An update in Madeira’s culinary landscape:

Earlier this year I published an overview on Madeira’s best (Michelin) fine dining. After returning from another stay on this island in the Atlantic Ocean I want to report on the most recent developments in its upscale culinary scene. Since 2021, my husband and I have headed to Madeira each year. We did this in order not only to enjoy its beautiful landscapes but also its vibrant fine dining restaurants. In recent years, this island saw quite a number of fine-dining openings, also in the top-tier sector.  On our last visit, we returned to some familiar places and also checked out new ones. Find in the following what exactly is happening in Madeira’s fine-dining restaurant scene.

While I do not want to repeat the findings of my mentioned overview on Madeira’s best (Michelin) fine-dining restaurants, I just note all the places in the more important categories briefly and comment on what is new.

1. Top-tier fine dining in Madeira

This group includes all the Michelin starred dining spots in Madeira, i.e. three in total.

1.1. 2 stars Michelin

Here it is about Il Gallo d’Oro at Hotel the Cliff Bay, a constant in Madeira’s fine-dining restaurant scene for almost two decades. I visited this restaurant in 2021 and 2022 and have not returned since then. While the chef is genuinely good at what he does, I was not completely impressed by the experience at Il Gallo d’Oro. It did not feel special enough, neither food nor ambiance wise.

And they increased their prices considerably over the years. Having said that, since some time, the bigger menu has been available for 295€ and the smaller for 245€. It makes the impression that they are hesitant to exceed the 300€ mark.

1.2. 1 star Michelin

There are two one-star Michelin establishments on the island of Madeira, William and Desarma.

1.2.1. William at Hotel Reid’s Palace

In the past, I had two dinners here. One was under the former chef and one under the new (and current) one.

After trying out what the new chef had on offer for us in 2023 – which was convincing – , my husband went back on our recent Madeira stay. We again liked what we got – the desserts were heavenly – , but we have some reservations. First, two courses of the bigger menu were exactly the same as on our last visit in 2023. Second, they charged us 48€ for a rosé Champagne (Ruinart), which we found completely overpriced for Madeira. And third, when settling the check, they started with a tip request of 15% (normally they expect 5 to 10%). By the way, last time we had the bigger menu (for 160€), which is now 190€. This time we opted for the smaller (160€, one course less).

1.2.2. Desarma at Hotel The Views Baía

What a fabulous meal we had here on our last stay! At the time, we splurged for the Chef’s Counter with 12 Moments at 275€.

Thus, we decided to pass on it this time. There are also smaller menus available: 9 Moments for 225€ and 6 for 195€.

Now I want to introduce a new category, one that did not exist in my overview on Madeira’s best (Michelin) fine-dining restaurants. And this is the following one destined for establishments that are not (yet) top-tier but close.

2. Near-top-tier fine dining in Madeira

Here I outline two Michelin listed dining spots that offer an outstanding performance, superior to other Michelin restaurants we visited. It is about Gazebo and Audax that form their own category near the top of Madeira’s fine-dining restaurant scene.

2.1. Gazebo (Michelin listed)

My husband and I had dinner here when we visited Madeira a year ago. We had such a good time in this eatery in a personal home that we wanted to return. Not only did we dine well and appreciate the relaxed ambiance at Gazebo, but we also found that we got much value for money here. This is still so although they have increased prices since their Michelin listing. The bigger menu now costs 120€ (including water service) instead of 90€ (plus 5€ water service).

The smaller is available for 80€ (including water service), before it amounted to 60€ (plus 5€ water service).

As repeat guests, we were warmly welcomed and got a complimentary glass of a fine Portuguese sparkling wine. And we noticed that they had more staff, one more in the kitchen

and one in the service. As to the food, the experience was comparable to the last one, enjoyable yet with no real surprises. That said that does not necessarily have to be a bad sign.

2.2. Audax (Michelin listed)

This modern eatery in Madeira’s “Hotel Zone” was our discovery of the moment in Madeira. With its opening in 2023, it is a relatively new addition to the island’s fine-dining restaurant scene. I was only made aware of it because it had been included in the Michelin Guide recently. We were so wowed by the offered, be it the stylish ambiance, the warm welcome or – the most important thing – the fantastic food.

