Eating My Way Around Madeira: Fish, Meat and fruits

15 April 2025

Madeira's seafood is world-class, with bold flavors and island flair:

Espada com Banana – Black scabbardfish paired with fried banana—Madeira's signature odd-couple combo that works.
Grilled Lapas – Limpets served on a sizzling skillet with garlic and lemon. Eat with bolo do caco on the side.
Tuna Steak (Atum Grelhado) – Grilled tuna marinated in olive oil, garlic, and herbs. Often served with sweet potato or milho frito.

Try it at: Doca do Cavacas or Vila do Peixe in Câmara de Lobos.

Smoky, juicy, and simple—Madeira knows how to do meat:

Espetada – Skewered beef grilled over open flames, seasoned with garlic and bay leaf. Usually served on a hanging skewer stand.
Carne de Vinho e Alhos – Pork marinated in wine and garlic—tender, tangy, and full of flavor.
Picado – A Madeiran-style beef stir-fry served on a shared platter with fries—perfect for groups.

Try it at: Santo António Grill (Câmara de lobos) or vila da carne.

Madeira’s volcanic soil and microclimates give rise to some of the most unique and exotic fruits in Europe:

Anona (Sugar Apple) – Soft, creamy, and sweet—best eaten with a spoon.
Passionfruit (Maracujá) – Comes in multiple varieties here: banana passionfruit, orange passionfruit, even tomato-flavored!
Banana da Madeira – Smaller and sweeter than regular bananas—used in both sweet and savory dishes.
Pitanga (Surinam Cherry) – Tart and bright red, often used in juices and jams.

Find them at: Mercado dos Lavradores (Funchal), roadside fruit stalls, or fresh at breakfast in most local hotels.