1.Nelita
With a turquoise-blue facade on the outside and exposed brick on the inside, Nelita will find her place in any trendy area of a major city. But this restaurant in Pinheiros stands out for its original and refined dishes. Chef Tássia Magalhães focuses on contemporary Italian cuisine. Choose from risotto and pasta dishes, such as agnolotti stuffed with goat cheese, served with candied lemon, honey, and black garlic sauce, or the alle dungole pasta dish garnished with bacon and smoked zucchini. The atmosphere is comfortable and cozy, with intimate tables and white marble counters from which you can see every action in the kitchen.
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2. Coffee Lab
Raposiras sources its supplies from growers and roasters around the country, and aims to serve the best coffee in a variety of brews, from espresso to the perfect drip from the dripper. smart. Beans are also sold for home brewing.
3.Marilia Zylbersztajn Confeitaria
Pastry chef Marília Zylbersztajn worked at some of the city’s top restaurants (including D.O.M.) before opening her own pastry shop. Her highly sought after pies made her famous in the city. The pies on offer include pears, cardamoms and pecans; ricotta and ginger; and even an apple pancake.
4. Shihoma Fresca Spaghetti
Marcio Shihomatsu, Executive Chef and Founder of Shihoma Pasta Fresca, honed his pasta making skills over the years at Italian restaurants in Canada and spent time in Italy learning all the basics. . In Vila Madalena, his simple garage-like restaurant creates traditional recipes with a modern twist, like a cappellacci stuffed with Polenta and pork stew or agnolotti with chicken liver pate and sautéed mushrooms butter and wine. For purists, the menu also features classics like amatriciana and beef lasagna.
5. Corrutela
At this ingredient-focused, zero-waste restaurant in trendy Vila Madalena, talented chef Cesar Costa (formerly of Chez Panisse and Copenhagen`s Relae) prepares everything from scratch. It buys organic cocoa beans and wheat directly from farmers to produce its seed-to-bar chocolate and grinds all its flour in-house. There’s even an automatic composting machine installed right in the middle of the dining room, and solar panels generate power for the restaurant.
The menu focuses on laid-back yet creative recipes, such as eryngii mushrooms marinated in garum with cashew cream and fried peanuts or pistou soup with shrimp and chayote (a classic combination among Brazilian families). Cooking aims to make use of all the ingredients, including the body and shell. For a surprising treat, try the polenta, which is made with cornmeal ground in the restaurant’s ice factory and nothing else.
6. Cabbage
Chef Gabriela Barretto (who also runs trendy Futuro Refeitório) evokes extreme flavors and textures when cooking over wood and charcoal fires. Its inviting restaurant, Chou, has a wonderful backyard, perfect for warm nights, and dining in the friendly, charming atmosphere is like going to a good friend’s barbecue. Barretto serves cassava cooked over charcoal with sea salt and fresh marjoram; fresh clams and orzo pasta with lemon candy; and grilled octopus with sweet peppers and lemon. The dishes are often still smoking on the grill.
7. Mani
Helena Rizzo, MasterChef hostess and award-winning chef, runs the kitchen at this modern Brazilian restaurant. With decades of experience in São Paulo’s culinary scene, Rizzo offers a thoughtful tasting menu of mouth-watering dishes such as mullet in bottarga cream sauce with creamy corn, pancetta and katsuobushi, or overnight slow-roasted goat in turmeric leaves and served in a succulent broth and marinated shiitake mushrooms.
8. Mezi
Mexican chef Eduardo Ortiz and Brazilian chef Luana Sabino met while working at Cosme in New York, before deciding to start their own project in São Paulo. Some of the highlights are the shelled crab dish with chicatana ant mole and palm heart (a popular local ingredient) and a version of tres leches with mousse made from cupuaçu (an indigenous fruit).
9.Evvai
Luiz Filipe Souza is leading a new generation of talented chefs in the city. At Evvai, his first restaurant as a partner and chef, he presents modern dishes with an Italian accent and global inspiration. His creativity is most evident in the creatively recreated classics, such as the caprese salad (showing the textures of different tomatoes paired with homemade mozzarella) or the Rossini tournedos in which foie gras is topped with onion molasses then wood-fired, accompanied by a side of guava seasoned with juniper and watercress. Be sure to try the special spaghetti with cauliflower and chicken broth that is rich and flavorful.
10. Banzeiro Restaurant
After a decade running Banzeiro in Manaus – a city at the entrance to the Amazon rainforest – chef Felipe Schaedler decided it was time to open a branch in São Paulo to bring unique dishes and ingredients from the rainforest to the city. Schaedler started dinner with appetizers like Amazonian fish tambaqui ribs with sweet and sour sauce, sack stuffed with fried pirarucu (another Amazonian fish) and pickled victoria amazonica (an Amazonian flower) with wild arugula.
Discover the chef’s specialty, the whole tambaqui is slow-roasted over coals and served with regional classics such as small yellow santarém beans and farofa (fried dough with a mix) made with tapioca from Uarini. You can book your cheap flights from Boston to São Paulo with Lowest Flight fare and enjoy a trip.