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Toaqui Churrascaria
-50% di sconto - TheFork Summer
Toaqui Churrascaria
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Cannot be reserved on TheFork
Popular dishes
Brigadeiro
€6
Beijinho
€6
Restaurant menu
- Brigadeiro
- €6
- Beijinho
- €6
- Mousse Maracuja
- €6
User photos
photos
Reviews
Food
Service
Ambience
9-10
7-8
5-6
3-4
1-2
What diners said about this restaurant:
Nina k. • 67 reviews
July 18, 2024
7/10Food was good,tasty, meat good. Service slow and dirtytoilets
Andreas A. • 11 reviews
May 18, 2024
10/10Wonderful place. Wonderful service. Wonderful food.
Karolis S. • 1 review
March 8, 2024
6.5/10The food was great, the service was ok. It felt like they were a bit lost. The buffet was nice addition to the grilled meat, that was served directly at the table. There was live music, although the musician wasn’t good at all. And someone came up with the idea to have a male GoGo dancer, while the musician had a break. So be prepared for things you cant prepare yourself.
Jan L. • 2 reviews
January 14, 2024
10/10The food and the service is excellent. High quality of meat.
Nina k. • 67 reviews
December 16, 2023
8.5/10Food and place is very good. But you will have feeling they don’t want you eat too much meat. Apart that place is nice good quality food
Laura B. • 1 review
August 3, 2023
2/10As a Native Brazilian, I can say for sure that this was the worst Brazilian restaurant , if not the worst restaurant in general that I’ve ever been in my life. I tried many other Brazilian restaurants in Milan with the same format as this one and there’s no comparison. For starting, the buffet was very poor of options, so we decided to move directly to the hot appetizers and the steak. The Pão de Queijo was hard and tasted old. the fried mandioca was super dry, the fried polenta tasted sweet (?), the first cut of Picanha they brought was completely burned and dry (very over cooked), and when I ordered the chicken hearts they tasted it like GASOLINE some how… it was so bad that we couldn’t even believe it! To be fair only two other cuts of steak were fine but not amazing. Overall it was a waste of money, even with 50% off is not worth it. It’s a pity because I would love to discover another good Brazilian restaurant in Milan but this was a very bad experience. I will never come back.
Joanna M. • 1 review
March 24, 2023
10/10Really good Brazilian restaurant with really friendly staff, loved it, we could try everything, and most of it tasted extra delicious, we will definitely come back, the next time we visit Milano
Isabelle H. • 16 reviews
March 11, 2023
10/10Ottima churrascaria! Meat was incredible, buffet had many delicious options and the caipirinha was perfect. The ambient is very much the same as a good churrascaria on Brazil. As a Brazilian, I expected the food to be good, but they did an exceptional work, the ribs were the best I ever tried, even back at Brazil. They had live music in a nice volume and a good brazilian-italian-international mix of songs that made everyone enjoy the night. Absolutely recommend the place!
zehao d. • 1 review
February 16, 2023
10/10Overall good but I didn't know they charge 3 Euro per person with seat fee.
Giselle d. • 1 review
December 21, 2022
10/10This is an amazing restaurant with a typical Brazilian barbecue. The food is delicious and the desert is one of the best that I’ve tried. I strongly recommend this place. I was fascinated by the organization and staff. The space has a playground, which turns the experience enjoyable also for the kids. I’ll certainly come again.
See photo
Liliane N. • 4 reviews
November 6, 2022
10/10Great Ford and staff
Tripadvisor reviews
35 Tripadvisor Reviews
About this restaurant
All'interno del ristorante troverai solo menu Degustazione a prezzo fisso. IL CHURRASCO Churrascaria prende il nome dal churrasco portoghese; liberamente tradotto in inglese come “barbecue”. Una definizione più accurata della parola può essere presa dal churrascar spagnolo che può essere utilizzato per descrivere i metodi di cottura. La carne viene cotta su una griglia a carbone o a legna e posizionata su uno spiedino da esposizione per essere portata ai tavoli dai pasadores o dai camerieri. Il nostro ristorante offre una vasta scelta di carne e tagli, tra cui bistecche e salsicce. I comuni tagli di manzo includono filetto mignon, filetto di manzo e costolette; sono disponibili anche una varietà di tagli di pollo e maiale. La churrascaria è un tipo di steakhouse brasiliana popolare per il suo metodo unico di servire il buffet. Lo stile, noto come rodizio, prevede che i camerieri portino diverse carni arrostite sui tavoli dei commensali e ritagliano porzioni su richiesta. Sebbene i prodotti alla griglia siano la caratteristica distintiva del ristorante, offriamo un ricco buffet di antipasti e contorni oltre a una scelta di dessert. ORIGINI DEL CHURRASCO Il churrasco ha origine nei primi colonizzatori del Brasile meridionale. La storia dice che i primi gauchos (i cowboys della pampas) nei lunghi spostamenti per seguire le mandrie, cuocessero su un braciere improvvisato, infilzando dei pezzi di carne su un legno verde perché non bruciasse e impiantato al centro della brace; mentre la carne si cuoceva dal basso verso l’alto, con un coltello si tagliavano le fette cotte per essere mangiate. Si narra che la suddetta tecnica derivi dagli indios della regione. POTERE DELLE MIGRAZIONI Non occorre scomodare storici e antropologi per verificare quanto la storia culinaria dell’umanità sia attraversata, corroborata, felicemente contaminata dalle diverse sapienzialità dei popoli a contatto. Gli estremi gustativi della cucina planetaria si sono condensati in un fantastico mix goloso a partire dal giugno 1908, quando la nave Kasato Maru attraccò nel porto di Santos, oggi San Paolo. A bordo, quasi duecento famiglie giapponesi in cerca di fortuna. Essenzialmente contadini, braccia agricole per le piantagioni di caffè e cacao. Il primo insediamento nipponico in Brasile si chiamò Libertade, quartiere popolare della capitale. Estremi, ma non incompatibili, anche perché dalle rive atlantiche a quelle del Pacifico, riso e fagioli rappresentano Il minimo comune denominatore alimentare pur con varietà e ricette estranee tra i due oceani. Da una parte la tecnica della fermentazione, la religione del pesce crudo, il rigore della mise en place (che è contenuto e non solo forma). Dall’altra, il trionfo di frutta e verdura, i tuberi che diventano cibo. Possibilita' di menu senza carne
How to get there
Via Giovanni Battista Varè, 23, 20158 Milano
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