From historical strongholds to addresses that reinvent Italian cuisine, the cantinas of São Paulo reflect the plurality of the city and its appreciation for dining together.
Submitted at Oct 20, 2025, 1:18 PM
De redutos históricos a endereços que reinventam a cozinha italiana, as cantinas de São Paulo refletem a pluralidade da cidade e seu apreço pelo convívio à mesa (CASACOR/CASACOR)
Few places translate the welcoming spirit of São Paulo as well as its cantinas. The combination of handmade pasta, rich sauces, and lively conversations creates a projects that evokes the Italian heritage that shaped part of the Paulist identity.
Between centenary recipes and new interpretations of "cucina italiana", the capital gathers places that range from the traditional to the contemporary. Here’s a selection of 10 amazing cantinas in São Paulo to explore, savor, and feel like you’re in Italy.
Absolute symbol among Paulist cantinas, Famiglia Mancini occupies the charming Rua Avanhandava with abundant tables and a projects illuminated by hanging lights. The menu includes homemade pasta, hearty sauces, and good meats. The antipasti section — with over 100 options — is a spectacle on its own.
Founded in 1971 in the heart of Brás, Cantina do Gigio keeps the Italian tradition alive with generous portions and family recipes. The parmigiana steak is the most sought-after dish, but the pastas also deserve attention, always accompanied by a good wine and old-fashioned service.
With more than 140 years of history, Carlino is the oldest cantina still operating in the city. Faithful to its Tuscan roots, the restaurant is known for classic dishes, such as rabbit in red wine with pappardelle and dried porcini.
Under the command of chef Diego Sacilotto, winner of MasterChef Professionals 2022, Bocca Cucina focuses on house-made pasta – using Italian flour and eggs from the family farm in Pindamonhangaba. The highlight is the caramelle, delicate pasta shaped like a candy, filled with goat cheese.
Opened in 1985, Il Sogno di Anarello pays homage to the tradition of cantinas decorated with football shirts and family photos. The iconic cappelletti à romanesca — with ham, peas, cream, and parmesan — is one of the recipes that mark generations. The service is exclusive for dinner, in an intimate atmosphere.
Created half a century ago by Italian actor Nello de Rossi, Nello’s Cantina is a classic that combines pasta, risottos, and meats with one of the most extensive menus in the city. The handmade sauces and individual pizzas, served at night, make the place ideal for both casual gatherings and romantic dinners.
With recipes that have crossed decades, Cantina Roperto keeps the essence of Bixiga alive since 1942. The fusilli made in-house is the main highlight, along with the polpettone and the leg of goat. Now under the command of chef Enrico Vilella, the restaurant combines technique, flavor, and a sophisticated projects, without giving up on Italian hospitality.
Led by chefs Salvatore Loi and Paulo Barros, Modern Mamma Osteria (MMO) brings a contemporary interpretation of Italian cantinas. The projects is vibrant, the service unpretentious, and the dishes combine tradition and modernity. Among the most requested are the rib lasagna and the lamb shoulder.
With three decades of history, Lellis Trattoria is synonymous with generosity. The dining hall, with checkered tablecloths and live Italian music, creates the perfect setting to savor classic dishes like tagliatelle with four cheeses or medallion with Madeira sauce and mushrooms.
Part of the Vila Anália Group, Temperani Cucina combines the charm of trattorias with the sophistication of contemporary gastronomy. Chef Antonio Maiolica creates dishes that emphasize freshness and Italian technique, while the projects, lit by candlelight, invites you to a complete sensory experience.
CASACOR Publisher is an agent that creates exclusive content, developed by the Technology team of CASACOR based on the knowledge base of casacor.com.br. This text was edited by Yeska Coelho.
