{"id":22033,"date":"2025-05-19T16:07:03","date_gmt":"2025-05-19T19:07:03","guid":{"rendered":"https:\/\/blogfca.pucminas.br\/colab\/?p=22033"},"modified":"2025-05-19T16:11:08","modified_gmt":"2025-05-19T19:11:08","slug":"comida-di-buteco-2025","status":"publish","type":"post","link":"https:\/\/blogfca.pucminas.br\/colab\/comida-di-buteco-2025\/","title":{"rendered":"Comida di Buteco mistura tradi\u00e7\u00e3o e inova\u00e7\u00e3o no bairro dos bares"},"content":{"rendered":"
\n
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O papel para vota\u00e7\u00e3o entregue aos clientes durante o evento \/\/ Foto: Ian Lima<\/figcaption><\/figure>\n<\/div>\n\n\n

O Santa Tereza \u00e9 uma das regi\u00f5es mais visadas pelo p\u00fablico bo\u00eamio belo-horizontino. Com 36 bares, sendo 16 apenas nos 850 metros de extens\u00e3o da rua M\u00e1rmore, o bairro \u00e9 movimentado e de interesse para eventos de gastronomia local, como o Comida di Buteco<\/strong>, que encerrou em 11 de maio sua edi\u00e7\u00e3o de 2025. <\/p>\n\n\n\n

Criado no ano 2000, o Comida di Buteco<\/strong> trouxe o tema \u201c25 anos: paix\u00e3o pelo buteco\u201d para sua 25\u00aa edi\u00e7\u00e3o. Os estabelecimentos participantes criaram ou reinventaram pratos com a t\u00edpica gastronomia de boteco<\/a>. Quatro bares do Santa Tereza foram escolhidos para participarem do concurso: Santa Boemia, K\u00f6bes Emporium Bar, Bar Tem\u00e1tico e Iracema Bar. Cada boteco desenvolve um prato, que representa o estabelecimento no concurso. O p\u00fablico dos bares vota em qualidade do prato, temperatura da bebida, qualidade do atendimento e higiene do bar, crit\u00e9rios que definem os vencedores ap\u00f3s vota\u00e7\u00e3o popular e de jurados especializados.<\/p>\n\n\n\n

A tradi\u00e7\u00e3o bo\u00eamia do Santa Tereza<\/h2>\n\n\n\n

A regi\u00e3o do Santa Tereza \u00e9 uma das mais antigas da capital mineira. Desde o final do s\u00e9culo 19, quando ainda abrigava a Col\u00f4nia Agr\u00edcola Am\u00e9rico Werneck, e especialmente ap\u00f3s a constru\u00e7\u00e3o das linhas de bondes, o bairro \u00e9 um polo de confraterniza\u00e7\u00e3o em bares e botecos. Isso, al\u00e9m da arquitetura que remete \u00e0 ruralidade e ao horizontal, da predomin\u00e2ncia residencial e da aus\u00eancia de edif\u00edcios altos (pela Lei n\u00ba 11.181, de 8 de agosto de 2019<\/a>), atribui ao bairro um car\u00e1ter aconchegante e tradicional.
<\/p>\n\n\n\n

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(<\/em>…) os habitantes de Santa Thereza sabem se divertir e deste modo n\u00e3o olham para o lado triste da vida.<\/em><\/p>\n\n\n\n

(Folha de Minas, 34\/07\/1935, apud G\u00d3ES, s\/d)<\/em><\/p>\n<\/blockquote>\n\n\n\n

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Bar do Orlando, o bar mais antigo da cidade, ativo desde 1919 \/\/ Instagram: bardoorlandobh<\/figcaption><\/figure>\n\n\n\n

O impacto do festival<\/strong> nos bares locais<\/h2>\n\n\n\n

Matheus Oliveira, gar\u00e7om do Santa Boemia, quando perguntado sobre o movimento no bar em um fim de semana comum e durante o concurso, destacou o aumento: \u201cAt\u00e9 triplica. D\u00e1 fila, d\u00e1 tudo. O movimento cresce bastante, vem gente de todo tipo de lugar\u201d. <\/p>\n\n\n\n

\"\"
O Esquina Sant\u00ea, na esquina das ruas Divin\u00f3polis e Silvian\u00f3polis \/\/ Foto: Ian Lima<\/figcaption><\/figure>\n\n\n\n

A nova cena gastron\u00f4mica do Santa Tereza, observada desde o come\u00e7o desta d\u00e9cada, com a inaugura\u00e7\u00e3o de diversos novos estabelecimentos e novas tend\u00eancias nos card\u00e1pios, torna a regi\u00e3o atraente para eventos como o Comida di Buteco, e tamb\u00e9m para os botecos participantes. Na expectativa da grande audi\u00eancia durante o evento, em uma quarta feira \u00fatil, o Santa Boemia disponibiliza mais de 40 mesas para quatro, aproximando a capacidade do local \u00e0 de 200 pessoas. O local fica na rua m\u00e1rmore, na pra\u00e7a Duque de Caxias, cora\u00e7\u00e3o do bairro.<\/p>\n\n\n\n

