H.M. Borges is a wine bar restaurant in Sé, Funchal.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: A Colheita or Frasqueira poured in the guided cellar tasting, booked in advance.
Why locals love it: A fourth-generation 1924 adega in the middle of Funchal that still ages in cask, and that most visitors walk past on the way to the bigger lodges.
Tip: The house publishes no fixed tasting-room schedule. Visits are customised, so email or call ahead rather than turning up.
Address: Rua 31 de Janeiro 83, 9050-401 Funchal
A Gruta reopened in 2019 above the Funchal port, cooking clay-pot Portuguese food and staying open past midnight when most kitchens have shut.
Order: A clay-pot dish finished at the table, which is the house method.
Why locals love it: Locals treat the Parque da Cidade room as the late kitchen, but almost no visitor guide lists it.
Tip: One of the few Funchal kitchens still serving after midnight, and later again at weekends.
Loja do Chá pours tea off Praça do Colombo in Funchal from a list of more than 300, with an own-label Tea 1419 line blended from organic Madeira ingredients.
Order: A pot from the Tea 1419 line with a scone from the counter.
Why locals love it: A list of more than 300 teas and infusions behind an unmarked door off Praça do Colombo, still mostly a Funchal habit.
Tip: The upstairs tea room is quieter than the shop floor. The operator publishes no schedule online, so check before a late-afternoon visit.
Casa Portuguesa lines its Funchal old town rooms with hand-painted cobalt tiles and cooks a traditional Portuguese carte, with fado by prior reservation.
Order: A traditional Portuguese main, booked with the fado sitting if you want music.
Why locals love it: Cobalt tiled rooms up a stepped lane, and the fado sittings are booked by Madeirans not tour desks.
Tip: Fado nights need reserving in advance rather than asking for on the door.
A Gruta reopened in 2019 above the Funchal port, cooking clay-pot Portuguese food and staying open past midnight when most kitchens have shut.
Order: A clay-pot dish finished at the table, which is the house method.
Why locals love it: Locals treat the Parque da Cidade room as the late kitchen, but almost no visitor guide lists it.
Tip: One of the few Funchal kitchens still serving after midnight, and later again at weekends.
Loja do Chá pours tea off Praça do Colombo in Funchal from a list of more than 300, with an own-label Tea 1419 line blended from organic Madeira ingredients.
Order: A pot from the Tea 1419 line with a scone from the counter.
Why locals love it: A list of more than 300 teas and infusions behind an unmarked door off Praça do Colombo, still mostly a Funchal habit.
Tip: The upstairs tea room is quieter than the shop floor. The operator publishes no schedule online, so check before a late-afternoon visit.
Lá ao Fundo sits at the fortress end of the Funchal old town, where chef-owner Jaime Cruz pulls Portuguese, African and Indian threads into one short menu.
Order: The daily author dish, rewritten each morning around the market delivery.
Why locals love it: The fortress end of the old town empties after the cruise crowd leaves, and this kitchen keeps cooking.
Tip: Lunch and dinner run as two separate services with the kitchen shut between them. Book the terrace.
Doca do Cavacas is built on the rock above the Ponta da Cruz sea pools in Funchal, serving grilled fish, shellfish and espetada by the water.
Order: Grilled fish of the day, with the natural pools below the terrace.
Why locals love it: Built on a rock above the Ponta da Cruz sea pools, well past where the promenade walkers stop.
Tip: Closed Mondays. Lunch on the terrace catches the sun over Praia Formosa.
