Regional
Espetada madeirense
Chunks of beef rubbed with garlic, salt and bay leaf, grilled on a laurel skewer and hung at the table.
Espetada, bolo do caco, black scabbard fish with banana, bolo de mel, poncha and Madeira wine.
Chunks of beef rubbed with garlic, salt and bay leaf, grilled on a laurel skewer and hung at the table.
Round flatbread made with sweet potato, cooked on a basalt stone and served warm with garlic butter.
Small star-shaped tarts of fresh cheese, sugar and egg, a classic of Madeiran pastry shops.
The island's famous fortified wine, from dry Sercial to rich Malmsey; visit a historic lodge in Funchal for a tasting.
Dark, dense cake of sugar-cane honey, spices and nuts; traditionally broken by hand, never cut with a knife.
Madeira's drink: sugar-cane rum stirred with honey and lemon juice using a wooden stick, the caralhinho.
Fillets of the deep-sea black scabbard fish, fried and served with fried banana, the most typical dish on the island.
A hearty country soup of wheat grains, pork, beans and vegetables, from Madeira's farming villages.