Signature dishes: Fogueira

A taste of Brazil with Dubai’s first Churrascaria all-you-can-eat barbecue


Fogueira Restaurant is the first of its kind in Dubai, bringing a taste of Brazil to the city’s diners. Serving all-you-can-eat Churrascaria barbecue, the steakhouse specialises in meat grills. Fifteen different meat cuts are available, along with traditional Brazilian appetisers, a salad bar and home-made desserts. The wooden decor provides an authentic Brazilian atmosphere, and Fogueira attracts Brazilian and Latin guests, along with all meat lovers looking to experience the various grills. Situated on the 35th floor, diners can enjoy their meal while taking in the Dubai skyline. There’s also daily live entertainment, including a Samba dance show.

The Chef
Rodrigo Ramos
Brazilian chef Rodrigo Ramos is an award-winning chef with a passion for discovering different tastes and cuisines from all over the world. Rodrigo is a gastronomy graduate from SENAC – Águas de São Pedro. While studying, he won several awards through participating in culinary TV shows. Graduating in 2005, he then went on to appear in a TV entertainment show about gastronomy. His passion is to provide his diners with an unforgettable experience through sophistication and style.

The details
Open Sun-Thu 7pm-2am; Fri-Sat 12.30pm-3.30pm, 7pm-2am. Dress code: smart casual. Ramada Plaza Jumeirah Beach Residence, Dubai Marina, (04 439 8888).

Read more about Fogueira.

Signature dish


300ml water
300g plain flour
20ml chicken stock
100g unsalted butter
Salt to taste

500g chicken breast
50ml olive oil
20g parsley
50g diced red onions
10g diced garlic
Salt to taste
500g breadcrumbs
1ltr frying oil
2 eggs
300ml milk

• Cook the chicken breast in a pot with the chicken stock, adding water for about 15-20 minutes. Set the chicken aside to cool, strain stock and keep it to one side.

• Place the water in a pan with the chicken stock. When it begins to boil, stir in the butter and flour. Mix well until the dough loosens from the bottom of the pan. Remove from the pan, let it cool and then knead the dough.

• Shred chicken breast into very small pieces and sauté with olive oil, garlic and onions. Leave to cool.

• To shape the coxinhas, take a piece of dough about the size of a golf ball. Roll it into a ball, placing a bit of the chicken filling inside.

• Whisk the eggs with milk in a bowl. Place the breadcrumbs in a shallow pan.

• Dip the coxinhas in the egg and then in the breadcrumbs to coat

• Heat the oil and fry the coxinhas until they are golden brown, then serve.

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