An appetite for island life

Where wonders of the natural world meet culinary delights and Michelin stars, Madeira is a destination for all the senses

Tucked away in the Atlantic Ocean, roughly 800 kilometres off the north-west coast of Africa, Madeira has long charmed visitors with its lush landscapes and spring-like climate, earning it the nickname, The Island of Eternal Spring.

Beyond its breathtaking scenery, the island is a haven for outdoor adventures. Nature lovers can explore the Laurisilva Forest – a UNESCO World Heritage Site – or follow the island’s famous ‘levadas’ on scenic hikes that wind through mountains, valleys, and waterfalls. For those drawn to the ocean, Madeira offers a variety of activities, from dolphin and whale watching to canyoning, kayaking, scuba diving and paddleboarding along its dramatic volcanic coastlines.

But in recent years, it’s the island’s culinary scene that has been making headlines. Now firmly established as one of Europe’s most exciting food destinations, Madeira is where tradition meets innovation and every bite tells a story of culture, history and creativity.

A growing constellation of Michelin stars is at the heart of this gastronomic evolution. At the 2025 Michelin Guide Portugal gala, Madeira proudly reaffirmed its elite culinary status: Il Gallo d’Oro, at the five-star Cliff Bay hotel, retained its two Michelin stars, while William (at the five-star Reid’s Palace) and Desarma (at The Views Baía hotel) upheld their one-star accolades. The spotlight also shone on rising talent, with William’s chef, José Diogo Costa, crowned ‘Young Chef of the Year’ – a promising nod to the future of Madeiran cuisine.

Joining this celebrated trio are five newcomers to the Michelin Guide: Ákua, Audax, Avista Asia, Gazebo and Oxalis. They now stand alongside existing recommendations like Avista, Casal da Penha, Vila do Peixe and Armazém do Sal, solidifying Madeira’s reputation as a hub for exceptional dining. But Michelin stars are only one part of the island’s culinary story.

Traditional tastes from land and sea

Madeira’s traditional cuisine is rich and rustic, shaped by the sea, fertile volcanic soil and a subtropical climate. Local favourites include ‘espetada’ – beef cut into chunks, seasoned with coarse salt and skewered on a laurel stick (a tree native to the island), then roasted over an open flame. For fish lovers, ‘espada’ (black scabbardfish) is a Madeiran staple; it’s often served as fillets, coated in flour and egg and lightly browned. Another popular delicacy is grilled limpets, simply seasoned with butter and lemon – a light, flavourful starter. For those visiting in July, the Limpets Festival (July18-19) in the fishing village of Paul do Mar, is a lively celebration dedicated to this local speciality.

Also testament to the island’s rich history and the bounty of its subtropical climate are its sweet treats, with sugar cane cultivation having played an important role in Madeira’s history from early on. The iconic ‘bolo de mel’ – a honey cake made with sugarcane molasses and aromatic spices – is a beloved classic. Another favourite is the ‘queijada’, a delicate pastry made with curd cheese and eggs, often enjoyed at breakfast or as a snack.

For those seeking a refreshing end to a meal, passion fruit pudding is a frequent choice at restaurants throughout the archipelago – tangy, sweet and a perfect finale to a Madeiran feast.

To sample a range of flavours in one place, the Saborea Festival is a must. Taking place from 11-20 July in the heart of Funchal, this gastronomic celebration brings together local chefs, producers and restaurateurs to showcase the island’s culinary creativity. Expect everything from traditional favourites to innovative new dishes, all highlighting Madeira’s rich food culture and regional ingredients.

Funchal’s Mercado dos Lavradores is a must-visit for a sensory dive into island flavours. Colourful produce, fresh fish and exotic fruits – including the island’s many passionfruit varieties – offer a true taste of Madeira’s seasonal, ingredient-led cooking.

Madeira wine: A toast to history

No visit to Madeira is complete without sampling its iconic fortified wine. Celebrated for its rich history and distinctive flavours, Madeira wine has been produced for centuries, with records showing it was already being exported just 25 years after the island’s colonisation. Notably, it was the wine of choice used to toast the United States’ independence in 1776 and even receives mention in the works of Shakespeare – highlighting its longstanding cultural significance.

The production process begins with grapes grown on steep, terraced vineyards known as ‘poios’, supported by traditional stone walls. Madeira’s mild climate and volcanic soil contribute to the exceptional quality of the fruit. While more than 30 grape varieties are cultivated on the island, four noble types stand out: Sercial, Verdelho, Bual and Malvasia – each producing wines that range from dry and crisp to rich and lusciously sweet.

For wine connoisseurs, planning a visit during the grape harvest season is highly recommended. Madeira’s annual Wine Festival – taking place this year from 24 August to 14 September – celebrates the island’s rich viticultural heritage. The event features themed dinners, wine tastings and cultural performances. At the heart of the festivities is the Madeira Wine Lounge, set up in Funchal’s Praça do Povo, where each producing municipality is spotlighted in a contemporary, cosmopolitan setting that pairs regional flavours with award-winning local wines.

Further information – visitmadeira.com