The 100 Best Places to Eat and Drink in Brazil

A three-story building in Jardim Paulistano given over entirely to one tasting menu, where the ground floor starts you with canapés and a wine cellar before the open kitchen on the second floor takes over. Chef Ivan Ralston rebuilds the menu each season around São Paulo produce and contemporary technique. Three Michelin stars and a spot on the World's 50 Best list, yet the room feels quieter and more deliberate than those credentials suggest.

Each course at this Pinheiros fine-dining room arrives with an illustration drawn by the chef, which tells you something about how seriously Evvai takes its own story. The tasting menu weaves Italian immigrant heritage into Brazilian cooking, a concept the chef calls Oriundi, and it holds three Michelin stars and a spot on the World's 50 Best. The pastry chef, who is 23, won Latin America's Best Pastry Chef. Save room accordingly.

Ten seats arranged in an L-shaped counter, all of them facing the kitchen, is the whole room at this two-Michelin-star tasting menu restaurant in Humaitá. Chef Rafael Costa e Silva runs the counter himself, working through a 15-course menu built around produce from his own gardens, most of it vegetable-forward in a way that never feels like a compromise. It holds a spot on the World's 50 Best Restaurants list, and booking ahead is non-negotiable.

Alex Atala's two-Michelin-star fine dining room in Jardins runs a single tasting menu named for the jaguar drinking water, a structure that tells you this is not a place you drop into casually. The kitchen pulls from Brazil's remote natural pantry, priprioca root, jambu, tucupi, even ants, then routes those ingredients through a European culinary logic that keeps the whole thing from reading as a nature documentary. Dress accordingly and clear your evening.

A discreet gate on a Botafogo side street opens into a soaring, brick-walled dining room where the hush tells you immediately that this is a serious tasting-menu restaurant. Alberto Landgraf, who trained in Japan and in London with Gordon Ramsay, builds his seasonal menus around Brazilian seafood kept close to its natural state. A Michelin star and a spot on the World's 50 Best list followed. The bread alone, straight from the oven, sets the tone.

The granite counters and hammered metal walls give this underground cocktail bar in Pinheiros a deliberately angular, almost austere feel, as if someone transplanted a Tokyo standing bar to São Paulo and let it settle in. The house drinks lean on Brazilian ingredients, and the katsu sandos alongside suggest a long night is expected of you. It sits at number 24 on the World's 50 Best Bars list.

Exímia means the constant search for perfection in Latin, which tells you something about how seriously the team takes their cocktail bar on the second floor of Itaim Bibi. The drinks are a deep dive into Brazilian history and native ingredients, without a caipirinha in sight. Landing on The World's 50 Best Bars list, this is a place that makes the case for Brazil through the glass, anthropology and all.

A 16-seat U-shaped counter wrapping a live kitchen in a minimalist wood-lined room in Ipanema, this is fine dining in the most focused sense. Thomas Troisgros, grandson of the Pierre Troisgros who invented salmon with sorrel, runs a seven-course tasting menu built on French technique and Brazilian ingredients. The name is a family in-joke that stretches back to 1963. It holds a Michelin star.

A greenhouse-like dining room, all open space and trailing plants, inside the JK Iguatemi mall in Vila Olímpia. Helena Rizzo, whose flagship holds a Michelin star, shapes the creative Brazilian menu here, which pulls from that same kitchen's playbook. The cooking leans on native ingredients, bold technique, and the kind of food that makes you forget you're technically in a shopping mall. Book ahead.

The name means "House of the Pig," and the kitchen takes that mandate seriously, using every part of the animal across a tasting menu and an à la carte that also includes a full vegetarian option. Jefferson Rueda raises the pigs himself on his family farm, and the result lands on Latin America's 50 Best and The World's 50 Best lists. The room is informal, loud, and decorated with an enthusiasm for swine that borders on devotional.

The pistachio-green façade in Pinheiros hides a room of exposed brick and leather banquettes, where chef Tássia Magalhães runs an all-female kitchen. The tasting menu concept at this modern Italian-leaning restaurant lands her at number 12 on Latin America's 50 Best, and she holds the 2025 Latin America's Best Female Chef award. The marble counter overlooking the open kitchen is the seat to ask for.

