The island's flagship dish
Espetada Madeirense
Big chunks of beef, rubbed with garlic, salt and crushed bay leaf, skewered and grilled over hot coals — then brought to the table hanging from a stand, juices dripping onto the plate below. The espetada is Madeira's celebration dish: what families cook outdoors at festivals, picnics and any excuse for a gathering.
At Sabores da Andreia we serve it the traditional way, with milho frito, salad and warm bolo do caco to soak up the juices. Come hungry.
Served hanging, the traditional way
What is espetada?
Madeira's most famous meat dish: beef cubes marinated simply with garlic, coarse salt and bay leaf, grilled on a long skewer. Traditionally the skewer was a branch of laurel wood, which perfumes the meat as it cooks.
Why is it served hanging?
The skewer hangs from a stand at the table so the juices run down the meat and collect in the plate — nothing is wasted, and the bolo do caco underneath catches the rest. It's practical, theatrical and unmistakably Madeiran.
How we serve it
Grilled to order, with milho frito, a simple salad and warm bolo do caco with garlic butter. It's a generous plate — ideal for sharing alongside a cold drink at the bar.
Try it in Caniço
Estrada José Avelino Pinto, Ed. Vip IV 64G, 9125-024 Caniço, Madeira Island. Open Tuesday to Saturday 11:30–23:00 (kitchen 12:00–21:30), Monday until 17:00, closed Sundays.