Fine dining is more than just food—it’s an immersive journey. My recent experience at Tuju in São Paulo set a new benchmark for what a restaurant can offer, blending art, nature, world-class gastronomy, and award-winning hospitality in a three-level dining adventure.
### Michelin-Star Dining at Tuju São Paulo: A Nature-Inspired Experience From the moment you step into Tuju, the design captivates you. The space is a seamless fusion of modern architecture and nature, featuring: ✔️ A lush vertical garden creating a serene, almost otherworldly atmosphere ✔️ An open kitchen, allowing guests to witness the magic behind the dishes ✔️ Multi-level dining that transforms the meal into an interactive experience
### Tuju’s Cocktail Bar: House-Made Ingredients & Sustainable Mixology At Tuju’s bar, the same farm-to-table ethos that defines the kitchen extends into every cocktail. The bar team crafts signature drinks using ingredients sourced directly from the restaurant’s own garden and trusted local producers. Every syrup, infusion, and garnish is made in-house, ensuring zero waste and maximum flavor.
This commitment to sustainability and craft has helped Tuju stand out as a leader in Brazilian mixology. The cocktails reflect the seasonality of ingredients, with flavors that seamlessly complement the tasting menu. Whether it’s a citrus-forward gin infusion or a smoky, barrel-aged creation, the attention to detail is second to none.
### The Ultimate Tuju São Paulo Tasting Menu Experience #### First Stop: The Bar – A Chilled Start The experience began downstairs at the bar, where the first course was dramatically served over ice. It was an instant sensory delight—fresh, crisp, and paired with a cocktail that set the tone for what was to come.
#### Main Dining Level: An Artful Tasting Menu Once seated in the main dining area, the true culinary showcase began. Every dish was stunningly plated, balancing textures and flavors with precision. Standouts included:
🦪 Oyster with Watermelon & Cucurbitaceae – A refreshing and unexpected contrast of briny and fruity notes 🦀 Crab with Avocado, Corn & Caviar – A rich yet delicate dish, further elevated by the optional caviar 🦑 Squid with Caruncho Pork & Shell Jus Gras – A deeply umami-packed dish that was perfectly balanced 🐟 Fish of the Day with Brazilian Pepper Pil Pil & Asparagus Beans – Silky, flavorful, and paired with a natural white wine that cut through the richness 🥩 Lamb with Scarlet Eggplant & Watercress – Bold and earthy, bringing the meal into heartier territory
To wrap up the meal, desserts were served in the main dining area—each dish a work of art with vibrant flavors:
🍨 Mango with Pesto & Mate – A fresh and herbal twist on a tropical sorbet 🍫 Cocoa, Cardamom & Baru Nuts – Served in a cacao pod-shaped bowl, this dessert was a textural masterpiece
#### Final Stop: Rooftop Lounge – The Perfect Ending After dinner, we were invited up to the rooftop for an elegant closing experience featuring a curated cheese selection and after-dinner drinks. With one side open to the São Paulo skyline, it was the perfect way to let the night linger.
### Seasonal Menu, Wine List & Chef Ivan Ralston Tuju offers a dynamic and evolving dining experience under the leadership of **Chef Ivan Ralston**. The restaurant’s menu is deeply influenced by the seasonal availability of local ingredients, ensuring that each visit provides a unique culinary journey.
#### Seasonal Menu Changes Chef Ralston emphasizes the use of seasonal Brazilian products, particularly from the São Paulo region. The tasting menu is determined by the weather conditions of each season, allowing the restaurant to showcase the freshest ingredients. This approach highlights the diversity of Brazilian produce while ensuring constant innovation and sustainability in the menu.
#### Wine List Tuju boasts an extensive wine list featuring over **5,000 labels**, including a selection of Brazilian varieties. This diverse collection is curated to complement the evolving menu, ensuring that each wine pairing enhances the dining experience. The inclusion of local wines allows guests to explore Brazil’s burgeoning wine industry alongside international classics.
#### Chef Ivan Ralston Born in São Paulo in 1985, **Chef Ivan Ralston** comes from a family deeply connected to the culinary world. After initially studying music, he shifted his focus to gastronomy, training at esteemed institutions and working in renowned kitchens such as **El Celler de Can Roca** and **Mugaritz** in Spain, and **RyuGin** in Tokyo. In 2014, he returned to Brazil to open Tuju, where he combines his international experience with a passion for responsible sourcing.
The restaurant features **in-house organic gardens cultivating over 200 species of unconventional edible plants**, many of which are used creatively in the dishes. Chef Ralston’s culinary philosophy honors the cosmopolitan nature of São Paulo, drawing influences from various cultures, including **Japanese, Italian, Spanish, and Jewish**, as well as regions across Brazil. This diverse inspiration is evident in Tuju’s menu, which evolves to reflect the seasons and the chef’s ongoing research into local ingredients.
### Tuju São Paulo’s Awards: Michelin Stars & Top Culinary Accolades Tuju’s reputation as one of São Paulo’s most prestigious fine dining destinations is well-earned. Its dedication to hospitality, sustainability, and innovation has led to multiple accolades:
🏆 **Gin Mare Art of Hospitality Award (2024)** – Recognized by *Latin America’s 50 Best Restaurants* for outstanding service ⭐ **Two Michelin Stars (2024)** – Awarded in the *Michelin Guide Rio de Janeiro & São Paulo*, a testament to Tuju’s world-class culinary achievements 🥇 **Brazil’s Best Restaurant (2024)** – Voted **Best Restaurant in Brazil** by the *World Culinary Awards*, further cementing its legacy
### Is Tuju São Paulo Worth It? Final Thoughts on This Michelin-Starred Restaurant Tuju delivered one of the most immersive, visually stunning, and well-curated dining experiences I’ve had. From the progressive journey across three levels to the artistic plating, innovative cocktails, and bold wine pairings, every detail was perfection.
⭐ **If you’re in São Paulo and want a next-level fine dining experience, Tuju is a must.**
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.
Evvai at a glance
Where: Rua Joaquim Antunes 108, São Paulo, Brazil.
Chef: Luiz Filipe Souza.
Recognition: Three Michelin stars in the 2026 guide.
Format: Oriundi tasting menu, with Brazilian and Italian influences.
Current menu price: R$1,650 per person, checked October 24, 2026. Pairings and optional supplements are additional. Confirm any service charge and final total when booking.
