The story
In São Paulo’s Itaim Bibi district, Fasano Trattoria brings the warmth and flavor of Southern Italy to a city that embraces its Italian roots with passion. This is a place where the cuisine is direct, generous, and steeped in tradition—exactly what a great trattoria should be.
The space itself is a collaboration between restaurateur Gero Fasano and architect Isay Weinfeld, whose design balances wood, leather, and natural light across a 210 m² main hall. With 100 seats inside, an outdoor area for 30, and a private lounge for 16, the restaurant feels both intimate and lively. Details like vases, banners, and a collection of Italian soccer uniforms give the room personality without trying too hard.
The menu is curated by Gero Fasano and executed under the watchful eye of Executive Chef Luca Gozzani, with Chef Sérgio Celestino leading the kitchen. Classic recipes are the foundation: spaghetti alla carbonara with parmesan, egg yolk, and guanciale; wholemeal spaghetti with prawns in white wine and cherry tomatoes; and a baked polpettone that anchors the meal with honest, satisfying flavor.
On Sundays, the kitchen offers a special dish inspired by the Lombardy region: Capretto al Forno, a slow-roasted kid goat served with tagliolini in butter and sage, available from noon until 5 p.m. alongside the full à la carte menu.
Fasano Trattoria’s recognition by the Michelin guide in 2026 reflects the consistency and care that define this house. It is Italian cuisine in São Paulo at its most straightforward and rewarding—no artifice, just deep respect for the ingredients and the craft.
Recognition
Ambience
Details
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