Brasileiro Slavic House celebrates 20 years: How has time passed at the churrasceria in the centre of Prague?
A brazilian restaurant with the pulse of the city
The impetus for the creation of Brasileiro Slovanský dům was the reservation book of rejected guests at Brasileiro U Zelené žáby, filled with the names of all those for whom there was no table left. When the book was described, one thing became clear: that there was one more restaurant to fill. And so in 2004, a lease was signed at the Slavic House.
General manager Michal Chovanec took over the concept, and for the first time separated himself from his long-time partner and head of operations (now general manager) at Brasileiro U Zelené žáby Radek Macura.
Journeys of inspiration
Brasileiro has had a lot of inspiration since it opened a permanent menu that remains unchanged, except for a few seasonal specialties. But that doesn't mean it doesn't need to be improved. A restaurant is a living organism and it is important not to stagnate. This is helped by regular inspirational trips to Brazil. The last time colleagues from both businesses were in São Paolo was in 2018. The main motivation was to find out how to bring fire into the restaurant and add a new flavour dimension to the meat.
Upon their return, renovation work began - and after that, the meat is no longer grilled here except on fire. The changes it brought were especially hard on the staff. The aim was to both narrow down and improve the menu, so many items that regulars were used to disappeared from the menu. It was therefore necessary to patiently explain to them what and how and why. But after a while everything settled down and it was confirmed that the facelift was a step in the right direction.
Talent Hatchery in Celetná
General manager Michal Chovanec and chef Karel Brigant have been in charge of "Slováč" since its opening. Both come from the legendary team that once started the restaurant Pasta Fresca in Celetná Street. Several managers and chefs emerged from that group and have remained with Ambiente to this day.
Chef Karel Brigant started in Celetná as a seventeen-year-old kitchen helper and, among other things, met Martin Matys, the current chef of Brasileiro U Zelené žáby. He gradually worked his way up to sous chef until one day he was offered the job of leading the team of chefs at the new Brasileiro.
"Working at Brasileiro is prestigious - every time I tell someone I cook in a Brazilian restaurant, they get interested. It's a unique concept and I enjoy the variety and diversity of the work. Every day there is something different, we are never bored. Moreover, Radek Macura, Mario Matys and Michal Chovanec and I have been great friends since the days of Celetná. I just love it here," says Karel Brigant, even after all these years.
Faces from all over the world
The "Slovac" team has been multicultural from the start - it consists not only of Brazilians, but also Spaniards, Slovaks, and you can even find a Syrian here. So although they should all have a good command of English, they were not spared the slip-ups in the English descriptions on the salad bar. Perhaps some of the guests still remember the legendary "beef language" or "krevets".
In the early days, misunderstandings related to "confusion of languages" occurred here and there among the staff. Over the years, however, the team has become so close that the Brazilians now understand and speak Czech without much difficulty and the Czechs have mastered the basics of Portuguese.
"Slovac" is also famous within the Ambiente Group for his sporting achievements. Some of the best capoeiristas in the Czech Republic work here and regularly participate in the World Championships - Marcus Mathias Maciel and Mestre Sazuki. The latter has even opened a capoeira school in Prague, Candeias, where even children can start with this iconic Brazilian sport, and he conducts thematic workshops all over the world. Sport is also an essential part of life for general manager Michal Chovanec, a six-time Ironman.
