Brasilia Oslo — Restaurant in Oslo

Walking into Brasília Oslo felt like discovering a hidden gem in the heart of the city. Even though I arrived a few minutes late for my reservation, I was promptly seated by a delightfully friendly host whose fluent English and warm welcome immediately set the tone. The décor was tasteful without trying too hard, and a modest Wednesday crowd created a cozy, inviting atmosphere. Music played just loud enough to add to the vibe—yet soft enough to chat easily around the table.

With a glass of red wine in hand, I ventured to the buffet—and boy, what a buffet it was. The salad bar dazzled with a variety I’d never seen before at a churrascaria. Fresh salad and vegetables, plenty of cold options, and toppings—though not an American’s expectation of a salad dressing lineup—offered flavorful texture and depth without being a show-stopper. The onion salad and Norwegian vegetable salad really stood out and were a perfect start to the evening atop fresh greens.

The hot bar? Unbelievable. No seafood on the bar, but it was not missed! Soups, stews, ragus, white rice, fried rice, vegetarian beans, pork beans, fresh bread, roasted potatoes, steak fries—and oh, the sweet potato fries—skip the regular fries and dive in there instead. The real showstopper, though, was the sauce station: about six or seven options including mushroom puree sauce, garlic-pepper aioli, tzatziki, spicy mayo, and a chimichurri so divine that the herb-infused oil almost had its own fan club. Add in steak sauce, ketchup and everything else in between l-you name it—they had it covered.

Then the meats arrived—with a fervor and a fury unlike anything I’d seen before. Skewers were delivered fast and furious, even during a busy night. Every cut you’d expect—a perfectly tender regular filet (no bacon-wrapped interference here, thank the stars), entrecôte (ribeye in Norwegian), sirloin cooked rare (how it should be), bacon-wrapped chicken that remained juicy, sausage, and lamb with a delightful honey-mint glaze—served in juicy nuggets, not over-sliced.

Here are the standout moments: • Filet: juicy, tender, and traditional—no need for bacon to ruin the vibe. • Sirloin: rare, well-seasoned, and just my style—bold flavor without toughness. • Entrecôte (ribeye): rich, marbled, and indulgent—the star of the meat lineup. • Bacon-wrapped chicken: surprisingly perfect—moist and expertly done. • Lamb: medium, sumptuous, and accented by that honey-mint glaze—an absolute winner.

Service was impressively efficient—the meat kept coming, and the pace never lagged. Two plates from the salad bar, two hearty meat plates, and two glasses of red later, I was out in about an hour and ten minutes for just under 1,100 NOK (around $106 USD with a tip). For that price? Seriously?! Outstanding value for quality, quantity, and experience. I will be back!

Final takeaway: Brasília Oslo isn’t just one of the best Brazilian steakhouses I’ve visited—it might top the list altogether. If they had some cold shrimp on the salad bar and a bowl of Ceaser dressing, I’d have to move in. Stellar atmosphere, impressive buffet, rapid-fire meat service, and sauces that make you swoon. My hat’s off to the team—keep doing what you’re doing. Until next time—this is SPYDRman in Oslo, reporting for Let’s Get...

If you want a Brazilian rodizio experience during your visit, then you should stay away from this place! This tourist trap seems to be surviving just due to the fact there are no other real Brazilian alternatives in the area? And most likely there are not many returning guests for this sausage/spare ribs buffet.

Assume that their current high score is only due to a high number of fake and/or inflated reviews (or reviews given to name sister in Bergen which actually is really good).

Had a reservation for 2 full hours early on a normal workday, and left the place even more hungry than when arriving... Only things being served by the guachos (servers) are mainly sausages, spare ribs, chicken and pineapple. First round with serving came initially more than half an hour after start of our reservation, leaving us with a total of 1.5hrs for serving. During this time better cut meat was served to our table only once, even though gauchos and the waitresses were directly requested by us to also ensure some real meat to be served.. Extremely slow service, and gauchos mainly hanging at the bar counter waiting for next round of sausages being prepared. And the quality of the meat (when finally being served) was not as expected either. Some extremely dry, other parts with chewy muscles etc. Our green light also being completely neglected by the gauchos when they finally are walking around the tables with real meat. Not good at all!

In addition to being close to starving during our stay, getting refill of drinks at the table was not easy either... Waitresses also tried on a number of times to clear our table (before our booked 2hrs where up), and while we had our tags marked as red, as gauchos at that moment still was just walking around with their sausages, chicken and spare ribs...

If aiming to be able to provide a full style Brazilian churrasquira experience, this place and its staff has a long way to go! You will not experience a proper "meat sweat" by visiting this place, that's for sure!

With prices ticking in at around 60USD per head (excluding drinks), you would probably be better of at the local petrolstation where you can buy hotdogs for 2USD per piece..

Atmosphere: Nothing special at all, just a bunch of tables with chairs.

Customer satisfaction survey received after the visit seems to just be sent to a black hole after completion, no need to spend minutes on completing that, as no follow up after that either..

Not planning to return to this place again anytime soon, and would recommend others to also consider...

Overrated place!

I really don't understand how this place has such good reviews. Maybe those are from people who don't know anything about Brazilian cuisine or food in general.

That place was supposed to be a Brazilian restaurant, but... None of the guys who served meat or attended my table were Brazilian. Not even the ambient music is Brazilian. So far, no problems! But I have a strong suspicion that in the kitchen of this restaurant isn't a single chef or cook who is Brazilian either, which is a big problem here. And I will tell you why.

The meats, despite little variety and nothing special, were okay. But this is not enough. A good Brazilian steakhouse is also characterized by good accompaniments and , here, the buffet was terrible. It lacks some basic accompaniments that any authentic Brazilian steakhouse has. And those aren't super elaborate dishes, I'm talking about easy recipes made with easy to find Ingredients. The few options the restaurant offers are poorly prepared and tasteless, like white rice with no trace of garlic, a hard black bean (they called feijoada) and the worst farofa I've ever eaten in my life. Not even my sister-in-law, the worst cook I know, can make such a bad meal. It doesn't even remotely resemble Brazilian food. How can you call a Brazilian restaurant a place where the people don't know how to prepare the 3 simplest and most popular dishes in Brazil?

Among the desserts offered, only one is Brazilian - passion fruit mousse. The others are: French creme brûlée and some that are very common anywhere, such as vanilla flan, ice cream...

I tasted the traditional (lemon) caipirinha, and another disappointment to the list, too much sugar.

In short: the only Brazilian characteristic is the meat rotation concept.

By the way, I'm a Brazilian, from Rio de Janeiro, where steakhouses you can find on...