Osso

A butcher shop and a restaurant in one room, with beef sold fresh or dry-aged for 30 or 60 days, including the picanha.

OpenNot yet visited · facts from 9 sourcesNo paid rankings

By Inès Vacher · Steakpedia editorial voice · Who writes

How to book

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Booking link from the restaurant’s own website, checked Nov. 1, 2026.

Why go

Osso begins with the animal and the time it hangs. The menu lists Angus, wagyu, old-cow beef and the Curraleiro Pé-Duro, a local breed, and the cuts are sold fresh or dry-aged for 30 or 60 days. It is the first restaurant outside Peru of Renzo Garibaldi, the butcher known there as the Master Butcher, whom the house credits with pioneering dry aging in Peru. Butcher shop and dining room share one space: you see the cuts in the display case, and BaresSP says you choose yours at the table before it goes to the grill. En Primeur Club records a Michelin Plate in 2024, 2025 and 2026. Prices run to three dollar signs, about US$ 50 to 100 a person.

What to order

Picanha, fresh or dry-aged 30 or 60 days
Dry-aged wagyu and old-cow beef
Ancho of old cow, 400 g / 14 oz

Aged30–60 days, dry

Firecharcoal

BreedWagyu, Angus, Curraleiro Pé-Duro

Price$$$

Opened2022

Not published: grade.

01What to order

Picanha, fresh or dry-aged 30 or 60 daysThe cut the house and BaresSP single out; both say it can be aged.
Dry-aged wagyu and old-cow beefNamed by Michelin among the dry-aged options, with Angus. Per Folhapress, an old cow ('vaca velha') is usually pasture-fed and carries a thick orange fat cap.
Ancho of old cow, 400 g / 14 ozR$ 240 in July 2024 (Folhapress); the ancho of young Angus was R$ 150.
Chorizo 75 % AngusR$ 120 in January 2024 (Exame).
Arroz de costela and Peruvian cevicheTwo dishes the house lists beside the beef; there is also fish from the Josper oven.
Osso MessThe dessert: vanilla ice cream with caramelized bacon.

02The beef

Breeds first. Exame (January 2024) lists Angus, wagyu and Curraleiro Pé-Duro cuts; Michelin adds pure wagyu and old cow. Aging is the house's own figure: 30 or 60 days of dry aging, offered on fresh or aged cuts alike. Folhapress (July 2024) explains why old cow costs more: Brazilian cattle are usually slaughtered at 14 to 18 months, and a cow must live at least three years to count as old; dry aging needs a minimum of about 21 days. The house names no farms, and no source gives grade or feeding for its own cuts. It says it uses the whole animal to reduce waste. The number: 30 and 60 days.

03The fire

The site frames Osso as meat, aging and fire, with texture and flavor credited to aging and charcoal, and cuts 'finished precisely over fire'. Michelin lists fish from a Josper oven; the private room has its own parrilla. The type of charcoal or wood is not stated.

04The story

OSSO was born in Lima on July 26, 2013, as a butcher shop, not a restaurant, according to Garibaldi in Forbes: 'OSSO means bone. Without bone there is no meat.' The São Paulo house on Rua Bandeira Paulista opened in 2022 and is, per the house site, its first outside Peru. BaresSP says Garibaldi brought it to Brazil with partners Alexandre Mora and Guilherme Mora; the site says Guilherme Mora manages it. Forbes counted three international branches in September 2026: São Paulo, Bogotá and Medellín. The house site and Elle (July 2024) say Veja Comer & Beber named it the city's meat restaurant; neither gives the year.

05The practical

Rua Bandeira Paulista 520, Itaim Bibi, São Paulo. Phone (11) 3167-3816, also on WhatsApp; bookings online. En Primeur Club, March 2026: Monday to Thursday noon to 3 pm and 7 pm to 11 pm; Friday noon to 3 pm and 7 pm to midnight; Saturday noon to midnight; Sunday noon to 6 pm. The house site says it is open Tuesday to Sunday and holidays, so confirm Mondays. Smart casual; booking recommended. The cellar holds more than 380 labels, led by sommelier Ernesto Arahata, and an upstairs bar called Drunks.