São Vicente

One of Madeira's most emblematic dishes, the skewer is traditionally made with tender beef cubes, seasoned only with salt and garlic, skewered on a bay leaf stick. Grilled over charcoal, the use of the bay leaf stick gives it a characteristic aroma and flavor, linking the dish to the island's natural richness.

A traditional Madeiran bread, flat and round in shape, made with wheat flour, sweet potato, and yeast. Cooked on a hot basalt stone (the "caco"), it is served hot and usually spread with garlic and herb butter. It is a versatile side dish, present in almost all Madeiran meals.

A dish that combines the delicacy of black scabbardfish, caught in the deep waters surrounding the island, with the sweetness and tropicality of banana, a locally cultivated fruit. The fish is typically breaded and fried, creating a contrast of textures and flavors that reflects the fusion of Madeira's sea and land products.

A traditional side dish, made from corn flour, cooked and solidified, cut into cubes and then fried until golden and crispy. Fried corn is a legacy of local agriculture, being a robust and flavorful accompaniment that perfectly complements meat dishes, such as skewers.

A comforting and very traditional soup, simple in its ingredients but rich in flavor. Prepared with ripe tomatoes and onions, it is often served with a poached egg and homemade bread, being an example of the island's rural and authentic cuisine, using fresh garden produce.