# São Paulo's haute cuisine at the pace of F1: the definitive guide for the most demanding palates

Coveted reservations, renowned chefs and one-of-a-kind settings: find out where lovers of exclusive experiences will meet away from the track this weekend.

- Section: Gourmet
- Published: November 5, 2026
- Address: https://ceoone.com.br/en/article/sao-paulos-haute-cuisine-at-the-pace-of-f1-the-definitive-guide-for-demanding-palates
- Em português: https://ceoone.com.br/artigo/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p.md

![Lavva's dining room with curved, lit timber walls, leather banquettes and tables with a central grill](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-foto.webp)

Photo: Kato/Courtesy of Lavva

## Key points

- For São Paulo Grand Prix weekend, CEO ONE picks nine fine-dining addresses, from Japanese to Italian by way of churrasco.
- Kinoshita (a Michelin star for nine editions) and GAIT bet on Japanese precision; Lavva, NB Steak (official beef of the GrandPrix Club) and 30-year-old Varanda Grill handle the fire.
- For Italian and comfort food, Foglia offers 48-hour fermented pizzas, Aguzzo launches a vegetarian and vegan menu, Café Journal has been in Moema since 1997 and Fasano, in Jardins for 23 years, serves classics such as tiramisù.

While the São Paulo Grand Prix fills the Interlagos circuit and draws thousands of visitors to the city, São Paulo confirms its status as a global culinary hub with options that go far beyond engines. For racegoers and lovers of fine dining seeking the height of sophistication over race weekend, the city's culinary circuit offers everything from age-old Kappo cuisine and inventive Korean barbecue to the finest tradition of Italian trattorias and outstanding steakhouses. Iconic, award-winning addresses are getting their teams ready for the most demanding palates, bringing together haute cuisine, cutting-edge mixology and impeccable service on a true high-performance sensory route.

The flavourful tour of the city begins in strongholds of Japanese precision such as Kinoshita, in the charming Vila Nova Conceição. The restaurant is an undisputed reference for Kappo cuisine in Brazil and proudly holds a Michelin star earned in nine consecutive editions. Under a rigorous approach that values seasonality and absolute respect for ingredients, it offers true sensory journeys through its acclaimed omakase, a tasting menu guided closely by the chef, and signature creations. Among the dishes that most attract connoisseurs are the delicate Seasonal Wagyu Tataki, made with thin slices of Kagoshima wagyu seasoned with ponzu and momiji oroshi, and the celebrated Crab Korokke, which combines crab meat, panko and a rich wasabi béchamel.

![Kinoshita's glass façade at night, with a lit garden and a white sculpture at the entrance](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-kinoshita-2.webp)

Kinoshita's façade in Vila Nova Conceição. Photo: Agência Better/João Erbert

![Slices of rare Kagoshima wagyu on a white platter, with green leaves and chopsticks beside it](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-kinoshita-1.webp)

Kagoshima wagyu. Photo: Agência Better/João Erbert

Still in the world of contemporary Japanese cooking, GAIT Japanese Cuisine, set in the Complexo JK, translates the perfect harmony between age-old tradition and modern technique under experienced chef Fernando Nagao. Guided by the Japanese concept of mottainai, which calls for full respect for nature's resources and the rejection of waste, the restaurant carefully selects its ingredients, working with Aimon salmon obtained through the humane ikejime method, bluefin tuna imported from Spain and the prized Chilean king crab. Guests can surrender to the exclusive 14-course omakase served at the counter, an impressive whole King Crab experience by prior reservation, or signature dishes such as the refined Wagyu Carpaccio and the inventive Serra Sushi.

![GAIT's dark dining room with set tables and low light](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-gait-ambiente.webp)

GAIT's dining room in the Complexo JK. Photo: Courtesy of GAIT

![Bluefin akami tuna sashimi on a black plate with a shiso leaf and wasabi, on dark stone](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-gait-sashimi.webp)

Bluefin akami tuna sashimi. Photo: Courtesy of GAIT

Leaping to the vanguard of live fire, Lavva has become one of the most talked-about destinations of the moment, occupying Mata São Paulo, a complex within Cidade Matarazzo a few steps from Avenida Paulista. The project marks the triumphant return of acclaimed chef Paulo Shin to the São Paulo scene after three years, masterfully combining the age-old technique of Korean barbecue with Brazilians' deep affection for churrasco. In a sophisticated setting with rammed-earth architecture and theatrical lighting by Jacobsen Arquitetura, the tables have central grills where the fascinating Fire Ritual takes place. Guests can choose sequences such as Initiation or Elevation, tasting rare cuts such as Flat Iron and Wagyu Chorizo with a rich selection of traditional banchan, as well as memorable starters such as the Wagyu Tartare Yukhoe and the Scallop Crudo.