A wood-fired grill anchors everything at this two-Michelin-star creative restaurant a block from Leblon beach, where the counter seats just four people close enough to watch the kitchen move in near-choreographed sync. Chef Felipe Bronze builds tasting menus around Brazilian regional cooking pushed through serious technique, so something like oysters with guava granita lands as both familiar and strange. The wine pairing, handled with equal care, closes the loop.

Yōshoku, the old Japanese tradition of reinterpreting Western dishes through an Asian lens, is the engine running this compact Pinheiros restaurant. Chef Thiago Bañares runs a single fixed menu that folds Brazilian ingredients into the framework, so tucupi and local mushrooms end up tasting completely inevitable. The cocktail list and sake selection give you a reasonable excuse to stay longer than planned. It holds a Michelin Bib Gourmand.

A Pinheiros restaurant where smoking, fermenting, and slow-maturing are the kitchen's native tongue, not a trend it's visiting. Chef Lucas Dante builds a seasonal, contemporary menu around small-scale producers, while the sommelier curates a cellar of biodynamic and organic wines matched to whatever you order. It holds a Michelin Bib Gourmand and appears on Latin America's 50 Best list. The room is comfortable and unhurried, the kind of place that makes technique invisible.

You ring a doorbell to get in, which sets the tone perfectly for a Michelin-starred tasting menu restaurant that started life as an art gallery. The Rio-born chef trained across Europe and brings that back home, layering French technique over Brazilian ingredients in a menu that shifts with the seasons. A master sommelier handles the wine side, tastevin and all, and the whole thing unfolds in a room that still feels more like a private house than a restaurant.

A discreet iron door squeezed between a gym and an ice cream parlour opens onto a steep staircase and one of São Paulo's more intimate tasting-menu rooms, where a Michelin-starred chef runs a single nine-course Italian menu for a full room that starts together, so don't be late. Four counter seats face an open kitchen where the cooking is the décor. Classic Italian instincts, very few ingredients per dish, nothing to hide behind.

There's no sign outside, which is either an oversight or a statement, and given what happens inside, it's probably a statement. This is an omakase sushi counter in Pinheiros where a Michelin-starred chef works the bar himself, pressing each nigiri to order and passing it across before the rice loses its warmth. Sit at the counter if you can manage it; the table is fine, but the counter is the point.

A Michelin-starred sushi counter tucked inside a modest shopping centre, easy to walk past and very hard to get into. Chef Keisuke Egashira works alone behind the counter, cutting fish with the kind of focused speed that makes you forget you're in São Paulo rather than a side street in Tokyo. No theatrics, no brigade, just precise knife work and serious ingredients. Book well ahead.

A nine-seat omakase counter where you're asked whether you're right- or left-handed before you ever arrive. KANOE holds a Michelin star and operates more like a private dining club than a restaurant: one seating, one menu, no choices. Chef Tadashi Shiraishi narrates each course, tracing techniques back to his grandmother's kitchen. The room is spare and bright, which keeps the focus exactly where he intends it.

A tasting menu restaurant where the menu is rebuilt around you before you arrive, shaped by a guest profile the team collects in advance. The kitchen moves across Asian territory freely, sushi and nigiri giving way to Peking duck and wagyu, and a drinks pairing threads through each course. It holds a Michelin star, and the room is intimate enough that a loud table would feel genuinely strange.

Kappo is one of the oldest and most exacting forms of Japanese cooking, and Kinoshita brought it to São Paulo long before the city caught on. It holds a Michelin star and sits in leafy Vila Nova Conceição, its dining rooms threading toward a counter that wraps an open kitchen where the chef works in full view. The omakase is the move, built around sourcing that runs to local scallops and organic eggs you won't find elsewhere.

Binchotan charcoal, the nearly smokeless Japanese hardwood that burns hotter and cleaner than anything you'd find at a hardware store, is the whole point at this Michelin-starred omakase counter near MASP. Ten seats, one menu, seasonal fish, and a punctuality rule enforced whether you're there or not. A Japanese bar sits upstairs for traditional drinks. Reservations go through WhatsApp, which feels chaotic until you consider how rare the seats are.

