Kampo promotes 12 chefs, 12 months
The experiences shared in the restaurant's kitchen happen throughout the year
Ice cream with the flavour of the island
These are handmade ice creams, with an exotic touch, made only with Madeira fruit, and there are 50 flavours to try
In the name of sustainability
Sugarcane syrup, one of the most typical delicacies in Madeiran gastronomy, considers its organic label as an opportunity.
Galatrixa in the bottle
Chef Octávio Freitas launched a Madeiran white with grapes from the tourist property he owns in Calheta
Beyond bacon and eggs
Regarded as the most important meal in a hotel, breakfast has gained a new health-oriented dynamic.
Madeiran table wines
Far from the world fame of the fortified wines, Madeiran table wines have come to earn their space and affirm themselves in the market.
