In a milestone for global culinary history, the Michelin Guide awarded three stars—its highest honor—to two restaurants in Latin America: Evvai and Tuju, both located in São Paulo, Brazil. Announced during a ceremony at the Copacabana Palace in Rio de Janeiro for the 2026 selection of the MICHELIN Guide Rio de Janeiro & São Paulo, this distinction elevates both establishments into an elite global echelon of fewer than 160 three-star venues worldwide.
For decades, the peak of Michelin recognition in Latin America remained capped at two stars. While cities like São Paulo, Rio de Janeiro, Lima, and Mexico City gained international acclaim on global rankings like The World’s 50 Best Restaurants, the coveted third star remained elusive.
The double promotion of Evvai and Tuju shatters that glass ceiling. It validates the maturity, technical rigor, and cultural depth of Brazilian fine dining, establishing São Paulo as a global capital of high gastronomy.
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| THE EVOLUTION OF LATIN AMERICAN FINE DINING |
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| [ Regional Ingredients & Native Produce ] |
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| [ Immigrant Heritage & Technical Precision ] |
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| [ Multi-Sensory Architecture & Dedicated In-House Research ] |
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| [ Historic 3-Star Michelin Recognition: EVVAI & TUJU ] |
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Evvai: The Masterful Evolution of “Oriundi” Cuisine
Led by Chef Luiz Filipe Souza, Evvai earned its first Michelin star in 2018 and its second in 2024 before securing its third star. The restaurant’s success is built around its unique philosophy of Oriundi cuisine—a term referring to immigrants of Italian descent and their descendants around the world.
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| EVVAI'S ORIUNDI PHILOSOPHY |
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| | Italian Heritage | | Brazilian Biodiversity | |
| | - Classical Techniques | + | - Amazonian Produce | |
| | - Pasta Mastery | | - Native Ingredients | |
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| └──────────────────┬───────────────────┘ |
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| +-------------------------------+ |
| | Integrated Oriundi Tasting | |
| | (e.g., White Moqueca, | |
| | Scallop Bomba) | |
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The Culinary Vision of Chef Luiz Filipe Souza
Rather than creating traditional fusion food, Chef Souza uses the Oriundi framework to build a dialogue between Italian heritage and Brazilian ingredients. Born in Brazil with Italian heritage, Souza trained in top classical kitchens before launching Evvai in 2017. Over time, he broadened the restaurant’s initial Italian concept into a platform that honors both cultures.
Standout Elements of the Evvai Experience:
- The “Oriundi” Tasting Menu: Dishes seamlessly blend classical Italian techniques with native Brazilian produce—such as pairing white truffle or Parmigiano Reggiano with Amazonian ingredients, wild seafood, and regional herbs.
- Signature Dishes: The menu features icons like the evolving Scallop Bomba and the White Moqueca Stew with Squid and Pupunha (heart of palm), which reimagines traditional Brazilian seafood stews through a refined, modern lens.
- Artistic Multi-Sensory Storytelling: Each course on the tasting menu is accompanied by original, hand-drawn illustrations created by Chef Souza himself, offering guests visual context regarding the origin and inspiration of every dish.
- World-Class Service & Wine Pairing: Supported by Sommelier Marcelo da Fonseca (recipient of the MICHELIN Sommelier Award) and pastry chef Bianca Mirabili, the dining room blends precision with warm hospitality.
“This is one of the most beautiful moments in gastronomy. I never imagined seeing two restaurants with three stars at the same time in Brazil. This award demonstrates that Brazil can, and should, go as far as it aspires.” — Chef Luiz Filipe Souza, Director of Evvai
Tuju: Seasonal Precision and Research-Driven Innovation
While Evvai explores cultural identity through food, Tuju—headed by Chef Ivan Ralston—focuses on seasonal research, architectural design, and the natural cycles of weather. Located in São Paulo’s Jardim Paulistano district, Tuju is named after a native Brazilian bird known for flying high—an apt metaphor for the restaurant’s culinary ambitions.
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| TUJU'S 3-ACT ARCHITECTURAL & CULINARY JOURNEY |
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| [ ACT I: GROUND FLOOR ] |
| Appetizers, Jabuticaba Garden & 5,000-Bottle Glass Cellar |
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| [ ACT II: SECOND FLOOR ] |
| Main Tasting Menu in Open Kitchen (Green Marble Tables) |
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| [ ACT III: THIRD FLOOR ] |
| Rooftop Lounge, Digestifs & City Views |
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The Culinary Architecture of Chef Ivan Ralston
Chef Ivan Ralston, who studied music before transitioning to culinary arts, approaches dining with rhythmic structure and technical detail. Tuju is the only restaurant in Brazil featuring its own dedicated research institute—the Research and Creativity Center, led by partner Katherina Cordás.
