“Il Gallo d’oro by the sea”: Nights of luxury at the pier
It is one of the bets of the summer hotel The Cliff Bay in Funchal. By the end of August, the nights of Wednesday and Thursday earn even more stars, with the award-winning restaurant, Il Gallo d’oro down to the pier hotel, at sea level, to offer dinner unique by the hand of chef Benoît Sinthon. With two Michelin stars and winner of a Golden Fork, in the edition 2018 of the Guide Good Bed Good Table, the restaurant assumes, on these special nights, a new identity: “Il Gallo d’oro by the sea”, with a menu “inspired by the flavors of the ocean” and a privileged view to the bay of Funchal.
In this exclusive space, and packaged by the breeze of the sea, diners can opt for menus 4, 5 or 6 dishes, with prices from €105 (without drinks). The dinner will start at 19h00 and are accompanied by a performance of live piano music. Reservations for the dinners at “Il Gallo d’oro by the sea” should be made through the telephone 291 707 700 or email email@example.com.
The restaurant Il Gallo d’oro, which now also has a “menu ” Carbon”, which marks the debut of the famous champagne of the Formula 1, in the lands of the islanders, was recently highlighted by the influential american magazine wine Wine Spectatorwith the “Best of Award of Excellence” recognizing the quality of the offer, with wine from the restaurant.
About the Il Gallo d’oro, the Guide Good Bed Good Table, he wrote, in 2018: “rising in the hierarchy of Michelin, with the conquest of the second ‘star’, seems to have given the Benoît Sinthon the confidence to be more daring in their creations and, at the same time, the serenity to try even more products of the island, which has adopted as his own. The organic vegetable garden that comes with passion, in the vicinity of the centre of Funchal, it is like a new ‘Pandora’s box’ to the French chef. To accompany this evolution, the kitchen is fitted with the precious support of the restaurant staff and sommelier Sérgio Marques, who has at his disposal a magnificent wine cellar and uses it with perfection. The room, with two levels, has always been immaculate, following the line of The Cliff Bay hotel. Returning to the kitchen, the surprises of each seasonal menu continue to delight, whether à la carte or through one of the tasting menus, with at least one variation each night of service. Ball d’oro (false cherry, tartar of fish and squid on the island) is an entry in the flagship, as the magic is the proposal of only policeman of the season. In memory is a dessert: snow goat cheese.”
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