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"Feel the Brazilian flavor 🇧🇷 at PEDRO Churrascaria.

ðŸĨĐâœĻ Who is a meat line or wants to try to experience the Brazilian atmosphere? Madame Poo, let's pin up a new store in the Rangsit area. "PEDRO Churrascaria & Steakhouse" is on the 1st floor. Novotel Future Park Rangsit Hotel.

PEDRO Churrascaria & Steakhouse Serves Authentic Brazilian Delicious Charm 🇧🇷 Full of Color and Fun ðŸŽĻ

Inside the full color decoration shop. Bright in every corner. There is a chic photo corner. ðŸ“ļ

To come and eat with your family or invite a friend to dinner, I can say that the atmosphere and taste are certain. 💕

ðŸĨĐ The highlight of this is on "Churrasco," an authentic Brazilian-style bullpen, serving a hot variety of roast meat to the table. 🍖

The chefs will slice the meat, give it a fresh meal, smell of fire smoke, good juicy soft meat.

Every word is a fun thing to try!

ðŸ”Ĩ for the Beef Line. Don't miss the "Grill Station" where the chefs are grilling fresh meat.

It smells fragrant and sticks to the nose. The more you look, the more you want to taste it. 😋

👉 Madame Poo, let's make it another "pin-up" store for meat strings and buffet lovers. 💕🇧🇷

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🍖 Highlights don't miss "Churrasco."

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Brazilian traditional style skewered roast beef, where chefs select premium meat, marinate it with a specific spice recipe, and then grill it on a Rodizio charcoal hearth.

Serve hot, slice-fit pieces to the table, taste the fragrance, softness, juicy hydrating and signature spice aroma.

ðŸĨĐ Skewered Beef Menu Over 14 Items, Unique Delicious Throughout Meal

âœĻ PICANHA (Piganya) - Soft Hip Section Texture

🧄 GARLIC STEAK - Mellow Fragrant Roast Beef

🧀 PARMESAN CHEESE STEAK - Oily Scented Parmesan Cheese Roast Beef

🍖 HERBED LAMB LEG - Herbal Fermented Boneless Lamb Leg

🌭 BRAZILIAN PORK SAUSAGES - Brazilian Pork Sausage Homemade Recipe

ðŸŊ HONEY HAM - Sweet Honey Fermented Pig Ham Scented

🐷 RED PORK CHAR SIU - Asian Style Sauce Fermented Red Pig

🐔 CHICKEN WINGS - Fragrant Roast Spice Marinated Chicken Wings

💓 CHICKEN HEARTS - Dark Flavor Soft Chicken Heart

ðŸĶ† SMOKED DUCK BREAST - Wood Scent Smoked Duck Chest

🐟 MARINATED BUTTER FISH - Melt Butterfish In Mouth

ðŸĶ RIVER FRESH PRAWNS - Big Roast River Shrimp

ðŸĨ“ TRICOLOR PEPPER WITH BACON - BUNDLE BECOON CHILDREN

🍍 GRILLED PINEAPPLE - Cinnamon Coated Grill Pineapple, Fresh Sweet Scented

And there are salad bars, Japanese food, Western food, desserts and fruit options. ðŸĢðŸĨ—🍰

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ðŸ’ļ Worth a promotion.

âœĻ Burrasco Buffet Lunch (Saturday-Sunday)

⏰ 11.30 to 2.30 p.m.

💰 Only 900 net baht (from normal 1,800 baht)

âœĻ Buffet The Grand Shurrasco Dinner (Saturday-Sunday)

⏰ 5: 30 to 10 p.m.

💰 start only 1,100 baht net (from normal 2,200 baht)

âœĻ Buffet Shurrasco Dinner (Mon-Fri)

⏰ 5: 30 to 10 p.m.

💰 Only 950 baht net (from normal 1,900 baht) * *

Price does not include drink (Soft drink refill only THB 150 net / person)

Reserve your seat in advance and get more than 50% off online.

