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Milho frito

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To sum up the flavors of Madeira. It's from breakfast to evening, from summer to winter, Madeiran cuisine offers many opportunities to taste its specialties, to immerse yourself not only in the ocean on the beach, but also in the simplicity of the dishes, prepared for centuries with the same tradition and love in the heart. Every dish you experienced on your culinary path connected you more deeply with the vibrant culture, the hospitality of the local people, the island's traditions and amazing landscapes.

If eating in Madeira has given you great pleasure, then Madeiran wines will also appeal to you. That's why I'm already inviting you to read an article about the famous drinks with a century-old tradition of winemaking on the island, the famous poncha made from local rum or aguardente, lemon juice and honey, because after all, you can't say you've been to Madeira until you've tasted these drinks. Read more...

Sopà de Trigo

This wheat soup is a great alternative for colder days in Madeira. The preparation itself takes at least 24 hours as the wheat begins to soak and the pork begins to marinate. In this soup you will find not only chunks of pork, potatoes, cabbage , bay leaves and garlic, but also large amounts of vegetables. It is characterized by a slightly rubbery texture and is very thick.Sopa de Trigo is a very popular dish in Madeira, so you can eat it in almost every restaurant on the island.

Prego no bolo do Caco

to nic innego jak ogromna okrągła kanapka z grillowanym stekiem, podawana na tradycyjnym maderyjskim Bolo do Caco, wysmarowanym masłem i czosnkiem. „Special Prego” zawiera dodatkowo zgrillowany boczek, sałatę, pomidory, ser, jajko sadzone, czasem podawane z frytkami. Jest to danie niezwykle popularne na lunch i bardzo tanie, a najeść można się we dwoje.

Bolo do Caco to okrągły płaski chleb tradycyjnie produkowany na wyspach Madera i Porto Santo w Portugalii. Jak każdy chleb, jest on wytwarzany z mąki pszennej, drożdży, wody i soli. Ma jednak nietypowy składnik: słodki ziemniak, który jest obrany, ugotowany i rozgnieciony. Wszystkie składniki miesza się ze sobą, energicznie ugniatając, a następnie pozostawia na 2-3 godziny do fermentacji. Następnie ciasto jest dzielone na małe porcje i spłaszczane, aby uzyskać ciasto o grubości około 3 cm i średnicy 10 cm. Tradycyjne pieczenie odbywa się na kawałku kamienia lub ceramiki uprzednio podgrzanym do wysokiej temperatury.

Bife de Atum

Tuna is perhaps the most popular dish in Madeira, due to its abundance in the waters around the island. Tuna steaks are usually prepared in a marinade of olive oil, garlic, salt and oregano. A piece of steak is a nice, thick steak that is pan-fried o served with milho frito or with boiled potatoes or rice and salad.

You can always buy fresh tuna at the fish market, which is located in the building of the famous Mercado dos Lavradores in Funchal.

Picadinho

is a traditional Madeirian dish of boiled beef, seasoned with garlic, pepper and bay leaves, with sauce served on a larger plate, surrounded by fries, tomato slices. A very filling and tasty dish, perfect for two. In addition to beef picadinho, Madeira's menu also includes chicken and pork picadinhos, which may be accompanied by fried corn in addition to potatoes. In addition, you can also find picadinho of octopus and squid, although the recipe and presentation are slightly different.

Passion fruit pudding

Passion fruit is quite common in Madeira, right after bananas. Passion fruit pudding is one of those light and delicious desserts you must try during hot summer days in Madeira.

There are many different recipes, but it is usually prepared with gelatin, egg white, condensed milk and passion fruit juice concentrate. Cream is also often added during preparation or alongside the finished mousse; sometimes sugar is also used.

Every restaurant in Madeira prepares passion fruit pudding in its own way, so it's a good idea to order a dessert (sobremesa) in the form of such pudding with your coffee after the main course.

Bolo de mel

This traditional cake is the oldest dessert baked in Madeira. It is said to have been created by the nuns of the Santa Clara convent in Funchal. It's a thick sponge cake with walnuts, almonds, Madeira wine, cinnamon or cloves, which goes very well with coffee, milk or sweet wine. It is usually prepared during the Christmas season and can be stored for up to a year, so it is a great culinary souvenir to pack in your suitcase. One of the most important ingredients in gingerbread is sugar cane molasses, a brown thick syrup that is a byproduct of the sugar industry in Madeira. Local authorities have created certificates of authenticity and labels of "Mel de Cana da Madeira," "Bolo de Mel de Cana da Madeira" and "Broas de Mel de Cana da Madeira" to protect the original composition of the dough.

Espetada

is a classic among meat lovers. These are huge skewers, made from cubes of beef, seasoned with garlic, salt and bay leaf, set on a special skewer made of bay tree and grilled over wood or charcoal. However, in many restaurants, it is served on tables suspended on iron skewers. The Portuguese, as a side dish, suggest fried corn called "Milho Frito" and Bolo do Caco, of course, traditionally baked on tiles or a slab over a fire, and of course salads. If you are not a vegetarian, this dish is the number one choice when traveling around the island. In Madeira, beef escetada is a typical dish from the region of the town of Câmara de Lobos. When ordering, it's a good idea to let the waiter know how you want the skewers sautéed (bem passado - well sautéed, medio - medium sautéed, mal passado - poorly sautéed).

Filete de Espada

Madeira's most popular fish. It is only caught in two places in the world, Madeira and off the coast of Japan. Espada (black scabbardfish) loses its life under pressure changes when it is pulled from the depths, so no one has ever seen a scabbardfish alive. It is a black scabbard fish that swims in the depths of the ocean, and the fishermen who catch it specialize in this type of fish. Its intimidating appearance has nothing to do with its delicate, light and excellent taste. Especially when it's served in the typical Madeiran way, that is, the fillets are first marinated in garlic, lemon, salt and pepper, then lightly coated in flour and eggs and fried. Bananas are cut lengthwise in half and then cooked in the same pan after the fish is done, and then served on a plate along with a passion fruit sauce.

While in Madeira, you should try as many of its flavors as possible and enjoy all the amazing traditional dishes the island has to offer. The wide culinary selection allows you, every day, to taste something new from the repertoire of Portuguese cuisine. The Portuguese are well aware that you don't need complicated recipes or expensive products to enjoy a good meal. Typical Madeiran food comes from their roots, the legacy of Portuguese colonizers and the trade relations that have been established over the centuries. Therefore, the dishes created in Madeira are prepared out of passion for cooking, love for loved ones and simplicity in recipes.

So let's explore the typical dishes you can't miss during your stay in Madeira:

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