7 Restaurants, 7 Dishes: A Culinary Journey Through Madeira
Travelling is, more often than not, an exercise in memory. And few memories linger quite like those tied to food. In Madeira — where the mountains plunge into the sea and the markets still carry the scent of fresh fruit and fish — eating is an act of communion: with flavours, with the land, with the people.
It was with that spirit that we embarked on a small journey within our journey: a personal route through seven restaurants in Funchal, each offering a dish worth celebrating.
We visited seven distinct restaurants and selected one dish from each. Seven stops, seven moments of pleasure, seven plates we’ll remember — and now share here as our “Magnificent Seven” of this culinary route.
Braised lamb shank with creamy polenta
We started with sophistication. Housed in a 200-year-old stone building, Armazém do Sal is the kind of place where time slows. Warm lighting, dark wood and antique details give it a quiet charm.
Our choice: braised lamb shank with creamy polenta, grilled asparagus and mint pesto. The meat fell apart at the touch of a fork, the polenta melted on the tongue, and the mint pesto brought unexpected freshness. Paired with a Madeira red reserve, it was a promising beginning.
More about Armazém do Sal here
Braised lamb shank with creamy polenta
We started with sophistication. Housed in a 200-year-old stone building, Armazém do Sal is the kind of place where time slows. Warm lighting, dark wood and antique details give it a quiet charm.
Our choice: braised lamb shank with creamy polenta, grilled asparagus and mint pesto. The meat fell apart at the touch of a fork, the polenta melted on the tongue, and the mint pesto brought unexpected freshness. Paired with a Madeira red reserve, it was a promising beginning.
More about Armazém do Sal here
Tuna with onion marmalade
Set inside the historic São Tiago Fortress, Restaurante do Forte is a theatrical experience from the outset — with the option to arrive in a 1930s classic car.
At the table, the seared tuna with onion marmalade and honey teriyaki glaze stood out. The sweetness of the marmalade contrasted beautifully with the deep flavour of the tuna. An elegant, intimate setting, with a sheltered terrace between stone walls.
More about Restaurante do Forte here
Tuna with onion marmalade
Set inside the historic São Tiago Fortress, Restaurante do Forte is a theatrical experience from the outset — with the option to arrive in a 1930s classic car.
At the table, the seared tuna with onion marmalade and honey teriyaki glaze stood out. The sweetness of the marmalade contrasted beautifully with the deep flavour of the tuna. An elegant, intimate setting, with a sheltered terrace between stone walls.
More about Restaurante do Forte here
Fish and seafood cataplana
From refinement to rustic spirit. Taberna Ruel lives off the buzz of Funchal’s Old Town — painted doors, curious tourists and locals who know every corner.
We dined outdoors and chose the cataplana of fish and seafood. A Portuguese classic, rarely seen on the island, but here it’s executed with soul. The broth was rich and aromatic, every ladle revealing another layer of the sea.
More about Taberna Ruel here
Fish and seafood cataplana
From refinement to rustic spirit. Taberna Ruel lives off the buzz of Funchal’s Old Town — painted doors, curious tourists and locals who know every corner.
We dined outdoors and chose the cataplana of fish and seafood. A Portuguese classic, rarely seen on the island, but here it’s executed with soul. The broth was rich and aromatic, every ladle revealing another layer of the sea.
More about Taberna Ruel here
Grilled seafood platter with stuffed crab
At Marisqueira Tropicana, seafood is non-negotiable — and rightly so.
Seated on the terrace opposite the cable car, with ocean air all around, we started with a generous stuffed crab: creamy, seasoned with mustard, pickles and chopped egg.
Then came the grilled fish platter, featuring fresh local catch, cooked simply with salt and flame. Nothing more, nothing less. Authentic, honest, and very much Madeira.
More about Marisqueira Tropicana here
Grilled seafood platter with stuffed crab
At Marisqueira Tropicana, seafood is non-negotiable — and rightly so.
Seated on the terrace opposite the cable car, with ocean air all around, we started with a generous stuffed crab: creamy, seasoned with mustard, pickles and chopped egg.
Then came the grilled fish platter, featuring fresh local catch, cooked simply with salt and flame. Nothing more, nothing less. Authentic, honest, and very much Madeira.
More about Marisqueira Tropicana here
Black scabbardfish with banana
Gavião Novo is a restaurant that captures the essence of Madeiran cuisine.
We began with grilled limpets, served with garlic butter and lemon — a ritual starter on the island. Then, the iconic black scabbardfish with banana. A dish that often divides opinion, but here it’s handled with care. The sweetness of the banana wraps around the delicate, flaky fish in a balance that just works.
More about Gavião Novo here
Black scabbardfish with banana
Gavião Novo is a restaurant that captures the essence of Madeiran cuisine.
We began with grilled limpets, served with garlic butter and lemon — a ritual starter on the island. Then, the iconic black scabbardfish with banana. A dish that often divides opinion, but here it’s handled with care. The sweetness of the banana wraps around the delicate, flaky fish in a balance that just works.
More about Gavião Novo here
Octopus in ‘faux’ lagareiro style
Facing the sea in the Lido district, Legacy is discreet and modern, with a creative menu.
We chose the octopus in faux lagareiro: lightly crisped on the outside, tender inside, served with roasted peppers, onions, and smashed potatoes. A clever reimagining of a Portuguese classic, both familiar and new.
More about Legacy here
Octopus in ‘faux’ lagareiro style
Facing the sea in the Lido district, Legacy is discreet and modern, with a creative menu.
We chose the octopus in faux lagareiro: lightly crisped on the outside, tender inside, served with roasted peppers, onions, and smashed potatoes. A clever reimagining of a Portuguese classic, both familiar and new.
More about Legacy here
Steak on the stone
We ended at Leeno’s with theatre and flame.
The steak on the stone is simple, effective, and interactive. Served raw with a sizzling hot slab, the tenderloin is cooked at the table to one’s liking. With homemade chips and fresh salad on the side, it’s a celebration of simplicity — and a meal made to linger over.
More about Leeno’s here
Steak on the stone
We ended at Leeno’s with theatre and flame.
The steak on the stone is simple, effective, and interactive. Served raw with a sizzling hot slab, the tenderloin is cooked at the table to one’s liking. With homemade chips and fresh salad on the side, it’s a celebration of simplicity — and a meal made to linger over.
More about Leeno’s here
