A vibrant and artistic creation, the Colombina cocktail at Evvai is a tribute to the Italian Commedia Dell’Arte, blending theatrical inspiration with Brazilian passion. Crafted with tequila, lush luarado, passion fruit, and a tangerine shrub infused with beet, this drink offers a dynamic interplay of tart, sweet, and earthy flavors.
The striking presentation—featuring a crystal-clear ice block with an intricate floral engraving—elevates the visual and sensory appeal. Much like its namesake, Colombina, a clever and charismatic character from Italian theater, this cocktail dazzles with elegance and complexity, making it a standout selection from Evvai’s expertly curated cocktail menu.
Evvai’s bar is a statement of craftsmanship and curation, showcasing a meticulously selected array of premium spirits from around the world. From Japanese whisky and artisanal cachaças to rare amari and small-batch tequilas, the collection reflects the restaurant’s commitment to quality and innovation. The backdrop, a striking wooden geometric design, adds warmth and sophistication, creating an inviting atmosphere for guests to explore the artistry of mixology. Whether enjoying a signature cocktail or a bespoke creation, each drink is an experience in itself.
A journey through Brazilian-Italian gastronomy, Evvai’s Oriundi menu is a testament to Chef Luiz Filipe Souza’s vision of blending heritage with modern techniques. Each dish on this carefully curated tasting menu is an exploration of flavors, textures, and cultural influences, highlighting native Brazilian ingredients elevated through contemporary fine dining.
With an emphasis on storytelling and seasonality, the menu evolves continuously, offering guests a unique and immersive culinary experience. From the opening bites to the intricate desserts, every course is designed to surprise, delight, and showcase the depth of Evvai’s culinary artistry.
A refined take on Brazilian bread traditions, this course features an assortment of house-made breads, including manioc bread and cheese bread with rare Marajó Island cheese. Complemented by polvilho biscuit, Grana Padano whey, and premium olive oil from Santo Antônio do Pinhal, this delicate starter is served with a luscious passion fruit butter—an elegant balance of texture and flavor to begin the Evvai experience.🥖 Discover why the bread course at Evvai São Paulo is an experience in itself!
At Evvai, the dining experience extends beyond the plate—each course is introduced with a custom-designed card featuring original artwork by Chef Luiz Filipe Souza himself. These beautifully illustrated cards provide not only the name of the dish but also a deeper insight into its inspiration, ingredients, and cultural influences.
On the back, guests discover the thought process behind each creation, bridging the gap between art and gastronomy. This unique storytelling element allows diners to fully immerse themselves in the culinary philosophy of Evvai, appreciating each dish as both an artistic and sensory masterpiece.
A trio of meticulously crafted small bites introduces the dining experience at Evvai, each showcasing the restaurant’s signature blend of tradition and innovation:
- Bluefin Tuna & Açaí Tartlet – A bold reinterpretation of a classic pairing, combining rich tuna with the nuanced sweetness of Northern Brazilian açaí in a refreshing granita.
- Wagyu & Pumpkin Bresaola – A delicate fusion of Italian and Brazilian techniques, featuring cured Wagyu with subtly fermented pumpkin for a perfect balance of umami and acidity.
- Chicken Liver & Cupuaçu Meringata – A sophisticated contrast of flavors, where creamy chicken liver pâté meets the tropical tartness of cupuaçu in a unique savory meringue.
Each bite encapsulates Evvai’s dedication to pushing the boundaries of Brazilian gastronomy while staying true to its roots.
Presented with precision, this trio of inventive bites highlights Evvai’s commitment to texture, balance, and artistic plating:
- Açaí & Bluefin Tuna Tartlet – A bold combination of rich tuna and vibrant açaí, served in a delicate shell for a contrast of temperatures and flavors.
- Wagyu & Pumpkin Bresaola – Aged Wagyu, cured in an Italian bresaola style, paired with fermented pumpkin for a delicate interplay of sweet and umami.
- Chicken Liver & Cupuaçu Meringata – A sophisticated bite where silky chicken liver pâté meets a crisp, slightly tangy cupuaçu-infused meringue, offering an unexpected harmony of flavors.
Evvai’s culinary philosophy shines in these meticulously crafted amuse-bouches, setting the stage for the meal ahead.
Evvai’s open kitchen brings guests closer to the artistry behind each dish, where a team of skilled chefs meticulously crafts every course. The interactive experience enhances the restaurant’s philosophy of connection—between flavors, cultures, and the people who create them. A playful digital sign reading “Bons Bocados” (Good Bites) sets the tone for an evening of culinary exploration, adding a modern touch to the refined ambiance.
