Portugal

Que manger : Madeira

Madeira’s cuisine blends Portuguese tradition with tropical influences, offering fresh seafood, hearty meat dishes and sweet pastries. The island’s markets and tavernas showcase locally grown bananas, sugarcane and the famous Madeira wine.

Plats locaux à goûter

Espetada

Large chunks of beef seasoned with garlic and bay leaf, grilled on a bay‑leaf skewer and served with milho frito, common in restaurants and festivals.

Bolo de mel

Dense, spiced cake made with molasses and honey, traditionally eaten at Christmas and special occasions.

Espada com banana

Thin fillet of black scabbard fish sautéed with banana slices, a coastal specialty served in family taverns.

Milho frito

Crispy fried corn cubes often served as a side with meat dishes or as a snack in bars.

Poncha

Traditional cocktail of aguardente, honey, lemon or orange juice, enjoyed in bars throughout the island.

Lapas

Grilled limpets brushed with garlic butter, a popular seaside snack.

Peixe espada à lagareiro

Whole swordfish baked with olive oil, garlic and herbs, typical in coastal restaurants.

Queijo da Ilha

Semi‑hard cheese made from cow’s milk, often served with honey or figs as an appetizer.

Où manger

1
Mercado dos Lavradores
Fresh fish, tropical fruit and local pastries; try the bolo de mel and a glass of poncha.
2
Rua de Santa Maria
Historic street lined with traditional tavernas serving espetada and milho frito.
3
Funchal Marina promenade
Sea‑front eateries offering grilled fish, lapas and Madeira wine.

Photos : Wikipédia / Wikimedia Commons

Conseils pour manger au restaurant

Lunch is typically served around 13:00 and dinner after 20:00; plan meals accordingly.
A 5‑10% tip is customary if service is not included in the bill.
Reservations are recommended for popular tavernas in peak summer months.