Caramba Steakhouse — Restaurant in England

We booked a table for my birthday and had been looking forward to it for some time. We arrived and parking was full, not their fault, its just a small place.

We went in and were met with a nice welcome and kindness from the staff. They explained how things were now due to covid and we accepted the changes as we all have had to.

We ordered some wine (the cabernet sauvignon which was lovely), poured a glass and waited excitingly for the food, the pre ordered salad bar items arrived quickly and were presented very well by the staff.

After some time we were offered a piece of bacon wrapped chicken which although moist did seem somewhat anemic.

After even more of a wait we were offered a sausage.

After we had been in the restaurant over an hour we were offered a small chunk of chewy belly pork, shortly after which we were asked if we were finished and they could take our plates (our cutlery wasn't together and our "im hungry" card was clearly on show.

We were then asked several more times if we were done without anything else having been offered to us to eat.

Finally we were asked if we had any requests and when we answered with "food" the staff did step things up and a couple more offerings were made, however we couldn't shift the feeling of not being wanted. It isn't that people were waiting for our table as they had to shut at 10 so we were the last sitting (we arrived at 730pm)

Once again we were asked if we had requests and this time we asked for steak as had only had one slither during the meal and as it was a steakhouse we though it was expected. It arrived and the gent serving it instantly asked if we wanted anything else. It was at this point I gave up and realised that if we wanted to have a meal that evening that we needed to get out ASAP so that we could get somewhere for a takeaway before they closed at 10pm.

We went to the bar to pay to be told it was 70 pound, i would have paid and left but my other half said it was alot of money considering we had barely eaten anything and asked if she could chat to the manager. It was then pointed out that the manager was the bloke sat at a table with a plate piled with food. The polite and helpful woman at the bar did apologise and took 20 pound off the meal.

Overall it was a real shame. I cant fault the serving staff at all, I know they work hard and they were lovely, and I appreciate that with the current situation things are difficult, but we are all trying our best and for us to go out to try and support local businesses we expect a good meal, and i believe the management style or training is what has...

I struggled to get a table on Saturday using their online booking system. Opted for 4 pm Got there. It was totally empty, apart from a family of 3. Sat down, the waitress took us through the menu, explaining it was all you could eat, using the red/green cards, and that the meat is medium rare. We ordered a bottle of white wine, took 10 minutes to arrive, and literally plonked on the table, no ice bucket/cooler. We helped ourselves to the salad bar whilst waiting for the meat to be cooked. One person cooking the meat, he then came to the table and pulled of sausage from the skewer, served the family and cooked the next lot, so we were waiting a long time in-between. The wine was now warm, went to the bar, and asked for ice, explaining the reason for this. Hey, ho, given a glass of ice, still no offer an ice cooler. All the meats were small cut portions which were pulled from the skewer (apart from one ), and not carved as shown on the website, some were brought on a plate with 5 portions, 2 for us and 3 for the family at the next table. The meat was overcooked and very chewy. When asked if everything was ok, I told the truth that I was disappointed with meats as everything was overcooked. The chef/waiter was fuming, and he didn't come back to us again. The waitress asked if there was anything in particular we would like again, i told her that we still hadn't been offered all the meats, but I opted for the carved meat. She flounced off before asking my husband. The chef returned and cut 2 pieces of meat for the husband and then cut me a well-done piece, so I asked for a medium rare piece. He cut another well-done slice more or less threw it on the plate and left. Once again, we were asked if everything was alright by a different waiter, I told him about the whole experience and how we were made to feel very unwelcome. The evening was ruined, and we had planned to have dessert and cocktails. The response we got was that he would pass this on to management. Then the bill came with a 10% service charge. This was declined. I wouldn't recommend this place to anyone, from start to finish it was a disaster. The chef/staff need to spend a day at Fazenda to learn how to provide fantastic service and cook proper...

My partner and I visited Caramaba Brazilian Steakhouse on a Sunday, attracted by the promise of a diverse salad bar and a variety of freshly prepared buffet meats. The restaurant ambiance was inviting, and we appreciated the intimate experience of being the only ones there - a strong highlight being the spiced pineapple 🍍

The salad bar did not disappoint, offering an array of options including cheesy mash, garlic bread, pasta, various vegetables, and nachos. It was a great start to our dining experience, and we were looking forward to sampling the buffet meats.

However, our excitement waned when we encountered an issue with the preparation of the meats. Despite my partner's preference for well-done meat, I had expressed a desire for medium-rare, trusting the chef's recommendations. Unfortunately, both times my meat arrived, it was well done, contrary to my request.

I brought this to the attention of the staff, hoping for a correction. Regrettably, even after requesting a second serving cooked to medium-rare, the meat still arrived well done. This inconsistency was disappointing and detracted from an otherwise enjoyable meal.

In conclusion, while Caramaba Brazilian Steakhouse offers a pleasant atmosphere and a varied selection of salad bar items and buffet meats, the inability to fulfill specific cooking preferences was a notable downside. Improved attention to customer requests and consistency in food preparation would greatly enhance the overall...