Animus

The story

Animus São Paulo: Modern Cuisine With Seasonal Brazilian Ingredients

Animus, a modern cuisine restaurant in São Paulo at Rua Vupabussu 347 in Pinheiros, holds a Michelin Recommended distinction for 2026. The menu draws on Brazilian produce from small producers and changes with the season.

Chef Giovanna Grossi and her training

Giovanna Grossi grew up in Maceió, where cuscuz and macaxeira shaped her early cooking. She studied gastronomy at Universidade Anhembi Morumbi in São Paulo, then trained in France, at the Instituto Paul Bocuse in Lyon and at Le Taillevent. Later she studied at the Basque Culinary Center in San Sebastián.

Her career includes a Bocuse d'Or win at the Brazilian stage at age 23. In 2017 she became the first Brazilian woman to reach the world finals.

Cooking with fresh and wild ingredients

At Animus, the kitchen works with fresh, wild ingredients, and the change of seasons determines much of the menu. The restaurant describes its food as Brazilian, rooted in the country's diversity. Each dish is meant to reflect both the producers behind it and the ingredients available that week.

The room, the wine list and the team

The dining room includes counter seating, which suits diners who want to watch the kitchen work. The wine list is noted for being interesting. The team page lists Sofia Lerner as executive chef and Pedro Piton as bar chef, alongside a front-of-house team led by a maître.