Gero Itaim: an Italian winter in São Paulo

A winter menu can change the weight of a meal without changing the restaurant’s language. Gero Itaim’s August 2025 archive announcement followed that adjustment within its Italian repertoire.

The restaurant, on the first floor of Hotel Fasano São Paulo Itaim, presented the seasonal dishes under chef Lomanto Oliveira. The source opened with asparagus and carrot soup with lobster, placing vegetables and seafood at the start of the progression.

Braised beef in red wine, served over polenta taragna, brought a different register. Lamb-filled bottoni with pecorino fonduta and roti supplied another main-course direction. Both depended on familiar Italian forms rather than an entirely new vocabulary for the season.

The desserts carried the same attention to weight and contrast. A dulce de leche petit gâteau with pistachio ice cream appeared alongside apple tart with caramel and whipped cream. These are the dishes described in the announcement, not the result of a fresh tasting by Edition.

The original article discussed access by reservation for hotel guests and other diners. Current menus and arrangements require separate confirmation. Read as a seasonal archive, the selection shows how a restaurant can move towards colder weather through ingredients and texture while remaining recognisable at the table.

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Adapted from the WAYFARER Brazil archive, first published 2025-08-05. 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.