Your menu in Funchal, the gastronomic jewel of Madeira

The reality of a restaurant in Funchal

Funchal is an island in the middle of the Atlantic with 2 Michelin stars. That says it all about the level of its gastronomy. But the challenge is enormous: 1.8 million tourists a year arrive by plane or cruise, mostly British and Germans, and they are unfamiliar with Madeiran cuisine. The Brit enters your restaurant in Zona Velha and doesn't know what 'espetada em pau de louro' (laurel skewer meat) is. The German in Câmara de Lobos has never heard of 'bolo do caco' (sweet potato bread). The Frenchman from the cruise wants to try 'poncha' but doesn't understand that it contains cane spirit. Meanwhile, your employee tries to explain in basic English dishes that are unique to Madeira and have no equivalent in any other language. The espetada, lapas grelhadas, atum de cebolada, peixe-espada preto with banana... These are dishes that do not exist outside this island and need visual and textual explanation. The Mercado dos Lavradores with its unique tropical fruits (anonas, maracujás, pitangas) attracts tourists, but your restaurant's menu does not connect. And with 2 Michelin stars at Il Gallo D'Oro raising expectations, every restaurant in Funchal needs to be up to par. A mistake with allergens on an island where mass cruise tourism arrives (older people with multiple allergies) is a risk you cannot afford.