Rice-paper lamps hang overhead like clouds in this fine-dining room inside the Leblon shopping complex, which is a more elegant situation than it sounds. Claude Troisgros, a French chef who has spent decades in Brazil, runs the kitchen with a collaborator, and the tasting menu moves through French technique, Brazilian ingredients, and quiet nods to Japan. The sauces, in particular, get people talking. One Michelin star.

Inside the Copacabana Palace, Mee is a pan-Asian restaurant that holds a Michelin star and takes its cues from Japan, Thailand, Malaysia, and points between. The chef's São Paulo roots and Japanese family heritage shape a menu that leans heavily toward raw preparations, with an omakase option at the sushi bar and two tasting menus, one of them vegan, for the dining room. The sake list is taken seriously.

The long counter is the room: three segments of it wrapping around the kitchen so every seat faces the chefs. This is a Michelin-starred contemporary Japanese restaurant where the chef, who grew up between Hokkaido and Brazil, makes that double biography feel like a point of view rather than a gimmick. Two tasting menus run the evening, one built around sushi, the other wider, and you choose when you book.

A Michelin-starred omakase counter named for the Japanese town in Gunma province with the highest concentration of Brazilian immigrants, which gives you some sense of the story being told here. Sixteen courses built around fish of the day, with select varieties aged in a dedicated maturation cabinet, tuna especially. The chef narrates each piece, explaining provenance, technique, and aging time before it reaches you. Sushi bar or small private room, nothing else to decide.

Pasta is the point here, and the kitchen takes that seriously. Picchi is an Italian restaurant in the Jardins neighborhood, where the chef draws on childhood memories to build a menu of classic shapes, gnocchi, tortelli, pappardelle, alongside dishes that quietly fold in Brazilian seasonal ingredients. The room shifts toward candlelit and romantic after dark. It holds a Michelin star.

Eight seats at the counter, and chef Edson Yamashita opens the meal by showing you the fish before he cuts it. This Michelin-starred omakase room keeps a minimalist, nature-forward Japanese aesthetic, and the counter experience is the main event: precision knife work performed in front of you, a sushi sequence that commands full attention, and courses balanced with a delicate touch and deep umami. A few extra tables offer tasting and à la carte menus for those who couldn't snag a counter spot.

Eight seats at a counter inside a Leblon shopping center sounds like a trap, but this Michelin-starred omakase counter runs on a different logic entirely. The chef spent decades in Japan and founded a sushi school there, and he arrives at your seat with fresh fish, a steady knife, and apparently a lot of good stories. Newcomers to omakase get a quiet explanation of what's coming; everyone gets a glass of sake at the door.

Jean-Georges Vongerichten runs the room from a distance here, with resident chefs handling the day-to-day at this fine dining restaurant inside the Palácio Tangará hotel, set against a pocket of Atlantic Forest in the middle of the city. The menu moves through caviar, raw preparations, and a vegetarian section before landing on two tasting menus. Precise, international, and very much occasion-ready. It holds a Michelin star.

Passion-fruit aguachile with sashimi and saúva ants tells you exactly where this place is going. Metzi is a sit-down restaurant in Pinheiros where two chefs, one Brazilian and one Mexican, cook the overlap between those two traditions using local ingredients that shift with the season. You can order à la carte or commit to the tasting menu, and the cocktail list is built to keep pace with both.

The 15-course tasting menu here pulls from all five of Bahia's distinct biomes, each one researched firsthand by the chef team who travel the state meeting small producers and absorbing rural traditions. A sleek concrete dining room in Salvador's Pituba neighborhood keeps the decor quiet so the food can talk. Start next door at their speakeasy bar before sitting down. Latin America's 50 Best lists it as a Discovery.

Tucked into a São Paulo shopping complex in a way that sounds unpromising until you're inside, Notiê is a tasting menu restaurant where the kitchen rebuilds itself around a different Brazilian biome each season. Chef Onildo Rocha, from Paraíba, works through indigenous ingredients most menus never touch, in courses that range from a quick five to a proper twelve. It landed on Latin America's 50 Best Restaurants list, which tracks.

Three floors do three different things here: a bar on the ground level, a snug dining room in the middle, and an open terrace on top for when the Rio night cooperates. The contemporary menu pulls from food cultures across the globe without announcing itself about it. The cocktail program is the real conversation starter, though, folding Amazonian ingredients like jambu and tucupi into drinks that have no right being as coherent as they are.

