{"id":35587,"date":"2026-07-17T18:18:31","date_gmt":"2026-07-17T21:18:31","guid":{"rendered":"https:\/\/www.diariodebordo.net\/?p=35587"},"modified":"2026-07-18T10:18:14","modified_gmt":"2026-07-18T13:18:14","slug":"7a-edicao-de-uma-noite-no-ibere-propoe-redescobrir-sabores-do-cotidiano-em-menu-inedito-de-matheus-monteiro","status":"publish","type":"post","link":"https:\/\/ftp.diariodebordo.net\/?p=35587","title":{"rendered":"7\u00aa edi\u00e7\u00e3o de Uma Noite no Iber\u00ea prop\u00f5e redescobrir sabores do cotidiano em menu in\u00e9dito de Matheus Monteiro"},"content":{"rendered":"<blockquote>\n<div dir=\"ltr\">\n<blockquote>\n<div dir=\"ltr\">\n<div><i>S\u00e9tima edi\u00e7\u00e3o da experi\u00eancia une visita exclusiva \u00e0 Funda\u00e7\u00e3o Iber\u00ea, harmoniza\u00e7\u00e3o com vinhos da Garbo Enologia Criativa e um percurso gastron\u00f4mico que transforma ingredientes familiares em alta cozinha<\/i><\/div>\n<div><i>\u00a0<\/i><\/div>\n<div>Costela, matambre, quirela, feij\u00e3o, ervilha, ab\u00f3bora e queijo fazem parte da mem\u00f3ria afetiva de muitos brasileiros. Na s\u00e9tima edi\u00e7\u00e3o de\u00a0<i>Uma Noite no Iber\u00ea<\/i>, esses ingredientes deixam de ocupar o lugar da lembran\u00e7a para assumir o protagonismo de uma experi\u00eancia gastron\u00f4mica contempor\u00e2nea.<\/div>\n<div>Assinado pelo chef Matheus Monteiro, o menu em tr\u00eas tempos (com a surpresa de amuse bouche) parte de um exerc\u00edcio de ressignifica\u00e7\u00e3o: mostrar como ingredientes presentes no cotidiano podem revelar novas possibilidades quando reinterpretados por diferentes t\u00e9cnicas, texturas e combina\u00e7\u00f5es.<\/div>\n<div><\/div>\n<div>Realizada no dia 28 de julho, a experi\u00eancia come\u00e7a antes mesmo de os pratos chegarem \u00e0 mesa. Os participantes percorrem a Funda\u00e7\u00e3o Iber\u00ea em uma visita guiada exclusiva e, na sequ\u00eancia, seguem para o Caf\u00e9 Iber\u00ea, onde cada etapa do jantar \u00e9 harmonizada pelo sommelier Arlindo Menoncin com r\u00f3tulos da Garbo Enologia Criativa, vin\u00edcola fundada por tr\u00eas amigos en\u00f3logos e instalada nos Caminhos de Pedra, em Bento Gon\u00e7alves.<\/div>\n<div><\/div>\n<div>&#8220;Quisemos construir um menu que parte de ingredientes que todos conhecem. A surpresa n\u00e3o est\u00e1 em apresentar algo raro, mas em mostrar que aquilo que faz parte da nossa mem\u00f3ria pode assumir novas formas e novos sabores quando tratado com outro olhar&#8221;, explica Matheus Monteiro.<\/div>\n<div>A entrada re\u00fane costela su\u00edna defumada, creme de ervilha, mirtilo e vinagrete de trevo com azedinha, combina\u00e7\u00e3o que contrap\u00f5e intensidade, frescor e delicadeza. O prato ser\u00e1 harmonizado com o Akis Garbo Riesling It\u00e1lico.<\/div>\n<div><\/div>\n<div>Como principal, o chef apresenta um duo de matambre e matambrito laqueado com glac\u00ea de goiaba, acompanhado de quirela, creme de feijoada e couve crocante. A harmoniza\u00e7\u00e3o ser\u00e1 com o Los Hermanos Malbec\/Tannat.<\/div>\n<div>Para encerrar a experi\u00eancia, a sobremesa combina torta de queijo com bacon e chocolate, acompanhada por compotas de ab\u00f3bora com laranja kinkan, abacaxi de Terra de Areia com gim e lim\u00e3o e pera com hibisco. O percurso termina com o espumante Imperial Ros\u00e9 Noir Brut, da Garbo Enologia Criativa.