-Themed lunch “Smoked Dishes with Chef Roberto Bocabello”, featuring smoking techniques, intense flavors, and preparations that highlight meats and distinctive ingredients.

-At Restaurante Nossa Senhora das Ondas, the traditional Minas Gerais-style Feijoada takes center stage in a special Father’s Day celebration.

-Special lunch “Masters of Santa Catarina Cuisine”, led by Chef Dani Damasceno, from Ponta dos Ganchos, in celebration of Santa Catarina’s anniversary.

-In the evening, an exclusive dinner signed by the chefs of Costao do Santinho in tribute to Santa Catarina cuisine.

-Lunch with a gastronomic station honoring Chef Giovanna Grossi, featuring signature recipes and the creativity of contemporary cuisine.

-Gastronomic workshop with a recreation of the Chef’s recipe and a special photo moment with guests.

-In the evening, dinner with a gastronomic station signed by Chef Giovanna Grossi, celebrating contemporary flavors in an exclusive experience.

-Lunches with gastronomic stations signed by Chef Giovanna Grossi and the theme “Conexão Farroupilha: the flavor of Brazil’s far South”, celebrating contemporary flavors and gaucho traditions.

-Mestre Ervateiro gastronomic workshop with an immersion into gaucho culture, the history of chimarrão, and different ways to prepare the beverage.

-In the evening, the exclusive “Raízes do Brasil, Técnicas do Mundo” dinner, featuring a 4-course tasting menu signed by Chef Giovanna Grossi, combining Brazilian identity, technique, and contemporary haute cuisine.

Reservation required.

-Lunch with a gastronomic island in honor of Chef Rodrigo Bellora, highlighting southern cuisine with local and seasonal ingredients. -Gastronomic workshop recreating an original recipe, including a special moment for photos and interaction with the Chef. -In the evening, dinner with a gastronomic island signed by Chef Rodrigo Bellora, celebrating the flavors of the South in a contemporary and original experience.

• Lunches featuring gastronomic stations curated by Chef Rodrigo Bellora and themed "The Tropeiros' Cuisine," celebrating regional flavors, local ingredients, and southern traditions.
• A gastronomic experience inspired by the tropeiro culture, with rice carreteiro, tropeiro beans, and creative preparations full of identity.
• In the evening, an exclusive dinner "Manifesto Pampeano," where Chef Rodrigo Bellora presents contemporary cuisine connected to the territory, seasonality, and the appreciation of small producers from the South. Reservation required.

-Lunch with a gastronomic island in honor of Chef Salvatore Loi, celebrating the tradition and flavors of Italian gastronomy. -Gastronomic workshop with the recreation of an original recipe, as well as a photo session and menu signing with the Chef. -In the evening, dinner with a gastronomic island signed by Chef Salvatore Loi, in an experience that honors high Italian gastronomy.

-Lunches featuring gastronomic islands by Chef Salvatore Loi with the theme “Catarina Vegan: innovation without animal origin”, highlighting ingredients from Santa Catarina in creative and contemporary preparations. -Gastronomic experience with signature Italian flavors and 100% plant-based reinterpretations inspired by Santa Catarina cuisine. -At night, exclusive “L’Officina di Loi” dinner, with a 4-course tasting menu that combines Chef Salvatore Loi's Italian roots with the sophistication of contemporary gastronomy. Reservation required.

-Lunch with a gastronomic island in honor of Chef Edson Yamashita, featuring original recipes inspired by Oriental Gastronomy and Omakase style. -Gastronomic workshop with the recreation of the Chef's recipe, as well as a photo session and menu signing with guests. -In the evening, dinner with a gastronomic island by Chef Edson Yamashita, in an experience that celebrates the tradition and sophistication of oriental cuisine.

• Lunches with gastronomic islands signed by Chef Edson Yamashita and the theme “Delights of the European Valley”, bringing together oriental flavors, German traditions, and Italian influences.
• A gastronomic experience with typical dishes like eisbein, sauerkraut, artisanal sausages, and beer pairing.
• In the evening, exclusive dinner “Takumi Omakase by Edson Yamashita”, with an original menu that combines the technical precision of Japanese cuisine with the contemporary sophistication of the omakase style. Reservation required.

-Lunch with a gastronomic island in honor of Chef Rodrigo Oliveira, celebrating the authentic flavors of Northeastern Cuisine. -Gastronomic workshop with the recreation of an original recipe, as well as a photo session and menu signing with the Chef. -In the evening, dinner with a gastronomic island signed by Chef Rodrigo Oliveira, in an experience that values the culture, ingredients, and essence of Northeastern cuisine.

-Lunches with culinary islands by Chef Rodrigo Oliveira and the theme “Pinhão, the Jewel of the Mountains,” connecting northeastern flavors and emblematic ingredients of the Santa Catarina mountains. -Gastronomic experience with pinhão stir-fry, pinhão risotto with serrano cheese, and preparations that honor regional culture and flavors. -In the evening, exclusive dinner “Flavors of the Deep Sertão,” with a four-course tasting menu by Rodrigo Oliveira, one of the most important voices in Brazilian cuisine, in his first participation at Costao do Santinho. Reservation required.