The Best Restaurants in Sāo Paulo

Led by Catalan chef Oscar Bosch, Tanit offers a taste of Mediterranean cuisine with a Catalan soul. The menu features a variety of tapas and small plates for sharing, including the town's best fideua. The restaurant's well-lit setting and pleasant outdoor veranda create an atmosphere reminiscent of the bustling Spanish coastline.

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Cris Manuchakian

Food Marketing, São Paulo – São Paulo, Brazil

Mediterranean cuisine in Jardins, São Paulo, by catalan chef Oscar Bosch. On the menu, tapas, small plates to share, and the best fideua in town.

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Specializing in Greek cuisine, Kouzina offers a variety of typical recipes that consistently satisfy. The courgette fritters and Greek salad come highly recommended by regular visitors. This restaurant provides a favorite spot for those who appreciate the authentic flavors of Greece.

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Margaux Koopman

Foodie – London, United Kingdom

My favourite Greek restaurant in São Paulo. Easy typical recipes that never disappoint. I always go for the courgette fritters and the Greek salad.

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This restaurant, Jiquitaia, is known for its creative modern Brazilian cuisine. One of the key dishes that stands out is the duck magret served with confited duck fried rice and a special tucupi sauce, a fermented yuca extract. The establishment operates from Tuesday to Sunday, with specific hours for lunch and dinner.

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Dan Perlman

Chef, Sommelier, Writer – Buenos Aires, Argentina

While other spots may get more press, this place is turning out some of the more interesting and creative modern Brazilian food in town. Everything we've tried has been delicious, but the star is their signature dish of duck magret with a confited duck fried rice and a tucupi (fermented yuca extract) sauce. It's almost worth a trip to São Paulo just for that dish.

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Indulge in the unique experience of savoring a hot dog at Hot Pork, where the quality is so high that rushing through your meal would be a disservice to your taste buds. Their offerings are crafted from 100-percent pork sourced from their own farm, accompanied by homemade condiments like tomato and apple ketchup, lemon mayo, and mustard, all served in a potato bread bun. For those seeking alternatives, a second hot dog made from portobellos, named 'Not Pork', is also available.

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Sorrel Moseley-Williams

Sorrel – Buenos Aires, Argentina

It's rare to take your time savouring a hot dog but given the high quality of the mono-product available at Jefferson and Janaina Rueda's kitsch corner joint Hot Pork in the Centro neighbourhood of São Paulo means it would be a crime against your tastebuds to gobble it down without thinking twice. That's right, 100-percent pork (sourced from their own farm in São Sebastião da Grama, natch), home-made tomato and apple ketchup, lemon mayo, and homemade mustard, served in a potato bread bun makes this supreme fast food. Order a side of flat hot fries. Note: it's pronounced Hochee Porkee in Brazilian-Portuguese. And, there's actually a second hot dog on the menu, Not Pork, made from portobellos.

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With a focus on sustainability and zero waste, Corrutela offers a unique dining experience where organic Brazilian ingredients are given a trendy Nordic bistro-style treatment by Chef Cesar Costa. The menu is veg-forward, fresh, and occasionally surprising, with dishes that celebrate local, organic ingredients, changing based on seasons and daily freshness. Located near the famous Batman Alley, this restaurant is recognized for its interesting and dynamic dishes, natural wines, and a cool playlist.

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Kaja Sajovic

Food Writer – Ljubljana, Slovenia

All organic Brazilian ingredients meet trendy Nordic bistro style treatment by young chef Cesar Costa. Everything done and served at Corrutela is sustainable, organic and is following a zero waste approach. Result is one of the hippest and coolest places to eat in São Paulo today.

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This unique spot specializes in all things pork, from inventive dishes like pork jowl sushi to homemade blood sausage. The creative menu, crafted by Chef Jeffim and Janaína, has made it one of the most talked-about places in Brazil. Reservations are highly recommended, and guests are advised to try the 'O Porco É' degustation, which includes a range of signature dishes such as pork tartare and crispy pancetta crackling with guava jam.