Audax is Latin and means bold. With this they mean their approach to deal with Madeira’s culinary heritage. At this restaurant experiences are created that honor the island’s traditions, and this with authenticity and audacity. They call it progressive Madeiran cuisine. The names behind Audax are Diogo Freitas as manager and César Vieira as chef, both very young. The latter works with his team in an open kitchen,

the former overseas the front room.

You get here a lunch menu (3 Moments at 35€, 4 Moments at 55€) and a dinner menu (5 Moments at 85€ and 7 Moments at 105€). While the first three menus are fixed, the fourth is a surprise menu. My husband and I opted for the latter,

advertised as “sensory journey, guided by the island’s seasonality where sea, land and time set the pace”. And it kept its promises! The seven courses were a culinary firework from A to Z. Everything we got was beautiful to look at, full of flavor and surprising. This includes the chef’s signature dish, Cured Red Snapper with Chestnut and Passion Fruit, the Poncha Prawn, an ode to one of the island’s cultural symbols, or the dessert, a Pumpkin Sphere filled with Madeira Curd Foam. Service was prompt and pleasant. Serving sizes were adequate, not even a bread course as filler was offered (and necessary).

3. Modern fine dining in Madeira

In this category fall contemporary Michelin listed establishments other than the ones mentioned before. In addition, you find here also some more eateries that either have not made it yet in the gastro guide or do not aspire so high. To summarize it, is about dining spots of two “restaurant groups” and a newcomer.

3.1. Restaurants by PortoBay Hotels

The PortoBay Hotels have enlarged their gastronomic offer in recent years. And they did do this not unnoticed by Michelin. Their first modern outlet was Avista. Avista Asia followed as did Horta, where vegetable-based dishes play an important role. And all three eateries are included in this gastro guide.

As my husband and I stayed at Hotel Les Suites at the Cliff Bay,

the home base of the Avista restaurants, we have visited all the three dining spot many times. And we also dined at all of them on our last Madeira trip. Let me comment what I noticed most when doing so. Of course, it is always a snapshot of a moment, yet one that may be significant.

3.1.1. Avista (Michelin listed)

This is the place where we have dined most of all restaurants in Madeira. And I must admit – to my regret – with waning enthusiasm. I really like the dining spot, its uncomplicated concept and its friendly staff. But we encountered some issues. While we made reservations weeks or even months before, we were allocated less favorable tables in two consecutive years. They tend to assign tables here on a first come first served rule. And when you arrive here at 7.30pm, the place is always almost full, and you get what is left. And we are not eager to ask the maître d’ beforehand to give us a good table only because we are hotel guests and regulars.

Food wise, it offers a solid performance, although it is not terribly surprising. This is especially true for the mains. Here you have – depending from your choice – to select a side and a sauce, which I always find difficult. Quite often you do not have the ideal pairing and also too big portions. A second point is their tasting menu (6 courses at 115€) which you can only have as “the whole shebang” (not in 4 or 5 courses only). And last, on our recent visit we were served tuna fish that was too well done.

3.1.2. Avista Asia (Michelin listed)

Avista Asia was a positive surprise to us this time. They had to redecorate the premises because of a fire, and I think they did well!

As to the food, we decided this time neither to opt for a tasting menu, which are varied, nor to go for sushi. Regarding the latter, they are good but too Westernized for my taste. Thus, we ordered à la carte, seafood for starters and mains, and a dessert each. And we have never dined so well at Avista Asia! I was much in favor of my Otoro Kinuta Maki and Amberjack with a Sake-Horseradish Sauce (Catch of the Day). Also the dessert I had (Sesame and Passion Fruit Essence with White Chocolate, Passion Fruit and Black Sesame)

was persuasive.

3.1.3 Horta (Michelin listed)

On our three visits here so far, we have always had fine meals, all clear on this end.

