In a cosmopolitan city like São Paulo, knowing where to eat well is a difficult task, given so many good options. São Paulo’s gastronomy only improves and local chefs do an amazing job. One of them, without a doubt, is Luiz Fillipe Souza, at the helm of Evvai, one of the best restaurants in São Paulo that has just completed five years. In the beginning, the menu included à la carte dishes and a tasting menu until customers insisted on only having the second option. Since then, Evvai and Luiz Fillipe have won several awards, including being ranked 14th in the 50 Best Restaurants in Latin America. I’ve been to the restaurant a few times, which is in Pinheiros, and I’ve just tried the impeccable anniversary tasting menu. Furthermore, it is worth saying that the service is very friendly and agile and the atmosphere is extremely pleasant.
Take the opportunity to read more tips on where to eat in SP and book your hotel there.
The menu mixes Italian influences with Brazilian products and gastronomic culture, in other words, called Oriundi cuisine. The reception takes place with a jewelry box with prosciutto e melon, a classic Italian combination, and cheese bread, an icon of Brazilian cuisine. So, a creative and tasty mix.
The classic scallop bomb that has been at the restaurant since 2017 is still on the menu. The idea is to reproduce a savory Bomboloni, which marked chef Luiz Filipe’s professional journey in Italy. Revisited, it comes back increasingly more mature, this time in two cookings, partly steamed and partly fried, seared scallops, Curiango lardo and fermented tomato.
The sequence
Next, the fried pizza references Evv.ita, chef Luiz Filipe’s most unpretentious restaurant. In other words, it comes with high-cell pasta, sweet pepper, zucchini sottolio and tangerine and is certainly made to eat with your hands. The origin of Caprese salad dates back to post-World War I Italy. A patriotic bricklayer wanted to make a dish that was a true tribute to the country and that visually incorporated its colors into the presentation. This is the origin of the dish that is now so popular around the world. At Evvai, the kitchen delves into the textures and flavors of tomatoes, basil and mozzarella for our reinterpretation of the classic. It was certainly one of my favorites on this five-year menu at Evvai.
A true Italian mass
Of course, a good Spaghetti couldn’t be missing from this celebratory menu at one of the best restaurants in São Paulo. It comes in one of the stages with cauliflower, from which the mantecatura was extracted, along with a powerful chicken broth. Simply light and tasty!
Soon after, comes the fish made using the acqua-pazza method, that is, the fish is cooked in the broth that accompanies it on the dish. With contrasting temperatures and delicate cooking, it is served with olive spheres, capers, basil and almost dried tomatoes. Another point on this five-year menu at Evvai.
Affection in the form of food – Evvai: one of the best restaurants in São Paulo
Who doesn’t love a good steak with onions? A favorite among Brazilians, it comes in an interactive way and instigates the palate, with a paste filled with brodo and an interesting game of temperatures. Finally, to end the savory part of Evvai’s five-year tasting menu, we are presented with a rib prepared in the breath, that is, more Brazilian style, accompanied by carcioffo arrosto, made with all the technique and delicacy.
Closing the savory stages of the new Oriundi tasting menu, wood fire and the rusticity of Brazilian barbecue arrive at the table with ribs prepared in the oven. To accompany, a typical outline of Italian roasts, executed in a technical and delicate way: roasted artichoke (roasted artichoke). Therefore, another bridge between Italy and Brazil.
Let the sweets come
Pastry chef Bianca Mirabili surprises and entertains with her mini dessert tasting. It starts with the now famous popsicles, finished on the spot, at the time of service. Including the horn, reminiscent of old street carts. The flavors are pistachio and cupuaçu, as well as another secret ingredient. Next, on the Oriundi menu that celebrates five years of Evvai, the tiramisú arrives revisited by the chef. Tiramisù, in Italian, means “that makes me stand up”, as it has the stimulating power of coffee, the main ingredient of the dessert. This time, it comes very lightly and masterfully ends this commemorative menu from one of the best restaurants in São Paulo.
The service at Evvai – one of the best restaurants in São Paulo
Finally, it is worth saying that the friendliness of the staff, in addition to their full knowledge of all the dishes, makes all the difference. Furthermore, I recommend sommelier Marcelo Fonseca’s harmonization, which includes several Brazilian labels. The restaurant also offers the option of a vegetarian (and vegan) menu, which can be requested when booking on the website.
Prices: Menu: R$677 – Harmonization:
Tuning: R$ 519,00/ Large: R$ 887,00
End: Rua Joaquim Antunes, 108
Text and photos by Renata Araújo.
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