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As mais de 40 mesas do Santa Boemia, na quarta-feira (07\/05) \/\/ Foto: Ian Lima<\/figcaption><\/figure>\n\n\n\n

O evento \u00e9 uma oportunidade para que os estabelecimentos ampliem as vendas de seus produtos. Al\u00e9m do prato feito para o concurso, que representa a criatividade da cozinha do local, alguns botecos desfrutam do alto p\u00fablico durante o festival para aumentarem as vendas de itens pr\u00f3prios, como a vasta adega de destilados do K\u00f6bes Emporium Bar. <\/p>\n\n\n\n

\"\"
A adega de destilados do K\u00f6bes Emporium Bar, participante do concurso. \/\/ Foto: Ian Lima<\/figcaption><\/figure>\n\n\n\n

Os pratos do concurso<\/h2>\n\n\n\n

O prato escolhido pelo Santa Boemia foi uma releitura dos bolinhos de feijoada, que j\u00e1 constavam no card\u00e1pio. Renomeados como \u201cSextou BB\u201d, os bolinhos fritos recheados de feijoada (feij\u00e3o, carne de porco e couve), vinham acompanhados de torresmos crocantes, fatias de laranja, vinagrete e uma dose de cacha\u00e7a da casa. <\/p>\n\n\n

\n
\"\"
O \u201cSextou BB\u201d, prato do Santa Boemia para o concurso. \/\/ Foto: Ian Lima<\/figcaption><\/figure>\n<\/div>\n\n\n

Perguntado se o prato permaneceria no card\u00e1pio ap\u00f3s o evento, Oliveira afirmou que sim e disse: \u201cO dono do bar fez essa releitura. Modificou um pouco, mas a ess\u00eancia do prato continua a mesma. Depois da repercuss\u00e3o da apresenta\u00e7\u00e3o nova, eu acredito que ele fique com essa nova releitura, sim.\u201d <\/p>\n\n\n\n

Afonso Jorge Alves, propriet\u00e1rio do K\u00f6bes Emporium Bar, explicou o processo de cria\u00e7\u00e3o do \u201cAsas da Imagina\u00e7\u00e3o\u201d, prato escolhido para o concurso: “Esse prato \u00e9 uma asa de porco. \u00c9 um m\u00fasculo da panturrilha, do pernil dianteiro. Normalmente ele \u00e9 extra\u00eddo inteiro com o osso, a\u00ed n\u00f3s, em conjunto com o frigor\u00edfico, fazemos s\u00f3 com o m\u00fasculo. Ent\u00e3o a gente combina essa asa com pur\u00ea de batata e com a\u00e7afr\u00e3o, al\u00e9m do molho feito do pr\u00f3prio pr\u00e9-cozimento\u201d. Alves afirmou tamb\u00e9m que a repercuss\u00e3o foi positiva: \u201cA rea\u00e7\u00e3o t\u00e1 boa, porque a maioria desconhece o prato. Esse a\u00ed, pelo menos, n\u00e3o vai sair do card\u00e1pio\u201d.<\/p>\n\n\n

\n
\"\"
\u201cAsas da Imagina\u00e7\u00e3o\u201d prato do K\u00f6bes Emporium Bar. \/\/ Foto: Ian Lima<\/figcaption><\/figure>\n<\/div>\n\n\n

O evento durou de 11 de abril a 11 de maio, sendo neste per\u00edodo realizadas as vota\u00e7\u00f5es nos restaurantes. No final do m\u00eas de maio, a organiza\u00e7\u00e3o do evento come\u00e7ar\u00e1 a divulgar os vencedores regionais. Em junho, um novo grupo de j\u00fari avalia os vencedores e, em julho, ocorre a premia\u00e7\u00e3o nacional com o an\u00fancio dos tr\u00eas melhores botecos do Brasil.<\/p>\n\n\n\n

Perguntado sobre as chances de ser premiado, Alves disse: \u201cA gente n\u00e3o tem essa preocupa\u00e7\u00e3o. A gente quer fazer um bom Comida di Buteco. E se for premiado, melhor ainda. O Comida di Buteco \u00e9 um evento que voc\u00ea tem que fazer ele bem, n\u00e9? Atender bem as pessoas, ter uma comida que agrade. Feito isso j\u00e1 \u00e9 meio caminho andado\u201d.
<\/p>\n","protected":false},"excerpt":{"rendered":"

Como o evento dialoga com a tradi\u00e7\u00e3o bo\u00eamia do Santa Tereza<\/p>\n","protected":false},"author":117,"featured_media":22044,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[22,1507],"tags":[1186,177,2479,1512,1510,411],"class_list":["post-22033","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultura","category-gastronomia","tag-bares","tag-belo-horizonte","tag-botecos","tag-comida-di-buteco","tag-gastronomia","tag-santa-tereza"],"yoast_head":"\nComida di Buteco mistura tradi\u00e7\u00e3o e inova\u00e7\u00e3o no bairro dos bares - Colab<\/title>\n<meta name=\"description\" content=\"Como o evento Comida di Buteco dialoga com a tradi\u00e7\u00e3o bo\u00eamia nos bares do Santa Tereza em Belo Horizonte\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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