The biggest city in South America, Sao Paulo is located at the Piratininga plateau, and is located in the middle of rivers that flow out to the interior. From its beginning around 1554 Sao Paulo became the entry point for Sertao (Brazil's backcountry) and explorers known as bandeirantes travelled from the city to this region. The main roads that connect cities located in the interior still follow roads of bandeirantes. Here are details about some best restaurants of São Paulo.
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Nelita
With its blue and turquoise facade out front and exposed bricks in the interior, Nelita would look right at home in any hip area of a large city. However, the restaurant located in Pinheiros is notable for its distinctive and delicate menu. Chef Tassia Magalhaes has a focus on modern Italian cuisine. Try the risotto or pastas, like the agnolotti that is stuffed with goat cheese and served with honey, confit lemon as well as black garlic sauce and the spaghetti alle vongole decorated with lardo and smoke-smoked zucchini. The setting is relaxed and comfortable with intimate tables and an elegant white marble counter from which you can watch everything happening inside the cooking area.
Marilia Zylbersztajn Confeitaria
Chef pastry Marilia Zylbersztajn worked in many of the city's most renowned eateries (including D.O.M.) before creating her own bakery. The coveted pies she sells have earned her acclaim within the metropolis. The pie selection includes pear, cardamom and pecan, ricotta and ginger; and apple galette. Request an apple pie when you're seated for dinner, and don't forget Zylbersztajn's delicious compotas. They are jams that are made from a variety of fruit.
Shihoma Pasta Fresca
Marcio Shihomatsu who is the chef-in-chief and the founder of Shihoma Pasta Fresca, worked on his pasta-making skills in Italian restaurant chains in Canada for a long time and then was able to spend time in Italy to study the secrets and tricks. The restaurant is located in Vila Madalena, his no-frills garage-style restaurant offers traditional dishes with hints of modernity, such as the cappellacci filled with braised pork knuckle and polenta as well as the agnolotti made with chicken liver pate and sauteed mushrooms, topped with wine and butter. For those who are a bit strict they can also find traditional dishes like amatriciana and lasagna with beef in the menu.
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Corrutela
At this zero-waste, affluent restaurant located in the trendy Vila Madalena neighbourhood, talented chef Cesar Costa (formerly of Chez Panisse and Copenhagen's Relae) cooks everything in-house from scratch. He purchases cocoa beans as well as organic wheat from farmers directly to create bean-to-bar-chocolate and then mills the flour himself in-house. There's also an automatic composter in the middle of the dining area and solar panels provide electricity to power the dining establishment. The menu is based on nourishing yet creative recipes, like garum-marinated eryngii mushrooms served with cashew nut cream, peanuts fried, or soup au pistou that consists of shrimps and Chayote (a common combination of Brazilian homes).
Chou
Foodie Gabriela Barretto (who also runs the trendy Futuro Refeitorio) evokes extreme tastes and textures by cooking over charcoal and wood fires. The restaurant she runs, Chou, boasts an amazing outdoor patio, ideal for summer evenings, as well as dining within the casual and welcoming ambience is like going to a cookout with a friend. Barretto serves cassava that is cooked over charcoal, seasoned with fresh marjoram and sea salt, fresh clams and orzo pasta topped with preserved lemon and grilled octopus served with sweet lemon and paprika. The food is often still hot off the grill.
Mani
MasterChef host and the award-winning chef Helena Rizzo runs the kitchen at this modern Brazilian restaurant. With years and a wealth of knowledge in and around the Sao Paulo dining scene, Rizzo serves a well-thought-out tasting menu with delicious dishes such as rich mullet bottarga laced with pancetta, corn cream, and katsuobushi. Or goat slow-roasted overnight in turmeric leaves, and served in a puddle of rich broth and marinated with shiitake.
Metzi
The husband and wife couple Mexican Chef Eduardo Ortiz and Brazilian chef Luana Sabino worked together at the New York-based restaurant Cosme before they decided to establish their own restaurant at Sao Paulo. It is a simple, yet elegant space, dominated by the natural material (wood as well as leather and Wicker) They mix Mexican dishes and methods using local Brazilian products. There are some highlights, including their soft-shell crab, which is accompanied by chicatana mole ants and palm heart (a widely used ingredient in the local market) as well as a variation of tres leches containing foam made of cupuacu (a indigenous fruit).
Evvai
Luiz Filipe Souza leads a young generation of culinary professionals in the city. At Evvai his first restaurant as the head chef and a partner the restaurant serves contemporary Italian-inspired dishes that draw inspiration from all over the world. His inventiveness shines brightest in his imaginative reimaginings of traditional dishes, like his unique take on caprese salad (highlighting the different textures of tomatoes, paired with homemade mozzarella) as well as the tournedos Rossini where the foie gras is coated with molasses of onion and cooked in wood and served with an accompanying guava dish that is which is seasoned with watercress and juniper. Try the delicious spaghetti made with cauliflower and the rich, flavorful broth of chicken.
Restaurante Banzeiro
After more than a decade of operating Banzeiro located in Manaus -which is a city located near the border of the Amazon forest Chef Felipe Schaedler decided it was the right time to open an outlet located in Sao Paulo to bring his unique dishes and the ingredients of the rainforest in the city. The restaurant's interior reflects the fusion of the two locations with beautiful tables and furniture, complemented by a wall of green as well as tropical plants, as well as a gigantic canoe hung on the other wall. Schaedler welcomes diners with finger foods like Amazonian Tambaqui fish ribs served with sweet-sour sauce, a bao that is stuffed with Fried Pirarucu (another Amazonian fish), and victoria amazonica pickled (an Amazonian flower) with wild arugula.
Brasserie Victoria
The long-standing tradition of Syrian and Lebanese food is best demonstrated by the traditional restaurants like Brasserie Victoria. For over 50 years the restaurant's family has served up a perfect puff pastry sfiha, which is a pizza-like food that is loved across Lebanon in Lebanon and Syria. The recipe that was developed by the founder Victoria Feres hasn't changed over the years, and the desserts always arrive crisp and soft.
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