At Costao, the mullet is the star in a festival that celebrates the best of Santa Catarina's cuisine. Every day, renowned chefs prepare the fish in different ways, highlighting authentic flavors and special recipes, providing a unique experience for those who love good food and culture.

Experience one of the most remarkable moments of the local culture: the mullet dragging on the beach shore! Follow the fishermen pulling the nets, feel the excitement of artisanal fishing, and take the opportunity to learn more about this tradition that spans generations.

Daily programming with stations featuring signature dishes at the Ondas and Parador restaurants, in addition to harmonized menus signed by guest chefs.

On two special days, local fishermen present traditional recipes passed down from generation to generation, sharing stories from the Santinho community. During lunches, lacemakers and fishermen conduct demonstrations of artisanal techniques.

All dinners include beverage pairing, including drinks, beers, cachaças, and high-altitude wines.

Chef. Pedro Soares

Pedro Soares is a native of Santo Amaro da Imperatriz, grew up in São Paulo and received his culinary training at a traditional hotel school. Florianópolis, a creative city of gastronomy, is where he currently resides, a place where he found inspiration in the freshness of seafood and traditional ingredients from the “foot of the mountain”. After some years of developing in island restaurants, he had the opportunity to intern at Noma (2012) and at El Bulli Lab (2015), experiences that led to the desire for new exchanges. It was during trips to Baja California and Jämtland that Pedro discovered Mexican and Scandinavian cuisine, which were incorporated into his work technique and today reflect his style, techno-emotional, used in his gastronomic consultancies and events and tasting menus. He is currently at the helm of Puro Oyster Bar along with Chef Narbal Corrêa.

Chef. Leo Abreu

Leo Abreu is a chef, entrepreneur, and content creator from São Paulo, based in Florianópolis, who turned a journey that began with selling brownies on the streets into a solid career in gastronomy. Today, he owns the restaurants Armando - Abreus Pizza and Por dios. He stands out for a culinary approach based on simplicity, affection, and the appreciation of ingredients. With a strong digital presence, Leo has also consolidated his personal brand as a communicator, sharing his routine, recipes, and gastronomic experiences with an audience of over 1 million followers. His story combines entrepreneurship, authenticity, and brand building, reflecting a practical and contemporary view of gastronomy.

Chef Rodrigo Bellora

Chef, farmer, and researcher of ingredients as the central focus of his cuisine. Leading projects like Valle Rústico and Tubuna – Gastronomic Culture, he developed the concept of Nature's Kitchen, a proposal that values local and seasonal ingredients, and direct relationships with small producers. He also works as a consultant and curator in gastronomic projects, combining strategic vision, sustainability, and a strong connection with the Slow Food movement.

Chef. William Torres

With a solid career built over 17 years at the Grand Hyatt São Paulo, William Torres has established himself as a reference professional in high-end hotel gastronomy. Currently the Executive Sous Chef at Costao do Santinho, he leads large-scale culinary operations with technical rigor, operational precision, and deep mastery of international excellence standards. His career reflects maturity, strategic vision, and a proven ability to lead complex teams while maintaining performance, consistency, and innovation.