{"id":3465,"date":"2026-05-13T13:29:09","date_gmt":"2026-05-13T16:29:09","guid":{"rendered":"https:\/\/boracultura.com.br\/?p=3465"},"modified":"2026-05-13T13:31:58","modified_gmt":"2026-05-13T16:31:58","slug":"carvao-leva-menu-premium-com-foco-em-brasa-e-cortes-nobres-para-a-salvador-restaurant-week","status":"publish","type":"post","link":"https:\/\/boracultura.com.br\/index.php\/2026\/05\/13\/carvao-leva-menu-premium-com-foco-em-brasa-e-cortes-nobres-para-a-salvador-restaurant-week\/","title":{"rendered":"Carv\u00e3o leva menu premium com foco em brasa e cortes nobres para a Salvador Restaurant Week"},"content":{"rendered":"\n

O Restaurante Carv\u00e3o marca presen\u00e7a em mais uma edi\u00e7\u00e3o da Salvador Restaurant Week, que acontece entre 14 de maio e 14 de junho, com um menu que refor\u00e7a a identidade da casa: cozinha autoral centrada no uso da brasa e em cortes nobres preparados com t\u00e9cnica e intensidade de sabor. Durante o festival, o almo\u00e7o ser\u00e1 servido por R$ 99 e o jantar por R$ 119.<\/p>\n\n\n\n

Entre os destaques do card\u00e1pio est\u00e3o a carne do sol Angus com fonduta de queijo coalho e pur\u00ea de banana-da-terra frita, a costela bovina lentamente braseada com risoto de milho tostado na manteiga noisette e o medalh\u00e3o de cupim braseado ao molho roti glaceado. No jantar, entram ainda o fil\u00e9 de peixe vermelho na brasa e o Carv\u00e3o Gochu Burger, preparado com blend de costela Angus e maionese de gochujang.<\/p>\n\n\n\n

Entradas e sobremesas acompanham a proposta criativa da casa, com combina\u00e7\u00f5es que unem refer\u00eancias brasileiras e t\u00e9cnicas contempor\u00e2neas: o quiabo na brasa com bacon e homus tahine e a sobremesa Banana BBQ \u2014 com sorvete de banana defumado e calda de tamarindo \u2014 s\u00e3o alguns dos exemplos que ilustram como o fogo atravessa todo o menu.<\/p>

\"\"<\/a><\/div><\/div>\n\n\n\n
\n\n\n\n

Servi\u00e7o<\/strong><\/p>\n\n\n\n

27\u00aa Salvador Restaurant Week
Per\u00edodo: 14 de maio a 14 de junho
Restaurante Carv\u00e3o \u2014 Salvador
Almo\u00e7o: R$ 99 | Jantar: R$ 119
Reservas e informa\u00e7\u00f5es: https:\/\/www.instagram.com\/restaurantecarvao<\/p>\n\n\n\n

\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

O Restaurante Carv\u00e3o participa da Salvador Restaurant Week com menu premium de R$ 99 (almo\u00e7o) e R$ 119 (jantar), apostando em brasa, cortes nobres e combina\u00e7\u00f5es criativas com refer\u00eancias brasileiras.<\/p>\n","protected":false},"author":1,"featured_media":3466,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[119],"tags":[1998,1997,1996,1564,1994],"class_list":["post-3465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-cortes-nobres","tag-cozinha-de-brasa","tag-gastronomia-baiana","tag-restaurante-carvao","tag-salvador-restaurant-week"],"rttpg_featured_image_url":{"full":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959.jpg",1000,648,false],"landscape":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959.jpg",1000,648,false],"portraits":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959.jpg",1000,648,false],"thumbnail":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-150x150.jpg",150,150,true],"medium":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-300x194.jpg",300,194,true],"large":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959.jpg",800,518,false],"1536x1536":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959.jpg",1000,648,false],"2048x2048":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959.jpg",1000,648,false],"colormag-highlighted-post":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-392x272.jpg",392,272,true],"colormag-featured-post-medium":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-390x205.jpg",390,205,true],"colormag-featured-post-small":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-130x90.jpg",130,90,true],"colormag-featured-image":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-800x445.jpg",800,445,true],"colormag-default-news":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-150x150.jpg",150,150,true],"colormag-featured-image-large":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-1000x600.jpg",1000,600,true],"colormag-elementor-block-extra-large-thumbnail":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-1000x480.jpg",1000,480,true],"colormag-elementor-grid-large-thumbnail":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-600x417.jpg",600,417,true],"colormag-elementor-grid-small-thumbnail":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-285x450.jpg",285,450,true],"colormag-elementor-grid-medium-large-thumbnail":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-575x198.jpg",575,198,true],"psacp-medium":["https:\/\/boracultura.com.br\/wp-content\/uploads\/2026\/05\/17786897313943088533666832150959-500x500.jpg",500,500,true]},"rttpg_author":{"display_name":"boracultura@gmail.com","author_link":"https:\/\/boracultura.com.br\/index.php\/author\/boraculturagmail-com\/"},"rttpg_comment":0,"rttpg_category":"Gastronomia<\/a>","rttpg_excerpt":"O 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