Evvai, alongside Tuju, has made history as the first restaurant in São Paulo — and indeed in Brazil and all of Latin America — to be awarded Three MICHELIN Stars. Under the leadership of Chef Luiz Filipe Souza and his team, the restaurant delivers a meticulously crafted dining experience that celebrates São Paulo’s Italian heritage while embracing a distinctly Brazilian identity. With bold flavors, impeccable techniques, harmonious flavor pairings and a masterful balance of temperatures and textures, the menu evolves and surprises at every turn.
Below, one of our Inspectors shares a first-hand account of their anonymous meal at this celebrated establishment.
Scallop Bomba: The signature dish that has been regularly reimagined at Evvai since its inception. © Tadeu Bruneli/Evvai
From Torrential Rains to Culinary Bliss “I arrived at the restaurant on one of São Paulo’s quintessential summer days, when torrential rain seems to take over the city. The streets of Jardim Paulistano, where Evvai is located, had turned into makeshift rivers, with relentless downpours setting a less-than-ideal stage for what I hoped would be a memorable meal.
“But the moment I stepped inside, my mood shifted entirely. I was welcomed with genuine warmth — the kind of hospitality that feels natural, not rehearsed — by a gracious and attentive team who made me feel instantly at ease.
“The ambience mirrored this initial impression. The decor is modern yet understated, with clean lines and subtle local touches that create an atmosphere of refined comfort. My table, a wide, natural wood surface left bare, was softly illuminated, inviting me to relax and immerse myself in the experience.
“Before I could fully take in my surroundings, the kitchen sent out its first offering: a crisp, bite-sized sandwich filled with a delicate mango paste spiced with chile and finished with a dusting of cornmeal. It was precise, nuanced and utterly delightful — a perfect prelude to the journey ahead.”
King Crab, Fresh Coconut and Pink Peppercorns: A dish at Evvai that evoked Brazil’s coastline with the essence of crab and the subtlety of coconut. © Tadeu Bruneli/Evvai
Oriundi: A Dialogue Between Italy and Brazil “This wasn’t my first visit to Evvai. The restaurant opened in 2017 with a contemporary Italian concept. At the helm is Chef Luiz Filipe Souza, who left a career in finance to pursue his passion for gastronomy, training in kitchens renowned for their rigorous approach to Italy’s traditional flavors. His roots too, trace back to Il Bel Paese.
“Over time however, Souza realized that his culinary vision couldn’t be confined by the boundaries of traditional Italian cuisine. Something was missing: a space for Brazil — or, more precisely, a space for his own identity.
“From this realization came the Oriundi menu, named after the term used to describe Italian descendants around the world. This is not merely fusion cuisine: It’s a thoughtfully constructed dialogue between ingredients, techniques and memories, seamlessly weaving together the culinary traditions of Brazil and Italy. The result is a menu that feels both natural and innovative, avoiding clichés or forced combinations.”
A trio of starters at Evvai, showcasing bold, vibrant flavors executed with finesse. © Tadeu Bruneli/Evvai
A Warm and Thoughtful Welcome “With palpable enthusiasm, the front-of-house team took the time to explain the restaurant’s philosophy: meticulous attention to temperature control, deep respect for ingredients and the conceptual narrative behind each element of the menu. Yet, the explanations never felt overly academic and instead provided just enough context to enhance the experience while preserving the element of surprise.
“Optional enhancements, such as caviar, white truffle or a cheese trolley, were also presented, adding an extra layer of indulgence to an already comprehensive menu. As part of the tableside service, a black truffle and a white truffle were displayed, their delicate aromas wafting through the room long before the first official course arrived.
“Wine pairings are expertly curated by sommelier Marcelo da Fonseca, recipient of the MICHELIN Sommelier Award 2025. With a confident yet approachable demeanor, da Fonseca selects both national and international bottles, ensuring the wines complement the meal’s rhythm without overshadowing the dishes.”
Two illustrated cards by Chef Luiz Filipe Souza, accompanying the dishes at Evvai. © MICHELIN Guide/Luiz Filipe Souza
Luiz Filipe Souza: A Chef and Creative Visionary “At the back of the dining room, part of the kitchen was visible — a meticulously organized space where every movement seemed deliberate, flowing with precision in an atmosphere of quiet focus. Overseeing it all was Chef Luiz Filipe Souza, who orchestrates the operation with the poise of a maestro, attending to every detail with the calm confidence of a true culinary artist.
“One particularly charming touch underscores the restaurant’s creativity and individuality: The chef personally illustrates vibrant cards that accompany each dish. These cards, infused with a playful pop-art aesthetic and references ranging from comic books to offbeat humor, offer unconventional yet insightful explanations of each creation.
“They provide a glimpse into the restaurant’s character and its relaxed yet thoughtful spirit. For instance, during my meal the pasta fredda e fagioli verdi was paired with an illustration of fusilli shooting out of a gun, captioned: “Pasta la vista, baby.” Meanwhile, the dish of tongue with oxtail, watercress and mushrooms was accompanied by a drawing of Superman sharing a kiss, cheekily labeled: “No tongue, really?””
