Churrasco Restaurant FELIZ

This is an exquisite and rare cut that comes from the area around the pelvic bone of the beef's hindquarters, where the movement of the biceps femoris is extremely limited, yielding only a few kilograms per animal. It reigns as a symbol in Brazilian churrasco culture. Its most notable feature is the layer of high-quality fat that covers the peak of the red meat, known as capa de picanha. This is skewered in a crescent shape on the outside and exposed to direct fire on a specialized rotating grill, allowing the fat to liquefy at high temperatures and drip onto the red meat, imparting a fragrant smoky aroma through the Maillard reaction. By cutting it thinly with a special knife, a vivid contrast is created between the crispy outer sear, the concentrated sharpness of rock salt, and the juicy meat juices and iron flavor trapped inside. With each bite, the sweetness of the fat and the richness of the intense red meat spread, making it a classic masterpiece.

This is a high-quality red meat cut that spreads from the lower back to the hindquarters of the cow, adjacent to the sirloin. It is composed of the gluteus maximus and gluteus medius, and due to its moderate activity level, the muscle fibers are finely textured, boasting exceptional tenderness among thigh meat types. While it is a lean cut with modest marbling and high protein content, it is characterized by its rich meat juices and amino acids stored within the muscle fibers. By skewering the meat in chunks and rotating it while exposing it to far-infrared heat using a specialized machine, the outflow of meat juices is prevented, resulting in a uniformly medium-rare pink color throughout. When you cut into the surface, which is tightened only with coarse rock salt, pure beef flavor and rich aroma burst forth with every bite. It does not feel greasy, allowing you to enjoy the deep flavors of lean meat in a hearty manner, making it a favorite among meat enthusiasts.

This is the pinnacle menu item of pork churrasco, featuring generously used pork ribs. The meat around the ribs is rich in flavorful extracts that seep from the bone marrow and abundant connective tissue (collagen), known as the most concentrated part of pork in terms of umami. It is marinated for a long time in a special marinade made with a blend of special spices and aromatic vegetables, allowing the flavor to penetrate deeply before being slowly roasted over an open flame on a rotisserie. By taking time to apply heat, the collagen transforms into gelatin, achieving an exquisite tenderness where the meat easily falls off the bone. The caramelized sauce on the surface provides a fragrant crispness, and the sweet juiciness of the overflowing pork fat is impressive. You can fully enjoy the rich depth of flavor unique to the meat around the bones.

The rib meat located around the rib bones is a premium cut that features a rich flavor with high-quality fat that has a low melting point, forming beautiful layers. It holds the dense umami extract unique to the muscles around the bones, and when heated, the fat melts and envelops the fibers of the red meat. In the authentic style, large pieces of aromatic vegetables such as onions and bell peppers are alternately skewered with chunks of meat and roasted. The moisture and sweetness released from the heated vegetables in the grill steam the meat, making it tender, while the coarsely ground black pepper applied generously on the surface sharpens the sweetness of the fat. The rich meat juices overflowing from the spicy kick and the aromatic vegetables create a three-dimensional flavor unique to churrasco. This is a dish you want to bite into boldly.

A classic chicken dish loved across generations in Brazilian homes and churrasco specialty restaurants. The chicken thighs, from well-exercised birds, have dense muscle fibers, moderate fat content, and rich umami essence. Marinated in a special blend of paprika, garlic, onion, and cumin, the flavors penetrate deeply. Skewered on iron rods and grilled over high direct heat, the excess fat on the skin is rendered away, achieving an extreme crispiness while locking in moisture inside. With one bite, the crispy skin bursts with aroma, followed by juicy meat juices flowing from the tender flesh. The deep aroma of spices harmonizes with the clear umami of the chicken, making it a dish you can enjoy in endless servings.

This dish is a hidden popular menu item that is absolutely essential between meats. Fresh broccoli is luxuriously mixed with fragrant garlic butter and grilled over an open flame, maximizing the potential of the vegetables. The buds, grilled slowly at high temperatures, achieve a crispy texture, while the stems are perfectly cooked to highlight their sweet, fluffy flavor. The healthiness, rich in vitamin C and dietary fiber, is also an attractive point as a companion to meat dishes. The appetizing aroma of garlic and the creamy richness of butter harmonize beautifully with the savory grill marks, creating an addictive flavor that you can't stop once you try it.

This is a specialty cut that boasts immense popularity in churrascarias, made by luxuriously gathering only the heart portion (hatsu) of the chicken and skewering it. It is a rare organ that can only be harvested once from each bird, and due to its resilient muscle tissue that continues to beat throughout its life, it has extremely low fat content and is rich in high-density protein. After careful preparation, including blood removal, it is tightly skewered on iron sticks and quickly roasted over an open flame. Thanks to the artisan's exquisite cooking technique, the surface becomes pleasantly firm, and the moment you bite into it, a unique texture bursts with a crisp and crunchy sensation. There is no unpleasant odor typical of offal, and with each bite, a clear iron flavor and refined umami seep out. The simple saltiness and roasted aroma linger, making it a favorite offal dish that you find yourself devouring multiple skewers of.

