Private Jet Catering Florianópolis (SBFL / FLN): Santa Catarina Summer Season
Private jet catering in Florianópolis (SBFL / FLN) takes on a special character between December and March, when the island of Santa Catarina becomes one of Brazil's favourite summer addresses. Jurerê Internacional fills with beach clubs and villas, Lagoa da Conceição glows at sunset, and families, entrepreneurs and celebrities arrive from São Paulo, Buenos Aires and further afield. For crews and passengers, this is the season when a fresh, well-planned menu on board makes the arrival and the journey home feel like part of the holiday.
Global Diners prepares VVIP inflight catering in our own kitchens in Paris, Nice and Madrid and in our kitchens across more than 2,500 airports. In southern Brazil, Florianópolis (SBFL / FLN) is served alongside Navegantes (SBNF / NVT), Curitiba (SBCT / CWB) and Porto Alegre (SBPA / POA). This summer guide complements our year-round Florianópolis crew and passenger guide and our complete guide to our 33 Brazilian airports.
Why summer is the season for Florianópolis (SBFL / FLN)
Florianópolis is a city built on an island, with more than forty beaches, lagoons, dunes and Atlantic headlands within a short drive of the airport. In summer, the north of the island around Jurerê and Canasvieiras is the social heart of the season, while the east coast, from Joaquina to Mole and Campeche, attracts surfers and walkers. The historic villages of Santo Antônio de Lisboa and Ribeirão da Ilha keep the Azorean heritage of the island alive, with colourful houses, small churches and seafood restaurants on the water's edge.
The summer calendar is full. Christmas and New Year bring the most business aviation arrivals, followed by the January holidays, Carnival in February or March and many long weekends in between. Passengers often stay for a week or more, and some move along the coast to Balneário Camboriú via Navegantes (SBNF / NVT) or to the beaches of Garopaba and Praia do Rosa further south.
December to early January: Christmas, the New Year celebrations in Jurerê and the busiest arrivals of the year.
January: the Brazilian and Argentine summer holidays, with families staying for several weeks.
February or March: Carnival, with parties on the beaches and in the city centre.
March: a calmer, golden end of season, ideal for long lunches and relaxed departures.
The flavours of the island: oysters, shrimp and Azorean traditions
Santa Catarina is Brazil's leading producer of farmed oysters and mussels, and the cultivation beds of Ribeirão da Ilha and Santo Antônio de Lisboa lie only a few kilometres from the runway. Island cuisine celebrates this harvest, together with shrimp from the lagoon, fresh fish from the Atlantic and recipes brought by the Azorean settlers who arrived in the eighteenth century. Our team brings these flavours on board in formats that travel well, alongside the classics of the Global Diners menu.
Oysters and mussels
Fresh oysters are best enjoyed on the ground, so for the cabin we prefer formats that hold their quality: gratinated oysters with reheating guidance, mussel salads and chilled seafood platters kept in the cold chain until delivery. Caviar and smoked salmon from the Global Diners menu card make an elegant companion for a sunset departure.
Sequência de camarão
The island's famous shrimp sequence, served in many restaurants around the lagoon, brings shrimp in several styles one after another. On board we adapt it into a tasting plate: grilled shrimp, a light shrimp salad, crisp shrimp pastel and pirão, the savoury fish broth thickened with cassava flour, with sauces packed separately.
Azorean sweets and summer fruit
Sonho, a soft filled doughnut, rosquinhas de nata and cakes flavoured with cinnamon and orange recall the Azorean bakeries of the island. Summer fruit, from mango and pineapple to passion fruit and fresh coconut, makes refreshing desserts and juices for the warmest days.
Moment | Island touch | How Global Diners prepares it |
Breakfast | Tapioca, pão de queijo, tropical fruit and açaí | Individually portioned, labelled, with reheating guidance |
Light course | Mussel salad, chilled shrimp, seafood platter | Kept in the cold chain until delivery to your FBO or handler |
Main course | Grilled fish with pirão, shrimp tasting plate | Galley-ready trays, sauces packed separately |
Dessert | Sonho, cinnamon cake, passion fruit mousse, brigadeiros | Boxed for the cabin, ready to serve |
Drinks | Coconut water, passion fruit and pineapple juices | Labelled bottles, chilled for the summer heat |
A summer departure from Florianópolis should taste of the island: a few gratinated oysters, a shrimp plate and a glass of passion fruit juice as the lagoon disappears below.
New Year in Jurerê: planning the busiest week
The week between Christmas and New Year is the highlight of the season. Arrivals peak just before 31 December and departures on the first days of January, often with larger groups, children and guests flying together. A few simple habits keep this week calm:
Share the full holiday schedule early, with both the arrival and the return flight.
Order a little earlier than the usual 24 hours, so our team can confirm the full menu choice.
