Every guest is given a two-colored "cow". The green side is marked with "Yes, please" and the red side with "No, thanks". If you are ready for more meat, you need to put the "cow" on the table with the green side-"Yes, please" up, while if you wish to have a break you need to put it on the red side-meaning "No, thanks".



- 2019  Douyin Best Restaurant
- 2019  Ctrip Gourmet List
- 2018  Tripadvisor Certificate of Excellence 
- 2018  Ctrip Gourmet List 
- 2018  Best 100 Restaurants (Shiye Video) 
- 2018  Dinner's Choice Best Buddies Platinum Award (Chope)
- 2017  Best Latin Restaurant (That's PRD)
- 2016  Best Latin Restaurant (That's PRD)
- 2016  Best Brazilian Restaurant (The Beijiner)
- 2015  Best BBQ (That's Shanghai)
- 2015  Best Latin American Honorable Mention (City Weekend)
- 2015  Best Family Friendly (That's PRD)
- 2015  Best Latin Restaurant (That's PRD)
- 2014  Best Latin American Honorable Mention (City Weekend)
- 2014  Ideal Brasil (Shanghai Daily)
- 2013  Excellent Restaurant (Tastes of China)
- 2013  Best Wine Restaurant (Wine Magazine)
- 2012  Best Grill Venue (That's Shanghai)
- 2012  Best Latin American Winner (City Weekend)
- 2011  Best Grill Venue (That's Shanghai)
- 2011  Best Latin American Winner (City Weekend)




The recipe couldn't be simpler: 

take some salty meat which has a bit of fat – usually ribs – and slowly roast one side then the other. 

    The history of Brazilian churrasco barbeque is a lengthy one. It begins in the 17th century in Sete Povos das Missões, a community created by the Jesuits in western Rio Grande (which then included parts of Argentina and Paraguay), where indigenous peoples─particularly the Guarani Indians─were housed, cared for and converted. Although ultimately destroyed in 1768, in its heyday the community was a superb example of an ideal society, and had a profound influence on Brazil's colonization. Its residents had tended herds of livestock, which began roaming free and growing in numbers after the community was raised to the ground. At the time, many saw little value in grazing sheep and cattle, preferring gold instead. And in the search for gold, explorers began heading south to Rio Grande from Laguna and São Paulo. These tropeiros would make brief encampments before moving on, but not before their enjoying their basic meal, which consisted of fresh meat roasted over hot stone coals on the ground and seasoned with a little ash.



Only in more recent times did the gaucho barbeques start incorporating other cuts, such as sirloin or flank steak. This change came about after a series of innovations introduced to churrasco in the 20th century, one of which came courtesy of Italian immigrants who had settled in the northern and mountainous regions of the state. For the Italians, barbeque was eaten only on a holiday: the choicest cuts were prepared the day before, marinating in wine and garlic sauce. This was the origin of today's very popular rodízio or espeto corrido, as the gauchos call it (which simply means a continuous serving of different meats), accompanied by dishes that old-timer gaudérios might not have accepted, like chicken and pork. And who knows what they would have thought of skewered fish on the grill, which is now finding its way onto churrascaria menus.

By curious coincidence, those pioneers who succeeded in bringing espeto corrido to Curitiba came from Nova Bréscia, a small town nestled in the hills, about 167 km from Porto Alegre. The city’s main square features the statue of a barbeque chef wearing a white apron, and brandishing a knife and a skewer.