DestaquesSem Jabaculê

TEM NOVIDADE GASTRONÔMICA NA SERRA

A história do Figa Lima tem início quando seu proprietário, Claudio Moreira Lima, reunia os amigos em casa para cozinhar. Dentro do entendimento de que “tudo que merece ser feito, merece ser bem feito”,  Claudinho investiu naquilo que lhe proporcionava prazer, mergulhou nos livros, realizou pesquisas e frequentou cursos de gastronomia. Durante 33 anos, conciliou sua paixão pela cozinha com as atribuições de empresário no ramo da engenharia. Aí veio a crise, destruidora de certezas e transformadora de destinos. Não precisou de muito tempo para que o investimento de décadas se convertesse em oportunidade. Ele decidiu fechar a empresa e abrir uma fábrica de massas para atender restaurantes. O negócio deu certo e o caminho inevitável foi abrir seu próprio estabelecimento. Nascia assim, há dois meses – filho da crise e do amor pela cozinha – um novo bistrô na Serra.

 

 

O carro-chefe da casa são as massas de fabricação própria, produzidas de forma inteiramente artesanal. Elas são preparadas durante o dia, juntamente com ragus, molhos e outras bases. O molho de tomate rústico é um capítulo a parte. Feito com tomates andrea selecionados, acidez controlada com cenoura, cozimento mínimo de oito horas e sem adição de qualquer ingrediente industrializado, comme il faut.  Acompanhamento perfeito para qualquer tipo de massa. O de cogumelos também merece destaque. O mix de shitake, shimegi, paris, porto belo e funghi secchi – temperados com ervas e cozidos na própria água – é uma das opções de molho para a lasanha e outras massas. Entre as massas longas, todas as loas para o fettuccine com camarões VG e espinafre.  De arrancar suspiros. Mas o cardápio vai além do macarrão. Filet à parmegiana estilizado – com mussarela de búfala, presunto de Parma e  purê de baroa – e risoto de tutano de boi com escalopinhos de filé ao poivre vert são excelentes pedidas para quem não dispensa a carne vermelha. Todos bem servidos para o apetite normal de uma pessoa. Tiramissu dos sonhos e creme de chocolate com nozes para encerrar a maratona pantagruélica.

A proposta do Figa Lima é de uma comida de qualidade, com uma pegada mais elaborada, mas que remete à lembrança da comida caseira. Toda semana um novo prato é introduzido para testar a receptividade dos clientes. Os mais bem aceitos ficam no cardápio, substituindo as opções sazonais.

 

Descritos alguns comes que o bistrô oferece, passemos à análise dos bebes. Carta enxuta de vinhos, mas com boas opções de rótulos, adequação ao cardápio e – a melhor parte – com preços bem acessíveis. A taxa de rolha é irrisória, mas há risco de você comprar o mesmo vinho do cardápio por um valor maior no supermercado. Definitivamente, não compensa. Cerveja, suco, refri, uísque e até uma cachacinha são outras escolhas possíveis. Seguindo a prática civilizada e simpática dos europeus, a água filtrada é cortesia da casa, vindo à mesa em lindas garrafas coloridas.

O serviço é rápido, considerado o staff reduzido do restaurante. Agora, privilégio mesmo é ser servido pelo próprio dono. Claudinho tem a medida certa do atendimento cordial, sem ultrapassar a linha tênue do invasivo.

“Cozinhar é para quem gosta de receber. Nada melhor do que ver o cliente comer de boca boa e voltar depois de ter ido a primeira vez para conhecer meu restaurante.”

 

 

 

 

 

 

 

 

 

 

 

 

O ambiente é agradável, com mesas espalhadas por uma espaçosa varanda em frente ao jardim. Por estar ainda em fase de soft-opening, o restaurante abre só de quarta a sexta para o jantar. A partir de setembro, funcionará também nas noites de sábado. E, em outubro, para almoço aos domingos. Até aqui, a divulgação vem sendo feita apenas no boca a boca e pelas redes sociais. Nem placa há na porta. Mesmo assim, há dias em que lota. Melhor reservar.

O bistrô tem tudo para emplacar.  Vida longa ao Figa Lima!

 

Serviço:

Bistrô Figa Lima

Rua Herval, nº 464 – Serra – Belo Horizonte

Reservas: (31) 99916-4292

Funcionamento: de quarta a sexta (jantar); a partir de setembro também aos sábados (jantar); em outubro, aos domingos (almoço).

Fotos: Figa Lima – Divulgação e Ops – Divulgação

 

 

 

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