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.
São Paulo Luxury Travel Guide: Where I Stay, Eat and Keep Going Back
RJVIPGP · TRAVEL & DINING
Updated October 24, 2026
I first went to São Paulo for Formula 1. Now I look forward to the restaurants, hotels and nights out as much as the racing.
That is what keeps bringing me back. I can spend a day at Interlagos, come back to a hotel I genuinely enjoy, and have a dinner I will still be talking about months later. On another night, I can go to Tan Tan for food, cocktails and a soundtrack that is much more my speed than a formal dining room.
For me, a luxury trip to São Paulo starts with deciding what is worth making time for. The city is enormous, traffic changes the shape of a day, and booking the most expensive room does not automatically put you in the best location for your plans.
This guide brings together places I have stayed, meals I have eaten and the practical lessons I would use to plan another visit. It is a selection, not a claim that these are the only hotels or restaurants worth considering.
São Paulo Luxury Travel at a Glance
My biggest reason to return: The food. Evvai remains my favorite restaurant worldwide, but São Paulo also gives me reasons to come back for pork, pasta, sushi and less formal nights out.
Hotels to compare: Rosewood for a hotel-centered stay, Hotel Unique for design and Skye, W São Paulo for its rooftop, Fasano for a Jardins base, and Palácio Tangará for greenery and a slower pace.
A recurring night out: Tan Tan for food, inventive cocktails and 1990s hip-hop. It is a stop I look forward to on every visit.
More cocktail bars to consider: Kotori, SubAstor, Bar dos Arcos and Rabo di Galo offer different settings and menus. Choose by neighborhood and atmosphere, not just the name.
Cocktail value: São Paulo offers the creativity I look for in NYC, often at a lower dollar cost. Check the exchange rate and service charges before comparing the final bill.
Beyond the restaurants: Leave time for Ibirapuera Park, exhibitions at MASP or shopping around Jardins. Pick what interests you rather than filling every hour.
Planning tip: Group stops by area, allow for traffic and leave time to get ready before dinner. A good hotel is worth enjoying, not just sleeping in.
Choose the hotel around your actual trip
I have stayed at several São Paulo hotels across my visits, including Rosewood, Hotel Unique, W São Paulo, Fasano and Palácio Tangará. I would not choose between them from a list of amenities alone. Put the hotel on the same map as your restaurants, daytime plans and, if relevant, the circuit.
Rosewood São Paulo for a hotel-centered stay
Rosewood São Paulo is in Bela Vista, near Avenida Paulista. It is one of the places I would consider when I want the hotel itself to be a substantial part of the trip rather than simply somewhere to sleep.
Art-filled interiors at Rosewood São Paulo. Photo: Richard Jarocki.
Its restaurants and bars give you reasons to stay on the property, including Le Jardin, Blaise and Rabo di Galo. That can be useful on an arrival day or an evening when another journey across the city is not appealing. Check the current dining arrangements separately from the room booking; a hotel reservation does not reserve a restaurant table.
Hotel Unique for design and Skye
Hotel Unique is the distinctive Ruy Ohtake-designed hotel near Ibirapuera Park. The architecture is part of its identity, and Skye adds a rooftop restaurant and bar with city views.
A guest room from Richard’s stay at Hotel Unique. Photo: Richard Jarocki.
It is a hotel I have stayed at and written about, not just an attractive building I have seen in photographs. If the rooftop is a major reason for choosing it, check current restaurant access, reservations and pool rules. Going for dinner and having access as a hotel guest are different arrangements.
W São Paulo is in Vila Olímpia, on Rua Funchal. I chose it for my 2026 return because the rooftop and overall hotel experience appeal to me.
The WET Deck and L40 rooftop restaurant are on the 40th floor; Yōso is a separate cocktail bar and café on the 24th. Its location needs to work with your plans. Do not assume that staying at the W puts you next to every restaurant in Pinheiros or Jardins. Compare the journeys you will actually make, then decide how much the hotel itself matters to you.
Inside W São Paulo, with city views beyond the seating and dining areas. Photo: Richard Jarocki.
Fasano São Paulo for a Jardins base
For the original Fasano São Paulo, think Jardins and Rua Vittorio Fasano. It is a different property from Fasano São Paulo Itaim, so check the full hotel name and address before reserving.
The original Fasano makes sense to compare when Jardins is central to the trip. I would still work out the route to each important dinner rather than treating a neighborhood name as a guarantee that everything is a short walk away.
Palácio Tangará for time at the hotel
Palácio Tangará overlooks the greenery of Burle Marx Park, with a setting that feels different from the denser parts of the city. It belongs on the shortlist when the hotel, its grounds and a slower pace are priorities.
The trade-off is distance from some of the restaurants and neighborhoods you may want to explore. I would choose it with time to enjoy the property, rather than book it and then spend the entire stay crossing São Paulo.
Build the trip around meals you really want
São Paulo has given me some of my most memorable dining experiences. I like the stories behind the dishes and the chance to understand why a chef chose a particular ingredient. I also want enough variety that every evening does not feel like another version of the same tasting menu.
One important update to the earlier version of this guide: Evvai and Tuju received three Michelin stars in 2026. D.O.M. retained two. Ratings are useful context, but my own reasons to return are the meals and experiences below.
Evvai
Evvai is my favorite restaurant worldwide. The precision of the service is a major part of that opinion. I have described it as military precision, and that is how the meal felt: a team paying attention to the details without losing the enjoyment of dinner.
A course from Richard’s meal at Evvai, with illustrated cards on the table. Photo: Richard Jarocki.
Duck tortellini with eel and tucupi, and a green-corn ice-cream cone with caviar, are among the dishes I remember from my visits. Those are memories of meals I ate, not a promise that they will appear on your menu.
Chef Luiz Filipe Souza’s Oriundi menu brings Italian and Brazilian influences together. The current published menu lists R$1,650 per person as checked October 24, 2026; pairings are additional. Confirm the current menu, service charge and reservation conditions before booking rather than treating that figure as an all-inclusive bill.
Tuju gave me a different kind of experience. I remember the Rain Season menu and the care in its presentation. It is a restaurant I would consider when I want another ambitious dinner with a distinct identity, rather than simply trying to repeat Evvai.
A course from Richard’s meal at Tuju. Photo: Richard Jarocki.