Long white tablecloths and deep burgundy chairs set the retro-formal tone at this Italian fine dining room inside the Belmond Copacabana Palace, right on the Atlantic. The chef, Campanian by origin and Brazilian by now, runs tasting menus that fold local ingredients into Italian tradition with real technical precision. 50 Top Italy named it the top Italian restaurant in the world in 2026, and the chef took their Chef of the Year honor too.

The pão de queijo recipe the chef has carried since day one is a good place to start at this casual Brazilian restaurant tucked into the basement of MASP, São Paulo's landmark art museum on Avenida Paulista. The kitchen holds a Michelin Bib Gourmand and leans into Bahian and Minas Gerais traditions, with dishes like baião de dois alongside braised meat. Save room: the desserts have a reputation of their own.

A sunlit dining room in Vila Mariana where the seasonal menu reads like someone's food memories got a culinary school education. The casual Brazilian restaurant earned a Michelin Bib Gourmand, and the kitchen backs it up with a fried pastry parcel filled with local Lua Cheia cheese and a pappardelle with braised beef ragù that manages to feel both refined and genuinely comforting. Save room: desserts have their own inventive chef.

Everything here gets made from scratch daily, pastas and sauces and breads and desserts, in the spirit of Emilia-Romagna. This Italian trattoria on Avenida Epitácio Pessoa keeps its focus narrow and its kitchen busy, and the Michelin Bib Gourmand suggests the price-to-effort ratio has not gone unnoticed. Garganello with lamb ragù is the kind of dish that makes the region's case quietly but firmly.

Inside the Instituto Moreira Salles, one of Paulistano cultural life's more serious addresses, Balaio IMS is a casual Brazilian restaurant that earns a Michelin Bib Gourmand by threading ingredients and influences from across the country into a single, coherent menu. Chef Rodrigo Oliveira's dadinhos de tapioca have become something of a calling card, which tracks when the room fills before you've even found your table.

A full-size canoe anchors the dining room, which tells you everything about what's on the plate. This São Paulo restaurant, earning a Michelin Bib Gourmand, is devoted to Amazonian cooking, the kind that rarely travels this far south. Chef Felipe Schaedler works over fire and embers with techniques from Brazil's northwest, running dishes like tacacá broth and saúva ants alongside roasted fish wrapped in banana leaf.

A small seafood restaurant tucked into the Villa San Pietro, a courtyard property set back from Rua Augusta. The feel is more coastal Colombia than São Paulo landlocked, with grilled fish, ceviche, and shrimp tostadas carrying the kind of brine and char that makes you forget you're nowhere near the water. The Michelin Guide awarded it a Bib Gourmand. Pair whatever you order with one of the cocktails, because the list is clearly not an afterthought here.

The sfiha here comes open, closed, and folded, which is either a philosophical statement or just a very thorough menu. Either way, this Lebanese restaurant has been an old-school institution in São Paulo for generations, run by the same family that founded it. The Michelin Bib Gourmand recognizes it, the neighborhood already knew. Atayef pancakes stuffed with nuts and finished with lemon syrup close things out properly.

A mansion in Botafogo with a garden out front and red mouldings framing the doors inside, Brota is a vegetarian and vegan restaurant where the food is built for sharing. The kitchen leans inventive, with rice balls and curries doing more interesting work than you might expect. The bar is impressive enough that you won't be nursing sparkling water all night. It holds a Michelin Bib Gourmand, which tracks.

Morena Leite grew up in her family's kitchen in Trancoso, and the comfort food here carries that biography. The restaurant sits inside a handsome old mansion on Faria Lima, with a shaded outdoor garden that makes the city noise feel like someone else's problem. The cooking leans into classic Brazilian ingredients with techniques picked up along the way. The Michelin Guide has given it a Bib Gourmand, and the tapioca ravioli filled with Canastra cheese makes a strong case for why.

Bel Coelho's Vila Madalena spot has the rustic, low-key feel of a bistro where everything on the menu happens to be thoughtfully sourced from small Brazilian producers. The cooking is contemporary Brazilian, designed for sharing, and the prices are kind. Organic ingredients and indigenous fruits like bacuri and jabuticaba show up in dishes that read simply but don't cook that way. The Michelin Guide awards it a Bib Gourmand, which tracks.

