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Gastronomy

Madeiran gastronomy, taking advantage of the cultivation of products such as the "semilha", cabbage, wheat, beans, corn, sugar cane, and vineyards, is full of different dishes that combine tradition with the quality of cultivated products.

An important factor in Madeiran gastronomy is its insularity, which has made fishing an essential activity, and consequently has made seafood and fish occupy a prominent place in the regional menus.

The grape production is one of the main agricultural activities of the county, making of São Vicente one of the main producers of the region. All this, results in the great importance that harvests have on the people of this land, making the harvesting of the grape a tradition.

The Christmas season has a great influence in our county, the Christmas delicacies are part of Christmas in São Vicente, the buns, the honey cake and the traditional liqueurs also occupy a prominent place with regard to regional gastronomy and in particular to our county.

Finally we left some suggestions of some traditional delicacies and drinks not to be missed while visiting our county.

Find unique specialties in the Madeira region or enjoy international cuisine in a selection of restaurants, bars and grills.

Bolo do caco

Bolo do caco

Bolo do Caco is a typical and traditional bread from Madeira. It looks round and flat.
 The Sea Snails

The Sea Snails

Sea snails are appetizers coming directly from the sea. Fresh and salty, a delicacy of Madeira. They are cooked with water, salt and garlic. After cooking, lime juice is poured and the "sea snail" always comes with pins or toothpicks to help us with the service!
 Grilled Limpets

Grilled Limpets

The limpets are appreciated on Madeira Island, and are served grilled in their own shell, seasoned with garlic and lemon juice. Serve in the skillet barely just been grilled.
Espetada com Milho Frito

Espetada com Milho Frito

Espetada is a traditional Madeiran dish, consisting of pieces of beef placed on skewers and seasoned with salt and garlic made in the ember. It is usually accompanied with fried corn, potatoes or rice with salad.
Carne Vinha d’Alhos

Carne Vinha d’Alhos

Beef vinha d ́alhos is very well known in the Christmas season, although consumed all year. Typical of the region of Madeira, Vinha d'Alhos Beef is made with pork, cut into cubes seasoned with garlic, wine, vinegar, salt, bay leaves and peppers. The meat is marinating for some time in this seasoning or for those who love it for a few days. After the time or days of marinade, the meat is placed in a pan or frying pan to brown and the liquid of the marinade is in reserve. Finally the marinade is watered in the meat into the pan or frying pan and allowed to boil until the meat is tender. Ready to serve and make your mouth water!
 The Tuna Steak

The Tuna Steak

Tuna steak is something quite tasty that will taste on this Earth! This fish is abudante in the seas of the Island. The tuna is topped with garlic, salt, vinegar, white wine and oregano and accompanied with cooked corn or fried corn or potatoes, rice and salad.
Arroz de Lapas

Arroz de Lapas

A lapa é um molusco muito popular entre os Ilhéus da Madeira, sendo servida à mesa como entrada de pratos de peixe ou apenas como petisco, a acompanhar vinho branco, verde ou mesmo cerveja. O arroz de lapaz é um prato típico madeirense, muito apreciado pelos locais, mas sobretudo pelos turistas que o divulgam mundialmente.{/lang}
 Scabbarfish Fillet

Scabbarfish Fillet

It is a fillet taken from the black scabbarfish, very abundant in the waters of our island. There are several ways of cooking being the most appreciated, the scabbarfish fillet fried with banana. As a matter of curiosity, the black scabbard was discovered, by the fishermen of Madeira, by chance. At the time, they fished deep-sea sharks in order to extract oil for illumination and sift skins, and the black scabbard fish was caught in an unusual way. Since then, it has been one of the most characteristic delicacies and admired by Madeirans and visitors.
 Caldo da Romaria Soup

Caldo da Romaria Soup

São. Vincente has always attracted many pilgrims who came from many parts of the island to pay the promises made to Senhor Bom Jesus of Ponta Delgada or to Our Lady of Rosário. Thick and very tasty, this dish is based on beef, onions, tomatoes, carrots and seedlings.
 Wheat Soup

Wheat Soup

The Soup is dense and fairly consistent, is known to be a great winter soup. In addition to wheat is prepared with a large variety of vegetables, and in the most compound recipe is added pork. Serve in a terrine and aside, sweet potatoes to accompany.
 Cabagge Soup

Cabagge Soup

One of the traditional Madeiran soups was formerly made in all rural houses, because its essence comes from the fresh produce that the land offers. Cabbages, squash, carrots and beans make this soup a consistent meal, a delight not to be missed.
 Madeira Wine

Madeira Wine

Known worldwide, the production dates back to the time of discovery. In addition to supplying the ships, the presence of foreigners made Madeira Wine travel all over the world, and was served at the time of the declaration of independence of the United States of America. It is produced in several varieties Tinta Negra Mole, Sercial, Boal, Verdelho e Malvasia and is consumed as an aperitif.
 Fisherman's Punch / Poncha

Fisherman's Punch / Poncha

Poncha, a regional drink from Madeira Island made with cane brandy, honey and lemon juice. There are now several flavors of poncha such as English tomato or passion fruit or peppermint and others.

gastronomia

 

Paços do Município
9240-225 São Vicente
Tel.: +351 291 840 020/9
Fax: +351 291 842 666
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www.cm-saovicente.pt

Naturnorte, E.M., S.A.
Sítio do Pé do Passo,
9240-039 São Vicente
Tel.: 291842404
Fax.: 291842684
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