Avista is a mediterranean restaurant in Lido, Funchal.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Josper grill plates, Asian sharing dishes
Must order: Anything off the Josper grill, taken at a window table over the bay.
Tip: The operator publishes no schedule online, so confirm the lunch service when you book. Ask for the terrace edge, not the inner row.
Address: Estrada Monumental 145, 9004-532 Funchal
Casa das Espetadas cooks Madeira's laurel-skewer espetada over wood in Funchal, with beef, chicken, tuna and pork versions off the same fire.
Signature: Espetada, Bolo do caco, Wood-oven plates
Order: Beef espetada on the bay-laurel skewer, hung at the table.
Tip: Closed Wednesday and Thursday, and the terrace runs folklore and fado on some evenings.
Villa Cipriani serves Italian cooking on the clifftop terrace at Reid's Palace in Funchal, revisiting Italian classics with the Atlantic below the balustrade.
Signature: Italian carte, Terrace dining
Order: A dish from the constantly renewed Italian carte, on the terrace.
Tip: The terrace tables at the seaward rail are the ones to ask for when booking. Last orders are at 22:30.
Casa Portuguesa lines its Funchal old town rooms with hand-painted cobalt tiles and cooks a traditional Portuguese carte, with fado by prior reservation.
Signature: Traditional Portuguese carte, Bacalhau
Order: A traditional Portuguese main, booked with the fado sitting if you want music.
Tip: Fado nights need reserving in advance rather than asking for on the door.
Oxalis is the dining room at Casa Velha do Palheiro above Funchal, cooking flavours of Madeira from the estate kitchen garden and island growers.
Signature: Seasonal set menu, Kitchen-garden produce
Order: The seasonal menu, rewritten as the estate kitchen garden dictates.
Tip: Dinner only, and it is a 20 minute drive up from the Funchal seafront, so plan the taxi back before you order wine.
Casa das Espetadas cooks Madeira's laurel-skewer espetada over wood in Funchal, with beef, chicken, tuna and pork versions off the same fire.
Signature: Espetada, Bolo do caco, Wood-oven plates
Order: Beef espetada on the bay-laurel skewer, hung at the table.
Tip: Closed Wednesday and Thursday, and the terrace runs folklore and fado on some evenings.
Restaurante dos Combatentes is a plain central Funchal dining room with a garden, cooking regional Madeiran plates at everyday weekday prices.
Signature: Regional Madeiran plates, Bacalhau
Order: The regional plate of the day, which is what the room is built around.
Tip: Lunch is the busy service with local office trade. Both services run Saturday too, and it is closed Sunday.
A Gruta reopened in 2019 above the Funchal port, cooking clay-pot Portuguese food and staying open past midnight when most kitchens have shut.
Signature: Clay-pot dishes, Grilled meats, Madeiran desserts
Order: A clay-pot dish finished at the table, which is the house method.
Tip: One of the few Funchal kitchens still serving after midnight, and later again at weekends.
Villa Cipriani serves Italian cooking on the clifftop terrace at Reid's Palace in Funchal, revisiting Italian classics with the Atlantic below the balustrade.
Signature: Italian carte, Terrace dining
Order: A dish from the constantly renewed Italian carte, on the terrace.
Tip: The terrace tables at the seaward rail are the ones to ask for when booking. Last orders are at 22:30.