Core Pillars of the Tuju Experience:
- Research Center: The institute works directly with small local producers, analyzing native bio-ecosystems, documenting underutilized ingredients, and establishing sustainable culinary practices designed to minimize food waste.
- Weather-Driven Menus: Rather than relying strictly on standard calendar months, Tuju structures its tasting menus around environmental phases titled Humidity, Rain, Wind, and Drought, adjusting dishes as climate shifts dictate the readiness of local ingredients.
- A Three-Act Architectural Design: Housed in a custom three-story building, the dining experience unfolds as a physical movement:
- Act I (Ground Floor): Welcome aperitives and bite-sized snacks served alongside a central jabuticaba tree and a glass-enclosed wine cellar housing over 5,000 global labels.
- Act II (Second Floor): The main tasting courses served around nine green marble tables surrounding an open kitchen.
- Act III (Third Floor): Desserts and post-dinner drinks enjoyed in a high-altitude lounge overlooking the city skyline.
Comparative Breakdown: Evvai vs. Tuju
While both establishments achieved three-star status simultaneously, they represent distinct culinary philosophies within modern fine dining.
| Feature | Evvai | Tuju |
| Head Chef | Luiz Filipe Souza | Ivan Ralston |
| Core Concept | “Oriundi” (Italian-Brazilian immigration dialogue) | Seasonal micro-climates & research-driven sourcing |
| Location | Jardim Paulistano, São Paulo | Jardim Paulistano, São Paulo |
| Research Model | Chef-led artistic exploration & hand-drawn storytelling | Dedicated in-house Research & Creativity Center |
| Menu Structure | Integrated tasting courses exploring memory and flavor | A progressive 3-act physical journey across 3 floors |
| Special Features | Michelin-awarded sommelier program & pastry team | Michelin Green Star for sustainability & 5,000-bottle cellar |
The Broader Impact on Brazilian and Latin American Tourism
The awarding of three Michelin stars to Evvai and Tuju carries economic and cultural implications that extend well beyond São Paulo.
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| ECONOMIC & CULINARY RIPPLE EFFECT |
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| [ Global Michelin Recognition ] |
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| [ Surge in High-Value Culinary Tourism ] |
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| [ Expanded Investment in Local Organic Agriculture & Foraging ] |
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| [ Elevation of Regional Latin American Dining Standards ] |
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1. Positioning São Paulo as a Global Culinary Capital
In Michelin guide criteria, a three-star rating signifies “exceptional cuisine, worth a special journey”. By securing two three-star venues in a single guide release, São Paulo establishes itself alongside traditional gastronomic hubs like Tokyo, Paris, New York, and San Sebastian. This recognition is expected to drive international culinary tourism across South America.
2. Validation of Native Ingredients and Supply Chains
Both Evvai and Tuju rely heavily on indigenous ingredients—ranging from Amazonian herbs, native bee honey, and Brazilian fruits like jabuticaba to local seafood and artisanal cheeses. The international acclaim received by these chefs provides crucial support to small-scale Brazilian farmers, foragers, and rural producers who sustain these supply chains.
3. A Catalyst for Latin American Fine Dining
For decades, Latin American chefs faced systemic pressure to imitate classical European fine-dining templates to achieve top international awards. The success of Evvai and Tuju demonstrates that global excellence is achieved by honoring local identity, native produce, and cultural history. This achievement sets a precedent for culinary destinations across Mexico, Peru, Colombia, Argentina, and beyond.
Key Takeaways
- Historic Milestone: Evvai and Tuju have become the first restaurants in Brazil and all of Latin America to earn three Michelin stars.
- São Paulo Powerhouse: Both historic three-star recipients are located in the vibrant culinary district of São Paulo.
- Evvai’s Achievement: Led by Chef Luiz Filipe Souza, Evvai combines Italian immigration roots with Brazilian biodiversity through its “Oriundi” philosophy.
- Tuju’s Innovation: Led by Chef Ivan Ralston, Tuju operates its own research center and guides guests through a progressive 3-act dining experience centered on natural weather seasons.
- Global Echelon: The awards place both venues among a select group of fewer than 160 three-Michelin-starred restaurants worldwide.
Conclusion
The historic awarding of three Michelin stars to Evvai and Tuju marks a new era for Latin American gastronomy. By combining technical precision, research, and respect for native biodiversity, Chefs Luiz Filipe Souza and Ivan Ralston have proven that Latin America’s culinary identity belongs at the very top of global fine dining.
As international travelers head to São Paulo to experience these groundbreaking tasting menus, the legacy of Evvai and Tuju will continue to inspire a new generation of chefs across the Americas.
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