Member portrait: Brasilia
We've all been to a restaurant with a hint of indecision; "Oh, there was a lot of good food here, I'd love to try everything!" At Brasilia you can actually do that – and take a little more of what you thought was extra good.
“Gaucho”/waiter Daniel Pawa collects the skewers that will be sent out to new guests.
Grill a la Brasilia
Brazil is perhaps best known for football and samba, but did you know that the population also has a strong barbecue tradition? The barbecue concept in Brasilia is done in the Brazilian way; meat is threaded into thick pieces on sturdy skewers and grilled on a rotisserie. When the steaks are ready, they are brushed with various sauces and marinades and carried out to the restaurant tables by the waiters, “gauchos”, who cut slices of meat for the guests at the tables. Experienced barbecue chefs excel in the open, busy kitchen, and can tell curious guests about marinades, sauces and South American flavors.
Social and warm-hearted
"It's a wonderful madness to run a place like this," says founder and owner Daniel Mekki, "but it's a bit too boring to run something that's ordinary!" - In a Brazilian restaurant, it goes without saying that it should be social and lively, - and a little different. Gentle and neatly dressed gauchos confidently strut around the restaurant with large skewers, and warm spice aromas spread from the kitchen. But it's not just about samba rhythms. This is first and foremost a place where guests can relax and enjoy the food and each other's company. Soft sofas and pleasant lighting and surroundings with a feeling of exotic climates. - And of course, a replica of Rio's famous Jesus statue is centrally located in the restaurant in Oslo.
Alluring coincidences
For Brasilia owner Daniel, it all started by chance: Many years ago, he was on vacation in Brazil and was fascinated by the country and the culture, but starting a restaurant was not in the cards at the time. In 2015, an opportunity arose to take over the operation of the Brazilian-inspired restaurant Brazil Churrascaria in Bergen, which had gone bankrupt. Daniel and the rest of the entrepreneurial team fell for the temptation, pulled out holiday memories and a thirst for discovery and developed the concept, profile and name into what Brasilia is today. They had great faith in the concept from the start, and the first year of operation turned out to be quite profitable. Since then, guests have only wanted more! In the midst of the pandemic, in November 2020, the branch in Oslo opened. This summer, a new restaurant is starting up in Trondheim, and several locations, both at home and abroad, are on the block of the adventurous driver team.
Samba food and sauce habits
The restaurant concept is straight from Brazil. The Brazilian chef at the Oslo restaurant, Rafael Gimenes, who is brushing large meat skewers with garlic butter when we arrive, says that the meat is prepared and served in exactly the same way here as in his homeland. The concept had to adapt to Norwegian palates to a certain extent. If it were served in a truly authentic Brazilian way, guests would be greeted with masses of sun-ripened, exotic fruit on ice – but that doesn’t quite fit with Norwegian dining habits. That’s why you can also find the well-known pepper sauce and potatoes on the generous buffet. “But we also constantly have guests who know Brazil well; and everyone has a great time with us!” Daniel assures. – And at a Brazilian-inspired restaurant there should be some real samba vibes, too! Does a guest have a birthday or are celebrating another event? That’s when the headdress comes out!
Cowboy table service
When gauchos bring food to the tables, guests get a unique dining experience. The guest chooses what they want and helps to remove the meat from the skewer when the gaucho arrives at the table. “It’s a unique interaction between the waiter and the guest, and we want to be the best at this service!” says Daniel.
"When this holistic experience for guests is so important for us to achieve, it goes without saying that the concept doesn't work so well for take-away."
- But that's exactly what's fun: Working in an industry where it's important to be together! There's a limit where restaurant operations can no longer be digitized or delivered to your home, - our guests want to meet! ", says the owner. But he says that you can get a portion from the Too Good To Go service when the serving day is over. This is a restaurant that is also concerned with sustainable operations. Most of the ingredients are locally sourced, and nothing should go to waste.
Chef Rafael Gimenes in action at the rotisserie oven.
Is there anyone in the company celebrating a birthday? Then the headdress comes out!
Exotic cocktails
There is a wide range of guests who come here; everything from families with children, business associates, celebrations and couples' dinners. The restaurant has something for everyone, also for the heroes of the evening, and the bar menu is truly exotic and tempting. In Brazil you get drinks with a lot of fruit, and of course you get a taste of this at Brasilia, too. Brazil's national drink caipirinha, made with sugarcane liquor, sugar and lime, is one of many obvious soft drinks you will be served out late at night here.
Samba partners
When Systemkjøp's emissary came to the Oslo restaurant to take photos, no further explanation was needed about who Systemkjøp is. Systemkjøp is a really good partner for us,” says Daniel. “They show up at short notice, and we are met with great understanding when times are difficult. Through Systemkjøp "We get most of what they need, and Brasilia is loyal to the agreements we get through them."