Saborea Florianopolis: Una aventura gastronómica única
Explora los sabores auténticos de Florianopolis en una experiencia gastronómica inolvidable.
Florianópolis, the capital of the state of Santa Catarina, is mainly composed of a large coastal island (Santa Catarina Island) and a small continental strip. Nicknamed the 'Ilha da Magia', it combines modern urban infrastructure with virgin landscapes of dunes, Atlantic Forest jungle, lagoons and more than 42 unique beaches. The island is clearly divided into regions: the **North**, sophisticated and with calm waters (Jurerê, Canasvieiras); the **Este**, international mecca of surfing and alternative nightlife (Joaquina, Mole, Lagoa da Conceição); and the **South**, with a rural, quiet atmosphere and intact Azorean traditions (Campeche, Pântano do Sul, Ribeirão da Ilha). Recognized by UNESCO as a Creative City of Gastronomy, it is the largest producer of oysters in Brazil and a paradise for sports and nature lovers.
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Flavors of Florianopolis
Recognized as a Creative City of Gastronomy by UNESCO, Florianópolis uniquely combines marine flavors with Portuguese Azorean heritage and native cuisine.
Must-Try Dishes
Fresh and Gratin Oysters
Florianópolis produces more than 90% of Brazil's oysters. They are consumed naturally with lemon, gratin with cheese or garlic.
Camarão Sequence
The island's quintessential seafood feast: steamed shrimp, garlic shrimp, breaded shrimp and pastries accompanied by fish fillet and pirão.
Tainha Climbing
Seasonal fish (especially from May to July) opened in half, salted and dried in the sun, and then prepared on the embers.
Pirão de Peixe
Thick and creamy sauce made from concentrated broth of boiled fresh fish and fine cassava flour.
Moqueca Capixaba / Catarinense
Traditional stew of sea fish and shrimp with seasonal vegetables, served in a boiling clay pot.
Typical Drinks
Local Craft Beers
Santa Catarina is the beer hub of Brazil. The island has dozens of local microbreweries with excellent IPA and Pilsen varieties.
Caipirinha de Consertada
Variant of the classic caipirinha or 'Consertada' liquor, traditionally made with cachaça, spices (cinnamon, cloves) and refined coffee.
Cane Broth
Freshly squeezed natural juice from sugar cane, very popular in kiosks along with fried seafood empanadas.
Ratings
Scores by category
Culture
Rich in Azorean folk traditions, 18th century colonial fortresses and a vibrant urban gastronomic and artistic offer.
gastronomy
**Outstanding**. National reference in fresh seafood, especially oysters, mussels and local fish prepared according to Azorean colonial recipes.
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View full guideTips for Gastronomy
Fresh and Gratin Oysters
Florianópolis produces more than 90% of Brazil's oysters. They are consumed naturally with lemon, gratin with cheese or garlic.
Camarão Sequence
The island's quintessential seafood feast: steamed shrimp, garlic shrimp, breaded shrimp and pastries accompanied by fish fillet and pirão.
Tainha Climbing
Seasonal fish (especially from May to July) opened in half, salted and dried in the sun, and then prepared on the embers.
Local Craft Beers
Santa Catarina is the beer hub of Brazil. The island has dozens of local microbreweries with excellent IPA and Pilsen varieties.
Queijadinha
Sweet of Portuguese origin very popular in the region, made from grated coconut, cured cheese and condensed milk.
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