Relevant facts

Florianópolis is a tourist destination whose greatest attraction is its natural beauty, cultural heritage and hospitality. The natural condition of the city, mainland and island part, the various bays, coves and peninsulas, the relief elevations covered with dense tropical vegetation, a diversification of beaches for a wide variety of audiences, mark the natural potential of tourist attractiveness of Florianópolis. The historical conditions of occupation, with a Portuguese base, with well-preserved houses in several locations, associated with a thriving creative economy that encompasses several creative fields, particularly Kraft and Folk Arts, music, literature, film, media arts and gastronomy. In the field of Gastronomy, the hospitality of Florianópolis stands out, allowing excellence in the services offered to residents and tourists, to be combined with the good welcome typical of Brazilians, especially to residents of the coast, who have in their connection with the sea, the city itself. culture of welcome to those who come to enjoy the beauty of the scenery, the humanization of relationships and the high-spirited ambience of the coast of Santa Catarina.

What makes the Creative Field of Gastronomy special?

The capital of Santa Catarina in the gastronomic field is influenced by the Portuguese base arising from the process of territorial occupation, increased by Azorean colonization. The striking characteristics of local gastronomy are ingredients linked from the sea, so the typical dishes of Florianópolis carry a Portuguese cultural heritage, associated with indigenous ingredients and culinary techniques,
Cultural influence can be recognized in different areas of Florianópolis, both in gastronomy and architecture. Thus, the visitor is faced with a wide variety of dishes, served in the various spots on the island of Florianópolis, ranging from: fish pirão and pirão d'água, crab dumplings and shells, fish fillet in shrimp sauce, cockle pastry , fried or roasted mullet and fresh or gratin oysters.

How the designation is being managed?

The governance process of the creative city of Florianópolis has as its protagonist the Associação FloripAjante, a private non-profit entity, which carries out the entire management process integrated with institutional partners Florianópolis City Hall, through the Municipal Secretariat of Tourism, Culture and Sports and the Executive Secretariat for Economic Development, Science and Technology in addition to 02 other public sector entities, 04 more civil society entities, 06 educational institutions/Universities and 05 local productive sector entities that together form part of the Management Group of the Florianópolis Creative City Program UNESCO of Gastronomy.

Gastronomy traditions

Florianópolis presents itself and is recognized as one of the best tourist destinations in Brazil, having attractions of great potential - beaches, natural beauty, gastronomy, climate, culture and architecture distributed geographically. It is well known that we have both natural and cultural riches and we attract more and more people from all over the world, throughout the year.
This diversity provides numerous gastronomic options, from well-prepared typical dishes to dishes with a touch of simplicity, to suit visitors.
In each region of the island, we can find countless restaurants of all types that offer dishes to please the different palates of visitors. This gastronomic richness highlights typical dishes based on seafood, including fish, shrimp, shellfish and oysters.
Thus, some typical dishes stand out and are certainly the most ordered in the city's restaurants:

• The "pirão d’água" with different types of sausage, fish and vegetables.
• The "pirão de peixe", prepared with flour and fish broth. 
• The "bolinho de siri" is a typical dish and the crab cake has the same style, but the stew with the seasoned meat is mixed with a cream.
• "Tainha" (mullet), when in season, comes in different forms, such as fried, roasted or scaled.
• Oysters au gratin which, in the process of preparing the dish, boils the oysters so that they open their shells. This way, the crumb can be sautéed in butter, onion and wine and then added to wheat flour, cream and water, as well as seasonings and condiments to taste.

Certainly, the strong influence of the colonization process and the contribution of the indigenous people, richly fostered the gastronomic culture of Florianópolis.

Iconic local products

Florianópolis is characterized by having a wide variety of typical seafood-based dishes, with emphasis on oyster production, being the national capital of this product. Its largest production is concentrated in "Ribeirão da Ilha" and "Santo Antônio de Lisboa", located respectively in "Baía Sul and Baía Norte". The geographical area of ​​the coast and the water temperature conditions favor the differentiated production of oysters, which, in addition to being the largest producer in Brazil, have been undergoing a process of recognition of their Geographic Identification.

Local stakeholders

1. Associação FloripAmanhã.
2. Prefeitura de Florianópolis (PMF).
3. Sindicato de Hotéis Restaurantes Bares e Similares de Florianópolis (SHRBS).
4. Associação Brasileira de Bares e Restaurantes (Abrasel-SC).
5. Instituto Federal de Santa Catarina (IFSC).
6. Universidade Estácio de Sá (ESTÁCIO).
7. Escola Superior de Administração e Gerência da Universidade do Estado de Santa Catarina/ESAG-UDESC, 
8. Universidade do Sul de Santa Catarina (Unisul).
9. Secretaria de Inovação da Universidade Federal de Santa Catarina (SINOVA UFSC).
10.  Federação do Comércio do Estado de Santa Catarina (Fecomércio-SC).
11. Serviço Social do Comércio de Santa Catarina (SESC-SC).
12. Serviço Nacional de Aprendizagem Comercial de Santa Catarina (Senac-SC).
13.  Serviço Brasileiro de Apoio às Micro e Pequenas Empresas de Santa Catarina (Sebrae-SC).
14. Destino Floripa e Região.
15. Câmara de Dirigentes Lojistas de Florianópolis (CDL Florianópolis).
16. JCI Florianópolis - Organização Local da Junior Chamber International.
17. Fundação Franklin Cascaes.
18. Fundação Catarinense de Cultura, entidades que hoje integram o Grupo Gestor do Programa Florianópolis Cidade Criativa UNESCO da Gastronomia.