![Lavva table with wagyu cuts on the central grill, surrounded by banchan in copper bowls and lettuce leaves](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-lavva-ritual.webp)

The Fire Ritual, with the central grill and banchan. Photo: Kato/Courtesy of Lavva

Celebrating the strength of gaúcho fire and the tradition of prime cuts, NB Steak is a must, chosen for the sixth year in a row as the official beef of the GrandPrix Club hospitality suite at Interlagos. Led by Arri Coser, the group reinvented the traditional steakhouse by replacing the usual rodízio with a structured, elegant table service. The restaurant offers two main experiences: the Tasting Menu, a fine sequence of picanha, ancho, chorizo, short rib, smoked brisket and the noble Wagyu Steak with sides and fresh salads, and the Essential Menu, centred on a 250 g main cut with unlimited sides for those who prefer a more straightforward meal.

![NB Steak's dining room with a timber ceiling, set tables and a glass wall facing a vertical garden](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-nb-2.webp)

NB Steak's dining room. Photo: Courtesy of NB Steak

![Thick grilled steak on a wooden board branded NB](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-nb-1.webp)

Steak served on the house board. Photo: Courtesy of NB Steak

![Sliced porchetta with crackling skin on a wooden board](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-nb-0.webp)

Porchetta. Photo: Courtesy of NB Steak

Fine grilling in the city also shines at the traditional Varanda Grill, which turns 30 in November and presents its special 5- or 7-course Tasting Menu (R$ 225 and R$ 295, respectively). Taking diners on a genuine journey through the barbecue schools of Brazil, Argentina and the United States, the house pairs a full couvert, starters, classic sides such as Arroz Biro-Biro and Farofa Varanda, and certified Angus and Black Angus cuts such as picanha, bife de chorizo, ribeye and brisket.

![Slices of medium-rare grilled beef beside farofa with bacon and onion on a white plate](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-varanda-1.webp)

Steak with Farofa Varanda. Photo: Gabriel Martins/Courtesy of Varanda

In the realm of artisan baking and authentic Italian comfort food, Foglia Forneria Artigianale, rooted in Vila Nova Conceição and created by Marcelo Fernandes and Sergio Degese, stands out for the absolute rigour of its process. Using Italian Le 5 Stagioni flour, its pizza dough rests through a long 48-hour natural fermentation, resulting in light, airy bases with perfect crusts that have already been crowned by the city's leading guides. Highlights on the menu include the emblematic Pizza Foglia and comforting pastas such as the Gnocchi Fonduta.

![Pizza with a tall charred crust topped with cured ham, burrata and pesto](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-foglia-pizza.webp)

Pizza Foglia. Photo: Agência Better/João Erbert

![Bowl of gnocchi with cheese fonduta, pistachio and sprouts](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-foglia-gnocchi.webp)

Gnocchi Fonduta. Photo: Agência Better/João Erbert

Rounding out the scene of great Italian cooking, Aguzzo Cucina, celebrating two decades in the city, stands out both for its classics and handmade pastas and for its new Menu Speciale Vegetariano e Vegano, featuring creations such as Culigionis alla salvia and Risotto della Primavera, proof that the tradition of its three locations (Jardins, Moema and Pinheiros) embraces every preference with sophistication.

![Wooden table at Aguzzo with a breaded cutlet and gnocchi, a second bowl of gnocchi, olive oil and red wine](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-aguzzo-2.webp)

Table at Aguzzo Cucina. Photo: Juliana Amorim/Courtesy of Aguzzo

Capturing the timeless charm of Moema, Café Journal has been a classic meeting point for friends since 1997. Guided by the concept of Classic Comfort Food, which blends the warmth of comfort cooking with the precision of classic international cuisine, the restaurant pairs Tuscan-inspired décor, an intimate low-lit atmosphere and a renowned cellar of around 300 wine labels with excellent cocktails. The house elevates the experience with warm service from a long-serving team, subtle music curation and a modern, fully equipped space for high-end corporate events. Menu highlights include the impeccable Grilled Octopus & Smashed Potatoes, finished in the charcoal oven with paprika oil, crispy broccoli and Parma crisps, and the delicate Handmade Burrata Ravioli, served with fresh tomato concassé and handmade basil pesto, perfect with the house wines or refined signature cocktails.

![Grilled octopus with potatoes and cherry tomatoes on a speckled plate, beside a glass of white wine](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-cafe-1.webp)

Grilled Octopus & Smashed Potatoes. Photo: Luna Garcia/Courtesy of Café Journal

![Burrata ravioli in tomato sauce with basil leaves in a ceramic bowl on a wooden table](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-cafe-2.webp)

Handmade Burrata Ravioli. Photo: Luna Garcia/Courtesy of Café Journal

Completing this picture of timeless sophistication, the legendary Hotel Fasano São Paulo Jardins and its award-winning restaurant have been the city's most elegant and traditional address for 23 years. With architecture by Isay Weinfeld and Márcio Kogan that revives the sophistication of the 1930s with fine wood, leather and travertine marble, the property on Rua Vittorio Fasano offers a world-class refuge. In the main restaurant and the cosy Nonno Ruggero, Italian haute cuisine shines in classic, impeccable dishes such as the exquisite Fettuccine and the unmistakable Tiramisu, making it the definitive setting for celebration for lovers of fine dining during Formula 1 week.

