S I M O N E

The story

Crafted with passion, served with love

A Kitchen Built on Silence, Precision and Memory

At the corner of Rua Tapinas in Itaim Bibi, S I M O N E is an authorial restaurant that distills twenty-five years of Italian gastronomic history into every plate. The guiding philosophy comes directly from its founder: "Il buono sta nella semplicità e nell'equilibrio… é tradizione, rispetto e biodiversità." Goodness lives in simplicity and balance — tradition, respect and biodiversity. That is not a marketing line. It is a biography.

The Chef: From the Langhe to London to São Paulo

Simone Paratella was born in Alba, in the heart of Piedmont's Langhe, a landscape of mist-covered hills and century-old vineyards. At fourteen he began his formation at the historic Castello di Barolo, learning the fundamentals of Piedmontese tradition — technique, discipline and soul — under master Gianni Colombo. He spent three years there before deepening his craft alongside Enrico and Palmira Bertolini, broadening both his repertoire and his creative rigour.

Unwilling to let practice outpace understanding, Paratella studied chemistry at the University of Turin while working in the kitchens that shaped his perspective — La Coccinella, Corte Albertina and the starred house of Walter Einard. He also founded Melanghe, a company devoted to the excellence of Italian products, going door to door in Alba's farmhouses with premium olive oil. It was during this period that he encountered Beatrice, an abandoned dog who turned out to have a nose for truffles, turning Paratella into a trifolao — a truffle hunter — driven not by commerce but by an unbreakable bond with the land.

At twenty-eight he left with a backpack, his knives and an apron, passing through kitchens in Scotland, France and England before settling in London. There he worked alongside names including Ramsay, Wareing and Aikens, absorbing international rigour without ever losing the Piedmontese roots that formed him.

The Restaurant

S I M O N E brings that entire arc to São Paulo. The result is Italian fine dining in which the ingredient is sovereign and the cooking is an act of listening rather than invention. Gambero Rosso recognised the restaurant with 2 Forks in its 2025 guide — a mark of quality from Italy's most authoritative gastronomic publication, and a signal that what Paratella is doing on Rua Tapinas reads as credible and serious to the most demanding Italian critics.

The space accommodates outdoor seating and private parties, making it as fitting for an intimate dinner as for a considered celebration. What remains constant is the kitchen's commitment to the right time for things — the unhurried rhythm that only a chef shaped by truffles, vineyards and decades of craft can sustain.