Menus change. Check Tuju’s current offering before making plans, and give the meal enough time in your itinerary.
D.O.M.
At D.O.M., the appeal for me was discovery, including Amazonian ingredients and flavors outside my normal experience. It belongs in the conversation for travelers who want dinner to introduce them to something unfamiliar.
Look at the current restaurant information and discuss dietary requirements before reserving. A tasting menu built around unfamiliar ingredients is worth understanding before you sit down.
A course from Richard’s dinner at Nelita. Photo: Richard Jarocki.
I have visited Kazuo three times, including lunch, and the dessert was a particular highlight for me. Kazuo currently holds one Michelin star. It is another option for giving the trip variety rather than booking only long evening tasting menus.
A Casa do Porco and Metzi
A Casa do Porco deserves a place beyond a simple “luxury restaurant” label. I ate at the bar on my November 2024 visit, and the crispy roasted pork belly and pig-head presentation stayed with me. Read my A Casa do Porco review for the firsthand account.
At Metzi, the Mexican-Brazilian connection brings a different direction to dinner. Pork-belly tacos, seafood tostadas and agave cocktails are among the things I remember. These are places I would work into a varied stay rather than judge only by how formal the dining room feels.
Leave a night for Tan Tan
Tan Tan has become a stop on every São Paulo trip for me. The Spring Rolls Royce, Tsukemono cocktail and 1990s hip-hop are all part of why I return.
Oysters from a visit to Tan Tan, where the food is part of the draw. Photo: Richard Jarocki.
I like a serious dinner, but I also want nights like this: food I enjoy, good drinks and an atmosphere that suits me. Tan Tan is a reminder that a memorable evening does not have to follow the same format as a tasting-menu reservation.
Read my Tan Tan review. The dishes and cocktails mentioned there reflect my visits; check the current menu before arriving with your heart set on one item.
Cocktails worth making time for, with more value for your dollars
One of the things I enjoy about going out in São Paulo is finding the quality and creativity I look for in New York, often at a much more approachable price in dollars. Brazilian ingredients give the drinks their own identity, too. I want to try what a bartender does with cupuaçu, cambuci, cachaça or cajá, not simply order the same thing I would at home.
Tan Tan is my established favorite for this kind of evening, and I have also visited Kotori. SubAstor, Bar dos Arcos and Rabo di Galo are additional options to consider based on their current menus and settings.
SubAstor Vila Madalena gives its signature menu a Brazilian-biome theme. That is a more interesting starting point for me than another list of familiar classics. On the current official menu, Mata Atlântica combines cambuci cordial, bourbon, pear eau-de-vie and orange bitters for R$52, about US$10.32. Pantanal brings together pequi, tomato water, awamori, sake and chamomile for R$58, about US$11.51. Those are the kinds of combinations that make a dedicated cocktail stop worthwhile.
Bar dos Arcos for a different setting
Bar dos Arcos is beneath the Theatro Municipal, making it a different kind of evening from another hotel bar. Its signature menu has plenty to explore: Restaurante Leite combines caramelized cashew fruit, cachaça and aged rum in a milk-clarified drink for R$43, about US$8.54. La Guarida, with añejo tequila, tamarind, hibiscus and coconut-and-coffee bitters, is R$53, about US$10.52. The menu lists an optional 13% service charge, so those conversions are drink prices before service.
Rabo di Galo for a hotel-bar evening
Rabo di Galo at Rosewood adds live music and an old-world bar setting. It sits at the more expensive end of these examples, which is worth saying rather than pretending every São Paulo cocktail is a bargain.
The menu currently linked by the hotel lists Pari, with cachaça, cupuaçu, amaro, lime and cashew, at R$75, about US$14.89. Cidade Roxa, with rum, jabuticaba, lime and vanilla, is R$90, about US$17.87. A discretionary 10% service charge is listed. Rosewood currently describes the bar as walk-in only, with no reservations.
Kotori for another stop I have visited
I have been to Kotori once, and its current menu gives me a few reasons to consider another visit. Full Collins combines gin, vodka, olive, yuzu, cumaru and honey for R$55, about US$10.92. Coffee Boulevardier, with whisky, Campari, a red-vermouth blend and cold brew, is R$65, about US$12.90. Those are current menu examples, not claims that I ordered these exact drinks on my earlier visit.
Food and a cocktail from Richard’s visit to Kotori. Photo: Richard Jarocki.
I have also been to The Liquor Store twice. One practical update before planning a return: The Liquor Store’s official profile currently says it is moving and will return soon. Confirm the reopening and new address before making a trip there.
Compare the final bill: these are selected menu prices checked October 24, 2026, not a claim that every bar is cheaper than every New York bar. Check service charges and any cover or live-music charge, and remember that your card’s exchange rate and foreign-transaction fees may differ. For a fair New York comparison, include sales tax and tip there as well. My point is the opportunity to enjoy serious, inventive cocktails for the money, rather than choosing a bar only because the converted price is low.
Give the city some daylight
It is easy to let restaurant reservations take over a São Paulo itinerary. I would still leave room for an afternoon that is not built around another meal.
MASP is a useful anchor for time around Avenida Paulista. Check its current exhibitions, tickets and opening arrangements rather than trying to squeeze a museum into whatever hour happens to remain.
Ibirapuera Park offers a different pace. These are suggestions for building out the trip, not claims that I have personally completed every museum or park itinerary.
For shopping, compare JK Iguatemi, Shopping Cidade Jardim and the streets around Oscar Freire according to where you will already be. Check the actual store directory before making a special journey. I would not cross the city because an old guide promised a particular designer boutique on a particular street.
Transportation is part of the experience
I prefer arranging a car, especially around the Grand Prix. Having air-conditioning and a clear pickup plan matters to me after a long day. That is a personal preference, not a claim that everyone needs the same service.
The subway is another option; I have found São Paulo’s system well signed. Choose transport around the route, time of day, comfort you want and what you are carrying. For an arranged car, confirm the pickup location, waiting policy, included hours and how to reach the driver.
No car booking removes the traffic. Give airport arrivals room for immigration and baggage, and do not build dinner plans around the best possible journey time. After Interlagos, I want enough margin to get back, change and arrive at dinner properly.
For sightseeing, group stops by area. For evenings out, arrange the return journey before leaving and keep valuables discreet. Ask your hotel for current, route-specific advice rather than relying on a blanket claim that a whole neighborhood is either safe or unsafe.
