Out in the mid-Atlantic, the fish and shellfish are understandably flavoursome and cooked to traditional standards. Try fillets of black spadefish or tuna steaks served with crispy fried corn. Or the wonderful octopus or the shellfish beginning with limpets, periwinkles, among so many others.
Of the meats, the most traditional is the beef kebab on a skewer of laurel to create an unmistakable flavour.
With its exceptionally favourable climate, Madeira cultivates a wide variety of crops including the sugarcane and tropical fruits, such as a local variety of banana, pineapple and passion fruit, used in drinks and some wonderful desserts.
The famous Madeira wine, drunk as either an aperitif or after-dinner liqueur, perfectly accompanies the traditional ‘bolo de mel’ cake made with sugarcane honey.
And sugarcane is also essential to the renowned ‘poncha’ fortified spirit, ideal for when climbing the slopes of Pico do Areeiro.
And not forgetting the misnamed ‘bolo do caco’ or ladle cake that is not actually cake but rather bread cooked on a tile. Yams are also used to make bread in Madeira: try a few ‘rosquinhas de batata-doce’ biscuits.
And if you hop over to Porto Santo, you may be sure that this sea-kissed island will ensure another dimension to your Madeiran recollections of its food and drink.