Best restaurants and what to eat
Brazil
Florianópolis, on the island of Santa Catarina, is one of Brazil’s great seafood capitals, where the Atlantic and the lagoon traditions shape a cuisine centered on oysters, shrimp, fish, and shellfish. Its food culture also reflects Azorean heritage, with rustic breads, stews, and sweet treats that pair naturally with the region’s fresh coastal flavors.
Local oysters from the bays around Florianópolis are prized for their clean brininess, plump flesh, and delicate sweetness. They are often served raw with lime, or lightly gratinated, and are a signature pairing with cold white wine or sparkling wine.
Mussels are one of the island’s defining shellfish, valued for their tender texture and gentle marine flavor. They appear in stews, pans, and grilled preparations, often with herbs, garlic, and a splash of wine or broth.
This local clam is a beloved ingredient in Florianópolis, especially in humble coastal dishes that emphasize freshness and simplicity. Its sweet, slightly saline meat is excellent in rice dishes, sautés, and brothy preparations.
Shrimp from the Santa Catarina coast are known for their sweetness and firm bite. They are served grilled, sautéed, or in creamy fillings, and are central to many festive dishes around the island.
Mullet is deeply tied to the region’s seasonal fishing culture, especially during the traditional winter harvest. Its flesh is flavorful and moderately oily, often grilled, salted, or cooked whole with simple accompaniments.
Local anchovy is a versatile coastal fish appreciated for its assertive flavor and meaty texture. It is often grilled or roasted, where its richness stands up well to citrus, herbs, and olive oil.
Made from the Goethe grape grown in Santa Catarina, this regional wine is usually light, aromatic, and fresh, with gentle acidity and a fruity profile. It is often served with seafood, cheese, and the island’s more delicate dishes.
Santa Catarina is one of Brazil’s most respected sparkling wine regions, and its bottles are known for crisp acidity and refined bubbles. Locals enjoy them chilled with oysters, shrimp, and celebratory meals.
Artisanal cachaça from the state is commonly enjoyed neat or in mixed drinks, with variations ranging from grassy and bright to more rounded and aged expressions. It reflects the broader regional sugarcane tradition that supports coastal and inland distilling.
Made from butiá, a native palm fruit of the southern coast, this liqueur is fragrant, slightly tart, and gently sweet. It is typically served chilled after meals or used in small aperitifs.
Florianópolis and Santa Catarina have a strong craft beer culture, with local breweries producing hop-forward lagers, pale ales, and wheat beers. These beers are commonly enjoyed cold with seafood snacks and casual beachside meals.
This juice showcases the native butiá fruit, offering bright tropical acidity and a lightly perfumed aroma. It is a refreshing local specialty, especially welcome in warm coastal weather.
A signature Florianópolis tasting sequence built around oysters prepared in several styles, usually raw, baked, gratinated, or in sauces. It showcases the island’s oyster farming tradition and is best enjoyed with a crisp white or sparkling wine.
This classic coastal starter features crab meat seasoned with herbs, onion, tomato, and breadcrumbs, then baked in the shell. Creamy, savory, and lightly briny, it is one of the region’s most recognizable seaside dishes.
A rich seafood rice simmered with shellfish, fish stock, tomatoes, and aromatics, this dish captures the abundance of the Atlantic coast. It is hearty yet elegant, with a brothy depth and concentrated marine flavor.
The local fish stew is fragrant, tomato-based, and layered with onions, herbs, and coconut or oil depending on the household style. In Florianópolis it is typically lighter than northern versions, highlighting fresh fish rather than heavy seasoning.
This shrimp stew is comforting and coastal, with a savory broth enriched by tomatoes, onions, and herbs. The shrimp stay tender and sweet, making the dish ideal over rice or with pirão.
Grilled mullet is a seasonal favorite that reflects the region’s fishing identity. The fish develops a smoky skin and juicy interior, and is often served simply with rice, salad, and cassava flour.
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