How I would organize a few days
Arrival day: allow time for the journey from the airport, rest and a flexible first meal. Do not make an expensive prepaid lunch depend on everything running perfectly.
A food-focused day: one daytime neighborhood or cultural stop, then a dinner you have deliberately left time to enjoy.
A less formal day: shopping or the park, time at the hotel, then food and cocktails rather than another long tasting menu.
A spare day: return to a place you liked or leave space for a recommendation you pick up during the trip.
If you are visiting for Formula 1, give the race its own schedule. I have experienced Sector G in 2024 and Sector N in 2025, and those trips taught me to take weather, return transport and dinner timing seriously. My São Paulo Grand Prix travel guide covers that side in more detail.
Planning Your São Paulo Luxury Travel Budget
My approach to São Paulo luxury travel is to spend on the things I will remember: a hotel I enjoy, meals worth planning around and transportation that makes the trip easier.
For my kind of trip, the important spending is straightforward: a hotel I will actually enjoy, the meals I really want to experience and transport that makes the plan workable.
Compare the full room price for your dates, including taxes, breakfast and cancellation conditions. For restaurants, check what the menu includes, the cost of drinks and pairings, service and any deposit or cancellation policy. Grand Prix dates need their own quotes; an ordinary-weekend rate is not a reliable substitute.
I would also keep an excursion to the coast separate from a quick city afternoon. São Paulo is inland. A trip to Ilhabela needs its own travel time and planning, not a passing mention as an effortless yacht outing.
Why I keep coming back
São Paulo gives me plenty of reasons to return before I even look at the race schedule. Evvai, Tan Tan, the hotels and the meals I still want to try all contribute to that.
My advice is to choose the experiences you care about, leave enough time between them and resist filling every gap. The city is much more enjoyable when you can sit down to dinner thinking about the food instead of how late you are going to be.
São Paulo luxury travel does not have to mean choosing the most expensive option every time. For me, it means making room for memorable food, creative cocktails and places I genuinely want to return to.
The World’s 50 Best Restaurants organization, known for its prestigious global rankings, is launching an exciting new initiative—the inaugural North America’s 50 Best Restaurants list in 2025. This highly anticipated ranking will highlight the top dining establishments across the United States, Canada, and the Caribbean, celebrating the region’s diverse culinary excellence.
Why This List Matters
For years, The World’s 50 Best Restaurants list has influenced global dining trends, recognizing innovative chefs and top-tier restaurants. Now, with a dedicated North American ranking, the region’s rich and evolving food scene will be put on a global stage.
What This Means for the Culinary World
✔ Spotlighting the Best in North American Cuisine – From Michelin-starred fine dining in Quebec to farm-to-table restaurants in California and bold Caribbean flavors, this list will celebrate regional culinary diversity. ✔ Global Recognition for North American Chefs – The list will elevate chefs and restaurants, giving them international exposure. ✔ Curated by Industry Experts – The rankings will be determined by a panel of 300 independent restaurant experts, ensuring credibility and diversity.
What to Expect from the 2025 Ranking
🔹 Live Awards Ceremony – The first-ever North America’s 50 Best Restaurants list will be revealed at a prestigious awards event later this year. 🔹 Diverse Culinary Representation – The list will feature a mix of Michelin-starred fine dining, hidden gems, and pioneering culinary innovators. 🔹 A Must-Read Guide for Food Enthusiasts – This ranking will become an essential culinary roadmap for travelers, critics, and passionate food lovers.
With North America’s fast-growing influence on the global food scene, this ranking will be a game-changer for restaurants, chefs, and food lovers alike.
North America’s Culinary Scene Finally Gets Its Due
With its thriving culinary landscape, the U.S., Canada, and the Caribbean are home to some of the world’s most dynamic food cultures. This list will celebrate the best and most exciting dining experiences across the region, ensuring that North America gets the recognition it deserves.
🍽 Which restaurants do you think will make the list? Stay tuned for the official announcement and prepare to explore North America’s finest dining destinations!
Chef Robbie Felice Expands His Culinary Empire with Bar Mutz in Westwood, NJ
Chef Robbie Felice, a James Beard Rising Star Chef semifinalist, continues to make waves in the New Jersey dining scene with his latest venture, Bar Mutz. This modern Italian trattoria and mozzarella bar, located in downtown Westwood, brings a fresh and interactive take on classic Italian cuisine, further solidifying Felice’s reputation as an innovative culinary mastermind.
From Viaggio Ristorante in Wayne to Osteria Crescendo in Westwood and the Wafu-Italian fusion pastaRAMEN, Felice has continuously pushed the boundaries of Italian dining. With Bar Mutz, he blends traditional flavors with a creative edge, making it a must-visit destination for food lovers in New Jersey.
What Makes Bar Mutz Unique?
Opened in February 2025, Bar Mutz focuses on handcrafted mozzarella and traditional Southern European flavors, offering an elevated yet fun dining experience.
Signature Menu Highlights:
✔ Mozzarella Bar Experience – Fresh mozzarella, stracciatella, and burrata, crafted daily in front of guests. ✔ Creative Small Plates – Unique takes on classics like mozzarella sticks with hot honey and sour milk, handmade pastas, and house-made cured meats. ✔ Classic Italian Favorites – Meatballs, burrata with prosciutto, and gourmet panini, all prepared with top-tier ingredients. ✔ Craft Cocktails & Wine Selection – A menu designed to complement the rich flavors of authentic Italian cuisine.
A Fresh Take on Italian Dining
Felice describes Bar Mutz as “not your traditional stale Italian restaurant,” but rather a place where guests can enjoy high-quality ingredients in a lively, modern setting. Whether you’re indulging in freshly pulled mozzarella or sipping on a carefully curated cocktail, the experience is designed to be authentic yet innovative.
The Culinary Journey of Chef Robbie Felice
Before becoming one of New Jersey’s most celebrated chefs, Robbie Felice built an impressive résumé, working at some of the world’s most prestigious restaurants.
Felice’s Career Highlights:
Babbo (NYC) – Worked under Mario Batali, perfecting classic Italian techniques.
B&B Ristorante (Las Vegas) – Advanced to sous chef, managing the restaurant’s salumi program.
Michelin-Starred Training in Europe – Worked at Pure-C in the Netherlands and The Jane in Belgium, refining his skills in Michelin-star kitchens.
