Food & Drink in Madeira

What to eat and drink in Madeira: espetada, bolo do caco, black scabbard fish, poncha, Madeira wine — and where locals actually go for them.

Dishes to try

Espetada – chunks of beef rubbed with garlic and bay (laurel), skewered traditionally on a bay-laurel stick and grilled. A Madeiran icon, often served hanging at the table.
Bolo do caco – a soft, round flatbread (traditionally cooked on a stone) served warm with garlic butter; ubiquitous as a starter or snack.
Lapas – grilled limpets with garlic butter and lemon.
Espada com banana – black scabbardfish fillet, a deep-sea local catch, pan-fried and often served with fried banana and passion fruit.
Atum (tuna) – fresh tuna steak, frequently served with bolo do caco and milho frito.
Milho frito – crispy fried cubes of polenta/cornmeal, a classic side.
Picado – a shared plate of fried beef pieces with garlic and chips, popular for groups.
Sopa de trigo / sopa de tomate e cebola – hearty traditional soups.

Bolo de mel – a dark, spiced honey/molasses cake, traditional at Christmas but sold year-round.
Pastéis de nata and local broas and queijadas.
Passion fruit (maracujá) and other tropical fruits feature in desserts and juices; try the many local passion fruit varieties.

Poncha – the signature drink: aguardente de cana (sugarcane spirit) with honey and citrus, traditionally lemon. Variants use orange, passion fruit (maracujá) and other fruits. Mixed with a wooden mexelote. Strong — pace yourself.
Madeira wine – fortified wine in styles from dry (Sercial, Verdelho) to sweet (Bual/Boal, Malmsey/Malvasia). Visit a lodge to taste across styles.
Nikita – a sweet local cooler of beer, white wine, ice cream and pineapple, associated with Câmara de Lobos.
Coral – the local beer. Brisa – local fizzy fruit sodas (maracujá is the classic).
Sugarcane spirit (aguardente) is distilled locally, notably around Calheta and Porto da Cruz (visit the engenhos / rum factories).

Câmara de Lobos is renowned for fresh fish and the original poncha bars.
Funchal's Old Town (Zona Velha) has the densest concentration of restaurants.
For espetada and grilled meat, look for traditional casas de fado/grill houses inland and in Estreito de Câmara de Lobos.
Coastal towns like Câmara de Lobos, Caniçal and Porto Moniz are good for seafood. Reserve in high season.