29 January 2026
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Since opening in 2006, Maní has become synonymous with contemporary cuisine in São Paulo, introducing the city to the heights of Spanish techno-emotional cooking with innovative techniques like spherification and foams. Helena's journey to culinary excellence began with roles as a model, waitress, and event chef, until a transformative meal at El Celler de Can Roca in Spain opened her eyes to the vast potential of the culinary arts. After honing her skills in European kitchens, she returned to Brazil to open Maní, where she crafts artistic and modern dishes grounded in Brazilian ingredients.
Joining her in the kitchen is Belgian chef Willem Vandeven, who came on board in 2017 after his experience at the renowned Hof van Cleve - Floris Van Der Veken. Together, they aim to elevate Brazilian gastronomy by applying sophisticated techniques to the rich flavors and diversity of local ingredients.
Over the years, Maní has become a beloved institution among São Paulo's diners. Helena has expanded her culinary presence with more casual venues like Manioca—recognized with a Bib Gourmand—offering quality, unpretentious cuisine at three locations, and Padoca do Maní, her take on traditional São Paulo bakeries, serving naturally fermented bread, cakes, and hearty breakfasts.
In recent years, Helena has balanced her restaurant responsibilities with her on-screen presence. Since 2021, she has been a judge on MasterChef Brazil, where she critiques participants' dishes alongside colleagues Erick Jacquin and Henrique Fogaça.
"I haven't been dining out much lately because I spend over six months a year filming, from morning until late afternoon," Helena explains. "When I do go out, I prefer simple places," she adds. Nonetheless, during our conversation, Helena shared some of her favorite dining spots in São Paulo. Discover her recommendations below.
Helena Rizzo’s Personal Guide to Dining in São Paulo
Tuju and Evvai: Fine Dining That Earns the Chef's Admiration
Among the fine dining establishments Helena frequents are Tuju and Evvai, the latter conveniently located near Maní. She praises Tuju, a proud holder of Two MICHELIN Stars, for its extensive ingredient research and refined techniques that result in stunning menus. "Ivan [Ralston, chef of Tuju] has been doing an excellent job researching ingredients, which, combined with refined technique, results in beautiful menus," she says.
Regarding Evvai, another Two-MICHELIN Star restaurant that celebrates Italian heritage with modern oriundi cuisine, Helena highlights chef Luiz Filipe Souza's distinct approach. "Luiz Filipe's creativity and humor permeate the menu, which is very sensory. I also greatly appreciate the excellent service," she notes.
Aiô: A Bold, Contemporary Take on Taiwanese Flavors
Aiô has emerged as one of the most intriguing restaurants in São Paulo's burgeoning Asian culinary scene—and is a favorite of Helena Rizzo. Offering a contemporary take on Taiwanese cuisine by combining international influences with surprising flavors, the menu is dynamic, and designed for sharing without rigid divisions between starters and main courses. "I love their concept of constantly changing a short menu. It's exciting to see two young chefs doing such creative work," she says, of chefs Victor Valadão and Caio Yokohama.
Barú Marisquería: Where the Sea Takes Center Stage
Nestled within the charming Villa San Pietro on a discreet Augusta Street lane, this unassuming restaurant—recognized with a Bib Gourmand—has gained fame for its relaxed vibe and its celebration of seafood. Colombian Dagoberto Torres, who moved to São Paulo as a young man, leads the kitchen, showcasing his mastery of marine ingredients.
The menu revolves around the freshest fish and shellfish, largely prepared on the grill. It's a true sea-to-table experience. Everything is presented creatively, with well-calibrated acidity and straightforward flavors, trademarks of the chef. "One of the best places to enjoy seafood in a way I love: with various dishes in the middle of the table for sharing," Helena says.
Tordesilhas: An Embassy of Brazil’s Regional Flavors
Mara Salles, a pioneer of contemporary Brazilian cuisine, has transformed Tordesilhas—awarded a Bib Gourmand—into a true embassy of regional cuisines in the heart of São Paulo. Over more than three decades, the chef has created a space dedicated to celebrating national ingredients, offering a flavorful journey through the country, always guided by research, tradition, modern touches, and plenty of soul.
The menu combines individual dishes with options for sharing, bringing together house classics that have become cherished by generations of diners. "I'm a huge fan of Mara Salles. I admire all her 'personas': the researcher, the chef, the muse of Brazilian cuisine," says Helena.
Mocotó: The Sertão, Reimagined
Originally opened as a cachaçaria over half a century ago by Pernambuco native Zé Almeida, the restaurant has evolved while never losing its roots. Today, with two spaces recognized with the Bib Gourmand award, celebrated chef Rodrigo Oliveira leads the kitchen, continuing to honor his father's legacy by showcasing the best of sertaneja cuisine under the motto: "Made with eyes on the world and feet planted in the sertão."
The atmosphere remains simple and relaxed, faithful to the inclusivity of the establishment, while the menu spans from emblematic snacks and portions to the traditional dishes that have made it one of the city's favorites—from famous tapioca dice to the mocotó stew that lends its name to the restaurant. "For me, Mocotó is a São Paulo classic, from a dear friend and work partner. Rodrigo managed to update his father's restaurant without losing the sertaneja soul that makes it special," says Helena.
Clandestina: A Journey Through Brazil’s Biomes
Celebrated as one of the foremost researchers of Brazil's biomes and flavors, chef Bel Coelho has made her mark as a tireless explorer of the national food culture. At Bib Gourmand holder Clandestina, she deepens this work with even greater clarity and identity.
Housed in a small Vila Madalena building with a rustic setting and a bistro soul, the restaurant offers contemporary Brazilian cuisine with international touches, always anchored by organic ingredients from small producers. The menu, designed for sharing, features light dishes, thoughtful presentations, and affordable prices, reinforcing the chef's creative ambition without losing its connection to the land. Says Helena, "Through her ongoing research into Brazilian biomes, Bel Coelho takes us on a journey through various Brazilian territories, offering inspired and flavorful recipes."
Casual Comforts: Where Helena Rizzo Eats Most Often
As a true São Paulo native at heart, despite her roots in Porto Alegre, Helena often opts for Japanese cuisine, enjoying the rich Japanese heritage of the city, which is home to the largest Japanese community outside Japan. "These are perhaps the three restaurants I frequent the most: Izakaya Matsu, Otoshi, and Tanuki," she says, also sharing her favorite dishes. "At Otoshi, I really like the tongue, a classic. At Matsu, I often have katsudon. And at Tanuki, I stick to sushi and sashimi."
Helena also loves the city's bakeries—starting with her own. "It's where I visit most often, for obvious reasons," she laughs. "Additionally, I'm always nearby: It's my place for comfort food, and I need to ensure everything runs smoothly," she shares. "From time to time, I also visit Bibla, which is very close to home, en route to my daughter's school." She adds that the space mixes books, coffee, and cake in a cozy setting in Vila Madalena.
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Hero image: Chef Helena Rizzo. © Helena Rizzo