Fresh Santa Catarina Oysters, Pistachio and Jambu: A creative, velvety and vibrant green bite. © Tadeu Bruneli/Evvai
A Symphony of Flavors and a Distinct Culinary Identity “The menu unfolded with a deliberate rhythm, each dish in perfect harmony with the next. The transitions were seamless and the progression was thoughtfully orchestrated, creating a cohesive and immersive dining experience.
“From the very first bite, the level of excellence was unmistakable — an experience that immediately evoked the prestige of Three MICHELIN Stars. Crafted with premium ingredients, the dishes showcased bold, well-defined flavors, free from unnecessary embellishments. The combinations were deliberate, the presentations artful and the techniques executed with precision.
“Texture and temperature were treated as integral components — almost as if they were additional ingredients — creating contrasts that kept each dish captivating down to the smallest detail. The evident refinement was a testament to the continuous evolution of Souza and his team over the years.
“The result is cooking with a unique identity. There is no room for imitation here; what emerges is an authentic, well-grounded vision that seamlessly bridges Brazilian and Italian culinary traditions. This cultural interplay avoids ostentation, instead impressing with its coherence and depth.”
Bianca Mirabili leads the dessert courses with grace, and creations like the Absolute Cupuaçu are a shining example of her artistry. © Tadeu Bruneli/Evvai
Highlights From the Day’s Tasting Menu
Fresh Santa Catarina Oysters, Pistachio and Jambu”The trio of starters concluded with a delicate, almost chilled tartlet that masterfully played with contrasting temperatures. A granita made from jambu herb was paired with a fresh, intensely flavored oyster, creating a snack that exemplified the kitchen’s creative precision. The balance of creaminess and freshness was impeccable, leaving me grinning with pure delight. Accompanying the dish was a whimsical card featuring an illustration of a mouth poised to taste a globe adorned with the Brazilian and Italian flags.”King Crab, Fresh Coconut and Pink Peppercorns”Visually stunning, this dish evoked the warmth of sunlit beaches, instantly conjuring a sense of comfort and nostalgia. At its base was a warm prawn-head royale, delicately textured and deeply flavorful. Layered above were fresh coconut and chilled king crab meat, creating a subtle interplay of temperatures and textures. Pink peppercorns and a beurre noisette and white wine foam added depth, with a touch of acidity that tied the elements together beautifully.
“The dish was accompanied by an illustrated card of a crab with a halo, captioned “Holy Crab!” The composition was elegant and meticulously crafted — the crab’s brininess paired effortlessly with the coconut’s gentle sweetness, while the contrast of warm and cold kept the experience dynamic until the final spoonful. What a joy!”
Scallop Bomba”One of the restaurant’s signature creations, this dish has been continuously reimagined since its debut in 2017. Presented with a playful twist, it was served suspended above a sculpture of a hand making the iconic Italian “ma che vuoi?'” gesture.
“In its latest iteration, the bomba took the form of a steamed bun, finished in duck fat and filled with green tomato, artisanal lardo and scallops. Alongside it was a second interpretation of the scallop: an ultra-thin, crispy wafer reminiscent of a scallop shell, offering concentrated flavor and a delicate crunch. Completing the dish was a scallop paste infused with fresh herbs, designed to complement each bite. A pop-art-inspired illustration of the Italian hand gesture accompanied the dish, capturing its whimsical essence. Fun, inventive and bursting with flavor.”
White Moqueca with Squid and Heart of Palm”A sophisticated reinterpretation of the classic Brazilian moqueca, this dish was presented entirely in shades of white — a striking exercise in monochrome. The artisanal catch-of-the-day fish was slow-cooked to perfection, preserving its texture and juiciness. A topping of crispy rice added contrast, while squid and pupunha heart of palm completed the dish with subtle elegance.
“The technical finesse and harmonious combination of ingredients left me thoroughly impressed. The dish was paired with an illustration of Bibendum — the MICHELIN Man himself — described as “The elegant gentleman, dressed in white.””
Absolute Cupuaçu”A refreshing prelude to the dessert course, this dish boldly celebrated the Amazonian fruit cupuaçu through a medley of textures and temperatures. At its base was a confit of the fruit, topped with a vibrant sorbet and finished with a crisp wafer that added a textural contrast and lightness. A card featuring a feminine mouth savoring the cupuaçu accompanied the dish, adding a playful touch. This creation left a lasting impression, with its bright, lingering freshness.”
Cassava: A dessert that reimagines the Souza Leão cake, a staple of Brazilian pastry-making. © Tadeu Bruneli/Evvai
A Memorable Night”As the evening drew to a close, I found myself in a state of awe — perhaps even slightly dazed. Visiting some of the world’s finest dining establishments is part of my profession, yet it’s rare for an experience to leave such a profound impact. Days later, the memory of the night’s journey remained vivid.
“Outside, the summer storm typical of São Paulo had passed — its intensity fading as quickly as it arrived. The air now invited a leisurely stroll through the lively bars of Vila Madalena nearby. Perhaps a light drink would have been fitting, but instead I chose to end the night with a late cinema session on Rua Augusta — a way to collect my thoughts after such an extraordinary culinary experience.”
Hero Image: White Moqueca with Squid and Heart of Palm: A reimagined Brazilian classic by Luiz Filipe Souza. © Tadeu Bruneli/Evvai
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Written by
The MICHELIN Guide
Dining and Cooking