About us
Tradition and Innovation Side by SideWho We Are”
Albino Ongaratto and Dona Vilma not only created a premium meat rodízio but also established strong family values blended with tradition and innovation. This combination has resulted in an excellent, personalized, and friendly service that reflects the philosophy of Jardins Grill. Today, the restaurant is proudly managed by its third generation.
With over 40 years of tradition, Jardins Grill serves one of the best meat rodízios in Brazil, complemented by a complete buffet of salads and side dishes. We also have a sushiman preparing the best of Japanese cuisine according to each guest’s preference, along with delicious seafood options.
Jardins Grill has been recognized by Gazeta do Povo (Bom Gourmet) as one of the Top 10 Steakhouses in Brazil.
Our commitment is to provide our guests with an authentic gastronomic experience, offering the finest dishes, drinks, and desserts, paired with the best service in town. This is our dedication to quality and customer satisfaction. This is Jardins Grill!
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Solid Waste Management Program - PGRS
Commitment to the EnvironmentWe actively contribute to reducing organic waste and ensuring the proper disposal of recyclables, helping preserve natural resources and raw materials.
Smoke Filtration System
To prevent air contamination, Jardins Grill uses a unique smoke washing and filtration system, ensuring that emissions released into the environment are residue-free.
Free Parking
Covered and complimentary parking for customers during their visit to the steakhouse.
No 10% Service Charge
We do not charge a service fee.
The History of the Meat Rodízio
According to the São Paulo Steakhouse Association (ACHUESP), the most widely accepted version of how the meat rodízio was born dates back to the 1960s at Churrascaria Jacupiranga, run by Albino Ongaratto, the first generation of the family, in the city of Registro, São Paulo.
Legend has it that one day, a rather clumsy waiter started mixing up the orders at various tables. Guests who had ordered galeto (grilled young chicken) received ribs, filet mignon replaced sausage, and confusion quickly spread, with customers ready to confront him. To resolve the situation, Albino Ongaratto took a bold approach: instead of fixing the orders, he decided to serve every dish to every table.
What began as a mix-up turned into a celebration, and Brazil gained a unique dining experience that soon spread across the country and is now known and loved worldwide.