At the Meat House of Fogão Gaúcho, located in the Saldanha area of Lisbon, the rodízio begins before the first meat: the team, almost entirely made up of Brazilians, circulates with boards and perfectly cooked cuts, while the buffet plays a supporting role — the way São Paulo native Saulo Cardoso believes a Brazilian barbecue should be in Portugal: focused on fire and meat. 'Here we try to elevate the concept of rodízio. The traditional rodízio has gained a 'heavy' image, so we try to innovate: serving on boards, with more premium meats,' says the owner, who welcomed DN Brasil for lunch at the steakhouse. Saulo arrived in Portugal in 2004, during the fateful Euro 2004 lost by the hosts to Greece. He came from São Paulo, where he worked with his father in the furniture sector. His decision to leave Brazil was motivated by a desire to change his life and build something of his own, outside his comfort zone. The first months were tough, and after struggling to find work in his field, he accepted a job washing dishes. From there, he quickly moved up the ranks in the kitchen, eventually taking on more responsibilities and helping to manage processes. After over 12 years in the industry, he decided to start his own business, opening his first restaurant in 2017. Saulo's journey has led to the establishment of multiple locations and a successful expansion into pizzerias, all while maintaining a focus on quality and innovation in the rodízio experience.