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Marcelo Ballardin

Chef Owner – Gent, Belgium

Chef Jeffim and Janaína transformed this place into the most talked about place in Brazil If you like pork the name says at all. Great concept, I highly recommended it. You will only see this concept in São Paulo. Chef Jeffim and Janaína transformed this place into the most talked about place in Brazil. Reservation is a must.

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Maní offers contemporary Brazilian cuisine crafted by chefs Helena Rizzo and Willem Vandeven, incorporating organic ingredients whenever possible. The restaurant features an informal atmosphere, with both a tasting menu and à la carte options that blend traditional Brazilian ingredients with a modern twist. Whether you're there for lunch or dinner, you can enjoy a variety of delicious dishes and cocktails in their outdoor terrace.

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Manu Buffara

Chef – Curitiba, Brazil

Brazilian contemporary cuisine by chef Helena Rizzo Super cool place, a very informal atmosphere, with a tasting menu as well as an à la carte menu. They serve modern, contemporary cuisine that mixes Brazilian ingredients. Every time I'm there I order the tasting menu, I really like it for lunch too.

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This restaurant, Tan Tan, is well-known for its cool and engaging food, crafted by the famous chef Thiago Bañares. The establishment is particularly popular among other chefs, especially on Sunday nights. Among its most recommended dishes are lamens, sandos, and a delicious kimchi rice.

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Manu Buffara

Chef – Curitiba, Brazil

Famous house of chef Thiago Bañares The food is cool, sexy, engaging and they serve some of the best drinks in Brazil. Really a place worth traveling to for eating and drinking. Photo credit: Tati Frison

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This restaurant, D.O.M., is renowned for its innovative approach to Brazilian cuisine, with a focus on local products and small producers. The menu, crafted by Chef Alex Atala, is a harmonious blend of Brazilian flavors and techniques, offering a sophisticated and surprising dining experience. The restaurant is particularly known for its use of indigenous ingredients, including Amazonian fish and tongue-numbing herbs, as well as its skillful presentation and service.

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Manu Buffara

Chef – Curitiba, Brazil

Incredible Brazilian cuisine Chef Alex Atala is a pioneer in Brazil when it comes to giving value to local products and small producers. His cuisine is incredible, with a lot of Brazilian flavors and techniques. The menu is super harmonized. Photos 1-5: Ricardo D'Angelo Photo 6: Marcus Steinmeyer

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Mocotó - Bar e Restaurante is renowned for its traditional Brazilian food with a creative twist, offering a unique culinary experience. The menu boasts iconic dishes such as fried tapioca cubes, thick bean stew with bone marrow, and perfectly cooked pirarucu Amazon fish. Visitors particularly enjoy the strong, juicy caipirinhas and the relaxed atmosphere, making it an ideal spot for a casual meal with friends.

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Kaja Sajovic

Food Writer – Ljubljana, Slovenia

Super big fan of this place. Caipirinhas, pork cracklings, tapioca and bean stews in one of the poorest areas of town. Mocoto. You see it from the street, the colorful, cheerful building on the street corner in one of São Paulo's poorest neighborhoods, people drinking caju passion fruit caipirinhas outside before the Brazilian feast inside. You start with cassava chips and then the wonderful fried tapioca cubes, dipped in molasses and pepper, the appetizer so iconic they've copied it around Brazil, turning it into almost a national dish. The pork cracklings are really big chunks of fatty delicious pork meat, drizzled with clove lime. In comes more and more caipirinhas, all juicy and strong, with tart meaty cashew fruit i want to marry, it's that good. Mocoto's signature dish is a thick bean stew with bone marrow, the kind of feijoada to bring back the dead. And then a spread of perfectly cooked pirarucu Amazon fish, farofa, the creamiest mash with cheese that rivals the one of Joel Robuchon, the beef with fermented chilies, beautiful chunks of baked squash, tripes and sausages and cashew stews. More caipirinhas. Plus side - close to the airport! Perhaps you won't remember the ride though if you do it right and have the cachaça tasting in the end! Super big fan of Mocoto!

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