Brazilian steakhouse
Open fire,
the old way.
Wood embers, rock salt and dry-aged cuts. The rest is time, and we have plenty of it.
02 · On the skewer
The picanha turns until it's just right.
No rub to hide the meat. Just rock salt and live embers.
03 · On the board
And reaches your table at its peak.
Rosy inside, golden cap outside. Just the way it should be.
Meet the cutsThe house
Here the fire is lit before sunrise. The ribs go in early, the picanha waits its turn. Great barbecue has no secret, just patience, and you can taste it in the very first slice.
Picanha
top sirloin cap
- dry-aged 21 days
- rock salt
- crispy fat cap
Sample prices.
The rodízio
Three steps. You just pick the doneness.
01Rock salt and embers
Every cut gets rock salt and goes straight over the open fire. The meat is the star, everything else plays support.
02The skewer comes to you
Our gauchos circle the room with picanha, flank steak, ribs and cupim. You choose the slice and the doneness.
03You decide when to stop
Green card, the skewers keep coming. Red card, we respect the dessert break.
Ember time
Twelve hours of fire for one minute of silence at the table.
The ribs go over the fire before dawn. The picanha rests 21 days before it meets the embers. When it reaches the plate, nobody says a word. That's the compliment.
- 21 days
- of dry-aging the picanha
- 12 h
- of ribs over open fire
- 16
- cuts in the rodízio
Reservations
Book your table. The fire is already lit.
Birthdays, business dinners or Sunday with the family. Tables for 2 to 20, with a private room for groups.
We reply Tuesday to Sunday, 11 AM to 11 PM.