Costelão Roasted in the ground fire, one of the most traditional rituals of the Estancia.
Served Wednesdays and Saturdays for dinner.
On Wednesday and Saturday afternoons, the gastronomic attraction of the Estancia is to accompany all the preparation of the gaucho roast.
We started with the fire ritual, the first cuts, the salting of the meat and, through the power of the embers between stories and stories, waiting for the roasting stage.
Chef's Suggestion Wednesday:
Braised strawberry, oven-baked vegetables and farofa from Estância. Ribs on the brazier.
Chef's Suggestion Saturday:
Carreteiro rice, caramelized strawberry and fried cassava. Ribs on the brazier.
* Menu subject to change in holiday packages and commemorative dates.