This is the restaurant of the five star Hotel The Cliff Bay. In 2009, Il Gallo d’Oro received the first Michelin star awarded in the island of Madeira, an award renewed consecutively until 2017, when it was distinguished with two Michelin stars.
Benoît Sinthon is the Chef of Il Gallo d’Oro. Born in Gardanne, near Marseilles, he made his way to the kitchen as a child, when his Italian grandmother took him to Vieux Port, to teach him how to choose fish. There began his passion for Mediterranean cuisine.
In Madeira he found the best conditions to practice his style: classic French cooking techniques, flowing and full of flavour, integrated with the local ingredients of land and sea. “Flavor, seasonality and freshness” is his motto, where fresh products from the island of Madeira play a fundamental role in his cuisine, combined with high quality ingredients from several other regions of the Iberian Peninsula.
When you enter Il Gallo d’Oro you feel you were invited to attend a spectacle (in the front row) of classic and contemporary styles. It makes us travel through sensorial gastronomy.
The room team is led by the caring Maître António Morgado and the charismatic Sommelier Sérgio Marques, who presents a wine list with more than 400 references. In the last years this wine list has received several prizes, namely the “Best of Award of Excellence” (2016 and 2017) of the renowned American magazine Wine Spectator. The Sommelier Sérgio Marques was also distinguished as “Best Sommelier of the Year” by Wine Magazine – Essence of Wine, in February 2018.
Edible flowers, vegetables, fish, herbs, fruits, meats, sweets, flavour, innovation, presentation and refinement are some of the components of a tasting menu that brings a ‘mouth feast’ of happiness and originality. The dishes served at Il Gallo d’Oro are the result of a strong teamwork with the region’s products and the best that each season has to offer. The constant search for something amazing, ingredients, flavours, aromas, shapes, textures… intends to create a memorable experience for anyone visiting the restaurant.
A meal at Il Gallo d’Oro can start with the Bola d’Oro, whose interior is filled with various levels of pleasure: fish tartar and island squid, washed with dashi sauce. As a warm entry, you can try the Portuguese Carabineiro, accompanied by corn potato pure and watercress cream, lime kaffir with tonka bean. For the main course you can try Piglets and Christmas memories accompanied by a D. Berta Tinto Cão wine, 2010, which makes the piglets’ flavours explode in intensity. Finally, the gastronomic spectacle can finish with a sensational dessert, the Exotic Vacherin: a passion fruit chiboust cream with Caramelia chocolate sorbet.
Piglets and Christmas memories