Route of the Stars: the Terroir of madeira shines in Funchal

Two dozens of renowned chefs, national and international, mostly distinguished with Michelin stars, give the answer with creations around the main products of island.

Emblematic of the island, the best ingredients are the basis for creations unique and always surprising – prepared exclusively for the occasion – in the various meals and activities planned for the days 24, 25, 27 and 28 march.

Dinners, walks, but essentially experiences mark the Route of the Stars, an unmissable event in the calendar of the gastronomic national and who is returning to Funchal.

Products and awe-inspiring landscapes

The two hosts welcome this year the first event of the route to 2017: restaurants Il Gallo dOro, hotel The Cliff Bay , and the William, hotel, Belmond Reid’s Palace serve as the stage to the parade of flavors and sensations unique, inspired by the more traditional ingredients of the island.

In this, the 8th edition of the initiative, the opening takes place at the iconic mercado dos Lavradoresin Funchal, to pay a tribute and make an interpretation of the very special local products. The event, “Wood Terroir” takes place on the 24th of march, in the Square of the Fish from the Farmers ‘ Market and presents a fusion between high gastronomy, oenology, music and performance. The dinner steering wheel costs €140 per person, all inclusive.

In addition to Benoît Sinthon (Il Gallo d’oro **) and Luis Pestana (William*), the “Timber Estate” account, with Diego Guerrero (DStage, Madrid **), Pepe Solla (Casa Solla, Valencia,*), Javier Olleros (Culler de Pau, Galicia **), Henrique Sá Pessoa (Alma *), Sergi Arola (LAB *), Alexandre Silva (Place *), Vítor Matos (Antiqvvm *), David Faure (Aphrodite *), Paulo Morais (Tail d Pêxe), Olivier Barbarin (Châteaux d Audrieu, France), Claire Verneil (Chief consultant, France), Noélia (Restaurant Noélia, Tavira) and Paula Peliteiro (Sra Peliteiro, Esposende). This range of heads invited, joins a team of heads of PortoBay Hotels & Resorts and Belmond Reid’s Palace.

And because the table is not complete without wine, the harmonies are conducted by recognized sommeliers Portuguese António Lopes, Miguel Martins, João Chambel, Francisco Marques and Nuno Jorge who join the local Sérgio Marques, Americo Pereira, Alberto Luz and Paulo Sousa.

Il Gallo d’oro welcomes dinner exclusive

After this first event, the weekend is dedicated to exploring in-depth the more tasty of the typical ingredients of the island by the hand of 20 reputed masters, national and international, in the art of transforming the products in high gastronomy.

The mercado dos Lavradores the Route of the Stars and moves to the restaurant Il Gallo d’oro that prepares, between the 25th and the 28th of march, three dinners, wine-tasting. The kitchen of this restaurant is filled with creativity and inspiration of 11 national and international chefs, mostly with 1 or 2 Michelin stars. Dieter Koschina (Vila Joya *), Hans Neuner (the Ocean**), Ricardo Costa (The Yeatman**), Alexandre Silva (Place*), Sergi Arola (LAB*), Luís Pestana (William*), Henrique Sá Pessoa (Alma*), Claire Verneil (Chief Consultant. France), Matteo Ferrantino (Bianc Hamburg) and Fabien NGuyen (Ritz Four Seasons . Lisbon) cook to the side of Benoît Sinthon, chef of the Il Gallo d’oro.

Each tasting menu consists of six dishes, always paired with Portuguese wines, suggested by some of the best sommeliers of Portugal.

All dinners are preceded by a “Champagne Cocktail” in the presence of and interaction with the chief guest, from 19.00.

For dinner Saturday, 25 march, Benoît Sinthon invites Alexandre Silva, Claire Verneil, Henrique Sá Pessoa and Sergi Arola. It costs €195 per person.

Monday, 27 march, Benoît Sinthon invites Dieter Koschina, Fabian Nguyen, Luis Pestana, and Matteo Ferrantino to a repast which is by $ 195 per person.

On the last day, Tuesday, march 28, Benoît Sinthon invites Dieter Koschina, Fabian Nguyen, Hans Neuner, Ricardo Costa to develop a dinner is €225 per person.

Bookings can be made via e-mail: or Tel. 291 707 700.

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