👉 /

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Coordinates

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PEDRO Churrascaria & Steakhouse - 1st Floor Novotel Future Park Rangsit Hotel

👉 more inquiries

LINE OA: @ pedrobangkok

Or https://lin.ee/9igGQls

☎ïļ Tel: 02-520-2525

https://maps.app.goo.gl/BfJTsCan7q4Vv5B9A

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# PEDRO # PEDROChurrascariaAndSteakhouse

# Churrasco # Buffet

# WagyuBeef

# SteakhouseBangkok

# BrazilianGrilled

# NovotelFutureParkRangsit

# Brazilian roast beef

# Novotel Rangsit Hotel

# Pin the chill with Madame Poo/Pedro Churrascaria and Steakhouse

2025/10/22 Edited to

... Read moreāļŦāļēāļāļ„āļļāļ“āļāļģāļĨāļąāļ‡āļĄāļ­āļ‡āļŦāļēāļĢāđ‰āļēāļ™āļ­āļēāļŦāļēāļĢāļ—āļĩāđˆāļ™āļģāđ€āļŠāļ™āļ­āļ„āļ§āļēāļĄāļ­āļĢāđˆāļ­āļĒāđāļšāļšāļšāļĢāļēāļ‹āļīāļĨāđāļ—āđ‰ āđ† āđƒāļ™āļšāļĢāļĢāļĒāļēāļāļēāļĻāļŠāļ”āđƒāļŠāđāļĨāļ°āļŠāļ™āļļāļāļŠāļ™āļēāļ™ PEDRO Churrascaria & Steakhouse āļ„āļ·āļ­āļ„āļģāļ•āļ­āļšāļ—āļĩāđˆāđ„āļĄāđˆāļ„āļ§āļĢāļžāļĨāļēāļ” āļĢāđ‰āļēāļ™āļ™āļĩāđ‰āļ•āļąāđ‰āļ‡āļ­āļĒāļđāđˆāđƒāļ™āđ‚āļĢāļ‡āđāļĢāļĄāđ‚āļ™āđ‚āļ§āđ€āļ—āļĨ āļŸāļīāļ§āđ€āļˆāļ­āļĢāđŒāļžāļēāļĢāđŒāļ„āļĢāļąāļ‡āļŠāļīāļ• āļ‹āļķāđˆāļ‡āđ€āļ›āđ‡āļ™āļ—āļģāđ€āļĨāļ—āļĩāđˆāļŠāļ°āļ”āļ§āļāļŠāļģāļŦāļĢāļąāļšāļ„āļ™āļāļĢāļļāļ‡āđ€āļ—āļžāļŊāđāļĨāļ°āļ›āļĢāļīāļĄāļ“āļ‘āļĨ āļĢāļ§āļĄāļ–āļķāļ‡āļ™āļąāļāļ—āđˆāļ­āļ‡āđ€āļ—āļĩāđˆāļĒāļ§āļ—āļĩāđˆāļ­āļĒāļēāļāļĨāļīāđ‰āļĄāļĢāļŠāđ€āļ™āļ·āđ‰āļ­āļĒāđˆāļēāļ‡āđāļšāļšāļ”āļąāđ‰āļ‡āđ€āļ”āļīāļĄāļ‚āļ­āļ‡āļšāļĢāļēāļ‹āļīāļĨ āļˆāļļāļ”āđ€āļ”āđˆāļ™āļ‚āļ­āļ‡āļĢāđ‰āļēāļ™āļ™āļĩāđ‰āļ„āļ·āļ­āđ€āļĄāļ™āļđ "Churrasco" āļ—āļĩāđˆāđ€āļ›āđ‡āļ™āļĨāļąāļāļĐāļ“āļ°āļāļēāļĢāļĒāđˆāļēāļ‡āđ€āļ™āļ·āđ‰āļ­āđ€āļŠāļĩāļĒāļšāđ„āļĄāđ‰āđāļšāļš Rodizio