This is a traditional raw sausage that originated from the gaucho culture of South America. Unlike typical boiled or smoked sausages, it is made from carefully selected pork that is coarsely ground in its raw state and densely packed into natural pork casings with special spices such as garlic and herbs. By cooking it slowly over high heat on a rotisserie grill, the casing stretches to its limit, and the fat and juices inside are heated to a boiling state. When you cut into it, a pleasant bursting sound occurs, and hot, spicy juices erupt vigorously. The strong elasticity and the chunky texture of the coarsely ground meat fill your mouth with flavor. With the refreshing taste of herbs and the punch of garlic, this is the perfect skewer to start a feast.

This is chicken thigh marinated slowly in a special sauce blended with several types of herbs centered around fresh basil and olive oil. The refreshing aromatic components such as linalool and eugenol derived from basil beautifully mask the unique greasiness of the chicken, infusing it with a refined flavor that has a refreshing quality. By evenly applying heat on a direct-fire rotating grill, it prevents the herbs from burning while achieving a crispy and fragrant skin, and the meat is finished to be incredibly moist. The smoky aroma from roasting beautifully merges with the herbal fragrance that pleasantly wafts through the nostrils. This sophisticated aroma chicken resets the palate and awakens a new appetite amidst the rich flavors of red meat and pork spare ribs that follow in the churrasco.

The pork shoulder, located from the neck to the back of the pig, is a high-quality cut where fine marbling of fat is evenly interspersed among the red muscle fibers. Due to the muscles being regularly exercised, the red meat itself has a rich amino acid flavor, and it retains moisture well, making it less likely to dry out even when overcooked. Roasted over an open flame on a specialized rotating grill, the excess fat is gently rendered while the surface is browned to a golden color, resulting in a moist and silky texture in the center. The crispy exterior and the exquisite balance of the sweet pork fat that seeps out from the tender muscle fibers create a delightful experience. The simple saltiness of rock salt enhances the rich flavor of the pork, allowing you to enjoy a gentle sweetness and satisfying texture that is distinct from beef.

The shoulder roast, which extends from the neck to the back of the cow, is a robust cut with firm muscle fibers and a complex blend of fats and rich umami components. The abundant collagen found in connective tissues and fascia gelatinizes through slow direct heat, elevating it to a wild, juicy richness. In the preparation stage, it is generously coated with coarsely ground black pepper until the meat is no longer visible, following the traditional method. The spicy aroma released by the heated pepper's essential oil, piperine, mingles with the sweetness of the beef fat, enhancing the meat's inherent bold flavor to the maximum. The powerful chewing sensation, with juices bursting forth with each bite, is the true essence of meat chunk dishes. This is a must-try menu item for meat lovers seeking a hearty eating experience.

The classic of churrasco, picanha. We carefully grilled the rare cut 'ichibo,' which can only be obtained from a single cow in very small quantities. With each bite, the rich meat juices burst forth, and the savory flavor of the fragrant fat fills your mouth. Enjoy the authentic taste to your heart's content.

The Ombro de Boi bursts with the flavor of meat with every bite. Luxuriously coated with coarse black pepper, the boldly grilled beef shoulder roast is a must-try for meat lovers. The fragrant aroma of pepper stimulates the appetite, allowing you to fully enjoy the rich flavor of the beef.

A hearty meat chunk that will impress meat lovers, Alcatraz. The lamb, particularly tender from the thigh, releases a rich flavor of red meat that fills your mouth more and more with each bite, creating an unforgettable and addictive taste. It is a dish that is both healthy and incredibly satisfying.

A popular side dish essential for churrasco, abacaxi is slowly grilled to concentrate the sweetness of the pineapple, refreshing the palate after a juicy meat dish. If you sprinkle some cinnamon on it, you can enjoy an even deeper aroma.

The meat around the bones is the most delicious in Costela de Porco. Marinated slowly in a special sauce and grilled to perfection, the pork spare ribs overflow with the umami of the meat from the bones. This dish has an irresistible tenderness that melts in your mouth and a deep aroma.

The irresistible aroma of garlic steak stimulates the appetite. It is slowly grilled with plenty of garlic to bring out the maximum flavor of the meat. The punchy fragrance and the harmony of juicy meat create an irresistible deliciousness that you can't stop after the first bite.

This bento uses all of our beef. Garlic steak, pepper steak, beef spare ribs, alcatra (rump), picanha (top sirloin cap)

A bento made with linguica (Brazilian sausage), frango (spicy chicken), herb chicken, and picanha (top sirloin) using beef, pork, and chicken.

Our special curry, simmered until the beef tendon is tender, topped with the most popular cut, picanha.

Our special curry with beef tendon simmered until tender, served with a big sausage

Our proud special curry simmered until the beef tendon is tender.

The most popular picanha, along with linguiça (Brazilian sausage) and abacaxi (grilled pineapple), is included in this premium plate. Serves 3-4 people.

A plate that includes two types of beef (beef spare ribs, rump) and linguica (Brazilian sausage). Serves 3-4 people.

A budget-friendly plate that includes frango (spicy chicken), pork spare ribs, and more. Serves 2-3 people.