Committed to valuing local cuisine and celebrating local culture, the Costao do Santinho Resort hosts the Tainha Festival with a special program featuring the participation of renowned chefs from June 28 to July 7. The event showcases the Tainha fish in its various preparations, from traditional to gourmet, paired with special menus and integrating with fishermen, the community, and guests.
In this 2024 edition of the festival, the Tainha will be presented by true sea lovers and chefs: Janete Borges, Felipe Duarte, Pedro Suarez, André Vasconcelos, Tiago Soar, Arthur Viveiros, Léo Abreu, and Vinicius Pires. All of them share a close and passionate connection with Florianópolis and its gastronomic charms.
The Tainha Festival features a special daily program related to the cultural and entertainment routine of Costao, creating new experiences for guests and even contact with new cultures. In addition to lunch and dinner, the schedule includes gastronomic workshops and daily activities with lace makers, fishermen, and stories about the Tainha fishing. The workshops will be held in separate rooms and times, where the guest chef will teach the dish that will be served in the restaurants.
"The Tainha Festival is a plural activity and not just an isolated action in our restaurant. The idea is to create this hyperlink with Costao's programming, generating unforgettable memories," explains the commercial and marketing director, Daniela Rocco.
INTEGRATION
Integration with the community and the preservation of local culture are values perpetuated by Costao since its foundation. In addition to the traditional Tainha Festival, another partnership occurs through the Rancho do Pescador, a space provided to local fishermen during the Tainha fishing season, from May to July. At the Rancho, fishermen find all the necessary comfort to prepare for artisanal fishing activities during the harvest.
Costao maintains relationships with other fishing communities on Santa Catarina Island to supply the complex's restaurants. Annually, the resort processes 330 tons of fish through its own Food Processing Center (CPDA), certified by the Municipal Inspection Seal from the Florianópolis City Hall.
Co-president Leonardo Freitas highlights the event's combination involving culinary professionals, guests, community, local culture, and Costao's qualified structure. "The Tainha is the star of this time of year, and the Festival celebrates our tradition with the participation of renowned chefs. The harvest has been very good, and we have the Food Processing Center, ensuring quality and excellence in gastronomic services. Therefore, it is a complete event full of meaning for Costao," he defines.
PROGRAM
June 28 - Lunch and gastronomic workshop - chef Janete Borges.
Grilled Tainha with manioc puree.
Location: Sambaqui Gastronomic Space.
June 29 - Harmonized dinner and gastronomic workshop - chef Filipe Duarte.
Appetizer: long-fermentation bread, bottarga butter, and citrus butter.
To start: corn tortilla, guasacaca, crispy Tainha, pickled red onion, and mayo.
To continue: rice and Blumenau sausage, grilled Tainha, and roasted vegetables.
To finish: 70% chocolate mousse, diplomat, and mushroom.
Location: Nossa Senhora da Vitória Restaurant.
July 1st - Lunch and gastronomic workshop - chef Pedro Soares.
Grilled Tainha, basmati in roe cream, chimichurri with grilled gizzard, crispy pirão, and cilantro.
Location: Sambaqui Gastronomic Space.
July 2 - Lunch - chef André Vasconcelos.
Lunch - station led by the chef.
Perfect egg with beet bottarga, warm vegetable salad, Tainha and basil guioza with roe butter and bean ketchup.
Location: Sambaqui Gastronomic Space.
July 3 - Harmonized dinner and gastronomic workshop - chefs Tiago Soar and Arthur Viveiros.
Appetizer: Arthur's focaccia and smoked Tainha rillettes.
To start: corn ribs, brown butter emulsion, chives, and bottarga.
To continue: grilled Tainha, island peppercorn sauce (green aroeira) and smashed potatoes with salsa verde and paprika mayo.
To finish: brioche toast, peanut gelato, and cachaça syrup.
Location: Nossa Senhora da Vitória Restaurant.
July 4 - Lunch and gastronomic workshop - chef Janete Borges.
Fish on the Brazier.
Location: Sambaqui Gastronomic Space.
July 5 - Lunch - chef Léo Abreu.
Cured and fried Tainha, batatonese, and herb salad.
Location: Sambaqui Gastronomic Space.
July 6 - Harmonized dinner and gastronomic workshop - chef Vinicius Pires.
Appetizer: long-fermentation bread, house butter, bottarga, and Tainha preserves.
To start: roasted pumpkin, toasted mushrooms in Tainha garum, and bottarga gremolata.
To continue: baked Tainha, broccoli in miso butter, roe, and ajo blanco de nuts.
To finish: rice pudding, mango, black garlic fudge, and bottarga.
Location: Nossa Senhora da Vitória Restaurant.
July 7 - Closing lunch led by in-house chefs.
Tainha cooked over a wood fire, tzatziki, grilled vegetables with herb oil, and Brazil nut farofa.
Location: Sambaqui Gastronomic Space.
LEARN MORE ABOUT THE CHEFS
Janete Borges:
@janeteborges
Resident chef at Costao, she is passionate about the sea, where she found a way to express her art, creating dishes that blend emotional memories and studies of Santa Catarina culture.
Filipe Duarte:
@cheffilipeduarte
Born with his feet on the beach, Felipe worked and led kitchens in restaurants that are references in Florianópolis, always focused on seafood, his passion in the kitchen. He is currently the executive chef at Angra Bar and Restaurant.
Pedro Soares:
@pedrosoaressc
Born in Santo Amaro da Imperatriz, he grew up in São Paulo, where he graduated in gastronomy from a traditional hotel school. With experiences at Noma (2012) and El Bulli Lab (2015), Soares currently resides in Florianópolis, where he leads the Puro Oyster Bar, alongside chef Narbal Corrêa.
André Vasconcelos:
@andrevasconceloscozinheiro
A mathematician by training and a cook by vocation, Vasconcelos followed various paths before reaching the command of a kitchen. He currently leads the kitchen of Vilarejo Hospedaria, where gastronomy and good service are the stars of the house.
Tiago Soar and Arthur Viveiros:
@tiagosoa.r and @arthurviveiros_tuts
The duo signs the dishes at Rocca, opened in 2022 in Jurerê. Local Tiago studied at Università degli Studi di Scienze Gastronomiche, Italy, before gaining experience in renowned restaurants in Denmark and Germany. Born in Rio de Janeiro, Arthur refined his talent in New York, working in iconic establishments like La Villetta.
Vinicius Pires:
@viniciuspiresalves
Born in São Paulo, he graduated in Gastronomy from the Anhembi University, where he was a gold medalist in the national and world stage of the Laureate Culinary Cup 2026. He also worked as a Commis in the Brazilian team of the Bocuse D'Or 2018/2019, and participated in the 4th season of the reality show The Taste Brasil.
Leo Abreu:
@leooabreu
Born in São Paulo, he lives in Florianópolis, where he leads the Ferro Restaurant and Por Dios Bar, both in the Santa Mônica neighborhood. With a direct and authentic approach to cuisine, Leo shares his journey through uncomplicated videos.