āļ—āļĩāđˆāđ€āļŠāļŸāļŠāļģāļ™āļēāļāļ„āļ­āļĒāļŦāļąāđˆāļ™āđ€āļ™āļ·āđ‰āļ­āļžāļ­āļ”āļĩāļ„āļģāđƒāļŦāđ‰āđ€āļŠāļīāļĢāđŒāļŸāļ–āļķāļ‡āđ‚āļ•āđŠāļ° āļāļĨāļīāđˆāļ™āļŦāļ­āļĄāļ‚āļ­āļ‡āļ„āļ§āļąāļ™āđ„āļŸāđāļĨāļ°āđ€āļ„āļĢāļ·āđˆāļ­āļ‡āđ€āļ—āļĻāļ—āļĩāđˆāļŦāļĄāļąāļāļ”āđ‰āļ§āļĒāļŠāļđāļ•āļĢāđ€āļ‰āļžāļēāļ°āļŠāđˆāļ§āļĒāđ€āļžāļīāđˆāļĄāļĢāļŠāļŠāļēāļ•āļīāđƒāļŦāđ‰āđ€āļ™āļ·āđ‰āļ­āļ™āļļāđˆāļĄāļŠāļļāđˆāļĄāļ‰āđˆāļģāđāļĨāļ°āļĢāļŠāļŠāļēāļ•āļīāļāļĨāļĄāļāļĨāđˆāļ­āļĄ āļ™āļ­āļāļˆāļēāļāđ€āļĄāļ™āļđāđ€āļ™āļ·āđ‰āļ­āđāļĨāđ‰āļ§āļ—āļĩāđˆāļ™āļĩāđˆāļĄāļĩāđ€āļĄāļ™āļđāļ—āļĩāđˆāļ™āđˆāļēāļŠāļ™āđƒāļˆāļĄāļēāļāļĄāļēāļĒ āđ€āļŠāđˆāļ™ āļžāļīāļ„āļēāļ™āļĒāđˆāļē (Picanha) āđ€āļ™āļ·āđ‰āļ­āļŠāļ°āđ‚āļžāļāļ™āļļāđˆāļĄāļĨāļ°āļĄāļļāļ™, Garlic Steak āļ—āļĩāđˆāļĄāļĩāļāļĨāļīāđˆāļ™āļŦāļ­āļĄāļ‚āļ­āļ‡āļāļĢāļ°āđ€āļ—āļĩāļĒāļĄ, Parmesan Cheese Steak āđ‚āļĢāļĒāļŠāļĩāļŠāļžāļēāļĢāđŒāđ€āļĄāļ‹āļēāļ™āđāļšāļšāđ€āļ‚āđ‰āļĄāļ‚āđ‰āļ™ 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āļˆāļļāļ”āđ€āļ”āđˆāļ™āļ­āļĩāļāļ­āļĒāđˆāļēāļ‡āļ‚āļ­āļ‡ PEDRO āļ„āļ·āļ­āļĄāļļāļĄ Grill Station āļ—āļĩāđˆāđ€āļ›āļīāļ”āđ‚āļ­āļāļēāļŠāđƒāļŦāđ‰āļĨāļđāļāļ„āđ‰āļēāđ„āļ”āđ‰āđ€āļŦāđ‡āļ™āļāļĢāļ°āļšāļ§āļ™āļāļēāļĢāļĒāđˆāļēāļ‡āđ€āļ™āļ·āđ‰āļ­āđāļšāļšāļŠāļ” āđ† āļžāļĢāđ‰āļ­āļĄāļāļĨāļīāđˆāļ™āļŦāļ­āļĄāļĨāļ­āļĒāļĄāļēāđ€āļžāļīāđˆāļĄāļ­āļĢāļĢāļ–āļĢāļŠāļāļēāļĢāļĢāļąāļšāļ›āļĢāļ°āļ—āļēāļ™ āļ—āđˆāļēāļ™āļ—āļĩāđˆāļŠāļ™āđƒāļˆāļŠāļēāļĄāļēāļĢāļ–āļ•āļīāļ”āļ•āđˆāļ­āļŠāļ­āļšāļ–āļēāļĄāđ€āļžāļīāđˆāļĄāđ€āļ•āļīāļĄāļŦāļĢāļ·āļ­āļŠāļģāļĢāļ­āļ‡āļ—āļĩāđˆāļ™āļąāđˆāļ‡āđ„āļ”āđ‰āļœāđˆāļēāļ™ LINE OA: @pedrobangkok āļŦāļĢāļ·āļ­āđ‚āļ—āļĢ 02-520-2525 āđāļĨāļ°āļŠāļĄāđāļœāļ™āļ—āļĩāđˆāļĢāđ‰āļēāļ™āļ—āļĩāđˆāļĨāļīāļ‡āļāđŒ https://maps.app.goo.gl/BfJTsCan7q4Vv5B9A āđ€āļžāļ·āđˆāļ­āļ„āļ§āļēāļĄāļŠāļ°āļ”āļ§āļāđƒāļ™āļāļēāļĢāđ€āļ”āļīāļ™āļ—āļēāļ‡ āļ”āđ‰āļ§āļĒāļāļēāļĢāļœāļŠāļĄāļœāļŠāļēāļ™āļĢāļ°āļŦāļ§āđˆāļēāļ‡āļ­āļēāļŦāļēāļĢāļšāļĢāļēāļ‹āļīāļĨāđāļšāļšāđāļ—āđ‰ āļāļēāļĢāļšāļĢāļīāļāļēāļĢāļ—āļĩāđˆāļ­āļšāļ­āļļāđˆāļ™ 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