The story
The kitchen at Più Higienópolis is led by chef Marcelo Laskani, whose passion for cooking began early, inspired by Christmas dinners prepared with his aunt. In 2000, he joined the first gastronomy class at Universidade Anhembi Morumbi, then trained under chefs Mara Salles (Tordesilhas), Alex Atala (D.O.M), and Paulo Barros (ex-Italy). He opened his first restaurant, Più, in 2015 on Rua Ferreira de Araújo. Today, the Più name extends to two São Paulo addresses, including this one in the Higienópolis neighborhood.
The restaurant’s philosophy is clear: fresh pasta, Italian essence, and local ingredients. The menu, described as “cozinha autoral” (authorial cuisine), offers antipasti, salads, pasta, meat, fish, and desserts built around handmade pasta and seasonal produce. Starters include a burrata cremosa smoked tableside with pesto and colorful tomatoes, or a crispy carpaccio in mini cones with beef, Grana Padano, and truffled mustard. Among the pasta dishes, the ravioloni di gema – filled with sheep ricotta and spinach, served with a soft organic egg yolk and sage butter – stands out, as does the spaghettini alla carbonara with guanciale and pecorino. For heartier fare, there’s ossobuco braised for twelve hours, served with cassava aligot and seasonal vegetables, or a milanese-style filet mignon with rustic herb potato purée.
In 2026, this Italian outpost earned a Michelin Bib Gourmand, a nod to its good quality, good value cooking. The recognition reflects a kitchen that balances tradition with a Brazilian touch, using local cheeses from Serra das Antas, fresh fish from Mar Direto, and native honey. The atmosphere is welcoming, with air conditioning, outdoor seating, and valet parking – a setting that suits both casual dinners and private events. Whether you’re there for the inventive pasta or the wood-fired final touches, Più Higienópolis delivers a consistent, genuinely Italian meal in the heart of São Paulo.
Recognition
Ambience
Details
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