At Evvai, luxury goes beyond the plate—it extends to the glass. This custom-crafted cocktail was designed exclusively to match personal preferences, embodying the art of bespoke mixology. Served over a pristine ice block and adorned with delicate gold leaf, the drink exudes refinement and exclusivity.
The bartenders at Evvai masterfully curate flavors based on individual tastes, ensuring each sip is both familiar and surprising. Whether favoring bold, smoky notes or refreshing citrus undertones, every element is meticulously balanced to create a one-of-a-kind experience—making each guest feel truly seen and catered to.
At Evvai, every dish is a work of art, and Pupunha Tan is no exception. Inspired by Pantone color theory, Chef Luiz Filipe Souza presents this course alongside a custom-designed card that highlights the unique hue and essence of Brazilian palmito.
The dish transforms heart of palm into an elegant pasta-like structure, showcasing its delicate texture and subtle flavors. Enhanced by a light, foamy broth and topped with mullet bottarga, it balances freshness, umami, and citrusy brightness in every bite. A true homage to Brazilian ingredients, this course is as much a visual statement as it is.
Evvai’s Pupunha Tan is a masterful reinterpretation of the Brazilian heart of palm, elevating this staple ingredient through innovative techniques. Delicately shaped into rigatoni-style cylinders, the pupunha is paired with a velvety espuma that enhances its natural silkiness. The dish is finished tableside with mullet bottarga, a meticulously cured fish roe from Santa Catarina, adding umami depth and a refined balance of salinity and citrus notes.
This dish exemplifies Evvai’s dedication to artistic gastronomy, where tradition and creativity blend seamlessly. Each element is thoughtfully composed, offering a sensory experience that is both visually striking and exquisitely flavorful.
Inspired by the vibrant cultural fabric of Brazil, Ta-Ca-Cá at Evvai is a refined reinterpretation of the traditional Amazonian tacacá, a dish deeply rooted in indigenous heritage. Chef Luiz Filipe Souza pays tribute to this culinary icon by transforming it into an elegant course of bacalhau-stuffed tortellini, delicately floating in a fragrant broth of tucupi and dried shrimp, balanced with the tingling essence of jambu.
This dish reflects Evvai’s philosophy—where history meets innovation—delivering a sensory experience that captures the bold, layered flavors of the Amazon while embracing the finesse of Italian technique. A must-try for those seeking a taste of Brazil’s regional diversity in the heart of São Paulo.
At Evvai, São Paulo’s Michelin-starred haven of contemporary Brazilian cuisine, Chef Luiz Filipe Souza reimagines the Amazonian classic tacacá in a sophisticated, yet nostalgic way. This tortellini di bacalà in tacacá broth draws inspiration from Italy’s tortellini in brodo while honoring the indigenous roots of tacacá.
The dish harmonizes the umami depth of codfish-filled pasta with the zesty complexity of tucupi broth, traditionally made from wild manioc. A subtle jambu infusion lingers on the palate, adding a signature Amazonian touch that is both unexpected and delightful. Combining artistry, flavor, and cultural storytelling, Ta-Ca-Cá is a bold expression of Evvai’s culinary identity, pushing the boundaries of Brazilian fine dining.
In a stunning reinterpretation of his Bocuse d’Or competition dish, Chef Luiz Filipe Souza presents Lyon 2019, a course that blends his personal culinary evolution with Evvai’s commitment to innovation.
A delicate catch of the day is served with a velvety BOR19 shellfish sauce, originally developed for the world-renowned competition. The dish is elevated by a jambu gremolata, featuring cryo-frozen jambu flower, which delays its numbing, tingling effect—creating a fascinating contrast of texture, temperature, and sensation.
This dish represents Evvai’s journey in pushing the boundaries of Brazilian cuisine, blending fine dining with bold Amazonian influences in a way that is both nostalgic and groundbreaking.
Evvai’s open kitchen serves as the beating heart of the restaurant, offering guests an immersive view into the artistry behind each dish. The team, led by Chef Luiz Filipe Souza, meticulously prepares every course with precision, passion, and a deep respect for ingredients.
The warm lighting, bold blue accents, and geometrically inspired ceiling design create a space where tradition meets innovation. This seamless interaction between chefs and diners reflects Evvai’s philosophy—a celebration of Brazilian gastronomy with an avant-garde twist, inviting guests to witness the magic unfold in real time.
