025-08-01T02:23:08","date_gmt":"2025-08-01T05:23:08","guid":{"rendered":"https:\/\/www.diariodebordo.net\/?p=33531"},"modified":"2025-08-01T04:55:05","modified_gmt":"2025-08-01T07:55:05","slug":"hilton-porto-alegre-apresenta-novo-menu-de-inverno-no-poa-bistro","status":"publish","type":"post","link":"https:\/\/diariodebordo.net\/?p=33531","title":{"rendered":"Hilton Porto Alegre apresenta novo menu de inverno no POA Bistr\u00f4"},"content":{"rendered":"<p class=\"\" align=\"center\"><span class=\"font\"><span class=\"size\"><b><i><span class=\"highlight\"><span class=\"colour\">Card\u00e1pio combina receitas cl\u00e1ssicas, ingredientes regionais e cria\u00e7\u00f5es autorais para a temporada 2025<\/span><\/span><\/i><\/b><br \/>\n<\/span><\/span><!--more--><\/p>\n<p class=\"\" align=\"center\"><span class=\"font\"><span class=\"size\"><span class=\"highlight\"><span class=\"colour\">\u00a0<\/span><\/span><\/span><\/span>O inverno chegou a Porto Alegre e, com ele, uma nova temporada de sabores no Hilton Porto Alegre. O restaurante do hotel, o POA Bistr\u00f4, acaba de lan\u00e7ar o seu menu autoral para o inverno 2025, que ser\u00e1 servido diariamente, das 19h <span dir=\"ltr\">\u00e0s 22h<\/span>, com pratos que combinam comfort food, sofistica\u00e7\u00e3o e a valoriza\u00e7\u00e3o de ingredientes locais.<\/p>\n<p class=\"\">O card\u00e1pio aposta em cl\u00e1ssicos \u2014 como a Sopa de Cebola gratinada com Gruy\u00e8re \u2014 e em cria\u00e7\u00f5es autorais que surpreendem pela originalidade. Um exemplo \u00e9 a Bruschetta de focaccia com creme de brie, figos tostados, mel de bergamota e crocante de Parma, uma entrada que j\u00e1 nasceu para ser destaque.<\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><span class=\"highlight\"><span class=\"colour\">Pensado tamb\u00e9m para momentos de partilha, o menu inclui op\u00e7\u00f5es para duas pessoas, como <\/span><\/span><\/span><\/span><span class=\"font\"><span class=\"size\"><span class=\"highlight\"><span class=\"colour\">a T\u00e1bua de Fiambres Serranos, composta por insumos da serra ga\u00facha e perfeita para abrir uma refei\u00e7\u00e3o acompanhada de um bom vinho, e o tradicional\u00edssimo Fondue de Queijo.<\/span><\/span><\/span><\/span><\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><span class=\"highlight\"><span class=\"colour\">Na ala dos principais, o protagonismo vai para receitas que equilibram rusticidade e requinte. O Salm\u00e3o Wellington com creme de espinafre; o Risoto Negro com Camar\u00f5es Grelhados e mini lulas e o Bife Ancho com risoto de moranga caboti\u00e1 e provolone mostram a versatilidade da cozinha, que tamb\u00e9m contempla uma op\u00e7\u00e3o vegana de curry de banana-da-terra com arroz de coco. Outras op\u00e7\u00f5es de pratos principais ficam por conta da Lasanha \u00e0 bolonhesa com fonduta de queijo, molho romesco, pesto e parmes\u00e3o; Carbonara com gema confitada; e a Pescada-amarela com tempur\u00e1 crocante de legumes, batata anna e molho gochujang.<\/span><\/span><br \/>\n<\/span><\/span><\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><span class=\"highlight\"><span class=\"colour\">\u00a0<\/span><\/span><\/span><\/span>As sobremesas encerram a experi\u00eancia com do\u00e7ura e eleg\u00e2ncia. O destaque vai para a Trilogia de chocolate com coulis de bergamota, que une texturas e sabores em uma torta de tr\u00eas mousses com crumble de laranja. H\u00e1 ainda o cl\u00e1ssico Petit Gateau com gelato; Frutas da esta\u00e7\u00e3o com ganache de chocolate meio amargo; o Cr\u00e8me Br\u00fbl\u00e9e e o irresist\u00edvel Cheesecake de doce de leite br\u00fbl\u00e9e com pralin\u00e9 de castanha de caju.<\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><b><span class=\"highlight\"><span class=\"colour\">Servi\u00e7o:<\/span><\/span><\/b><br \/>\n<\/span><\/span><\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><span class=\"highlight\"><span class=\"colour\">Menu autoral de inverno do inverno 2025 do Hilton Porto Alegre<\/span><\/span><br \/>\n<\/span><\/span><\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><span class=\"highlight\"><span class=\"colour\">Quando: Todos os dias da semana<\/span><\/span><br \/>\n<\/span><\/span><\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><span class=\"highlight\"><span class=\"colour\">Hor\u00e1rio: De 19h <span dir=\"ltr\">\u00e0s 22h<\/span><\/span><\/span><br \/>\n<\/span><\/span><\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><span class=\"highlight\"><span class=\"colour\">Onde: <span dir=\"ltr\">Rua Olavo Barreto Viana, 18 &#8211; Moinhos de Vento<\/span>, restaurante POA Bistr\u00f4, no andar t\u00e9rreo do Hilton Porto Alegre<\/span><\/span><br \/>\n<\/span><\/span><\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><span class=\"highlight\"><span class=\"colour\">Reservas: <span dir=\"ltr\">(51) 98164-1038<\/span><\/span><\/span><br \/>\n<\/span><\/span><\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><a href=\"https:\/\/hiltonportoalegre.com.br\/\" target=\"_blank\" rel=\"noopener\"><span class=\"highlight\">https:\/\/hiltonportoalegre.com.br\/<\/span><\/a><br \/>\n<\/span><\/span><\/p>\n<p class=\"\"><span class=\"font\"><span class=\"size\"><a href=\"https:\/\/www.instagram.com\/hiltonportoalegre\/\" target=\"_blank\" rel=\"noopener\">@hiltonportoalegre<\/a><\/span><\/span><\/p>\n<div id='gallery-1' class='gallery galleryid-33531 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/diariodebordo.net\/?attachment_id=33532'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/diariodebordo.net\/wp-content\/uploads\/2025\/08\/Menu-de-inverno_Hilton-POA_6-150x150.jpeg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/diariodebordo.net\/?attachment_id=33533'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/diariodebordo.net\/wp-content\/uploads\/2025\/08\/Menu-de-inverno_Hilton-POA_3-150x150.jpeg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/diariodebordo.net\/?attachment_id=33536'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/diariodebordo.net\/wp-content\/uploads\/2025\/08\/Menu-de-inverno_Hilton-POA_7-150x150.jpeg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/diariodebordo.net\/?attachment_id=33534'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/diariodebordo.net\/wp-content\/uploads\/2025\/08\/Menu-de-inverno_Hilton-POA-150x150.jpeg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<div>cr\u00e9dito: Felipe Gaieski<\/div>\n<p class=\"\">\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Card\u00e1pio combina receitas cl\u00e1ssicas, ingredientes regionais e cria\u00e7\u00f5es autorais para a temporada 2025<\/p>\n","protected":false},"author":2,"featured_media":33534,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_eb_attr":"","inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[156,157,63,1,89,119,87,65],"tags":[],"class_list":["post-33531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-atualidades","category-capital-gaucha","category-destaques","category-dia-a-dia","category-entretenimento","category-eventos","category-gastronomia","category-noticia-recente"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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