Jamie Oliver Kitchen: a global menu meets São Paulo

A travelling restaurant concept becomes interesting at the point where it stops repeating itself. Jamie Oliver Kitchen’s São Paulo opening, covered by WAYFARER Brazil in March 2025, brought a global menu into conversation with local ingredients.

The Itaim Bibi project involved chef Lisandro Lauretti, a long-standing Oliver collaborator. Fish and chips sat within the same menu as plantain farofa and coconut rice. Roasted cauliflower with harissa, ponzu salmon and charcoal-grilled meat suggested a kitchen organised around several culinary references rather than a narrow national label.

That breadth was visible in smaller combinations. Burrata appeared with seasonal tomatoes, watermelon and mint; coconut custard was accompanied by an oat crisp and ice cream. These were dishes described at the opening, not promises about today’s service. Their relevance is the way familiar forms were adjusted for the city receiving them.

The two-storey space also incorporated JOK Galeria, presenting Brazilian artists’ work within the restaurant. It placed another local element alongside the international name, with art becoming part of the room rather than only its decoration. The original account reported sourcing commitments and vegetarian choices, but those claims are not independently audited here. As a record of the opening, the story is about translation: a recognisable signature gains interest when it allows the place around it to enter.

---

Adapted from the WAYFARER Brazil archive, first published 2025-03-20. 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.