Regional
Espetada
Chunks of beef with garlic and salt grilled on a bay laurel skewer over embers.
Caniçal tuna, espada with banana, espetada and bolo do caco.
Chunks of beef with garlic and salt grilled on a bay laurel skewer over embers.
Round flatbread baked on a stone slab and served warm with garlic butter.
Fillets of black scabbardfish fried and served with banana, the island's signature fish dish.
Fresh tuna landed at the nearby port of Caniçal, grilled as a steak or cooked with onion and garlic.