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Templo da Carne Marcos Bassi

Fodorite Reviews

Average Rating:  

Templo da Carne Marcos Bassi Review

The brainchild of Marcos Bassi, a former butcher turned restaurateur and radio host, Templo da Carne (Temple of Meat) makes no bones about its specialty. Contrafilé (sirloin) and famed Brazilian picanha (rump cap) are among the highlights. Unlike at all-you-can-eat churrascarias, dining here is an à la carte experience. The decor departs from the nostalgic interiors found in Bixiga's surrounding Italian cantinas without entirely abandoning the neighborhood's traditional coziness. The wait for a table regularly exceeds an hour, so try to arrive before your hunger peaks.

    Contact Information

  • Address: Rua. Treze de Maio 668, Bixiga, São Paulo, 01327–000
  • Phone: 011/3288–7045
  • Website:
  • Location: Bixiga

    Restaurant Details

  • Reservations essential.
  • No dinner Sun.
Updated: 06-20-2013

Fodorite Reviews

Average Rating:  
  • Food  
    Décor  
    Service  
    Value  

    For those who enjoy a good local food, made beautifully recommend this house.

    This restaurant is very reputable. For those who enjoy a good local food, made beautifully recommend this house. Close to the av. Paulista and almost corner with Rua Augusta is pretty trendy happy hour. Went for lunch and ordered the pig to pururuca that dish huge and very, very tasty. You can go that will see that temperinho farm.
    The restaurant also has the Miner is on Rua Matias Aires, 74 - Consolation neighborhood, São Paulo - Brazil. www.omineiro.net site
    This restaurant is very reputable. For those who enjoy a good local food, made beautifully recommend this house. Close to the av. Paulista and almost corner with Rua Augusta is pretty trendy happy hour. Went for lunch and ordered the pig to pururuca that dish huge and very, very tasty. You can go that will see that temperinho farm.
    The restaurant also has the Miner is on Rua Matias Aires, 74 - Consolation neighborhood, São Paulo - Brazil. www.omineiro.net site

    by Mineirorestaurant, 1/27/14

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