Travel + Leisure

"Another standout, carne de sol (salted air-dried beef), isn’t dry in the least. That’s because Oliveira cooks it sous vide for 24 hours before serving it smothered with roasted garlic on a hot metal slab."

Ishay Govender

"The carne de sol asado set the bar for my every meal in Brazil after that. Exquisite, and my top recommendation."

Anna Bárbara

"It was time to taste the Carne de Sol, which, by the way, was divine! And there is a whole technique to taste it. First, put a layer of roasted garlic on the meat, then a little beak pepper and, finally, a little bit of Manteiga-de-garrafa. Need I say anything else?"

Nide Lins

"The most expected was the Carne de sol with Baião de Dois (a classic from the Mocotó restaurant), in a new version of Esquina, with creamy rice and Pão de queijo. Great! Carne de sol was soft, juicy and perfectly salted."

Risa Renay

"Hands down the best dish of the meal. The garlic was roasted so soft that you scooped it out of the clove and spread it on the beef like a rich garlic butter and then topped it with the pickled pepper. Heaven on earth."

Grant Patterson

"I’ve eaten quite a few things here I’d recommend, like Carne de Sol. Cooked with onions until soft, it’s a signature of the Northeast."