São Vicente, located on the north coast of Madeira Island, offers visitors a setting of rare natural beauty. This municipality is characterized by its deep valleys and its verdant landscape, shaped by the lush Laurissilva Forest, a UNESCO World Heritage Site.
Its slopes, descending towards the Atlantic, reveal impressive rock formations and dense vegetation, where nature presents itself in all its splendor. The orography of the terrain, of volcanic origin, contributes to the uniqueness of its landscapes, which invite contemplation and direct contact with the natural environment.
Exploring São Vicente means discovering a part of Madeira where tradition and tranquility unite, providing an immersive experience in the authenticity of island life.
Authentic flavors that tell the story of our land
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.
