CHURRASCO PRIMUS
Churrasco is a typical Gaucho dish from Rio Grande do Sul (a region in the south of Brazil) based on meat, grilled on skewers with coarse salt. All different cuts of meat can be used to prepare it, from chicken to beef, from pork to sheep meat. The particular mixed flavour between classic grilled meat and slightly smoked is due to it being cooked at 50 cm over the embers. Churrasco Rodizio is on large skewers and served directly onto the plate by cutting it with a knife.
The most well-known cuts are: picanha (rump cover generally used for sliced fillet of beef), costela de boi (beef ribs), maminha (rump tail of beef), lombinho (pork tenderloin), coraçao de frango (chicken hearts), fraldinha with cheese (flank steak), costela de porco (pork ribs), cupim steak, picanha con alho (rump cover with garlic), frango (chicken), linguica (sausage) javali (wild boar) and picanha suina (pork rump cover).
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The original Brazilian tradition directly at your house for your parties or special events.
The Churrascaria TALISA organizes meat coking on the premises with its own staff.
You can have a buffet of starters and side dishes, rich salads, different types of meat coke on skewers and served directly onto the plate.
Our establishment is able to organize lunches or dinners for more than 100 people.
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