Lisbon Brazilian BBQ Masterclass and Tasting Dinner

The moment Marcelo lights the fire, the experience begins. The heat, the smoke, the smell, the sound of charcoal crackling — these are not details. They are the whole point. Every cut of meat is cooked at exactly the right distance from the embers. Every temperature is read by feel, by instinct, by 35 years of practice. Not by a thermostat.