Evvai’s signature Dal 2017 Bomba is not just a dish—it’s an artistic statement. Each course at Evvai comes with a custom-designed card by Chef Luiz Filipe Souza, and this one features a comic book-style illustration of a hand holding the scallop bomb, reinforcing the dish’s interactive nature.
The bold visual language reflects the fun, unexpected, and immersive experience of enjoying this dish, where culinary creativity meets artistic expression. This thoughtful detail highlights Evvai’s dedication to transforming dining into a multi-sensory journey, where food and art become one.
A true Evvai classic, Dal 2017 Bomba has been on the menu since the restaurant’s very first menu, evolving over time while maintaining its signature bold presentation and refined flavors. Inspired by Chef Luiz Filipe Souza’s experience at Reale, this dish is a playful yet luxurious take on the Italian bombolone, reimagined with fresh scallop tartare, lardo from Serra da Bocaina, and fermented tomatoes.
Encased in a squid ink-dyed black shell, the dish is an interactive experience—a fusion of visual storytelling, culinary artistry, and flavor balance. Its longevity on the menu speaks to its iconic status, cementing it as a must-try for those seeking a taste of Evvai’s creative essence.
Few dishes define Evvai’s identity quite like Dal 2017 Bomba. A staple since the restaurant’s opening menu, this dish has continually evolved, embodying Chef Luiz Filipe Souza’s philosophy of “creative recycling”—where dishes are refined season after season while staying true to their origins.
The scallop bomb, visually striking with its squid ink-dyed exterior, holds an indulgent center of fresh scallop tartare, cured lardo, and fermented tomatoes, delivering layers of umami, richness, and acidity. Presented on an artistic sculpted hand, it invites diners to experience food as both an interactive and sensory masterpiece—a concept that defines Evvai’s approach to fine dining.
Evvai’s beverage program is a seamless extension of its gastronomic philosophy, offering both bespoke cocktails and an exceptional selection of wine pairings. Guests can enjoy expertly crafted drinks, like this gold-garnished custom cocktail, or opt for the Oriundi Menu’s curated wine experiences, designed to complement each course with precision and elegance.
With pairings ranging from natural and biodynamic wines to iconic guard vintages, Evvai’s sommeliers ensure that every glass enhances the flavors, textures, and nuances of the cuisine—creating a truly immersive dining experience.
Evvai’s “It’s Me, Fregola!” is a playful yet deeply refined take on Italian fregola, reinvented with Brazilian influences. This dish showcases lamb ragù infused with chamomile, served alongside shidal, a fermented fish technique introduced through a partnership with the A.MAR project. The contrast in temperatures—where a gelling lamb and chamomile broth dissolves tableside—creates a unique transformation, turning the fregola into a silky, spoonable pasta experience.
This dish is a testament to Chef Luiz Filipe Souza’s ability to blend flavors, techniques, and cultural storytelling into a dish that is as nostalgic as it is innovative.
Evvai’s “It’s Me, Fregola!” is a dish that bridges Italian tradition with contemporary Brazilian innovation, transforming Sardinian fregola into an entirely new experience. The pasta is combined with a rich lamb and chamomile ragù, infused with depth and warmth, while shidal, a fermented fish technique, adds a layer of complexity.
A key element of the dish is the gelling lamb and chamomile broth, poured tableside to dissolve and transform the texture of the fregola into a creamy, luxurious consistency. This balance of tradition, fermentation, and technical mastery makes it a perfect representation of Evvai’s approach to modern gastronomy—where history and innovation collide in every bite.
Evvai’s Chicken Xinxim reinterprets one of Brazil’s most culturally significant dishes, blending African, Portuguese, and Brazilian culinary influences. This dish features organic chicken, carefully prepared to retain its tenderness and depth of flavor, enhanced by cashew nut puree, Marsala wine, and a rich umami-packed sauce made from chicken bones.
A nod to Bahia’s gastronomic legacy, the dish highlights the bold flavors of fermented cashew nuts, mimicking the deep complexity of black garlic. Meanwhile, the pickled pseudo-fruit of the cashew tree adds a subtle acidity, bringing balance and harmony to the plate. This is Afro-Brazilian cuisine elevated to fine dining, a signature of Evvai’s commitment to storytelling through food.
A dish deeply rooted in Bahian and African culinary traditions, Chicken Xinxim at Evvai is reimagined with modern techniques and premium ingredients, creating a refined yet soulful expression of this historical favorite. The succulent chicken is accompanied by a silky cashew nut puree, which undergoes a unique fermentation process, intensifying its umami profile.
