Funchal eats well. The island pulls scabbard fish and tuna from deep Atlantic waters, grows tropical fruit in its valleys, and has a wine tradition that goes back centuries. Restaurants range from simple harbor-side grills to hotel dining rooms, and nearly all of them serve some version of the local classics.
Restaurant le Jardin
A reliable mid-range restaurant serving traditional Madeiran cuisine. Good tomato and onion soup to start, then fish dishes like tuna steak or scabbard fish fillet in garlic. Beef options include strogonoff and pepper steak. The wine list is solid. Book ahead; this place fills up at every meal. Near the Porto Santa Maria and the cable car station.
Restaurant Xopana
Inside the Choupana Hills Resort and Spa, headed by Chef Eyck Zimmer. Fusion cuisine and European specialties including duck foie gras, roast suckling pig, and lacquered cherne. The Basalt Bar above the restaurant has views over the resort and the Atlantic.