Pampa Flame Barbecue

The pit-master of Pampa Flame, Givago Garcia Tissot was born in Southern Brazil (at the area commonly known as “Pampas”) where the culture of Brazilian barbecue is a strong family tradition. The combination of flames, smoke and meat always fascinated Givago and now, by developing and managing Pampa Flame, he turned his dream into reality.

True to his origins, Pampa Flame uses a very particular method of barbecue: the Parrilla, open flame. Most of the families on the Pampas, at the borders of south Brazil, Argentina and Uruguay would solemnly swear that the meat done on the Parrilla would taste singular than any other kind of BBQ. We strongly believe that you must taste it and add your opinion into it!