SÃO PAULO’S CEPA RESTAURANT GETS AN UPGRADE
words by FRANCESCO PIZZUTI
Cepa could no longer remain away from its audience. After five years in Tatuapé, the São Paulo restaurant has, in fact, just moved to the west side of the city, where 80 percent of its customers reside. While everything is getting an upgrade, Chef Lucas Dante and sommelier Gabrielli Fleming’s philosophy remains uncompromised as high-quality, ingredient-focused cuisine and outstanding wine selection continue to define the restaurant. As Gabrielli puts it:
“ We’ll keep doing what we believe in. Our work remains the same. We’ll just be physically closer to those who have always supported us”
Set on one of the last cobblestone streets in Pinheiros and framed by the greenery of Praça dos Omaguás, the new location adds an extra layer of charm. These elements, combined with the undisputed culinary quality that earned Cepa recognition in the Michelin Guide, make it a must-visit in Sao Paolo’s food and wine scene.
The move also opens the door to a new audience — those who previously couldn’t make the journey across the city — to bless them with an unforgettable dining experience.
Among the many upgrade its worh mentioning that the space is now more than twice as big as the old one and thoughtfully designed by designer Leon Ades. The restaurant also spotlights young emerging brazilian artsits showcasing their art all throughout. Some further standout features are the cherry wood counter that will host an exclusive tasting experience, and a new climate-controlled wine cellar with space for 300 additional bottles.
With a menu that evolves weekly around ingredient integrity and in-house production, and a space that carries forward the warmth and memory of its original home, Cepa’s new chapter feels less like a reinvention than a careful continuation.