![Fasano's dining room seen from above, with white-clothed tables, dark wood and marble floor](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-fasano-salao.webp)

The Fasano restaurant dining room. Photo: Daniel Pinheiro/Courtesy of Fasano

![Fettuccine with sea urchin and grilled eel on a gold-rimmed white plate, with a glass of white wine](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-fasano-fettuccine.webp)

Fettuccine with olive oil and pepper, sea urchin and grilled eel. Photo: Bruno Geraldi/Courtesy of Fasano

![Layered tiramisù dusted with cocoa and topped with chocolate shavings on a white plate](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/a-alta-cozinha-de-sao-paulo-no-ritmo-da-f1-o-guia-definitivo-para-os-p-fasano-tiramisu.webp)

Tiramisù. Photo: Bruno Ribeiro/Courtesy of Fasano

## Practical information

### Kinoshita
Rua Jacques Félix, 405, Vila Nova Conceição, São Paulo, SP
Opening hours: on request
Prices: main dishes and omakase from R$ 200 to R$ 3,300+
Contacts: Instagram @kinoshitarestaurante

### Lavva
Rua Itapeva, 539, Mata São Paulo, Bela Vista, São Paulo, SP
Opening hours: Monday to Saturday, 12pm to 3pm and 7pm to 10pm; Sunday, 12pm to 6pm
Prices: sequences from R$ 340 to R$ 980
Contacts: reservations via the Mata App; Instagram @lavvasteakhouse

### GAIT Japanese Cuisine
Av. Presidente Juscelino Kubitschek, 2041, Complexo JK, São Paulo, SP
Opening hours: Monday to Friday, 12pm to 3pm and 7pm to 11pm; Saturday, 12pm to 4pm and 7pm to 11pm
Prices: set lunch menus from R$ 89; experiences up to R$ 890
Contacts: WhatsApp +55 11 93911-8016; Instagram @gaitjapanesecuisine

### NB Steak (Faria Lima)
Av. Brigadeiro Faria Lima, 140, Pinheiros, São Paulo, SP
Opening hours: Monday to Friday, 12pm to 4pm and 6pm to 11pm; Saturday, 12pm to 11pm; Sunday, 12pm to 9pm
Prices: Essential Menu R$ 190 and Tasting Menu R$ 280
Contacts: Instagram @nbsteak

### Varanda Grill
Jardins: Rua General Mena Barreto, 793, São Paulo; tel. +55 11 3887-8870
JK: Av. Presidente Juscelino Kubitschek, 2041, São Paulo; tel. +55 11 3152-6777
Opening hours: dinner (check the days for each location)
Prices: 5-course Tasting Menu R$ 225; 7-course R$ 295
Contacts: Instagram @varandagrill

### Foglia Forneria Artigianale
Rua Domingos Fernandes, 548, Vila Nova Conceição, São Paulo, SP
Opening hours: Monday to Thursday, 12pm to 3pm and 6:30pm to 11pm; Friday, 12pm to 3pm and 6:30pm to 11:30pm; Saturday, 12pm to 4pm and 6:30pm to 11:30pm; Sunday, 12pm to 4pm and 6:30pm to 11pm
Prices: R$ 100 to R$ 130
Contacts: Instagram @fogliaforneria

### Aguzzo Cucina
Locations: Jardins (Rua Haddock Lobo, 1002), Moema (Al. dos Maracatins, 495) and Pinheiros (Rua Simão Álvares, 325), São Paulo
Prices: dishes and menus from R$ 22 to R$ 75
Contacts: bookings via WhatsApp +55 11 95558-0970; Instagram @aguzzocucina

### Hotel and Restaurante Fasano
Rua Vittorio Fasano, 88, Jardins, São Paulo, SP
Opening hours: daily, for hotel guests and the public
Contacts: +55 11 3896-4000; WhatsApp +55 11 96632-6166; fasano.com.br; Instagram @fasano

### Café Journal
Alameda dos Anapurus, 1121 (corner of Av. Jandira), Moema, São Paulo
Opening hours: Sunday, 12pm to 5pm; Monday to Thursday, 12pm to 11pm; Friday and Saturday, 12pm to midnight
Prices: weekday set lunch R$ 119 to R$ 149 per person; à la carte, dinner and weekends R$ 78 to R$ 250 per person
Events: corporate events for up to 180 guests, with an LED wall
Contacts: bookings and events +55 11 5055-9454 or cafejournal.com.br; Instagram @cafejournal

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