In the heart of Itaim Bibi, a gastronomic destination promises to win over the city’s most curious and demanding palates: Imma Restaurante. Led by chef Marcelo Giachini, the restaurant focuses on Iberian-inspired cuisine with a strong connection to Brazilian ingredients.
It also combines art, wine and sensory experiences in a cozy and elegant atmosphere. In different environments – from the garden at the back to the charming private room on the top floor – Imma hosts everything from intimate dinners to gastronomy classes.
The walls also display original works by names such as Tarsila do Amaral and Goya, thanks to the collection of partner Romeu Ciancia, a passionate art collector.
From the kitchen to the gallery: the taste of Iberia with a Brazilian soul on the new menu at Imma Restaurante
With a degree from Le Cordon Bleu in Paris and international experience, Marcelo Giachini is now presenting the biggest revamp of the menu since it opened. The Iberian base remains firm, with classics such as the 100% IberianJámon de Bellota, but gains new layers of flavor and Brazilian identity. For example, the recipes include national rice from family farms.
During our visit, we started with the torresmo with mango chutney, delicious and crunchy, followed by the grilled scallops with cauliflower puree and demi-glace. But who really stole the show was the guinea fowl puff pastry – a rare preparation in São Paulo, executed with technique and delicacy.
The star of the main courses was the prime rib roasted in a wood-fired oven for 48 hours, served with potato mille-feuille – the meat literally falls apart in your mouth. One of the highlights of the menu, the rice dishes, is surprising: we tried the rabana rice, made with mini brown rice, wagyu oxtail and escarole, a powerful and creative combination that reinforces Imma’s authorial soul.
Beyond the table, an experience of the senses
As we have seen, Imma is not just a restaurant – it is also a place for cultural encounters. Its refined wine list attracts oenophiles to pairing events, where the chef creates special menus based on the labels.
In the garden, the restaurant hosts classes, confraternities and tastings linked to the world of oenology and haute cuisine.
But there’s more to come: Marcelo Giachini is preparing to launch a petit version of Imma in Portugal, during a grape harvest that will welcome an exclusive group of clients and partners.
The idea is to unite grape harvesting, gastronomy and cultural experiences in Lusitanian lands, reinforcing Imma’s DNA: a place where taste meets history, art and experience.