All-You-Can-Eat Top-Quality Meat! A Review of Beleza Rodizio Solihull, an Authentic Brazilian Churrasco Restaurant

To celebrate the birthdays of my wife and son, who were both born in August, I booked a table at 'Beleza Rodizio Solihull', a Brazilian churrasco (rodizio) restaurant near Touchwood in Solihull. It came to £101 for the three of us. It was by no means cheap, but the time we spent as a family, looking at one another whilst tucking into the meat to our hearts' content, gave us far more than the price tag suggested.

It is said that the origins of churrasco lie in the custom of gauchos — cowboys from southern Brazil — who would skewer meat and grill it over an open fire whilst taking a break from herding. Originally, it was a simple outdoor meal where friends and family would share meat amongst themselves. This later evolved into restaurants in urban areas, and now the number of rodizio speciality restaurants is gradually increasing in the UK too. When you consider that Japanese yakiniku and sukiyaki are also cultures in which family and friends gather around a hotpot or grill to share meat, it seems that — even across different countries — 'places where meat is shared' play a role in connecting people, which may be a trait close to human nature.

Located right next to Touchwood, the entrance is marked by a bull logo. The exterior gives you the confidence to pop in without a booking.

A chic, sophisticated and modern interior design

As soon as you step inside, you're met with the atmosphere of a relaxed restaurant rather than a 'lively buffet'. With greenery and floral decorations hanging from the ceiling, and lighting based on dark tones, it is a space perfectly suited for special occasions such as birthdays.

A calm interior that defies the typical image of an 'all-you-can-eat' restaurant.

The system and how to enjoy it: control your own pace with the table-top sign block

Upon taking our seats, we were handed small wooden blocks painted in two colours: red and blue. Rather than a card, it is a three-dimensional mechanism that simply rotates. Keep the blue side up, and the pasador — the staff member who carves the meat — will come round one after another. Turn the red side up to signal 'I'd like a short break' or 'I'm full'. The pasador will silently walk past you.

With just this one block, you can decide for yourself how much to eat and at what pace. It is a simple mechanism, but there is a perfect word for it in Japanese: ma (間). That empty, blank space — whether in time or distance — actually determines the overall comfort of the occasion. I realised that those few minutes spent with the red side up, taking a breather, are precisely what make the next dish taste even better.

Come to think of it, once you've decided which way to face it, it moves exactly as you wish without needing to give instructions every time. This system struck me as somewhat similar to Claude Code: once you have taught it the rules, it simply gets on with its work quietly and methodically. Perhaps it is precisely because, even at the age of 66, I now have more opportunities to encounter new technologies that I find such parallels even in a dining experience like this.

Blue signals 'have some more', whilst red signals 'a short break'.

Exquisite! A selection of meat slowly grilled over charcoal

The live experience of the pasador holding the skewer and slicing the meat one piece at a time right before my eyes never fails to lift my spirits, no matter how many times I experience it. The classic picanha had its fat seared to a fragrant crisp, whilst the savoury flavour of the lean meat came through beautifully.

When I was studying at medical school, I learnt about protein metabolism and how the body uses it to build muscle. Back then, it was just exam revision, but now that I am 66, as I savour each slice of meat, I realise it is literally rebuilding my body — and when I think of that, the knowledge from my textbooks suddenly comes to life on the plate before me.

The serving style, with the meat carved slice by slice right before your eyes, creates a real sense of the moment.

As well as rump steak (Alcatra) and steak wrapped in cheese (Bife de Queijo), a diverse array of cuts makes the rounds, including spicy Brazilian sausage (Linguiça), slightly sweet honey pork (Porco com Mel) and tender lamb (Cordeiro). The skewered pineapple with cinnamon sugar (Abacaxi com Canela), served in between courses, was a delightful treat that left a refreshing, clean taste in the mouth.

Abacaxi com Canela. A sweet and refreshing interlude between the meat courses.

It's not just about the meat! A high-quality gourmet salad bar

Any worries that 'all this meat might get boring halfway through' proved unfounded. The central salad bar was so well-stocked that the side dishes alone were enough to leave you thoroughly satisfied: stewed black beans (feijoada) and rice, a chickpea and tuna salad, boiled eggs, several types of cheese including Cheddar and blue cheese, and a colourful selection of pickled vegetables.

The salad bar stretched the length of the counter — it was hard to know where to start.

There was also the joy of putting together your own plate.

Black beans and rice, cheese, pickled vegetables — the selection is so extensive that the side dishes alone are enough to satisfy you.

Three tips for getting the most out of Beleza Rodizio

• The menu and prices vary between lunch and dinner (Lunch: Mon–Thu £29.95 / Fri–Sun £35.95; Dinner: Mon–Thu £45.95 / Fri–Sun £49.95). As there are cuts available exclusively in the evening, such as fillet and rump steak, dinner is recommended if you want to make the most of your meal
• For those who prefer a lighter portion of meat, there is also the 'Market Table' option (£19.95), which consists solely of the salad bar and hot dishes
• As it tends to get busy on Fridays, Saturdays and Sundays, it is best to book online
• You will end up far fuller than you might expect, so the golden rule is to keep your lunch light on the day

A time for sharing, a moment to savour

To be honest, £101 for the three of us is quite a sum for someone living on a pension. Even so, I think the reason we went was because there was something there that money simply cannot buy. The very fact that my wife, my son and I could come together like this to celebrate each of our special days — once a year — is in itself a great luxury.

When I was younger, I never used to chew a piece of meat with such conscious attention. I have heard that as we get older, both our ability to chew and our ability to swallow gradually change. That is precisely why I felt I wanted to savour every single day when I can tuck into a hearty portion of meat like this, without taking it for granted. The next morning, I gave my stomach a bit of a rest, applied a 'thousand-year moxa' treatment to my Zusanli acupoint, and took some time to look after my body. In the garden, it was an honest realisation that, the day after such a meat-heavy meal, I suddenly found myself craving the light, sweet flavour of raspberries.

When I got home, Meg (our Ragdoll) — perhaps having noticed the smell of meat clinging to my clothes — rubbed up against my legs with an unusual enthusiasm. Perhaps both humans and cats, all living creatures, are sensitive to the scent of 'life'.

I am simply writing down my own thoughts, but I would be delighted if this served as a moment for someone to walk quietly alongside me.

Venue Information

• Name: Beleza Rodizio Solihull
• Address: 2-3 Solihull Retail Park (near Touchwood, central Solihull)
• Style: Brazilian churrascaria (rodizio)
• Website: https://www.belezarodizio.co.uk/