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Evvai

São Paulo

Italy meets São Paulo – in style

Behind the pass: Luiz Filipe Souza opened Evvai in São Paulo's upmarket Jardins neighbourhood in 2017, after training in Italian restaurants including Fasano and Piselli in São Paulo and Reale in Castel di Sangro, Italy. In 2019, he represented Brazil in the Bocuse D'Or competition, reaching the finals in Lyon.

Cozinha Oriundi: Souza coined the phrase 'Oriundi cuisine' at Evvai, which refers to descendants of Italy all over the world and is translated in the kitchen into immigrant-inspired dishes.

In the hands of Chef Souza: There's one option at Evvai: a 13-course tasting menu showcasing Brazilian and Italian fusion. The scallops sautéed in duck fat are a surprising and fun staple, which have been on the menu since the restaurant opened.

What's the setting? A row of banquette seating lines one wall of the intimate restaurant, with larger tables set out down the centre of the dining room, all offering a glimpse of the open kitchen. There's a superb wine list and classic and creative cocktails.

The grand finale: Diners will definitely not want to miss dessert. Bianca Miribili, winner of Latin America's Best Pastry Chef Award 2025, is the star here. Aside from two short internships at Fasano and Salvatore Loi, Miribili has spent her career at Evvai, going from stage to pastry chef to head pastry chef at Evvai in less than a year. At just 23, she created the restaurant's iconic honey dessert, which gained her recognition across food media.

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