Madeira keeps the promise of extraordinary holidays with its magnificent scenery, year-round mild climate, serene ambience, colourful folklore and, last but not least, its most seducing gastronomy.
The indigenous food is based on a peasant tradition, and in general terms, the closer you can get to the traditional methods of preparation and cooking, the better it tastes.
Although starters are not a high point on the locals’menu, a hot ‘bolo do caco’ with garlic butter and parsley, a typical wheat flour bread, which you will always find on public fairs and feasts, appears on the top of every menu. Very much in favor with the locals are grilled limpets served with garlic and a slice of lemon squeezed over, this specialty comes in a hot pan directly from the grill.
Meat lovers will find a wide variety of meat dishes, the highlights of which are the traditional ‘espetada’, ‘carne de vinho e alhos’, ‘picado’ and other deliciously grilled meat courses, mainly chicken, pork chops, beef steaks.
Due to the long established fishing tradition on the island, fish plays an important role on the daily menu. Tuna, ‘espada’ (black scabbard fish),’bacalhau’ (codfish), ‘gaiado’ (a regional fish treated like codfish) and ‘potas’ (similar to a huge squid) feature in many main courses.
Besides the world-renowned Madeira Wine, locals also produce their own wine from a variety of different grapes – the so-called ‘vinho seco’ (dry wine). Also very common in bars located in Câmara de Lobos and surrounding areas is the ‘nikita’, a refreshing sweet drink made of beer, ice cream and small pieces of pineapple.