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It is not always a given to find a restaurant that is fully able to express a chef’s desire and passion for food, life, art and nature, but this is definitely the case at Evvai, where Luiz Filipe Souza has created a unique space where his true essence shines through both in the ambience and his cuisine. His innovative cooking, a fusion of Brazilian and Italian influences, results in dishes that are not only visually attractive, but teeming with skill, knowledge and balance. This is showcased on a single tasting menu, Oriundi (symbolising the interchange between cultures), featuring delicate appetisers that fly the flag of both Brazil and Italy. These are followed by the scallops sautéed in duck fat - an impressive, and surprisingly prepared dish that has been on the menu at Evvai since it first opened. Another recipe that stands out here is the highly complex Melipona honey dessert, prepared using a variety of different techniques.