"As the name clearly states, all the dishes (fish and meat) at this restaurant are cooked on the charcoal grill. The menu here includes dry-aged meat options (T-bone, prime rib, bone-in tenderloin etc). Other standout dishes include the Maminha (sirloin trip-tip), the Picanha supra sumo (supra sumo rump cap), the brand’s registered trademark, as well as the slow-cooked Uruguayan lamb shoulder served with its own jus. A number of fish and seafood options are also on display, which vary according to availability on the day. The decor here features exposed stone walls, wooden chairs and leather sofas, all of which combine to add a rustic-elegant touch. Not forgetting the extensive wine cellar in the basement, featuring over 400 labels from different countries." - Michelin Inspector