Six floors above the Minhocão, this farm-to-table restaurant has a terrace washed in pink light and a short, shareable menu that changes whenever something better comes in. The kitchen leans into Brazilian produce filtered through a South American sensibility, and the crowd treats it like a neighborhood spot even though the address is anything but obvious. It holds a Michelin Bib Gourmand.

A seasonal restaurant next to the famous Beco do Batman street-art alley, Corrutela grinds its own corn for the polenta, runs a composting system, and powers itself with solar panels, which is either admirable or a lot to read on a menu. The open kitchen anchors a spare, industrial room, and the short seasonal menu changes as the mood moves the kitchen. A Michelin Bib Gourmand for the kind of cooking that takes its supply chain very seriously.

Bel Coelho's all-day casual restaurant shares its space with a bookshop inside the famous curved Copan building, so you can browse Brazilian literature between bites of pão de queijo or baião de dois. The kitchen leans on native ingredients and indigenous food traditions, and the drinks list runs to organic wines and inventive cocktails. It holds a Michelin Bib Gourmand, and the crowd of locals treating it like a neighborhood canteen suggests they've known about it longer than you have.

A two-floor bistro in Ipanema where the chef's name is on the door and the cooking lands somewhere between a Paris brasserie and a Rio market, with duck magret alongside grilled octopus and the occasional weekend cassoulet. Natural light floods both levels, the menu covers classic French ground without being precious about it, and a Michelin Bib Gourmand keeps the room honest about what this place is: good food at a sensible price.

Candlelit courtyard tables sit beneath a sprawling jabuticabeira tree on the back patio of an old São Paulo property, with a large wine shop tucked in alongside. The restaurant blends Brazilian, French, and Italian influences, the kind of menu that makes sense once you learn the team met while training in France. It holds a Michelin Bib Gourmand and draws couples who linger long past the last pour.

The whitewashed facade with blue windows is a deliberate signal: this casual restaurant in Pinheiros draws its cooking from the flavors of northeastern Brazil. The all-female team, led by chef Cafira Foz, holds a Michelin Bib Gourmand for dishes like paçoca, shredded sun-dried beef with baião de dois and plantains, that taste like a geography lesson worth taking. The bar program keeps pace, which in São Paulo is saying something.

A house with big windows in Pinheiros, where the open kitchen lets you watch the team turn seasonal ingredients into something that's equal parts Brazilian grandmother and European technique. This sharing-menu restaurant holds a Michelin Bib Gourmand, and the concise menu earns it, with raw fish leaning into umami and slow-cooked pork pulling toward the comfort end. The house cocktails are genuinely their own thing, not an afterthought.

The house specialty is torresmos, gloriously crispy pork crackling, and the cachaça list runs deep, curated from producers across Brazil. Jiquitaia is a Brazilian home-cooking restaurant set inside an old house with warm wood interiors and big photographs on the walls. The kitchen turns out traditional dishes with the kind of care that suggests someone's grandmother is running quality control. It holds a Michelin Bib Gourmand.

A short menu of contemporary Korean cooking in São Paulo, where the kimchi bokumbap, rice sautéed with kimchi and draped in a creamy omelette, is the dish regulars tend to order without looking up. The chef moves between traditional Korean recipes and techniques borrowed from further afield, so the range swings from fiery to quietly sweet across just ten savory plates and three desserts. A Michelin Bib Gourmand.

An open kitchen anchors this modern Brazilian restaurant a short walk from Ipanema's Nossa Senhora da Paz park, where the chef built his chops in Lisbon and Copenhagen before turning his attention to live-fire cooking and smoking. Fish and seafood lead the menu, though housemade pasta shows up and earns its keep. The warm, flaky cheesecake with guava and cheese ice cream is the kind of dessert people mention unprompted. It holds a Michelin Bib Gourmand.

A glass-fronted wine cellar anchors the room at this meat-focused bistro in Itaim Bibi, where the model is simple: pick a cut, pick a sauce, and let rodízio-style sides keep arriving at the table. The Bib Gourmand fits, given that the kitchen is cooking at a level that usually costs considerably more. Book ahead; the two rooms fill up fast and stay that way.