Plan generous breakfasts for morning departures after the celebrations, with fruit, juices and pão de queijo.
Add children's boxes and mild dishes for family flights, labelled by passenger if you wish.
Keep separate crew meals for long duty days during the peak.
Our team coordinates every delivery time with your FBO or handler at Hercílio Luz. For crews who stay on the island, our article on crew catering on layovers offers practical ideas.
Beyond the island: Balneário Camboriú, Curitiba and Porto Alegre
Many summer itineraries combine Florianópolis with other southern destinations. Balneário Camboriú, served by Navegantes (SBNF / NVT), is known for its skyline, beach clubs and lively nights, and is covered in our Navegantes and Balneário Camboriú guide. Curitiba, the capital of Paraná, combines business with gastronomy, as described in our Curitiba guide, and Porto Alegre opens the way to the gaúcho traditions of Rio Grande do Sul. When the full route is shared with the order, our team prepares the right menu for each leg.
Packing for summer heat and short hops
Summer days on the island are warm and bright, so packing matters as much as the menu. Our kitchens follow HACCP principles and a careful cold chain from preparation to delivery. Every item carries an allergen label, sauces travel separately and hot dishes come with simple reheating guidance. For the short hops typical of the season, chilled platters, salads and sandwiches are easy to serve in a small cabin, while longer sectors to São Paulo or Buenos Aires suit a hot main course and a plated dessert.
Halal, kosher and alcohol-free menus are available, as well as vegan and vegetarian dishes. Brazilian sparkling wines from the southern vineyards and caipirinhas are offered subject to local rules. Restaurant pick-ups around the lagoon or in Jurerê can also be coordinated on request.
How to order summer catering at Florianópolis (SBFL / FLN)
Email order@globaldiners.com with the aircraft registration, airport, date, delivery time and passenger count, plus dietary needs and any onward legs. Our specialised team replies with a dedicated quote and a written confirmation. The Global Diners client portal is coming very soon. It is designed to bring the Global Diners menu, order requests, confirmations and documents into one space for crew, operations and finance. Until it opens, every request goes through order@globaldiners.com.
Santa Catarina High Season: Ordering Private Jet Catering at Florianópolis (SBFL / FLN)
Florianópolis is one of Brazil's most seasonal private aviation destinations. Between Christmas and the end of Carnival, Jurerê Internacional, Lagoa da Conceição and the northern beaches are full and the island is at its liveliest, so our team plans every delivery time with care. October adds visitors heading to Oktoberfest in Blumenau, and winter brings whale-watchers to the southern coast. In busy periods, order earlier than the standard 24 hours, confirm passenger numbers early, agree delivery timing with your handler and choose chilled, travel-ready formats.
Event | When | Where |
Summer season and New Year | December to February | Jurerê Internacional, Lagoa da Conceição and the island beaches |
Carnival | February or March (varies) | Florianópolis and island beaches |
Oktoberfest in Blumenau | October | Blumenau, in the Itajaí valley north of Florianópolis |
Southern right whale season | July to November | Garopaba and Imbituba, south of the island |
Summer season and New Year at Florianópolis (SBFL / FLN): December to February
Summer is peak season on the island, with beach clubs in Jurerê, villas in the north and New Year's Eve fireworks over the beaches drawing visitors from across Brazil, Argentina and Uruguay. Arrivals concentrate in the last week of December. Ordering a little earlier than the usual 24 hours keeps the peak week smooth. Chilled oysters, seafood salads, fruit platters and canapés suit the season, and celebratory platters can be arranged for New Year flights.
Festival weeks and peak holiday dates change from year to year, so please confirm the latest timings with our team when ordering.
Dining and shopping near Florianópolis (SBFL / FLN)
Seafood rules Florianópolis's dining scene, with oyster restaurants in Ribeirão da Ilha and Santo Antônio de Lisboa, beach restaurants serving sequência de camarão, and contemporary kitchens around Lagoa da Conceição. Jurerê has upmarket beach clubs and restaurants that come alive in summer. For shopping, Jurerê's open-air boutiques and the city's main shopping centres cover fashion and brands, while the Mercado Público and Santo Antônio's craft shops sell lace, ceramics and local food products.
Local flavours for flights from Florianópolis (SBFL / FLN)
Florianópolis is Brazil's leading producer of farmed oysters and mussels, and the bays of Ribeirão da Ilha and Santo Antônio de Lisboa supply them fresh. Oysters are best eaten on the ground, but chilled mussel salads, gratinated oysters and seafood ceviche travel well for short legs. The island's Azorean heritage shows in sequência de camarão, a succession of shrimp dishes, and in fish stews served with pirão, a cassava-flour porridge. In late autumn and winter, the tainha (mullet) season brings grilled and stuffed tainha to many tables. Grilled fish, shrimp skewers and seafood risotto can be packed in thermal carriers. Colonial bakeries in the region offer cuca and sweet breads for coffee service, while fresh juices, coconut water and iced mate are popular non-alcoholic options. Ask and our kitchens will prepare these, or we can collect from an island restaurant.
