Our churrasqueiro grills, our passadors carve at your table. These are the cuts you can taste at Fogos.
The signature cut
Picanha is the signature at the bottom of the page, and its quality is what Fogos is known for. It is the pride of every Brazilian churrascaria.
Our churrasqueiro grills this cut of beef over charcoal with real care, and our passadors (meat carvers) slice it at your table. We serve it two ways: seasoned with Celtic sea salt only, or with garlic and Celtic sea salt for a more robust flavour.
The heart of the rib eye
Beef ancho is cut from the prime part of the rib eye. Its beautiful marbling gives it fantastic flavour, juiciness and texture, which makes it one of the most popular cuts at Fogos.
Seasoned with coarsely ground pepper and Celtic sea salt and cooked with real craft. Our passadors serve it just the way you like it: blue, rare, medium or well done.
Rib eye
The beautifully marbled cap of the rib eye. Brushed with a garlic marinade, steak pepper and Celtic sea salt, then grilled over the fragrant charcoal fire: a treat for the taste buds.
Top sirloin
Alcatra is a typically Brazilian cut of top sirloin and, like picanha, one of the most popular cuts of beef in Brazil.
Our churrasqueiro grills it to perfection. Our passadors, dressed in gaucho tradition and trained at Fogos, carve it at your table, cooked the way you prefer.
Heart of rump
The heart of the top sirloin: every other muscle and all the fat is trimmed away, leaving only the tender core.
Well seasoned and seared over charcoal, salted with our Celtic sea salt. Our passadors carve it blue, rare, medium or well done, as you wish.
Brazilian-style white sausage
White sausage seasoned with Fogos’ own blend of spices. Its robust flavour will leave you looking forward to the meat and fish still to come.
Carefully cooked on the rotating grill over charcoal: crisp outside, hot and juicy inside. Simply good.
Spare ribs
Pork ribs, better known as spare ribs. Expertly cooked over charcoal and brushed with a delicious, spicy marinade that still lets the natural flavour of the meat shine through.
Pork loin
Another speciality from southern Brazil. The pork loin is cut into fillets, marinated in wine with herbs and brushed with a typical Fogos marinade before grilling. Turning slowly over the fire gives it its unique Brazilian flavour.
Chicken, two ways
Frango means chicken. Following the tradition of the churrascarias of Rio Grande do Sul, we grill chicken legs over charcoal, brushed with a typical Brazilian marinade.
There are also pieces of chicken breast wrapped in thin bacon and seasoned with Celtic sea salt and a little pepper. A favourite with young and old.
Marinated for twelve hours
Our churrasqueiro marinates the scampi for around twelve hours. Then they go over the fragrant charcoal fire and are finished with a spicy marinade.
Grilled salmon
Fresh salmon from Denmark, salted with Celtic sea salt and grilled on our churrasqueira. A treat for every fish lover.
White fish from the hot buffet
White fish: sometimes pangasius, sometimes cod or sole. Seasoned our own way and served with a matching sauce. You will find it in our hot buffet.
Grilled pineapple, a Fogos invention
Fogos came up with this treat in November 2004 and it was an instant hit. It is not a Brazilian tradition.
During the meal our passadors carve the grilled pineapple at your table as a sweet interlude. Strict rule: one piece per person. If you would like more, you can order it as a dessert after your meal.
At Fogos we season with Celtic sea salt: more expensive, tastier and healthier than ordinary table salt. Atlantic seawater meets the acidic clay of the Celtic salt marshes. No metal is used and the salt is dried in the sun, so it stays in its natural state.
Celtic sea salt contains 84 minerals and trace elements, magnesium among them. Ordinary, heavily processed supermarket salt consists of nothing but sodium and chloride.
