Stepping into Fogosamba from bustling St. Marks Square at The Venetian Macao’s Grand Canal Shoppes is to make an international journey from Italy to Brazil. This rather spacious restaurant on two levels is entered through a cosy bar, with deep red walls covered with photographs; poster-size enlargements of Brazilian gauchos at work; and smaller framed snaps of famous patrons. The bistro-like atmosphere is created with small tables near the bar and soft house music, mostly Brazilian to set an authentic mood. Upstairs, more tables surround the buffet, with a more private alcove to the side lined with comfortable banquettes under a band of mirrors, creating a sophisticated mood.

The food at Fogosamba isn’t haute cusine, but in its category it’s very good. Guests who opt for the rodizio (MOP348 for dinner) have seemingly unlimited choices from the elaborate buffet, packed with fresh vegetables, smoked salmon, fruit, dessert and hot dishes, all to accompany - like the complimentary hot cheese bread and Brazilian appetizers on the table - the roast meat brought to each table by the roaming cortadors, dressed in authentic gaucho costumes, and sliced to order. Guests can signal the cortadors by turning a two-faced round token to the green side; or pass on a meat course by showing the red side. Fogosamba is a paradise for beef lovers, with several juicy and flavorful cuts ranging in quality on offer, in addition to sausage, chicken, lamb, pork, ribs, and a particularly delectable course that is brought toward the end of the meal, roast pineapple, seasoned with brown sugar and cinnamon. With an almost overwhelming amount of food served for a considerably reasonable price, a big appetite is a requisite for dining at this restaurant; failing that, the fact that there is just too much to consume or even sample at one time makes customers want to come back again and again to find their favorite dishes on the menu.

The perfect accompaniment to Fogosamba’s wonderful cuts of roast beef and other meats would be a hearty Portuguese red wine, and there is a good selection to choose from displayed in the coolers lining the dining area on the restaurant’s second level, in a fairly wide range of prices and provenances. The perfect starter, on the other hand, is Fogosamba’s famous caiparinha (MOP55), which is worth stopping by the bar area for in its own right. Caiparinha are made from fresh limes pounded in a stone pestle, the juice poured over crushed ice, with a dash of Brazilian rum, or cachaca, sweetened with caster sugar.

Fogo Samba specialises in self-service and romaing cortadors. As such, the service is hard to judge.

The rodizio, which includes buffet, appetizers, bread, and several kinds of meat is MOP348 per person at dinner, excluding wine. Given that there is virtually no limit to the amount each person can consume, this is a real bargain.