Marriott elevates São Paulo's culinary scene with signature restaurant L40

Under the command of chef Thomáz Leão and sous chef Vitor Romanin, with mixology by Gabriel Maresca, the restaurant was named with an acronym that refers both to its physical location and to Latitude 40 Norte. The L40 restaurant offers a gastronomic journey guided by aromas, innovation and botany.

Inspired by the flavors of countries that cross this imaginary line — the United States, Greece, Spain, Portugal, Italy, Turkey, Armenia, Azerbaijan, Turkmenistan, Uzbekistan, Tajikistan, Kyrgyzstan, Kazakhstan, China, North Korea and Japan — the restaurant translates ancient culinary traditions from a creative and irreverent Brazilian perspective. With this free and inventive approach, L40 creates signature cuisine that combines classic, ancestral and modern ingredients.

To whet your appetite

At L40, the starters offer a bold and sophisticated experience, where Brazilian ingredients merge with global inspirations in small portions that pack a big punch. The Spanakopita gets a creative twist in the form of a pastry, combining fresh spinach, São Paulo Feta cheese and the spicy touch of harissa. The duck “coxinha”, in turn, evokes Peking duck by combining a succulent filling, cucumber sauce, crunchy radish and sweet hoisin sauce. The Florianópolis oysters are served with lemongrass granita and daily olive oil, revealing freshness and elegance. The “mandiocas bravas” reinterpret Spanish papas bravas with a Brazilian personality: the crispy mandioca is enriched with artisanal cheeses from São Paulo — Soberano Reserva, inspired by Parmigiano-Reggiano, and Sinoeiro, reminiscent of Gruyère — both produced in Bofete from milk from Jersey cows. Sriracha mayonnaise, with paprika and cherry pepper, adds a spicy and aromatic touch. Kimchi Fritters, made with the traditional Korean fermented product, deliver crunchiness and intensity, balanced by a vegan mayonnaise with chives and finished with flowers and microgreens, bringing complexity and freshness to the dish.

Salty followed by sweet

From savory to sweet, the menu is a sensory journey. From the sea, the Grilled Octopus stands out with romesco, Brazil nuts and black garlic in the best Mediterranean style dish, while from the land, the Ribeye Steak delivers succulence with yam and pequillo peppers. To finish, the Cajá Sorbet surprises with caramel, ginger and fresh fruit, an explosion of flavors. The house's Pão de Mel, with cocoa sorbet and baru farofa, is pure affective memory reinvented.

L40's signature mixology

Gabriel Maresca has been standing out in mixology with a bold and well-balanced signature menu. Among the ten alcoholic cocktails he has created, the "Anita" surprises by combining Santo Grau cachaça with tangerine, lemon and an unusual gochujang syrup. The "Cumaru Punch" bets on warm and aromatic notes with aged rum infused with dried banana, tonka bean and hints of citrus. The menu also includes non-alcoholic versions, maintaining sophistication and creativity.

The chef of L40 at W São Paulo

Chef Thomáz Leão began his culinary career alongside his aunt and cousin in a production kitchen, then worked in confectionery before studying at Senac. He joined the Marriott Group internship program and was one of the first chefs on the team at the Terraço Jardins restaurant at the Renaissance, where he contributed to the appreciation of Brazilian cuisine. With a rising career, he helped open several Marriott restaurants around the world and trained many chefs, including the sous chef at L40, Vitor Romanin, who was also an intern for many chefs trained by Leão. Thomáz also worked as executive chef at the JW Marriott in Rio de Janeiro and the New York Marriott Marquis. During and after the pandemic, he worked in the bakery business and at a steakhouse in New York, before returning to Brazil to lead the excellence of L40 at the W São Paulo, which today has 70% of its customers being non-guests, showing that the restaurant has conquered the city that stretches out under its stunning view.

Report and photo by Mary de Aquino.