Food
In Brazil, the rump cap or ‘Picanha’ is the most sought after cut of beef; and we're not the slightest bit surprised as this is a truly delicious and special cut. So don’t be scared and ask your butcher to get one for you. But before you buy, take a closer look at the history and cooking methods for this little known Brazilian gem.
In an area south of Brazil the branding iron used to mark the cattles is called a 'picanha'. Over time, the body part of the animal that gets branded adopts the name of the instrument that does the branding.
But it doesn’t matter where the name comes from, the main thing is that you enjoy every single piece! Here are a few tips for doing just that.
When buying picanha, here at Fazenda we suggest that it should weigh less than 1.3kg. Anything more than that and it is most likely you will be paying for part of the Silverside (a tougher part of the animal attached to the Picanha cut). The fat layer should be about 1.5cm thick - any less and this means the cattle was raised and fed in an unfit manner. The colour of the fat should be white and firm to touch.
As for the actual cooking part, picanha is often cooked over high heat such as a BBQ, so if you’re a fan of black pepper and don’t want it to burn up in the process, add it afterwards. We highly recommend that you heavily salt the meat before cooking. It’s important to use rock salt instead of sea salt because the latter will most likely ruin your picanha.
I’ve put together a very simple recipe based on oven roasting Picanha which will serve around 4 guests:
The ideal way of cooking picanha is over an open-flame grill with natural wood charcoal - not just because of the difference in taste but also because of the whole experience of outdoor cooking! This is a huge part of South American culture. However, oven-roasted picanha is an excellent alternative for those who prefer to cook indoors with much less labour involved. This is an easy way to satisfy your cravings for picanha until you’re ready and ambitious enough to build your own grill! Or you can always just visit us and satisfy them with a bottle of one of our finest Malbecs to accompany it.
I hope you give this a try! Tag us in your pictures on Twitter, Facebook or Instagram, I'd love to see the results!
Fazenda's Executive Chef
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Online Reservations
Tables of up to 10 guests can be booked straight from our website (9 for Fazenda Birmingham and Edinburgh).
For larger tables please contact [email protected], [email protected], [email protected], [email protected], [email protected] and our Reception Teams will be happy to help with your enquiry.
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Dress Code
Our dress code is “elegant smart casual”. We do not require gentlemen to wear jacket and tie, however, we do not permit sportswear (gym wear) or beachwear.
Children
We welcome children of all ages and believe we provide a great atmosphere for families to enjoy the restaurant experience. In the evening if guests wish to make a reservation with children under the age of 8 please do so for no later than 6pm (reservation durations vary depending on the number of guests so please note the reservation cannot go beyond 8pm). When making a reservation please count children in the total number of guests and let us know if you need a high chair or space for a pram/pushchair.
Please note: We politely request that children are always supervised and remain seated at the table to allow our teams and other guests to move around the restaurant safely and maintain physical distance.
Lastly, please note that children under 16 years of age need to be accompanied by an adult to dine.
Cancellations & Deposits
We might require card details for some reservations. Your card will not be charged upon booking and your details will be securely processed by Stripe.
If you no longer wish to keep your reservation, please let us know with as much notice as possible. Should you cancel your reservation or reduce the booking size less than 24 hours before your reservation date and time, a charge of £10.00 per guest will be processed.
Halal Selection
Halal reservations must be made at least 48 hours in advance.
Allergens
The team at Fazenda take food safety very seriously and particularly so when it concerns allergens in food. On our website you can view allergen information on our Menu page. When visiting us you'll have access to it via our menus and also on our Market Table.
Smoking
In line with legislation passed in 2007 Fazenda is a no-smoking restaurant. We do not allow e-cigarettes inside either.
Pets & Guide Dogs
Animals are not accepted unless assisting guests with additional needs.
Photography
Guests are allowed to take photos and videos for personal use inside the private dining room, gardens and on the terrace. At the moment we are not able to accommodate any photography requests for professional or educational purposes until further notice.
**What are your opening days and times? **
To view each restaurant opening times please click on Locations and choose your local Fazenda.
Are you accepting walk-ins?
We are now accepting walk-ins once again.
How can I make a reservation?
You can make a reservation via our website or by contacting your local Fazenda by clicking on Locations.
Do I need to pay a deposit for my reservation?
We might require card details for some reservations. Your card will not be charged upon booking and your details will be securely processed by Stripe.
If you no longer wish to keep your reservation, please let us know with as much notice as possible. Should you cancel your reservation or reduce the booking size less than 24 hours before your reservation date and time, a charge of £10.00 per guest will be processed.
Can I have drinks at the bar?
Absolutely, and reservations are not needed in advance for our bar areas.
Are Christmas reservations available?
They are indeed, via our reservations page.