Animus

The story

Animus – Modern Cuisine in São Paulo's Pinheiros | Michelin Recommended

A Chef with a Global Journey

At Animus, the kitchen is led by chef Giovanna Grossi, whose path to São Paulo began in Maceió, Alagoas, surrounded by the flavors of cuscuz and macaxeira. After studying gastronomy at Universidade Anhembi Morumbi, she moved to France, training at the Institut Paul Bocuse in Lyon. She worked at the three-Michelin-starred Le Taillevent, studied pastry at the Institut Alain Ducasse, and staged at Maison Pic in Valence. Further experience came at the Basque Culinary Center in San Sebastián and at Quique Dacosta, followed by pastry training at Espai Sucre in Barcelona. Returning to Brazil, she won the Brazilian stage of the Bocuse d’Or at age 23, then the Latin American stage, and in 2017 became the first Brazilian woman to reach the world finals in Lyon. Her cooking at Animus draws on this rich international experience while staying rooted in Brazilian ingredients.

The Philosophy of Food with Soul

The restaurant’s name means “spirit” in Latin, and its ethos is comida com alma — food with soul. The menu reflects the diversity of Brazilian culture and its small producers, shaped by the freshest seasonal ingredients. Grossi works with fresh and wild foods, letting the change of seasons dictate the experience. Her choice is to look inward, using Brazilian seasonal produce, and to let that inner focus bloom outward — finding, as she says, the path of the soul. The result is a modern cuisine that nourishes beyond the stomach, creating lasting memories.

The Experience

Located on Rua Vupabussu in the Pinheiros neighborhood, Animus offers counter dining where guests can watch the team at work. The wine list is carefully curated, and the atmosphere is refined yet welcoming. The team, led by chef Grossi and executive chef Sofia Lerner, works in close collaboration — the restaurant’s greatest strength, they say, is their collective effort. This spirit of unity earned Animus a Michelin Recommended distinction, a fitting recognition for a restaurant where the cooking is both personal and profoundly connected to its place.