<\/div>\n<div><\/div>\n<div><b>SERVI\u00c7O<\/b><\/div>\n<div><\/div>\n<div><b>7\u00aa edi\u00e7\u00e3o de Uma Noite no Iber\u00ea<\/b><\/div>\n<div><b>Data: 28 de julho, \u00e0s 19h<\/b><\/div>\n<div><b>A experi\u00eancia inclui:<\/b><\/div>\n<ul>\n<li><b>Menu autoral em tr\u00eas tempos<\/b><\/li>\n<li><b>Harmoniza\u00e7\u00e3o com vinhos da Garbo Enologia Criativa<\/b><\/li>\n<li><b>Visita guiada exclusiva \u00e0 Funda\u00e7\u00e3o Iber\u00ea<\/b><\/li>\n<\/ul>\n<div><b>Vagas: 30 participantes<\/b><\/div>\n<div><b>Investimento: R$ 390<\/b><\/div>\n<div><b>Reservas: pelo Instagram @cafeibere ou pelo WhatsApp (51) 99902-5574<\/b><\/div>\n<div><\/div>\n<p><img decoding=\"async\" src=\"https:\/\/mail.google.com\/mail\/?ui=2&amp;ik=790803b1aa&amp;attid=0.1.1&amp;th=19f6bf07243f65f3&amp;view=fimg&amp;fur=ip&amp;rm=19f6bf07243f65f3&amp;sz=w1600-h1000&amp;attbid=ANGjdJ8guW7y_eJj9vIc0ja-5mR5bXR8LHRNtSAAU9FIolepqPiL4x0DG2-ttZVX-n8OyRHKMbSSbH0XZBYEgecar8ikzFTNB4yOCAlZiJBDBr6tMWd7yO_acOFNaDs&amp;disp=emb&amp;zw\/downloaded\" alt=\"Entrada_iber\u00ea.jpg\" data-image-whitelisted=\"\" data-max-width=\"\" data-width=\"\" data-height=\"\" \/><img decoding=\"async\" src=\"https:\/\/mail.google.com\/mail\/?ui=2&amp;ik=790803b1aa&amp;attid=0.1.2&amp;th=19f6bf07243f65f3&amp;view=fimg&amp;fur=ip&amp;rm=19f6bf07243f65f3&amp;sz=w1600-h1000&amp;attbid=ANGjdJ9viAsLlv7T08S-0yi24mK9NiN90ZguprGBNgNZgJCJpcqQHT4UW1HjJC5WlLjIhVAcmdiV-BTIwr9nFvc704Igiok_ckZOtpIYmNtr_GSsul9bIevq36k35T8&amp;disp=emb&amp;zw\/downloaded\" alt=\"prato principal _ iber\u00ea.jpg\" data-image-whitelisted=\"\" data-max-width=\"\" data-width=\"\" data-height=\"\" \/><\/p>\n<\/div>\n<\/blockquote>\n<\/div>\n<div dir=\"ltr\"><\/div>\n<div dir=\"ltr\"><\/div>\n<div dir=\"ltr\"><\/div>\n<div dir=\"ltr\"><\/div>\n<div dir=\"ltr\"><\/div>\n<div dir=\"ltr\"><img decoding=\"async\" src=\"https:\/\/mail.google.com\/mail\/?ui=2&amp;ik=790803b1aa&amp;attid=0.1.3&amp;th=19f6bf07243f65f3&amp;view=fimg&amp;fur=ip&amp;rm=19f6bf07243f65f3&amp;sz=w1600-h1000&amp;attbid=ANGjdJ-5XS9EhTDx3QZYFVs1QnBGBnbGbaThCG6l6kQacKGHs37XzIs5qgByxD7-1AjB_e_be4hZmXnLUr1tIijxXS3gX6bwgM9Q41aNcdR_xDaus_NxQ8RaFZd_mTA&amp;disp=emb&amp;zw\/downloaded\" alt=\"sobremesa_iber\u00ea.jpg\" data-image-whitelisted=\"\" data-max-width=\"\" data-width=\"\" data-height=\"\" \/><\/div>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>S\u00e9tima edi\u00e7\u00e3o da experi\u00eancia une visita exclusiva \u00e0 Funda\u00e7\u00e3o Iber\u00ea, harmoniza\u00e7\u00e3o com vinhos da Garbo Enologia Criativa e um percurso gastron\u00f4mico que transforma ingredientes familiares em alta cozinha \u00a0 Costela, matambre, quirela, feij\u00e3o, ervilha, ab\u00f3bora e queijo fazem parte da mem\u00f3ria afetiva de muitos brasileiros. Na s\u00e9tima edi\u00e7\u00e3o de\u00a0Uma Noite no Iber\u00ea, esses ingredientes deixam<\/p>\n","protected":false},"author":7,"featured_media":35596,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_eb_attr":"","inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-35587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dia-a-dia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>7\u00aa edi\u00e7\u00e3o de Uma Noite no Iber\u00ea prop\u00f5e redescobrir sabores do cotidiano em menu in\u00e9dito de Matheus Monteiro - Experi\u00eancias que conectam marcas, pessoas e momentos<\/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:\/\/diariodebordo.net\/?p=35587\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"7\u00aa edi\u00e7\u00e3o de Uma Noite no Iber\u00ea prop\u00f5e redescobrir sabores do cotidiano em menu in\u00e9dito de Matheus Monteiro - Experi\u00eancias que conectam marcas, pessoas e momentos\" \/>\n<meta property=\"og:description\" content=\"S\u00e9tima edi\u00e7\u00e3o da experi\u00eancia une visita exclusiva \u00e0 Funda\u00e7\u00e3o Iber\u00ea, harmoniza\u00e7\u00e3o com vinhos da Garbo Enologia Criativa e um percurso gastron\u00f4mico que transforma ingredientes familiares em alta cozinha \u00a0 Costela, matambre, quirela, feij\u00e3o, ervilha, ab\u00f3bora e queijo fazem parte da mem\u00f3ria afetiva de muitos brasileiros. 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