Evvai São Paulo Review: Three Michelin Stars, Plenty of Personality

Updated October 24, 2026.

Evvai is my favorite restaurant in the world. The food is a big part of that, but so is how much I enjoy being there.

The kitchen takes its work seriously. The meal still makes room for a sense of humor, illustrated cards, unexpected ingredients and dishes I remember long after I have gone home. That combination is what keeps bringing me back to São Paulo.

When I first published this review in March 2025, Evvai held two Michelin stars. It earned its third in the 2026 Michelin Guide. The practical information below is current as of this update; the food memories come from my earlier visits, not a claim that every dish is still on the menu.

What Oriundi means at the table

Evvai describes its cooking as Oriundi, drawing on Italian immigrant traditions and their relationship with Brazilian ingredients and producers. Under Luiz Filipe Souza, that gives the menu room to move between the two countries rather than stay inside a familiar definition of Italian food.

For me, the interest is in how that idea becomes dinner. Pasta can arrive with ingredients I associate with Brazil. A familiar dish can look completely different. Something as simple-looking as an ice cream cone can become one of the bites I talk about most afterward.

I want to understand what I am eating and why it has been put together that way. Evvai gives me plenty to ask about.

The dishes I still think about

One of the reasons I return is that the menu changes. These are highlights from meals I have already had, not a checklist of what a future reservation will include.

Duck tortellini with eel and tucupi

This remains one of the most memorable pasta courses I have eaten. Duck tortellini, eel and tucupi brought together the Italian and Brazilian sides of the restaurant in a way that made the idea of Oriundi very clear to me.

It is the kind of course that stays in my head when I start planning the next trip.

Green corn ice cream with Oscietra caviar

A little ice cream cone topped with caviar is going to get my attention. The presentation made me smile, and the combination of sweet corn and caviar gave me a reason to keep thinking about it beyond the photograph.

That playful side matters. There is a lot of technique behind the meal, but the experience never needs to become humorless.

White moqueca and king crab

The white moqueca with squid and heart of palm was another memorable example of a familiar idea presented differently. The appearance was unexpected, while the dish still connected with what I enjoy about Brazilian cooking.

I also remember king crab with fresh coconut and caviar. Those dishes gave the meal variety without making it feel like a collection of unrelated demonstrations.

Popcorn and ice cream

Popcorn, ice cream and popping candy sound like they should belong to a very different kind of evening. At Evvai, the combination fit perfectly. The creamy dessert, popcorn and crackling candy made it fun to eat, not just interesting to look at.

It is a good example of why this restaurant connects with me. I appreciate precision, but I also want to enjoy myself.

The illustrated cards are part of the experience

The course cards deserve their own mention because they add something I genuinely value to dinner.

The team explains the food, and the illustrations carry that story further. Cards such as “Holy Crab!” and “Pasta La Vista, Baby…” give the courses personality before you even turn them over to read more about the ideas behind them.

I have kept the cards from my visits. Looking through them brings back the food and the conversations, rather than leaving me with a collection of photographs I have to struggle to identify.

In my earlier review, I also wrote about a Pantone-style card for a pupunha dish and the Campbell’s soup-style illustration accompanying bean soup with cotechino. The visual references are part of what made those meals feel distinctive. I would not assume the same card format or dishes will be used on every return.

Precise service, without taking the fun out of dinner

I have described the kitchen’s coordination as military precision. You hear a call from the person leading the brigade and the response from the team. Watching and hearing that organization is part of the experience.

At the table, the explanations give the dishes context. I enjoy the chance to learn about ingredients and the thinking behind a course instead of being left to admire the plate and guess.

What I especially like is that the professionalism leaves room for personality. The cards, the playful dishes and the interaction make the meal feel welcoming rather than intimidating.

I have compared Evvai’s spirit to David Bowie’s willingness to experiment and Warhol’s relationship with pop culture. Those are my comparisons, not claims about the chef’s stated influences. The restaurant feels ambitious and willing to have some fun with tradition, which is a large part of its appeal to me.

What the current menu costs

The official menu currently lists the tasting experience at R$1,650 per person. That is the published menu price, not the amount I am claiming to have paid for an earlier visit and not an all-inclusive bill.

The current drinks options include Euforia, a nonalcoholic pairing, at an additional R$561; Sintonia at R$1,159; and Magna at R$2,259. Optional food supplements cost extra as well. Check the current menu and confirm service charges before deciding on the full evening.

I would choose drinks according to what I actually want to enjoy that night. A full wine pairing plus cocktails is not a requirement for getting the most out of the meal. Ask about the current choices, decide how much you want to drink, and give yourself room to enjoy the food.

The menu evolves, so I would also avoid booking around a fixed course count or a photograph of one particular dish. Ask about dietary needs in advance rather than assume every course can be changed.

Is Evvai worth building a dinner around?

For me, absolutely. It is a place I look forward to returning to because the meal combines food I remember, service I appreciate and an atmosphere I enjoy.

It is an expensive dinner, especially once drinks and supplements are added. The reason I recommend it is the experience I have had there, not the number of stars beside its name. If you enjoy tasting menus, learning about ingredients and seeing a kitchen give its food a personality, it belongs on your São Paulo shortlist.

I already have another visit planned for November 2026. I will update my food impressions after that meal rather than pretend I have tasted the current menu in advance.

For the more personal story behind that attachment, read why Evvai is my favorite restaurant in the world. To build the rest of the trip, start with my São Paulo hotel, dining and travel guide.

Completely Unnecessary. Absolutely Worth It.