The casual offshoot of Helena Rizzo's Maní, this Brazilian comfort food spot sits on the third floor of the Iguatemi mall, high ceilings and plant-framed windows making it feel less mall-ish than that sounds. The menu runs through snacks, burgers from the Josper oven, and a signature plate of fillet steak with poached egg and roasted plantain. It holds a Michelin Bib Gourmand, which tracks for a place where the cooking is careful without the room asking anything of you.

Helena Rizzo's name is on the door, but the day-to-day belongs to chef Fernanda Fernandes, who runs this small bistro in Itaim Bibi with the casual ease the format calls for. The menu moves between snacks, pasta, and burgers before pivoting to things like fish cooked in banana leaves with banana purée and black-eyed pea vinaigrette. The Michelin Guide awarded it a Bib Gourmand. Dress down and don't overthink it.

Helena Rizzo runs this bright, whitewashed Brazilian restaurant on the third floor of a Jardim Paulistano building, working alongside Belgian chef Willem Vandeven in a collaboration that sounds like a pitch meeting but lands on the plate. The kitchen leans hard on organic local produce and avant-garde technique, with tasting menus that can run through three courses or, for the committed, an entire menu of desserts. The Michelin Guide gave it a Bib Gourmand.

A rustic corner spot in Ipanema, all warm wood and an outdoor terrace, where the cooking draws on ingredients from across Brazil to make a meat-forward menu feel like a geography lesson you'd actually enjoy. The chef earned a Michelin Bib Gourmand for generous, affordable plates that lean into bold cuts and regional combinations. The kind of place where you order too much and have no regrets.

Grandmother's old house in Botafogo, with the retro furniture and exposed brick still intact, is now a casual restaurant where the chef applies French training to Brazilian comfort food. The menu splits between longtime signatures and dishes that rotate with the seasons, all plated with more precision than the cozy, colorful room might lead you to expect. It holds a Michelin Bib Gourmand.

The open kitchen fills the room with noise and color, and with no reservations taken, regulars know to show up early. This is a casual Brazilian restaurant from chef Rodrigo Oliveira, built around the northeastern Sertanejo cooking his father passed down, with slow-braised meats and sharing plates as the main event. It holds a Michelin Bib Gourmand and wears it lightly, the way a place does when the food was already the point.

Way out in Vila Medeiros, this casual Sertão restaurant has been drawing São Paulo north since Zé Almeida first ladled out mocotó decades ago. His son, chef Rodrigo Oliveira, now runs the kitchen, keeping the northeastern Brazilian cooking rooted while the menu stretches from bar snacks to slow-grilled carne de sol with bottled butter. The room is deliberately unpretentious, the kind of place that means it. A Michelin Bib Gourmand.

A plant-covered façade on a Vila Madalena street opens into a glass-fronted dining room with an open kitchen, calm tones, and a sommelier who clearly runs the room as much as the cellar does. NOMO is a contemporary restaurant where the cooking takes seasonal combinations in directions you wouldn't quite predict. The Michelin Guide awarded it a Bib Gourmand, which tracks for a place that feels considered without announcing itself.

The dining room sits inside an art supplies shop in Pompeia, which sets the tone for a lunch spot that doesn't take itself too seriously despite the chef's European pedigree. The menu rotates every few weeks and runs to a handful of set options, from vegetarian to fish of the day to Wagyu beef, all built around fresh, organic ingredients. A Michelin Bib Gourmand, and only open for lunch.

The large windows facing Praça Nossa Senhora da Paz are plastered with the names of Italian restaurants this trattoria draws from, Osteria Francescana among them, which sets expectations fairly high for a neighborhood spot. The cooking is generous and old-school Italian, portions leaning abundant, jazz photos on the walls and soft music doing their quiet thing. It holds a Michelin Bib Gourmand.

The menu divides neatly into Thai categories, skewers over live flame at the center, with a Brazilian pantry running quietly underneath. This is a casual, share-everything Thai bar and grill where the chef spent years cooking in Thailand before landing in Jardins. Smoke, acid, and palm sugar do their usual negotiating, but Brazilian ingredients keep things from feeling like a replica. It holds a Michelin Bib Gourmand, and a counter seat with a view of the fire is worth requesting.