The plating mirrors the balance of rustic tradition and contemporary elegance, with a Marsala-infused sauce tying all elements together. The dish is completed with a side of crispy textures and fresh greens, adding contrast to the richness of the chicken. Evvai’s Xinxim isn’t just a meal—it’s an artful representation of Brazil’s diverse culinary influences, served with innovation and respect for its origins.
Evvai’s unique approach to blending Brazilian and Italian influences extends beyond the plate and into the very essence of its presentation. The "Feijão com Cotechino" card, designed with a playful nod to Andy Warhol’s iconic Campbell’s Soup artwork, is a brilliant representation of how the dish bridges tradition and modernity. Just as Warhol turned an everyday item into pop art, Evvai transforms a humble, comforting bean dish into a gourmet masterpiece. The design reflects the restaurant’s philosophy—taking familiar cultural elements and presenting them in an entirely new, unexpected, and innovative way. It’s more than just a meal; it’s a carefully curated sensory experience that combines food, history, and art into one seamless narrative.
At Evvai, even the most familiar flavors of Brazilian cuisine are elevated into fine dining artistry. This bean soup with cotechino pays homage to one of Brazil’s most beloved staples—beans—while seamlessly integrating an Italian influence through the inclusion of cotechino, a traditional sausage commonly enjoyed during festive seasons. The slow-cooked fat beans provide a silky, rich base, heightened by the deep umami of the cotechino, which releases its collagen into the broth, giving it a velvety texture. What sets this dish apart is the unexpected addition of coffee, a nod to Brazil’s coffee culture. The subtle bitterness balances the dish’s richness, adding an elegant complexity that transforms this comforting staple into a refined and emotionally resonant creation. Served in a delicate cup, it’s a perfect example of how Evvai translates everyday flavors into a sophisticated gastronomic experience.
This whimsical illustration perfectly captures the essence of Evvai’s Popsicles with Corn and Cerrado Vanilla. Featuring a child gleefully indulging in a melting ice cream cone, the card evokes a sense of playfulness and nostalgia, reminding diners of the pure joy found in simple flavors. The reference to Miii Verde (green corn) and Cerrado vanilla highlights the dish’s deep-rooted connection to Brazilian ingredients, blending childhood memories with Evvai’s refined culinary artistry.
The Cerrado region of Brazil is home to some of the world’s most aromatic vanilla, and at Evvai, it takes center stage in a corn-flavored ice cream cone. Affectionately called "miii", green corn is a staple of Brazilian cuisine, now transformed into a silky, frozen treat. Paired with the rich umami burst of caviar, this dish highlights how Evvai masterfully blends local ingredients with haute cuisine techniques, creating a dessert that surprises and delights.
Evvai’s popsicle dessert is not just about taste—it’s about storytelling. Inspired by Brazilian childhood treats, it transforms familiar flavors into a sophisticated and unexpected pairing. The corn ice cream is infused with the finest Cerrado vanilla, while the caviar adds a touch of briny indulgence, making this dish both nostalgic and forward-thinking. This is what Evvai does best: honoring Brazilian tradition while elevating it through modern gastronomy.
At Evvai, fine dining is about pushing boundaries, and their Popsicles with Corn and Cerrado Vanilla does exactly that. A striking balance between sweet and savory, this dish features a delicate corn-flavored ice cream cone topped with luxurious caviar. The briny pop of the caviar against the velvety, creamy corn and the fragrant Cerrado vanilla creates a harmonious yet unexpected flavor combination. It's a playful yet refined representation of the restaurant’s Italian-Brazilian fusion philosophy.
This stunning golden dessert is a tribute to the rich complexity of Brazilian Melipona honey. The delicate structure, featuring passion fruit, apricot, and Manduri honey, offers a balance of sweetness and acidity, highlighting the unique characteristics of native Brazilian bees. Served in a shimmering golden dish, the presentation enhances the luxurious experience of this palate-refreshing creation. The accompanying Winnie the Pooh-inspired card adds a playful yet meaningful touch, symbolizing the appreciation of Brazil’s native honey and sustainable beekeeping practices.
A closer look at this exquisite dish reveals its intricate textures and refined flavors. The delicate honey-based element, combined with floral accents, creates a visually captivating and gastronomically innovative experience. This dessert encapsulates the artful balance of tropical fruits and carefully sourced honey, showcasing the depth of Brazil’s culinary heritage. The Winnie the Pooh-themed card further highlights the importance of honey in this creation, paying homage to the sustainable sourcing of native bee honey in Brazil.
