Gauchos (southern cowboys) in Brazil were doing it three hundred years ago – eating meat skewered and cooked over open flame pits – and now meat-lovers can experience it in Bardon today.
This roomy slick red and black establishment with laced iron walls packs a crowd for the roving ‘buffet’ whereby for a set price* an ongoing parade of waiters descend on the table with roasted meat – picanha (rump cap), liguica (Brazilian sausage), file ao alho (fillet with garlic) on skewers and slice it off onto the dinner plate.
There is something deliciously rustic and unique about the flavours, as if the meat has been kept in a meat safe preserved for days in salt and spice and cooked for hours over a fire. Accompaniments are served in dainty bowls to add and eat at leisure – arroz branco (white rice), thick sliced potato chips, Brazilian potato salad and fine grated cassava chips or brazilian beans.
Vegetarians need not recoil in horror – there is a vegetarian menu of vegetables cooked over the open fire and served via skewers too.
As for children, they love the hands-on experience including the tonging of their own meat onto their plates.
On Saturdays a Feijoada (National dish imported to Brazil by the Portuguese) is available as an alternative choice – this is a traditional stew of beans with beef or pork and is served with broccoli, tomato salsa, rice and cassava flour and orange.