Yet so far I have not been overly impressed by their service. It usually already starts when entering the premises.

Horta does not have a reception desk of its own, they share it with the neighbouring restaurant. So, this might lead to confusion before you even get to your table. While they usually sort it out quite quickly, it does not make a good first impression, for which you never get a second chance. Anyway, once the first issue was solved, the staff came across as a bit too nonchalant in the past. This was different on our recent dinner. On this occasion, service was professional, courteous and helpful.

3.2. Restaurants by Chef Júlio Pereira

Chef Júlio Pereira, who has now 5 restaurants – if I counted correctly – , started with Kampo in 2018.

We have not visited it yet as it mainly focuses on meat, but we have dined twice at his second eatery, Akua (Michelin listed). And we enjoyed the great seafood dishes here both times. I think this lively spot has become a fixture in Madeira’s casual fine-dining restaurant scene.

Plus, on our last Madeira stay, we tried out Yuki, a Japanese tavern,

which we liked as well. This time, we gave Theo’s a shot, a traditional Portuguese restaurant from 1933. Since 2024 it has been under the lead of Júlio Pereira and still offers the same kind of food although with a modern twist.

Some more remarks about our dinner at Theo’s. I was fond of the relaxed contemporary setting here. There is also a lovely al fresco balcony where we were seated. The staff is warm and welcoming,

and the food is good. Sorry to say, Portuguese cuisine is not the most sophisticated in the world, but it has its own unique charm. And the chef knows how to make the most out of it. I was impressed by the Octopus Salad with Arjamolho Sauce (some kind of gazpacho sauce) and the Prawn Açorda. This is a one-pot dish dish based on the traditional Portuguese bread soup.

I found Julio Pereira’s contemporary take on Portuguese food appealing, but of course I am not really familiar with typical Portuguese food.

Only briefly, chef Júlio Pereira seems to be some sort of a busy bee, he has just opened another eatery in March 2025. Again it is an existing restaurant, Jacket in Madeira’s Old Zone. He renamed it in Jaket and promotes it as a nod to the traditional Madeira tavern, yet with a modern take on some old classics.

3.3. Joy

Joy in Funchal’s Hotel Zone is a newcomer in the Madeira fine-dining restaurant scene. It opened end of 2024 next to Hotel Savoy Palace in a really nice setting. You are here in some kind of glass cube – at least from the form and the frameless windows. Joy boasts a stylish modern design that is among the more beautiful I know in Madeira.

There is an open cuisine yet a bit hidden from from prying eyes. And you also have sea views from this dining spot. Staff is courteous and is committed to making you feel at ease.

As to cuisine, you get here a mix of Portuguese dishes and international fare with a twist. Starters are from 11 to 19.50€ (foie gras). Mains cost between 22 and 29€, there is also a Lobster & Seafood Cataplana, a Portuguese fish stew, available for 85€ (two persons). Desserts are quite varied and are priced between 3.50€ (one scoop of ice-cream) and 10.50€. Plus, you can order a Cheese Board for 16.50€. In addition, my husband praised the well-sorted wine list. Favorites among our food choices were the Seared Wild Scallops, the Seabass (Catch of the Day) with Beurre Blanc and Clams as well as the fabulous Mille-Feuille with Vanilla, Caramel and Chocolate Cream we had to finish the meal.

If you should wonder about the people behind Joy, the owner is Vitor Martins. He is a Madeira native who long lived in the UK where he not only studied but also worked in gastronomy. And he had his own dining spot there too. Back in Madeira, he worked as a consultant for a hotel before opening his own business, Joy. The chef here is Rogério Barbosa from mainland Portugal who brings experience with Michelin listed restaurants, for instance The Yeatman in Porto.

4. Other categories: traditional fine dining with a twist & simple but good restaurants

For two categories – traditional fine dining with a twist and simple but good restaurants – I have nothing to add to my mentioned overview  on best (Michelin) fine dining in Madeira. If you are interested in information about recommended places to go in this area, please refer to my correspondent post.

Date of last visit: November 2025

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