From social media to the table: Ruivo Oliboile has opened a Picanharia in Carcavelos

Time Out

7 days ago

With nearly 400,000 followers on TikTok and close to 150,000 on Instagram, Francisco Ruivo (also known as Ruivo Oliboile) gained fame for his 'crazy' cooking videos and recipes mixed with plenty of 'silliness' – as he himself describes it. At 28, he has taken a more serious step by opening his first restaurant: Picanharia by Oliboile, which opened in Carcavelos on June 18.
In an interview with Time Out Cascais, the digital content creator – usually shirtless with a cloth or T-shirt wrapped around his head – talks about an idea that had been brewing for quite some time, ever since his videos began gaining traction. 'People have been telling me for a long time that I should open a restaurant', he says. 'As I kept making videos and progressing in my digital journey, the idea became more solid'.
An opportunity arose in Carcavelos: a vacant space available for lease transfer, previously home to a picanha restaurant. Francisco Ruivo decided to keep the concept, emphasising that there are no other similar venues in the area, but opted for an expanded menu that goes far beyond the usual rodízios.
The picanha menu costs €23.50 and includes, served at will, South American picanha beef, black pork secretos, and sides such as fries, basmati rice, black beans, farofa, and vinaigrette sauce. Guests can also order dishes like the picanha steak sandwich on bolo do caco (€12), a picanha francesinha (€18), a portion of Argentine picanha with thicker slices (€20), wagyu picanha with truffled mashed potatoes and asparagus (€48), or, among others, Oliboile-style chicken with fries (€16).
However, don't overlook starters such as the cured picanha carpaccio with rocket, Parmesan shavings and pesto sauce served with toasts (€14); a trio of wagyu tacos with guacamole, sour cream and iceberg lettuce (€16); tuna ceviche (€13); croquiços – shredded meat croquettes with mustard (€9 for three pieces); and the star dish, the Oliovo (€11), a combination of eggs, truffled purée, Portobello mushrooms, mozzarella and truffle shavings.
For dessert, choices include a red berry or peach cheesecake (€8) and a ricotta tart inspired by his mother's recipe (€8), but the standout is the baba de cão (€6.50), made with a secret recipe. Pair your meal with one of the restaurant's two signature cocktails – the Ruivo (€13), crafted with Aperol, gin, passion fruit purée, lime juice, egg white, and sparkling wine; and the Oliboile (€12), featuring aged rum, lime juice, coconut syrup, and mint leaves.
It's also worth mentioning that the restaurant offers a weekday lunch executive menu for €16.50, which includes a starter, a drink, coffee, and a main course with options such as Argentine picanha, Oliboile chicken, pomodoro pasta, and bacalhau à Brás.
'The menu and the recipes were all created by me', explains Ruivo Oliboile. 'The picanha house concept was a strategic decision, but at the same time, I wanted to introduce some of my own dishes. That's where the diversity comes in – for people to try different things and maybe get a taste of what I could offer elsewhere. I wanted to express myself and let people have a bite of that'.
Throughout the menu, you'll find plenty of cheeky nods to the irreverent humour that made him a viral sensation online. The same vibe is carried through to the space itself: in the 42-seat restaurant, with high ceilings and grey-and-wood tones, several of Francisco Ruivo's trademark catchphrases and expressions add personality to the walls. There are the 'badalhocas' (his nickname for frying pans) and his frequent shoutouts to his 'cães' – the affectionate name he gives his audience.
'I wanted this space to breathe Oliboile's personality, so people could actually experience the wild, over-the-top food world of the madman from the videos. It's a part of me – I'm goofy, I love making people laugh, and none of it is fake. But I also know how to be serious. I love business, and I love to work'.
Francisco's interest in cooking started when he was 18. After deciding not to pursue university, his father gave him an ultimatum: find a job or move out. 'I got that classic push out the door, full of teenage angst, and started working. Suddenly, I realised I couldn't afford to eat out, so I had to start cooking at home. And as I cooked, I got into it – I started watching Italian chefs on YouTube. That's how it all began'.
Ten years later, Francisco says that the Picanharia has proven to be a hit in its very first month, with most diners coming straight from his social media channels. 'We've been fully booked every day', he says. 'And we're already thinking about expanding – whether it's with this concept or something new. I'd love to have a rooftop spot or a seaside restaurant, but opening another Picanharia in the north and one in central Lisbon is definitely a must'.
Avenida São Miguel, 249, Carcavelos. Wed-Sun 11.30-15.00, 19.30-00.00. 913 427 300