Simone Paratella: nineteen seats and several culinary routes

Nineteen seats gave Simone Paratella’s restaurant a deliberately small scale. Its references were less confined: Piedmont, professional training in London and Japanese touches met inside the same São Paulo room.

WAYFARER’s July 2025 account described the restaurant’s move to Rua Tapinas in Itaim. A glazed kitchen allowed diners to follow the preparation, making the working space part of the meal rather than keeping it entirely out of view.

Piedmont on the plate

The archive recorded knife-cut tajarin with rabbit ragù cooked in arneis wine, and ravioli del plin with thyme. A charred pepper preparation combined Cantabrian anchovy with Piedmontese bagnetto verde.

Duck breast with pear cooked in sake introduced another culinary reference. The kitchen’s robata, controlled-temperature equipment and induction cooking supplied different means of working with those ingredients, rather than one technique defining every dish.

Portuguese Vista Alegre porcelain appeared alongside Japanese ceramics. Paratella and his partner Gabriela Harue carried the exchange between cultures into the setting as well as the food.

The wine sequence

Sommelier Caio Lutfe’s selection and a proposed tasting table in the cellar were part of the 2025 account. Prices, booking details and weekly service arrangements are not reproduced as current information.

The restaurant’s useful proposition is one of proportion. A small room can hold a wide culinary vocabulary, provided the dishes have a clear relationship with the people making them.

---

Adapted from the WAYFARER Brazil archive, first published 2025-07-05. English adaptation: 6 October 2026. This is an archival account, not a report of a new visit. Exhibitions, collections and menu details are described in their original context, not as current availability.