Also nearby: Curitiba (SBCT / CWB)
Afonso Pena, in São José dos Pinhais just outside Curitiba, serves the capital of Paraná and its metropolitan area of more than 3 million people. Business aviation is driven by industry and services: the automotive plants around the city, agribusiness and cooperative headquarters, banking, technology and the state government. Executives shuttle to São Paulo, Brasília and the interior of Paraná, and Curitiba is a convenient stop for trips to the Paraná and Santa Catarina coast. Leisure traffic grows in summer and over the holidays.
Santa Felicidade, the Italian quarter, is lined with large family restaurants serving galeto, polenta and pasta, and Madalosso is the best-known. The Batel district has the city's smartest restaurants, bars and cafés, as well as upscale shopping centres and boutiques. Rua XV de Novembro, the pedestrian Rua das Flores, is the traditional shopping street. The Mercado Municipal sells local produce, cheeses, pinhão in season and delicatessen goods, and has good spots for lunch.
FBOs at every airport in this guide
Here are the business aviation terminals (FBOs) at each airport mentioned above. Our team coordinates every catering delivery with the FBO or handler you choose, and our own kitchens deliver planeside at Paris (LFPB / LBG) and Nice (LFMN / NCE).
Florianópolis (SBFL / FLN): RP Atividade Auxiliar ao Transporte Aereo and W. Fraga
Curitiba (SBCT / CWB): Lider Aviacao and Helisul
Navegantes (SBNF / NVT): Lider Aviacao, RP Atividade Auxiliar ao Transporte Aereo and VIT Servicos Auxil de Transp Aereos Ltda
Porto Alegre (SBPA / POA): Lider Aviacao, AeroJet Porto Alegre and Jet Center FBO
São Paulo Guarulhos (SBGR / GRU): Lider Aviacao, ABS Airport Business Services and GATGRU
Frequently asked questions
When is the summer season at Florianópolis (SBFL / FLN)?
The season runs from December to March, with the busiest weeks around Christmas, New Year, the January holidays and Carnival. Ordering a little earlier than the usual 24 hours keeps these weeks especially smooth.
Can you serve oysters on a flight from Florianópolis (SBFL / FLN)?
Yes. Our team prefers formats that travel well, such as gratinated oysters with reheating guidance, mussel salads and chilled seafood platters kept in the cold chain until delivery.
Where is catering delivered at Florianópolis (SBFL / FLN)?
Delivery is coordinated with your FBO or handler at Hercílio Luz airport, at the time agreed for your departure. Every item is labelled for allergens and packed in galley-ready trays or sealed bags.
Can you plan catering for a multi-stop summer itinerary in southern Brazil?
Yes. Share the full route, for example Florianópolis, Navegantes and Curitiba, and our team prepares the right menu for each leg, with crew meals for long duty days.
How early should I order catering at Florianópolis (SBFL / FLN) for New Year's Eve in Jurerê?
For New Year at Florianópolis (SBFL / FLN), we recommend ordering at least 3 to 4 days ahead, so our team can confirm the full menu choice for the island's liveliest week. Confirm passenger numbers early and agree delivery timing with your handler. Celebratory platters, chilled seafood, fruit and dessert boxes are popular choices, and crew meals can be included for the busy turnarounds.
How should I plan catering at Curitiba (SBCT / CWB) on foggy winter mornings?
Curitiba Afonso Pena (SBCT / CWB) is known for morning fog in the cooler months, so building flexibility into your catering is sensible. We recommend chilled items and baked goods that hold for several hours, with hot dishes packed once the departure time is confirmed. Keep our team informed of any new slot, and your order can be re-timed with the handler. Breakfast boxes are handy when passengers prefer to eat a little later.
Explore more destinations and guides
Private jet catering in Florianópolis (SBFL / FLN)
Private jet catering in Navegantes (SBNF / NVT)
Private jet catering in Curitiba (SBCT / CWB)
Private jet catering in Porto Alegre
Spending the summer on the island?
From New Year in Jurerê to a quiet March weekend in Santo Antônio de Lisboa, Global Diners brings one menu, one specialised team and our kitchens to Florianópolis (SBFL / FLN). Send us your summer schedule and we will prepare a dedicated quote, so every departure carries the taste of Santa Catarina, served with calm and care.
To request a quote, email order@globaldiners.com with your aircraft registration, airport, date, delivery time and passenger count. Our specialised team replies with a dedicated quote for your mission.
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