Chef Rafael Sinko opened Bonomi to serve exactly the food he would want to eat. The idea sounds simple, but it takes real work. The menu changes with the seasons and follows whatever each time of year does best — when tainha season arrives, for example, it naturally finds its way into the kitchen. Dishes come in portions built for sharing, alongside natural wines, wild beers fermented in Florianópolis and a soundtrack put together with the same care as the ingredients. The result made the restaurant a finalist for the Prêmio Prazeres da Mesa 2026, and it should win you over too.