Samuka Hotel   , Florianopolis, Brazil
Samuka Hotel   , Florianopolis, Brazil
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Samuka Hotel Policies
Late check out policy:
- Check-out can be arranged for up to two hours late.
- Late check-out is subject to availability.
- Non-agreed upon late check-out incurs a one day tariff.

Policy on children staying with parents:
- One child, up to five years of age, stays free of charge.
- Two children, up to five years of age, pay the same as one adult.

Cancellation Policy:
Cancellations made within 7 days of check-in do not receive the deposit back. No-shows forfeit the deposit.

Payment forms:
Visa, MasterCard, Diners Club, Cash

Check in time: 14:00
Check out time: 12:00

Who we are
The Samuka Hotel construction began in 1983. At that time, the owner was running a snack restaurant called Samuka, right at the Av. das Rendeiras. During that time, Floripa was having a high demand for accommodation during high season, including the months of December, January and February. Trying to catch this demand, he resolved to invest in lodging, building some apartments which worked during the high season of 1984.

Samuka HotelWith the return of the venture, he then decided to invest in the hotel business, building some more units. In 1987, the work was almost complete, including 44 brand new hotel units. To cover the expenses, he had to sell the restaurant to invest in the hotel. As the occupancy was low in the regular months of the year (March to November), he decided to establish a restaurant at the hotel again, right where the breakfast room was located. The restaurant was closed in 1991.

After some other frustrated investments on the business (including a pizza restaurant and a senior adapted hotel), the Samuka Hotel became focused to the hospitality segment
only since 1995.

The Samuka Hotel is a family run business, including a experienced staff. During high season the hotel requires extra labor force, making the staff double. The owner is aware that this is not the best alternative, but unfortunately the company is unable to keep employees hired temporarily during the off-season, where the occupancy is low.