It is not always a given to find a restaurant that is fully able to express a chef’s desire and passion for food, life, art and nature, but this is definitely the case at Evvai, where chef Luiz Filipe Souza’s cooking is a successful fusion of Brazilian and Italian influences which result in dishes that are not only visually attractive but also teeming with skill, knowledge and balance. This is showcased on a single tasting menu, Oriundi (symbolising the interchange between cultures), featuring delicate appetisers that fly the flag for both Brazil and Italy. An impressive dish that has been a constant on the menu here in one form or another is “bomba al nero / lardo from the Serra da Bocaina”. Another recipe that stands out is the highly complex Melipona dessert that showcases Melipona honey made by native Brazilian bees. Every dish is accompanied by an eye-catching card, designed by the chef himself, highlighting the story behind it.