The Modern (NYC) – Returned to the U.S. to work at one of New York’s top fine-dining destinations.
In 2016, Felice co-founded Viaggio Ristorante in Wayne, NJ, which quickly gained acclaim for its modern take on Italian cuisine. In 2019, he opened Osteria Crescendo in Westwood, further establishing his presence in the New Jersey dining scene.
However, Felice’s biggest breakthrough came with pastaRAMEN, a Wafu-Italian fusion omakase that blends Italian and Japanese flavors. Initially a secret pop-up, it evolved into a full-scale restaurant in Montclair, NJ, in 2023.
Now, with Bar Mutz, Felice is taking a more casual yet refined approach to authentic Italian dining, focusing on high-quality, simple ingredients done the Italian way.
Why Bar Mutz is a Must-Visit in New Jersey
With New Jersey’s culinary scene booming, Bar Mutz is a welcome addition for those who appreciate authentic Italian flavors with a modern twist.
Reasons to Visit Bar Mutz:
⭐ Innovative Italian Cuisine – Authentic flavors meet modern creativity in a fun, engaging setting. ⭐ Freshly Made Mozzarella – Interactive mozzarella bar, offering freshly crafted cheese daily. ⭐ Lively Atmosphere – A casual yet stylish space that brings a new energy to downtown Westwood. ⭐ Robbie Felice’s Culinary Expertise – With a Michelin-starred background, Felice ensures that every dish is executed to perfection.
Located next to Osteria Crescendo, Bar Mutz is the perfect spot for a memorable night out, whether you’re indulging in handmade pasta, premium Italian meats, or craft cocktails.
Final Thoughts: A Culinary Visionary at Work
With Bar Mutz, Robbie Felice continues to redefine Italian dining in New Jersey, offering a fresh perspective on classic dishes while staying true to his philosophy of “insanely simple food, the way it’s done in Italy.”
As his restaurant empire grows, Felice remains a driving force behind New Jersey’s culinary evolution, proving that innovation and tradition can go hand in hand.
📍 Visit Bar Mutz in Westwood, NJ, and experience one of the most exciting new restaurants in the state!
A Guide to Michelin-Star Dining for the Discerning Traveler
For high-net-worth individuals and passionate gourmands, dining isn’t just about food—it’s about theater, storytelling, exclusivity, and artistry. In the world of Michelin-starred restaurants, meals become experiences that stir the soul as much as they satisfy the palate.
This guide is curated for the discerning traveler who views fine dining as a cultural and sensory pursuit—where every course tells a story, and every reservation marks a memory.
What Michelin Stars Actually Mean
Michelin awards stars based on five main criteria:
Quality of the ingredients
Mastery of flavor and cooking techniques
Personality of the chef in the cuisine
Value for money
Consistency across visits
1 Star = A very good restaurant in its category
2 Stars = Excellent cooking, worth a detour
3 Stars = Exceptional cuisine, worth a special journey
Understanding this framework helps travelers set expectations and appreciate the unique artistry behind each experience.
Global Destinations Worth the Journey
For elite diners who travel to eat, here are a few destinations that consistently deliver:
Tokyo, Japan – Home to the most Michelin stars in the world; a perfect mix of tradition and innovation.
San Sebastián, Spain – A gastronomic playground with the highest concentration of Michelin stars per capita.
Paris, France – The birthplace of haute cuisine; elegance and history served on every plate.
New York City, USA – Diversity and creativity define its Michelin map.
São Paulo, Brazil – A rising star in fine dining with a strong blend of local ingredients and global techniques.
Copenhagen, Denmark – The epicenter of New Nordic cuisine, with restaurants like Noma leading culinary innovation.
Bangkok, Thailand – A growing culinary capital blending tradition and creativity.
Dubai, UAE – Rapidly ascending in the fine dining world, offering multicultural Michelin experiences.
Booking the Best: Insider Tips
Plan Early: Some 3-star restaurants open bookings 3–6 months in advance.
Use a Luxury Concierge: Amex Platinum, Centurion, or Black Card services can unlock “fully booked” tables.
Stay in Partner Hotels: Luxury hotels often have priority access for guests.
Leverage Chefs’ Networks: A sommelier or chef friend can sometimes open doors.
Use Apps Like Tock or Resy: Many Michelin-starred spots now use tech-forward booking systems.
Not Just Dinner: The Full Experience
Top-tier restaurants now offer more than just meals:
Kitchen Tours & Chef Meet-and-Greets
Wine Cellar Tastings with head sommeliers
Immersive Storytelling Menus that evolve seasonally or around global themes
Culinary Retreats: Weekend programs where guests cook, dine, and engage with chefs
Restaurant-Branded Suites: Some restaurants now have exclusive hotel rooms for a full immersion
Many also partner with art galleries, wineries, or boutique hotels to create multi-day culinary journeys.
Signature Michelin Experiences Worth Chasing
Osteria Francescana (Modena, Italy): Chef Massimo Bottura’s artful blend of nostalgia and avant-garde.
Evvai (São Paulo, Brazil): Italian-Brazilian fusion with flair, by Chef Luiz Filipe Souza.
Eleven Madison Park (New York, USA): A plant-based reinvention of fine dining with theatrical flair.
Sukiyabashi Jiro (Tokyo, Japan): The legendary sushi temple with unmatched technique.
Central (Lima, Peru): Elevation-focused Peruvian cuisine connecting nature and plate.
Noma (Copenhagen, Denmark): Innovation at its finest, often topping World’s 50 Best.
Mirazur (Menton, France): Chef Mauro Colagreco’s Mediterranean masterpiece.
Gaggan Anand (Bangkok, Thailand): Progressive Indian cuisine with emotion and performance.
Atelier Crenn (San Francisco, USA): Poetic, artistic tasting menus by Chef Dominique Crenn.
How to Dine Like a Global Insider
Don’t Just Order à la Carte: Always go with the tasting menu—it’s the chef’s vision.
Let the Sommelier Guide You: From rare vintages to unexpected pairings, trust the expert.
Dress Accordingly: Most Michelin-starred restaurants expect smart attire, even if not strictly formal.
Be Present: These are meals that deserve full attention—put the phone down, savor, and engage.
Request the Chef’s Counter: For a front-row seat to culinary magic.
Engage with the Staff: Great dining is elevated through dialogue and curiosity.
