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Saddle up, loosen your belt and prepare to ‘rodizio!’

Apparently chain restaurants are in decline with high profilers like Byron and Jamie’s closing branches like banks. Edinburgh however, appears to be bucking the trend and the Brazilian Fazenda with its gaucho (cowboy) roots is the latest to saddle up on George Street.

With 175 covers and its rodizio-style dining Fazenda can easily cater for get-togethers with family, friends, colleagues or graduations. There is a private dining space too that seats ten. 
Start by moving round the salad table and heap a plate with vegetables, fish, beans, sauces, bread and cheese.  For main course staff circulate with gigantic skewers containing freshly-grilled cuts of beef, chicken, lamb and pork which are sliced at your table. 

First up when Bite visited was the signature Brazilian ‘picanha ‘a juicy, tender and flavourful cut from the cap of the rump. Out of the skewers that follow (and there are many) I also particularly liked the lamb and the pork with honey.

What about the veggies I hear you ask. Never fear – one of my favourite dishes was the dramatic magenta beetroot gnocchi stuffed with goat curd. There was also a sweet potato and coconut stew and for pescetarians Scottish salmon marinated in whisky and a nicely seasoned cod with squid ink. 

Fazenda operate the Coravin wine system, gadgetry which allows you to sample wine by the glass without damaging what remains in the bottle. So you can try something special. Cheval des Andes Mendoza, Argentinia 2010 is £23.60 for 125 mls, Domaine Alain Chavy Puligny Montrachet Vintage 2014, £12.60. The Alamos Torrontes that I drank was lovely; full-on peach and floral with a sprinkle of herbs and a mineral back bone. 

To allow you to eat at your own pace each diner is given a double sided ‘signalling’ discs, green for ‘bring it on’ and red for ‘no more, please stop!’

Leave room for pudding though. That nectar of the god’s dulce de leche features in Marquis de Chocolate, Fazenda’s signature dessert.

Sales and Marketing Director, Tomas Maunier, commented: "Fazenda Edinburgh is inspired by the kind of restaurant you would find in the top areas of São Paulo or Rio de Janeiro. "

It is swish but has the additional attractions that you know what you will spend in advance and there is something to please everyone, even that very fussy relative!
 (S. Wilson) 


Lunchtime Selection: Weekdays £19.50 | Weekends & Bank Holidays £21.50; Evening selection: Mon – Sun £32.50; Children: Under 5 yrs Free | 5 – 8 yrs £6.70 | 9 – 12 yrs £10.30; Vegetarian / Vegan / Fish Lunchtime Selection: Weekdays £18.50 | Weekends & Bank Holidays £20.50; Vegetarian / Vegan / Fish Evening Selection: Mon – Sun £23.60

Sourcing statement Fazenda is committed to using the very best cuts of prime meats in all its restaurants, and whenever possible, Fazenda Edinburgh will source produce from Scottish suppliers. At Fazenda Edinburgh there will be a Scottish Butcher's Choice, which will be a special cut of meat chosen by Fazenda's butcher, including alcatra and rump, which will change according to availability. Due to the quantity of beef required and the desire for quality and consistency of the offering, a large portion of Fazenda Edinburgh’s beef will be sourced from farms in Ireland, Spain, Argentina and Brazil. All salmon will be sourced from Scottish suppliers.  Executive chef Francisco Martinez is meeting local suppliers and will continue to develop the offerings to include as many Scottish ingredients as possible. He has sourced salad dressings from Gusto Artisan, an Edinburgh-based condiment business that produces small-batch handmade products. The bar will feature a large selection of Scotch malts, spirits and beers, alongside a selection of cocktails with a Scottish twist. All bottled water served will be Scottish.


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