There’s more to Florida than sea and citrus. With 1,350 miles of coastline, multiple climate zones and a diverse population, the Sunshine State is a mecca for lovers of seafood, southern fare and island specialties. And yes, key lime pie and stone crabs (during season) are never hard to find. From Old Florida classics to new international influences, here’s where to eat, drink and take in the ocean breeze while visiting.

Illustration by Hello Neighbor Designs

Ceviche may hail from Peru, but it's been embraced by fish-loving Floridians. After all, chilled, citrusy seafood is exceedingly appealing when it's 90 degrees with 100 percent humidity. Cvi-che 105 is Miami’s original upscale cevicheria. With cool, minimalist decor and a high-end cocktail menu offering a wide selection of pisco-centric drinks, the posh seafood destination is a local favorite. The menu includes a dozen ceviche variations with different mixes of fish and sauces, including the award-winning Ganador Mixto, a combination of green-shell mussels, clams, shrimp and fish in an orange-chile sauce accented with vegetables and a touch of cream.

Maine has lobster. Florida has stone crabs, rock-solid rose-hued claws that nearly require an axe to break through their exoskeletal shell. The hearty lobster-like hunks are meat are worth the effort, but it feels more indulgent to let someone else do the hard work. For that, there’s no better place than Joe’s Stone Crab in South Beach. The restaurant has sold its namesake dish since 1913, well before Miami Beach was incorporated as a city. After more than a century, the seasonal, no-reservations restaurant is busier than ever, and guests can expect a lengthy wait. However, for those looking to grab a claw and run, there’s a convenient take-away shop tucked on the side of the building.

Spanish for "flowers" or something to do with flowers, Florida has a long, deep relationship with the Latin world. Few foods symbolize the manifold history better than the Cuban sandwich, created in 1915 at Columbia Restaurant, Florida's oldest eatery. Originally called a mixto, the sandwich blends influences from Tampa's heterogeneous population: Genoa salami from Italy, Spanish ham, mojo-marinated pork, Swiss cheese, German pickles and mustard, nestled in fluffy Cuban bread. The latter is still purchased from the 96-year-old La Segunda Central Bakery, which has supplied bread since shortly after the sandwich was invented.