The ossobuco braises for twelve hours, which is either obsessive or Italian, and in this case both. Più is a creative Italian restaurant inside Shopping Pátio Higienópolis, where the kitchen leans on Brazilian ingredients to reframe familiar dishes, fresh pasta included. The cocktail list is taken as seriously as the food, which tells you something about the crowd's intentions for the evening. It holds a Michelin Bib Gourmand.

A small house in Pinheiros with exposed brick, an open garden, and a kitchen you can watch from your table sets the mood at this Italian restaurant where Brazil keeps interrupting the menu in the best possible, wait, in genuinely interesting ways. Forget that, the lasagne is green pasta with mortadella, and a pear-and-chilli ravioli shows up alongside the classics. Affordable enough that the Michelin Bib Gourmand makes sense.

Fresh pasta made every morning in an open kitchen is the whole premise at this compact Italian pasta spot in Vila Madalena, which holds a Michelin Bib Gourmand and a queue that forms accordingly. The two chefs turn out handmade tortelli, tagliatelle, and their kin at prices that don't require a rethink. A small outdoor terrace softens the squeeze inside, and the crowd seems perfectly aware they've found something good.

Wine bottles scrawled with guests' notes line the walls at this relaxed contemporary Italian spot near Morro de São João, where the open kitchen is part of the decor and the cooking quietly rewires Italian classics with Brazilian ingredients. The lasagne with Grana Padano fondue and breadcrumbs is the kind of dish people order twice, and the natural wine list gives you something to argue about while you wait. It holds a Michelin Bib Gourmand.

A former furniture shop turned lunch spot, with a small terrace, hanging plants, and tables set with enough care to signal you should slow down. The chef left São Paulo's more prestigious kitchens to run something quieter and more personal, and the menu shows it: classic Brazilian cooking made with good ingredients and a light modern hand. The Bib Gourmand is on the record. Lunch only, Saturdays until six.

The chef behind Tanit trained at El Bulli and El Celler de Can Roca before landing in São Paulo, which tells you something about how seriously this Mediterranean restaurant takes its rice dishes and sharing plates. The fideuá, a Catalan prawn noodle, and the grandmother's cheesecake with green tomato jam have become the kind of things regulars come back to justify. The Michelin Guide awarded it a Bib Gourmand.

The grill is the centerpiece at this Brazilian restaurant on Avenida Rebouças, where the team takes local cooking seriously enough to let the feijoada run all Saturday. The room is bright and industrial, with a glass-fronted open kitchen doing most of the decorating. Weekday set lunches keep things accessible; the Michelin Bib Gourmand signals the value is genuine. Focaccia arrives before you've settled in, which is a good sign for what follows.

The Saturday feijoada draws its own kind of devotion at this long-running Brazilian restaurant in Jardins. Chef Mara Salles has spent decades championing regional ingredients from across the country, and the menu moves from Espírito Santo fish stew to creamy prawn bobó as if the whole of Brazil were in the kitchen. A Michelin Bib Gourmand. Leave with a jar of the house pickled chillies; people do.

The name comes from Genoese dialect for Genoa itself, and the rustic room leans into that with the conviction of someone who has actually been there. This Italian trattoria in Jardins is Carlos Bertolazzi's project, and the kitchen turns out fresh homemade pasta and focaccia with generous fillings alongside a mandioc gnocchi that nods at Brazil without making a big speech about it. It holds a Michelin Bib Gourmand.

A wood-fired Neapolitan-style pizzeria in a compact former warehouse in Mooca, a neighborhood that has Italian roots old enough to take seriously. The line out front is a regular feature, not a fluke, and the staff manages the wait with enough warmth that it stops feeling like a queue. Dough is soft and properly developed, ingredients well balanced, cocktails Italian-inspired and competently made. It ranks on the 50 Top Pizza World list.

An industrial-cool pizzeria in Jardins where the dough is thin, light, and lets a soft, generous crust do the heavy lifting. The team draws on both Italian staples and Brazilian ingredients, so the Margherita sits beside pies built around queijo Canastra and a shot of Jerez vinegar. Service is attentive without hovering. The room skews young and relaxed, and QT landed third on 50 Top Pizza Latin America, which is the kind of thing that keeps a room full on a Tuesday.