Evvai’s interior design is a masterpiece that blends organic elements with contemporary elegance. This breathtaking installation—a handcrafted wooden tree adorned with delicate white blossoms—creates an ethereal atmosphere, transforming the dining space into an artistic sanctuary. Suspended flowers and soft lighting enhance the restaurant’s immersive experience, making each meal feel like a journey through nature and gastronomy. The carefully curated decor reflects Evvai’s philosophy: honoring tradition while embracing innovation, mirroring its culinary approach of blending Brazilian and Italian influences in a refined, modern setting.
Evvai redefines the classic tiramisu with a bold, interactive approach. This dessert invites guests to construct their own unique version by layering complementary elements, blending Italian tradition with Brazilian creativity.
A velvety tiramisu base dusted with fine cocoa powder, awaiting the final touch of the diner. Unlike traditional tiramisu, which arrives fully composed, this version is intentionally minimalistic—a blank canvas for guests to personalize. The rich mascarpone and coffee-soaked layers provide a classic foundation, but Evvai invites you to push the boundaries of flavor.
At Evvai, dessert is more than just indulgence—it’s an experience. With Rebel Rebel Tiramisu, guests receive a selection of premium accompaniments, allowing them to customize their creation:
✅ Malt crumble & cacao nibs – for a deep, caramelized crunch
✅ Crystallized ginger – adding a spicy-sweet contrast
✅ Guava chips – a tropical twist that enhances freshness
✅ Fermented chestnut praline – introducing umami complexity
✅ Banana with Marsala wine – bringing a chewy texture and rich depth
By mixing and matching, guests become part of the creative process, echoing David Bowie’s spirit of reinvention.
Rebel Aesthetic – A Tribute to Bowie & Culinary Art
This dish is more than just tiramisu—it’s a statement piece. The accompanying card playfully merges David Bowie’s Aladdin Sane lightning bolt with Princess Leia, blending the rebellious energy of rock & roll with a nod to pop culture. Just as Bowie shattered musical conventions, Evvai reinterprets an Italian classic with a bold, interactive twist.
Evvai challenges the idea of a “perfect” tiramisu by making it an open-ended, hands-on experience. This approach aligns with the restaurant’s philosophy—honoring tradition while embracing modernity. Instead of a one-size-fits-all dessert, Rebel Rebel Tiramisu allows guests to craft a version that suits their unique palate, much like Bowie continuously redefined his music and identity.
This tiramisu is a tribute to two visionaries:
✨ Roberto Linguanotto, the inventor of tiramisu, whose legacy shaped Italian confectionery
✨ David Bowie, a revolutionary artist who embodied transformation and limitless creativity
Additionally, the dish celebrates Patricia Guerra, the Brazilian chef who won the Best Tiramisu in the World contest, highlighting the evolving connection between Brazilian and Italian gastronomy. By blending heritage with innovation, Rebel Rebel Tiramisu embodies Evvai’s commitment to pushing culinary boundaries—just as Bowie did with music.
A refined assortment of handcrafted petit fours, each showcasing a different expression of chocolate. From silky white chocolate to gold-dusted milk chocolate, dark chocolate ganache, and rich cocoa truffles, this tasting selection highlights a spectrum of flavors, textures, and origins. Thoughtfully plated, each bite is a carefully curated balance of sweetness, bitterness, and depth, bringing the meal to an elegant close.
A beautifully presented cheese and honey tasting experience at Evvai, featuring a selection of Brazilian artisanal cheeses under glass domes and an array of locally sourced accompaniments, including rare native honey and aromatic infusions. The floral arrangement enhances the sensory experience, making this tableside presentation both visually stunning and deeply connected to Brazil's rich terroir.
One of the most distinctive elements of Evvai’s dining experience is its use of illustrated cards, transforming each dish into a multi-sensory narrative. These collectible artworks blend international and Brazilian pop culture, creating a unique storytelling approach that enhances the meal.
From a rebellious Rebel Rebel Tiramisu paying homage to David Bowie, to a nostalgic Mario-inspired fregola dish, Evvai infuses global icons into its culinary identity. Simultaneously, the restaurant celebrates Brazilian culture, featuring elements like Winnie the Pooh indulging in native melipona honey, a nod to Brazil’s unique stingless bees, or a cheeky child enjoying Cerrado vanilla and green corn ice cream, capturing a playful local tradition.
This fusion of global and Brazilian references reflects Evvai’s innovative approach—blending fine dining with a sense of humor, creativity, and deep cultural appreciation. The result is an experience that feels both sophisticated and personal, inviting guests to engage with food in an entirely new way.
