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Madeira Easting & Drinking
Madeira has its own local cuisine - original recipes, unique tastes... I did try a few out, but of course I'll go deeper than what just I checked out. You should take a deeper immersion into Madeiran gastronomy, it's worth!
Madeira has surprisingly rich cuisine, despite its size and remoteness...
Some of the most unusual combinations of foods can be found there - like: fish with bananas! And there's a lot more!
You can't go hungry while on Madeira. It's one of those places that have an abundance of restaurants, cafés and bars.
I admit, most of the time I ate at the local Pizza Hut in Funchal, but I did sip a few drinks and had brunches in Porto Moniz, Seixal and Curral das Freiras.
Too bad I didn't think about taking pictures back then - not knowing I will be creating such a detailed website! But I guess the names of the foods and their contents and origins are more important this time!
So, bascially, here's what you can eat and drink when on Madeira...
Black Swordfish with Banana (Filetes de Espada com Banana)
Honestly, I haven't tried it due to my sensitive stomach, but it's said to be delicious.
I got cheered up when I found out that there are banana plantations on Madeira...
The dish is often served with Madeira Wine.
It's one of the most popular drinks on Madeira.
It's a sweet cocktail made from a mix of beer, vanilla ice cream and small pineapple pieces.
Câmara de Lobos is the top spot where you can find the drink.
It's a speciality of Madeira, found in abundance. I would have wanted to bring some home, but the problem was - my bag was already full and I was very worried about a potential broken bottle.
I tasted it, it's delicious, you shouldn't miss that one out!
Normally, at major local shops you should find chestnut liqueurs bottled, but there are lots of restaurants and bars serving them.
In Curral das Freiras they call it "licor de ginja", which literally translates to "cherry liqueur".
Of course, apart from the chestnut liqueur, this is the other famous local speciality... Obviously sweeter and more sour than the chestnut liqueur.
It's made in various ways - there are dry wines and sweet wines as well.
The Madeira wine is heated up during the process to 60 degrees Celsius (140 degrees Fahrenheit) deliberately to oxidize the wine.
They told us that the unique characteristic of the Madeira wine is famous for not altering for a very long time after opening.
The local Madeiran beer. To me it tasted very bitter.
It was pretty much the most wide-spread beer that I could find everywhere. True, Madeira is not famous for its beers, but at least you should try it.
Funchal's ocean shore side
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About the Author:
Escape Hunter, the young solo traveler in his early 30's explores the World driven by curiosity, thirst for adventure, deep passion for beauty, love for freedom and diversity.
With a nuanced, even humorous approach to travel, an obsession for art and design, Escape Hunter prefers to travel slowly, in order to learn and "soak up" the local atmosphere...
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As "Escape Hunter" - the curious incognito traveler with an insatiable drive to explore, I embark on slow and deep travels around
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