Note Food Allergies or Preferences in Advance: Michelin chefs are meticulous planners.
Michelin Dining and the Rise of Culinary Tourism
Culinary tourism is booming—more HNWIs are designing their travel plans around food. In this trend:
Restaurants become destinations.
Dining becomes the central event, not a side attraction.
Travelers stay longer in culinary cities to enjoy multiple experiences.
Luxury travel companies now offer “Michelin Itineraries” that include curated reservations, chef meetups, and wine-pairing excursions. These elevated food journeys blur the line between nourishment and narrative.
Beyond the Stars: Other Guides That Matter
While the Michelin Guide is the gold standard, savvy diners also follow:
World’s 50 Best Restaurants
La Liste
Gault & Millau
Opinionated About Dining (OAD)
Combining sources helps form a complete picture of culinary excellence, especially in regions where Michelin’s coverage is limited.
Final Thoughts: Dining as Art & Memory
For the discerning traveler, dining at a Michelin-starred restaurant isn’t about indulgence—it’s about immersion. It’s about celebrating mastery, connecting with culture, and tasting the extraordinary.
Each restaurant is a stage, each course a performance, and each chef an artist telling their story in flavors, textures, and plating.
When food becomes art, and dinner becomes theater, it leaves a mark far deeper than a social media post—it becomes part of your story.
The Next Two Stops in the 2025 Formula 1 Season: Australia & China
The 2025 Formula 1 season is set for a thrilling start, with two high-stakes races that will shape the early championship battle. The action begins in Melbourne at the Australian Grand Prix before shifting to Shanghai for the return of the Chinese Grand Prix. Here’s what to expect from these pivotal races.
Australian Grand Prix (March 16, 2025 – Albert Park Circuit)
For the first time since 2019, the Australian Grand Prix kicks off the season, setting the stage for intense competition. The Albert Park Circuit in Melbourne blends street-circuit characteristics with fast, flowing corners, demanding precision from drivers.
Key Storylines:
Lewis Hamilton’s Ferrari Debut – The seven-time world champion begins a new chapter with Ferrari. Can he challenge Max Verstappen and stake his claim early?
Early Season Pecking Order – With all teams unveiling their 2025 cars in a race setting for the first time, who will emerge as the frontrunner?
Oscar Piastri’s Home Race – McLaren’s rising star will be eager to impress in front of an Australian crowd. Can he deliver a standout performance?
Chinese Grand Prix (March 23, 2025 – Shanghai International Circuit)
After several years off the calendar, the Chinese Grand Prix makes a long-awaited return. The Shanghai International Circuit, with its mix of long straights and tight technical sections, will test car performance and strategy alike.
What to Watch:
Ferrari vs. Red Bull vs. Mercedes – Will Red Bull maintain its dominance, or will Ferrari and Mercedes close the gap?
Shanghai’s Unique Challenges – The track’s sweeping Turn 1-2 complex and long back straight leading into a heavy braking zone provide prime overtaking opportunities.
Tire Wear & Strategy – Known for its abrasive surface, Shanghai often pushes teams to make crucial tire management decisions.
Why These Races Matter
These first two Grands Prix will set the tone for the season, providing the first real indications of car performance, team strategies, and title contenders. With Hamilton’s move to Ferrari and the return of Shanghai to the calendar, expect surprises, rivalries, and intense competition from the start.
Who do you think will take the first two victories of 2025? Share your predictions!
My January 2025 meal at Nelita São Paulo was one of the best I’ve had in the city. I sat at the counter directly in front of the kitchen, watching chef Tássia Magalhães and her team work. The food gave me plenty to remember. So did the people behind it.
Tássia is exceptionally talented, yet she is also one of the most humble and warm chefs I’ve met. Her love of cooking and flavor came through in the meal. Sommelier Danyel Steinle brought the same care to the wine pairings, making the food even more enjoyable.
That connection between kitchen, wine and hospitality is what makes me want to return.
Visit: January 2025. Updated October 2026. The dishes below describe my visit; awards and practical information have been checked separately for this update.
My seat at the Nelita São Paulo kitchen counter
A view of the kitchen at work from my counter seat at Nelita, January 2025.
The counter was a big part of the experience. Being directly in front of the kitchen let me see the work going into the dishes as the evening unfolded. I could appreciate the food and the people making it at the same time.
Nelita felt cozy and refined. Tássia’s warmth made it easy to feel comfortable, and watching the kitchen added another reason to pay attention. It is a seat I would ask for again.
The restaurant is in Pinheiros, a neighborhood with plenty of reasons to plan an evening around dinner. For more of the places I’ve personally eaten, my São Paulo restaurant guide puts Nelita alongside other meals that have stayed with me.
Tássia Magalhães and the food I remember
One of the courses from my January 2025 meal at Nelita. Pasta from my January 2025 dinner at Nelita, photographed from above.
The Italian influence was clear in the pasta and other dishes, while Brazilian ingredients gave the meal its own character. Nelita’s own description of the kitchen connects that approach to Tássia’s roots in Guaratinguetá, in the Vale do Paraíba, and to the memories and ingredients of the region.
These are the dishes I remember from my meal at Nelita São Paulo. They are a record of that evening, rather than a promise of what will be on the menu when you visit.
Pão de queijo gougère
The pão de queijo gougère introduced the restaurant’s personality early. It was a memorable way to bring a Brazilian reference into the meal, and it belongs among the details I still associate with Nelita.
Pumpkin cappelletti and eggplant ravioli
Pumpkin cappelletti and ravioli with eggplant and smoked tomato were two of the pasta dishes that stayed with me. There was comfort in those combinations, with the precision I want from a restaurant cooking at this level. The pasta was an important part of what made the meal so satisfying.
Beef tongue with polenta and passionfruit sorbet
Beef tongue with polenta gave me another dish to remember beyond the pasta. The passionfruit sorbet brought a welcome freshness to the meal. Together with the earlier courses, these are the flavors and combinations I think of when someone asks me about Nelita.
Danyel Steinle and the wine pairings
Food and wine together at the Nelita counter, January 2025.
The wines deserve real space in this review. Danyel, Tássia’s partner in the restaurant and now her husband, was an essential part of what made the evening work.
I loved seeing the connection between them. Their teamwork carried through to the pairings: the wines brought more out of the food and made an already excellent meal feel more complete. The attention given to the glass matched the attention given to the plate.
