Barbecue in Brazil
The BBQ Atlas maps 10 barbecue venues across 6 cities in Brazil. Churrasco-style barbecue leads the way. Browse by city below, or dive straight into the venues.
Fogo de Chão
São Paulo, Brazil
The Jardins outpost sits on Rua Augusta in São Paulo's Cerqueira César neighbourhood, part of a churrascaria that started in 1979 and has stayed true to the form ever since. Rodízio-style service means the meat keeps coming until you've had enough — which, if you're doing it right, takes a while. It's a straightforward proposition: skilled cooks, quality beef, and the kind of meal that doesn't need explaining.
Fogo de Chão
São Paulo, Brazil
Fogo de Chão began in 1979 in Porto Alegre, where brothers Arri and Jair Coser and Jorge and Aleixo Ongaratto turned the gaúcho churrasco into a fine-dining rodízio. This São Paulo location on Avenida Santo Amaro runs the tradition: open-fire meats carved tableside, the meal moving at the pace of the grill and the server's knife.
Fogo de Chão
São Paulo, Brazil
Fogo de Chão began in southern Brazil in 1979, the Coser and Ongaratto brothers turning the gaucho churrasco tradition into a rodízio: servers work the room with skewers, carving fire-roasted meats onto your plate until you've had your fill. This Moema location runs the same ritual on Avenida Moreira Guimarães. Call ahead or check the site for hours and reservations.
Fogo de Chão
Barra da Tijuca, Brazil
Fogo de Chão is a churrascaria steakhouse built on the rodízio model: servers move through the room with skewers of grilled meat, slicing onto your plate until you've had enough. The brand has been doing this since 1979, and this Barra da Tijuca outpost carries that same approach — the meat is the point, the service is attentive, and the experience is built around abundance and craft. You'll find it on Avenida das Américas in the neighbourhood's commercial heart. Come hungry, come ready to eat, and let the kitchen do what it does.
Fogo de Chão
Brasilia, Brazil
The Coser and Ongaratto brothers founded Fogo de Chão in 1979, and the format has spread worldwide without changing much: rodízio service, open-fire churrasco, meats carved from the spit until you signal enough. This Brasília outpost, in the Clubes Esportivos district, works tableside with unhurried precision — good beef, live flame, skilled hands.
Fogo de Chão
São Paulo, Brazil
This is how rodízio works — you sit, the churrascaria brings the meat. Fogo de Chão has been doing it since the late seventies, and the Morumbi location carries that same steady hand: skewers worked over the fire, carved tableside, the rhythm of it all built into the room's bones. Find it in São Paulo's Morumbi neighbourhood. Call ahead or check the website for hours and reservations — a place this straightforward doesn't leave much to chance.
Fogo de Chão
São Paulo, Brazil
The brand started in 1979 and has built itself on a straightforward idea: grill meat well, keep it moving, let people eat. This is the Vila Olimpia outpost, on Avenida dos Bandeirantes. It operates as a churrascaria should — servers work the room with skewers, you signal when you're ready for more, and the kitchen stays honest about what it does. No theatrics. Just the rodízio method done with the kind of consistency that keeps people coming back to the same address.
Fogo de Chão
Barueri, Brazil
Fogo de Chão — barbecue in São Paulo.
Fogo de Chão
Rio de Janeiro, Brazil
The brand has been doing this since 1979: tableside service, continuous cuts of grilled meat, the rhythm of a churrascaria that knows its craft. This Botafogo outpost sits on Avenida Repórter Nestor Moreira and runs daily from noon to late evening — a place built on the principle that good barbecue doesn't need theatre, just skill and consistency. Order, sit, and let the rodízio work. It's how the thing is meant to be done.
Rancho do Ricardinho
Parque Florestal Marciano, Brazil
This is Brazilian barbecue done the churrasco way — meat and fish brought to the table, reservations essential via WhatsApp. Open Saturdays, Sundays, and holidays from 9 a.m. to 6 p.m. Children under seven eat free; those seven to twelve pay half price. Cash, card, and certain meal vouchers all work. It's a ranch setting built for groups who know what they're after and plan accordingly.