L’Entrecôte de Paris plans new units in Portugal and Spain by 2027, led by its Bistrô Petit model and single-dish concept.
Iberian markets at the center of growth
Well established in Brazil as a contemporary bistro reference with a single main dish, L’Entrecôte de Paris is now stepping up its international expansion. The fine dining brand, part of the SMZTO Group, has set its focus on Portugal and Spain. This movement marks a new phase for the chain’s growth in Europe.
According to CEO Glaucia Fernandes, L’Entrecôte de Paris plans to expand in Portugal with three additional units by the end of 2027. Cities such as Braga are on the radar. The brand entered the Portuguese market in 2024 with franchises in Cascais and Lisbon.
In Spain, the company expects to open three more restaurants over the next two years. In this way, the chain moves to consolidate its concept in key European cities. Priority will be given to locations with strong tourism and a dynamic food scene.
Strength of the single-dish concept
Founded in 2009, L’Entrecôte de Paris stands out for its streamlined menu built around a single main course. The star is the classic, juicy entrecôte, served sliced and cooked to perfection, with crispy French fries. The dish is finished with the brand’s famous secret sauce.
The sauce recipe is kept under strict secrecy, contains 21 ingredients and takes more than 36 hours to prepare. Inspired by traditional Parisian bistros, the proposal quickly won over Brazilian diners. As a result, it became a gastronomic experience recognized for consistency, quick service and a cozy atmosphere.
“The single-dish model has allowed us to scale quality, standardization and a lean operation. Now we are ready to take this experience to new markets, starting with Portugal and Spain, which share cultural ties with Brazil and have gastronomic scenes that welcome new concepts,” says Glaucia Fernandes.
Expansion driven by the Bistrô Petit model
The brand’s priority is to grow through its Bistrô Petit business model. This format requires lower investment and leaner management compared with other concepts in the chain. Nevertheless, it preserves service standards and the customer experience.
Restaurants operating as Bistrô Petit occupy spaces of around 100 square meters, with capacity for up to 50 guests. The décor is modern, intimate and welcoming, evoking Parisian bistros. Thus, visitors are immersed in the brand’s signature dining experience.
Opening a L’Entrecôte de Paris franchise requires an investment of approximately R$ 950,000. Payback is expected between 18 and 24 months, with average monthly revenue of R$ 450,000. Each unit relies on a team of 18 employees to run daily operations.
Structured entry into new markets
The company is in an advanced phase of market research, site selection and local team structuring in Portugal and Spain. The goal is to ensure consistent implementation in every territory. Local adaptations will be made without losing the brand’s core identity.
“Our mission is to replicate the brand’s essence while respecting each region’s specificities and maintaining the high quality standard that defines us,” adds Glaucia Fernandes.
About L’Entrecôte de Paris
Founded in 2009, L’Entrecôte de Paris is recognized as the first restaurant to introduce and spread the single-dish concept in Brazil. The signature entrecôte is served sliced, very tender and juicy, always as the centerpiece of the menu. The brand is part of the SMZTO Group.
The chain operates with three business models: the traditional format, with a large dining room; the Bistrô Petit, currently prioritized in expansion and featuring a smaller, more intimate space; and the Dark Kitchen, focused exclusively on delivery. Today, the network has 34 units, including 14 dine-in restaurants and 20 dark kitchens.
L’Entrecôte de Paris is a member of the Brazilian Franchising Association (ABF). In 2024, it received the Franchising Excellence Seal, one of the main recognitions in the sector. The brand thus reinforces its position as a benchmark in Brazilian restaurant franchising.