The story
Osso São Paulo is the first outpost of Renzo Garibaldi’s celebrated butcher-restaurant, born in Lima and now anchored in the Itaim Bibi neighborhood since 2022. Garibaldi, known across Latin America as the “Master Butcher,” brings a philosophy built on craft, sustainability, and a deep respect for fire. The space merges butcher shop and dining room: you choose your cut from the display case, watch it maturing with technical rigor, and taste it finished with precision over the coals.
Under Garibaldi’s vision and the day-to-day leadership of Guilherme Mora, Osso operates as a single, transparent experience. The window display is the starting point – cuts are selected, aged, and prepared with the eye of an artist-butcher. The restaurant’s commitment to whole-animal butchery and waste reduction is central to its identity, with dry-aging periods ranging from 30 to 60 days. This technique, which Garibaldi pioneered in Peru, is applied to iconic Brazilian cuts: picanha, assado de tira, filé-mignon, and Wagyu, alongside signature dishes like arroz de costela (rib rice) and a Peruvian ceviche that nods to the chef’s roots.
The interior is contemporary and welcoming, designed to focus attention on the meat and the fire. A curated wine list of over 380 labels ensures every pairing complements the deep, smoky flavors of the grill. The atmosphere is lively but refined, made for lingering over a long meal.
Osso’s dedication to technique and origin has earned it a place among the restaurants recommended by the Michelin Guide, as well as the title of best meat in São Paulo from Veja Comer & Beber. The recognition is a natural extension of what Garibaldi has built: a temple to meat where every cut tells a story of time, fire, and respect.
Recognition
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