A Neapolitan pizza spot tucked into the residential streets of Jardim Paulista, and the one that sits at number one on 50 Top Pizza Latin America. The outdoor terrace fills up on warm evenings, which in São Paulo is most evenings. Staff walk you through the menu with real patience, which matters when the dough alone reflects years of obsessive research. The drinks are worth ordering too.

A Neapolitan-style pizzeria in Campo Belo where the wait begins outside at the sidewalk tables before you've even ordered, which tells you most of what you need to know. The thin, airy dough holds its shape under the toppings without turning to cardboard, and the kitchen keeps the ingredient list short and Italian: San Marzano tomatoes, buffalo mozzarella, proper cured meats. It lands on 50 Top Pizza's World list, which is a fact worth knowing before you park.

The dining room looks out over the Baía de Todos os Santos, which sets an unfair standard for everywhere else you'll eat in Salvador. Amado is an upscale Brazilian restaurant in the Comércio waterfront, the kind of place couples book when they want low lighting and sweeping marina views to do some of the heavy lifting. The kitchen leans on fresh local produce and Bahian flavors, and the chocolate semifreddo has a way of delaying the check.

Banzeiro is a sit-down restaurant in Manaus built around ingredients most menus have never heard of, sourced through the chef's long relationships with Indigenous producers across Northern Brazil, including Yanomami communities. The cooking reframes Amazonian classics through a distinctly Brazilian lens, and the sourcing is as much the point as the plate. A spot on the World's 50 Best Discovery list has since made the reservation line a little more competitive.

Brazilian flags strung across tiled floors set the scene at Bar do Biu, a no-frills Pinheiros spot built around Northeastern Brazilian cooking. Feijoada, the slow-cooked black bean and pork stew, is the thing people come for, though fried egg-topped picanha and shattered chicharrón with a cold Brahma make a strong case for staying. The 50 Discovery named it, which tracks for a place this earnest about the food.

A whisky bar that grew out of a Brazilian whisky blog, which is exactly as obsessive as it sounds. Over 200 bottles line the shelves, with Brazilian single malt given proper room alongside the global canon, all poured in measured drams or themed flights. Cocktails follow their own logic, built around feelings rather than classics. There's a shop attached, in case you leave wanting more than a memory.

Porto Alegre runs on churrascarias, so a restaurant quietly building its name on fiercely seasonal cooking from Brazil's far south reads as a quiet act of defiance. The menu starts from familiar ground, then wanders, pairing carpaccio with rhubarb, tucking crab into Creole corn empanadas, and finishing chicken hearts with black garlic emulsion scooped up on flatbread. The 50 Discovery list has taken notice of the chef's work here.

The wood-fired oven at the center of the room sets the temperature for everything else at this Italian restaurant tucked beside Rio's botanical gardens. Fresh handmade pasta is what draws people in, and the set menu moves through sourdough, a starter, a main, and dessert at a pace that feels considered rather than rushed. The neighborhood runs quiet and leafy, which suits the mood just fine.

Cathedral ceilings, exposed brick, and tropical plants climbing around plush tweed stools set the mood at this cocktail bar in Pinheiros. The drinks lean deep into Brazil's botanical pantry, gin paired with tonka bean syrup, rue herb, and native cambuci fruit in combinations that sound unlikely until they don't. The kind of bar where you come in curious and leave converted to ingredients you couldn't have spelled when you arrived.

Cannoli at nine in the morning, a Spritz by noon, and a proper Italian cocktail by evening: Locale Caffè runs the full day shift without breaking a sweat. The Itaim Bibi space is relaxed enough for a quick espresso stop but shifts into something closer to a classic Italian cocktail bar once the sun goes down. The drinks lean on aperitivo instincts, herbaceous and citrus-forward, and the vibe follows.

Cocktails, pizza, music, and graffiti from São Paulo street artists: Picco has quietly figured out what a bar needs to be. The room is small enough that the backyard, covered in murals, becomes the main event on a good night. Drinks lean toward classics with a few playful signatures thrown in, and a fizzy, lemon-spiked mate shows up like it belongs. Pinheiros locals who came for one drink tend to stay for three.