That is what I want from a pairing. I want to enjoy the wine, of course, but I also want it to help me appreciate the dish. At Nelita São Paulo, the two belonged together, and Danyel’s contribution deserves as much attention as the cooking.
The recognition since my visit
The awards Tássia, Danyel and their restaurants have received since my January 2025 visit feel thoroughly deserved.
I’m happy to see their work recognized. My enthusiasm started with the meal itself, and the awards give me another reason to look forward to seeing what they do next.
Why Lita is on my list for November
When I return to São Paulo in November 2026, I also want to visit Lita, Tássia and Danyel’s wine bar across the street. It opened in September 2025, after my Nelita visit.
I haven’t been yet. After experiencing their cooking, wine pairings and teamwork at Nelita, I’m curious to see how that partnership translates to a wine bar. It is one more place to fit into a trip that already has plenty of meals I’m looking forward to.
A richly sauced course from my January 2025 dinner at Nelita.A petal-topped pastry from my January 2025 meal at Nelita.
Planning a meal at Nelita São Paulo
Nelita is at Rua Ferreira de Araújo, 330, in Pinheiros. The restaurant says tasting-menu visits require a reservation. Use Nelita’s official website for the current menu and booking options, and ask about counter seating if you want the perspective I enjoyed.
Confirm the available menu, pairing options, price and cancellation terms before booking. My January 2025 dishes are memories of that visit, and menus can change.
Absolutely. I remember the food, the counter and the way Tássia and Danyel worked together to make the evening feel complete. Tássia’s warmth and humility stayed with me just as clearly as her talent.
Nelita gave me one of my best meals in São Paulo. I would happily go back for the cooking and the wine pairings, and for another chance to sit in front of that kitchen.
Metzi is the creation of Eduardo Nava Ortiz and Luana Sabino, two visionary chefs who bring their unique expertise and passion to the restaurant’s ever-evolving menu. Eduardo Nava Ortiz, a Mexican-born chef, brings an authentic and modern perspective to traditional Mexican flavors, while Luana Sabino, a talented Brazilian chef, infuses the menu with fresh local ingredients and creative techniques. Together, they craft dishes that beautifully merge Mexican tradition with Brazil’s rich culinary landscape.
A Cozy and Inviting Atmosphere
Located in São Paulo’s Pinheiros district, Metzi offers a warm and intimate setting, with minimalist decor that allows the food to take center stage. The ambiance is casual yet refined, making it an ideal destination for those seeking a sophisticated dining experience without the formality of a fine-dining establishment. With limited seating, Metzi fosters an exclusive feel, ensuring personalized service and a memorable gastronomic journey.
The Menu: Tradition Meets Innovation
Metzi’s menu is a thoughtful and ever-evolving showcase of modern Mexican cuisine, with a particular emphasis on local and seasonal ingredients. While dishes change frequently, here are some signature highlights that capture the essence of Metzi’s culinary philosophy:
Tostada de Atún – A beautifully crafted dish featuring fresh tuna, avocado, and vibrant citrus notes, highlighting the balance of freshness and umami.
Mole Poblano with Duck – A refined take on the classic mole poblano, with complex layers of smoky, sweet, and spicy flavors complementing tender duck.
Tacos de Pescado – Light, crispy battered fish tacos served with housemade tortillas and an exquisite selection of salsas.
Tamales de Elote – A nod to Mexican heritage, these delicate corn tamales are a must-try, showcasing the restaurant’s dedication to traditional techniques.
Huitlacoche Risotto – A unique fusion of Mexican and European influences, featuring earthy huitlacoche (corn truffle) in a rich, creamy risotto.
Churros with Spiced Chocolate Sauce – A playful yet refined dessert that pays homage to a beloved classic.
An Impressive Beverage Selection
Metzi’s drink menu is just as carefully curated as its food offerings, featuring an outstanding selection of:
Mexican Spirits – A diverse range of mezcal and tequila options, perfect for sipping or enjoying in crafted cocktails.
Natural & Organic Wines – Thoughtfully selected wines that enhance the dining experience, complementing the restaurant’s bold yet delicate flavors.
Signature Cocktails – Inventive creations that incorporate fresh fruits, Mexican spices, and artisanal spirits, offering a refreshing pairing for every dish.
Accolades & Recognition
Metzi has quickly risen to prominence within São Paulo’s fine-dining landscape, earning a Michelin Guide recommendation and securing a spot on Latin America’s 50 Best Restaurants list. This recognition solidifies Metzi’s reputation as one of the top destinations for contemporary Mexican cuisine in the region.
Why Metzi Should Be on Your Culinary Radar
What sets Metzi apart is its ability to take authentic Mexican flavors and present them in an elevated, artful manner while still maintaining the soul of the cuisine. With Eduardo Nava Ortiz and Luana Sabino’s expertise, a meticulously designed menu, and an intimate atmosphere, Metzi offers a truly unique gastronomic experience in São Paulo.
Final Thoughts
Whether you’re a fan of Mexican cuisine, an adventurous foodie, or someone looking for a sophisticated yet approachable dining experience, Metzi is a restaurant you won’t want to miss. Its commitment to tradition, innovation, and top-tier ingredients makes it a standout in São Paulo’s competitive dining scene. Be sure to book a reservation in advance, as this culinary gem is in high demand!
Have you been to Metzi? Share your thoughts and favorite dishes in the comments below!
By Richard Jarocki | Visited November 2024 | Pricing researched September 24, 2026 | Updated September 25, 2026
A Casa do Porco review: Five things stood out from my November 2024 visit—the food, the whole-animal approach to cooking, the drinks, the relaxed atmosphere, and the commitment to keeping ambitious food accessible. I sat at the bar for the tasting menu, started with complimentary cachaça shots, and left wanting to return.
An extra order of crispy roasted pork belly with guava, served inside a ceramic pig’s head, also gave the evening its Instagram moment.
There is a lot to appreciate here. The cooking is creative, the whole-animal approach gives the restaurant a clear identity, and the experience remains approachable. As I wrote in my São Paulo restaurant guide, the food is ridiculously good.
