São Paulo is a sprawling, concrete jungle—the economic engine of Brazil and a city that overwhelms the senses with its sheer scale and relentless energy. In the third season of No Reservations (2007), Anthony Bourdain navigated this colossal metropolis to uncover a food scene that is incredibly diverse, heavily influenced by generations of immigration, and fiercely devoted to indulgence. This episode was a deep dive into the robust, unapologetic flavors that fuel the millions of “Paulistanos” who call this chaotic city home. Bourdain’s exploration of São Paulo bypassed the cliché image of Brazilian beaches, focusing instead on the gritty, urban reality of its street food and market stalls. He sought out the city’s legendary, massive mortadella sandwiches, the astonishingly complex and loaded local hot dogs, and the vibrant, late-night bar culture where unique cuts of meat and deep-fried snacks reign supreme. He also took a brief respite on the coast to sample incredible fresh seafood. Here are the essential spots that provided a true taste of São Paulo’s magnificent, heavy-hitting culinary landscape.
When Anthony Bourdain visited Sao Paulo on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 3, episode 9. It first aired on August 13, 2007.
READ MORE: SÃO PAULO: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON THE LAYOVER
DISH – Mortadella Sandwich – Anthony Bourdain Sao Paulo
WHAT IS IT?
They had a mortadella sandwich, which is a popular sandwich in Brazil, made of mortadella, melted cheese and bread.
“Here we go, oh c’mon, look at this, that is the vision of just total loveliness.” -Anthony Bourdain
WHERE IS IT?
Bar do Mané
Rua da Cantareira, Rua E, 306 – Box 14 – Centro Histórico de São Paulo, São Paulo – SP, 01024-000, Brazil
Sao Paulo, Brazil
DISH – “Brazilian Street Food” – Anthony Bourdain Sao Paulo
WHAT IS IT?
They had sausage, ham, mashed potatoes, peas, corn, mayonnaise, garlic sauce, soy sauce all in one hotdog.
“I’ve never seen a hotdog like that in America.” -Anthony Bourdain
WHERE IS IT?
Food Stalls near Sociedade Rosas de Ouro
R. Cel. Euclides Machado, 1066 – Jardim das Gracas, São Paulo – SP, 02713-000, Brazil
Sao Paulo, Brazil
DISH – Testicles – Anthony Bourdain Sao Paulo
WHAT IS IT?
They sampled fried bull and cock testicles, potato with garlic, cod fish and frog.
“Rosa and Marina piled a table-high with crispy goodness”, said Anthony.
WHERE IS IT?
“Boteco Bar”
Sao Paulo, Brazil
NOTES – Anthony Bourdain Sao Paulo
Unfortunately, the exact address of this bar is unknown.
READ MORE: ANTHONY BOURDAIN MOROCCO : ALL OF THE RESTAURANTS PICKED ON A COOK’S TOUR
DISH – “Amazonian and Fresh Coastal Seafood” – Anthony Bourdain Sao Paulo
WHAT IS IT?
First: Classic caipirinhas made with crushed lime, sugar mixed with sugarcane juice; Summer caipirinhas made of ginger, lime, mint and honey.
Second: Bacalao with sweet potato puree and leeks.
Third: Fish wrapped in banana leaf.
Fourth: Cauliflower puree, scallops and truffle butter.
Fifth: Shrimp flambe de cachaça with coconut rice and cashew sauce.
“Here in the forest, steps from the sea and hours away from the city, thankfully in the hands of great Paulistas and fresh seafood, everything seems to fall far, far away.” -Anthony Bourdain
WHERE IS IT?
Manacá restaurante
R. Manacá, 102 – Praia de Camburí, São Sebastião – SP, 11619-383, Brazil
Sao Paulo, Brazil
DISH – Pão na Chapa and Coffee – No Reservations Sao Paulo
WHAT IS IT?
Anthony Bourdain had Pão na Chapa, which is grilled bread with butter, and coffee at St. Etienne located in Sao Paulo, Brazil.
“Ohh nice, crusty and fresh and non-threatening. It’s good, it sucks up all the alcohol.” -Anthony Bourdain
WHERE IS IT?
St Etienne
R. João Lourenço, 389 – Vila Nova Conceição, São Paulo – SP, 04508-030, Brazil
Sao Paulo, Brazil
READ MORE: ANTHONY BOURDAIN RIO DE JANEIRO : ALL OF THE RESTAURANTS PICKED ON A COOK’S TOUR
This episode perfectly captured Bourdain’s affinity for massive, uncompromising cities and the robust food that sustains them. By focusing on the staggering proportions of dishes like the famous mortadella sandwich and the loaded “Paulistano” hot dog, he highlighted a food culture that values abundance, flavor, and sheer satisfying comfort over delicate presentation. The episode also showcased the profound influence of immigrant communities—particularly the Italian and Japanese—on the culinary identity of São Paulo, proving that the city’s food is as diverse as its population. His genuine joy in exploring the bustling markets and late-night botecos underscored his belief that the heart of a city is found in its everyday eating habits. When you visit São Paulo, bring a massive appetite and head straight for the municipal market.
