Mettner Hof Restaurant & Hotel

Rodizio: The origin of Rodizio and the custom of grilling pieces of meat on a spit over an open fire comes from the grassy steppes of South America. The actual inventors of the typical Brazilian specialty "Rodizio" are the former ranchers and cowboys, the so-called "gauchos". Rodizio means translated "spinning". This is still true after three hundred years in Brazilian restaurants.

The meats are prepared in the old Gaucho way and grilled on off fire, on large spinning skewers. A skewer is always stocked with only one kind of meat. So the meat is cooked gently and at the same time tasty. If the meat is tender and juicy, turn the "Cortadores" - the modern gauchos - the round and cut the meat directly from the spit on the plate. Various side dishes such as salads are served and you get access to the large buffet, where you can help yourself to your mood.

For this culinary break you should take your time, preferably one and a half to two hours, in which you can spoil yourself.

Churrassco: In Brazil, every meat roasted on a churrasqueira (churrascogrill) is called churrasco, with an enormous wealth of variants. A churrascaria, a restaurant specializing in churrasco, can be found in almost every part of Brazil, and is often a simply furnished restaurant or inn, which usually pays for the all-you-can-eat principle.

Mostly a distinction is made between Mini-Espeto and Espeto-Corrido, the difference being in the number of different types of meat. The best known cuts of meat in the churrascerien are: Picanha (special Tafelspitz), Maminha (mayor piece), Ripa Cupim (the cusp on the shoulders of some cattle breeds) and Contra-Filé. For starters, grilled sausages and chicken hearts are often served on a spit. Depending on the region lamb is often offered (club and filet). As Costelão is called a high rib, which is cooked in one piece (about 20 kg) for six to eight hours at relatively low temperatures.

The most hand-sized pieces of meat are seasoned half an hour before the start of grilling with coarse salt by sprinkling it by hand, between and under the pieces of meat. Shortly before grilling the meat, the salt is knocked out and brushed off with a knife. The churrasco is grilled on spits or bars over an open fire. Also popular is the immersion in manioc flour or Farofa,