Published 2024 menu price: R$290 per person; optional wine pairing R$210 extra
Latest published price found: R$348 per person; optional pairing R$269 extra, reported August 2026
Where we sat: At the bar
Drinks: Great; complimentary cachaça shots to start
Atmosphere: Relaxed
Additional order: Crispy roasted pork belly with guava jam, served in a porcelain pig’s-head presentation
Would I return? Yes—I want to go back
Michelin recognition: Bib Gourmand and Green Star
My take: Creative cooking that offers a look into Brazilian food culture in an approachable setting
Small bites from my November 2024 tasting menu at A Casa do Porco.
1. The Food That Makes Me Want to Return
I chose the tasting menu on my November 2024 visit. Menus change, so this review describes that experience rather than a promise of the exact dishes served today.
For a restaurant built around whole-animal cooking, that format gives the kitchen room to show its range. It also gives you a broader view of the approach than choosing a single pork dish.
What stays with me is the creativity, flavor, and connection to Brazilian food culture. The cooking makes you pay attention to what you are eating and appreciate how much can be done with an ingredient you might otherwise think you already know.
That is one of the reasons I travel for food. I want experiences that give me a better understanding of a place through what is served.
A Casa do Porco belongs in that conversation.
Bread and mortadella at the bar at A Casa do Porco.A course from the tasting menu: dumplings in broth with fresh herbs.
2. Whole-Animal Cooking with a Brazilian Identity
Chef Jefferson Rueda’s approach gives A Casa do Porco a clear purpose. The restaurant explores how much can be done with the whole animal, drawing on Brazilian cooking and ingredients.
The connection to the ingredients runs deeper than what appears on the plate. The Michelin Guide describes Rueda’s involvement in raising the pigs and growing much of the produce used in the restaurant.
That context helps explain the menu. Different cuts and preparations become opportunities to show how much variety one ingredient can offer.
What I appreciate is that the pleasure of eating remains central to it. There is a concept worth understanding, and there is very good food to enjoy.
3. Great Drinks, Starting with Cachaça
Complimentary cachaça shots started our evening at the bar.
We started with complimentary cachaça shots, and the drinks were great throughout the experience. They deserve attention alongside the food because they were part of what made the evening enjoyable. The complimentary shots were part of my visit, something I would assume comes with every booking.
4. A Relaxed Atmosphere at the Bar
We sat at the bar, and the atmosphere was relaxed. I appreciate that in a restaurant with this level of recognition. An ambitious menu can still be served in a setting where you feel comfortable, and that was part of the appeal here.
For me, the combination worked: creative cooking, a comfortable seat at the bar, and an evening that felt easy.
“Our mission is to give people access to good food, even if it means making less money.”
That philosophy gives me another reason to respect the restaurant. I enjoy the attention to detail that comes with fine-dining service, but I also appreciate being able to sit at the bar, have a great drink, and eat ambitious food in a relaxed setting. Keeping that experience within reach of more people is a choice worth recognizing in its own right.
The Pig’s Head Had an Instagram Assignment
The pig’s head had an Instagram assignment: crispy roasted pork belly with guava waited inside.
Alongside the tasting menu, an extra order of crispy roasted pork belly with guava jam arrived in a porcelain pig’s head. The head was the serving piece, with the food inside.
That order had a very specific purpose: getting the pictures for Instagram.
I appreciate a good food photo myself, so I am hardly in a position to judge. At a restaurant called A Casa do Porco—the House of the Pig—it was certainly an appropriate subject.
How Much Does A Casa do Porco Cost?
For context around my November 2024 visit, Exame’s July 2024 reporting listed the tasting menu at R$290 per person, with an optional Brazilian wine pairing for R$210 extra. The menu and pairing together came to R$500 per person.
Those are the published menu prices from that period, rather than a reconstruction of my final bill with drinks and the additional order.
For anyone planning a visit now, the latest published pricing I found was R$348 for the tasting menu, plus R$269 for the optional pairing—R$617 together. Those figures were reported in Folha de S.Paulo’s August 2026 restaurant guide.
The totals above are the menu-plus-pairing sums; they do not include any additional orders or service charges. Check the restaurant’s current menu before booking.
That price context matters when discussing accessibility. A tasting menu is still a meaningful expense. What I appreciate here is the ambition of the cooking and the commitment to keeping the experience approachable.
Michelin Recognition—and My Own Opinion
A factual distinction matters here: A Casa do Porco holds a Michelin Bib Gourmand and a Michelin Green Star. Those recognize value and sustainability respectively; they are different from the conventional Michelin stars awarded for cooking.
In my opinion, if A Casa do Porco paired this cooking with a more formal fine-dining style of service, I could see it earning a Michelin star. The food is already worthy of that recognition to me. That is my impression as a diner; Michelin itself says that service style does not determine whether a restaurant receives a star.
Is A Casa do Porco Worth Visiting?
Yes. A Casa do Porco belongs in my São Paulo restaurant recommendations, and I want to go back.
The whole-animal approach gives the meal substance, and the cooking makes the experience enjoyable. I also respect the restaurant’s commitment to keeping ambitious food approachable and connected to the people who live in the city.
My visit brought together a tasting menu, great drinks, and relaxed bar seating. Those are the details that matter to me when deciding what to recommend.
If you enjoy pork and want to explore Brazilian food through a kitchen with a clear point of view, this is a restaurant I would put on your list.
The food, drinks, and relaxed atmosphere give me plenty of reason to return. The Instagram photos were a bonus.
My verdict in this A Casa do Porco review is simple: great food, great drinks, and a relaxed experience I want to repeat.
Chef Robbie Felice Expands His Culinary Empire with Bar Mutz in Westwood, NJ Chef Robbie Felice, a James Beard Rising Star Chef semifinalist, continues to make waves in the New Jersey dining scene with his latest venture, Bar Mutz. This modern Italian trattoria and mozzarella bar, located in downtown Westwood, brings a fresh and interactive take on classic Italian cuisine, further solidifying Felice’s […]
People often ask me what my favorite restaurant in the world is. Considering how much I travel for food, it’s a fair question. I’ve been fortunate enough to dine at Michelin-starred restaurants, experience many of the World’s 50 Best Restaurants, and eat my way through some of the greatest culinary destinations on earth. My answer […]
Fine dining is more than just food—it’s an immersive journey. My recent experience at Tuju in São Paulo set a new benchmark for what a restaurant can offer, blending art, nature, world-class gastronomy, and award-winning hospitality in a three-level dining adventure. ### Michelin-Star Dining at Tuju São Paulo: A Nature-Inspired ExperienceFrom the moment you step […]
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