Eating well in Madeira

A discreet Funchal classic for polished service, regional fish and the Madeira repertoire without reinvention.

Big portions, small prices and honest Madeiran cooking just behind the market.

Oakwood smoke, excellent bolo do caco and generous western-island cooking worth the drive to Ponta do Pargo.

A broad, dependable local menu where families can move from lapas and espada to espetada, seafood rice or pizza.

Part butcher, part communal barbecue: choose your espetada, grill it yourself and make friends around the fire.

A lively Santa Cruz tavern where lapas, octopus, tuna and poncha turn small plates into a very large evening.