SAMPA is one of those places that feels personal from the moment you sit down. With just a handful of seats gathered around the kitchen, this is dining at its most direct – no separation, no barriers, just you and the people cooking your food.
At the centre of it all is Caroline Martins, whose journey into cooking is anything but typical. From studying plasma physics to training at Le Cordon Bleu and working in some of the UK’s most respected kitchens, her path has shaped a style that’s both precise and expressive. At SAMPA, that comes through in a tasting menu rooted in Brazil but filtered through years spent cooking in the UK.
Each menu draws inspiration from across Brazil’s 26 states, weaving together traditional techniques with modern presentation and British ingredients. The result is something that feels completely its own – dishes that are bold, colourful and often surprising, but always grounded in flavour.
The chef’s table format means you’re right in the middle of it. Plates are finished just metres away, conversations flow between kitchen and guests, and there’s a sense of theatre without any of the stiffness that can come with it. It’s immersive, but relaxed. You’re here to enjoy it, not analyse it.
Drinks follow the same thinking. Expect a considered list of Brazilian and European wines, classic cocktails with a South American lean, and cachaça in all its forms. Pairings are available, but nothing feels over-prescribed.
Despite the level of cooking, the atmosphere stays deliberately laid-back. No dress codes, no formalities – just a tight-knit team, a bit of music, and a room full of people sharing the same experience. That balance is what makes it land.
Since opening, SAMPA has already picked up recognition in the Michelin Guide, marking it out as one of the most exciting and original additions to the city’s dining scene. Not just for the food, but for how it’s delivered.
It’s not just dinner. It’s a conversation, a performance, and a proper expression of one chef’s story – told one course at a time.
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