Vila Medí: three kitchens, one São Paulo dining room

A shared dining room changes what a group can order. At Vila Medí, three restaurant identities occupy the same space, allowing a meal to cross their boundaries without requiring another reservation or another table.

The project came from the partners behind Vila Anália, a restaurant complex in eastern São Paulo. WAYFARER’s June 2026 report described their move to Cidade Jardim, in the city’s west, as a more compact interpretation of that earlier model.

Independent menus, a common table

Within approximately 1,000 square metres, Temperani Amalfi supplied the Italian kitchen under chef Antonio Maiolica. Mii Mar brought the Greek menu. Cru Oyster Bar extended the cooking associated with Vila Anália’s Fish-Wan.

Unlike the original complex, where the restaurants operated separately, Vila Medí used a single dining room. A starter could come from one menu, a main course from another and dessert from the third, with the meal gathered on one bill.

The archive singled out breaded, fried lasagne cubes among Temperani’s dishes, alongside its pastas and pizzas. The detail illustrates an informal approach to the Italian repertoire, rather than a claim about what is served today.

A different urban format

Moving the concept into a shopping centre also changed its relationship with the city. Vila Anália was a destination in its own right; Vila Medí placed several cuisines within a setting people might already be visiting.

The proposition is practical before it is theatrical. A group does not need to agree on one culinary language in advance. The room supplies continuity while each kitchen retains its own point of view.

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Adapted from the WAYFARER Brazil archive, first published 2026-06-30. 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.