Fasano

The story

Crafted with passion, served with love

A Family Legacy That Began in 1902

The story of Fasano São Paulo is inseparable from the story of a family. In 1902, Vittorio Fasano — a Milanese patriarch — arrived in Brazil and opened the Brasserie Paulista in the historic center of São Paulo. Over the following century, the restaurant moved, evolved, and passed through generations, each one sharpening its identity. Ruggero Fasano reopened it in 1947 and later brought it to Avenida Paulista, where graduation parties filled the room and international figures like Nat King Cole performed in the winter garden, with celebrities including Marlene Dietrich and Ginger Rogers in the audience.

By 1980, Ruggero's son Fabrizio called upon his own son, Gero, to open a new restaurant. Gero had plans for a career in filmmaking, but his bond with his grandfather proved decisive. Under Fabrizio's supervision, Gero carried the family tradition forward — and eventually made it his own.

The Restaurant That Defines the Group

In 2003, with the opening of Hotel Fasano São Paulo in the Jardins neighborhood, the flagship restaurant moved into the hotel on Rua Vittorio Fasano — the street named after the family's founder. This moment marked both a homecoming and a new chapter: Fasano São Paulo became the anchor of what is now a group operating 30 restaurants across Brazil, Uruguay, and the United States.

The cuisine sits at the intersection of Italian contemporary and Milanese tradition — the same roots Vittorio brought from northern Italy more than a hundred years ago, refined across four generations into something precise and considered. Gambero Rosso has recognized the restaurant with 2 Forks, a distinction that reflects the kitchen's sustained commitment to quality rather than fleeting ambition.

What to Expect at the Table

The menu navigates Italian contemporary cooking with confidence and range. Signatures include the Carpaccio alla Fasano — beef carpaccio with black olive pâté, capers, and pine nuts — alongside a saffron risotto paired with ossobuco ragù, and the Costoletta di Vitello Milanese alla Fasano, a veal cutlet in breadcrumbs served with saffron risotto. French classical technique appears alongside Italian tradition: soufflés, duck confit, and a Tournedos Rossini with foie gras and black truffle sauce speak to the kitchen's breadth. The wine pairing program and a full bar round out an experience built for both lunch and dinner.

The setting, within one of São Paulo's most recognized luxury hotels, brings together private dining rooms, outdoor seating, and the kind of table service that treats hospitality as craft rather than performance.