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Exímia

São Paulo

Brazilian identity, anthropology and biodiversity in a glass

Since relocating to a more intimate location in the upscale Itaim Bibi neighbourhood of São Paulo in 2026, Exímia has further elevated its brasileirismo concept. Translating from the Latin for 'excellence', Exímia is a multi-sensory tribute to Brazilian identity and anthropology as well as indigenous and regional biodiversity – yet still manages to be fun.

That's thanks to the relentless energy and passion for his country demonstrated by Márcio Silva. He leads a liquid programme whose classic cocktail structure takes on new levels thanks to his investigation into Brazilian anthropology and native flora while using food-science techniques; that inspiration comes from a kitchen led by award-winning executive chef Manu Buffara.

The in-house laboratory, which interested guests can visit, plays a key role at Exímia, which is located on the first floor above its sister restaurant Locale Caffè. Native Brazilian wood barks such as amburana and spices are given a new lease of life in infusions and macerations, while raw fruit pulps are extracted from the likes of cambuci to create new flavours in clarifications. As for culinary cross-pollination, the drinks team borrows ingredients and even stocks from the kitchen.

Signature drinks with Brazilian heart and soul include whisky-forward Eróica made with uvaia fruit, mango, chamomile and coconut water, while Minduim draws from freijó wood-aged cachaça, as well as rum, sake and peanut butter prepared in house. Savour them at the small marble counter, illuminated by fluorescent signs depicting encouraging messages in Portuguese.

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