A classic atmosphere, with wallpaper, antique furniture and large chandeliers, defines a traditional dining room. Yet in the case of The Dining Room, at the Quinta da Casa Branca hotel, it also serves as the calling card of the restaurant.
And it is only the setting that is classic. The cuisine is contemporary and author-driven. With extensive experience linked to the Leacock hotel group, owners of the hotel, Chef Carlos Magno is one of the leading names in Madeiran gastronomy. He was one of the pioneers in reinventing the island’s cuisine, working closely with local producers, seeking out traditions and giving them a modern interpretation.
The chef is one of the restaurant’s constant figures, which nearly a year ago began focusing exclusively on tasting menus and has since been promoting collaborative dinners, inviting other chefs to take part. A few weeks ago, there was a ten-course dinner marking the restaurant’s tenth anniversary. This time, it was a nine-course menu, marking the return of the “Signature Dinners” initiative.
The guests were Octávio Freitas, from Desarma, a Michelin-starred restaurant; and Gonçalo Bita Bota, from Oxalis, recommended in the same guide. Each chef prepared between two and three dishes, including the desserts, which were the responsibility of Quinta da Casa Branca’s pastry chef.
With every event, The Dining Room demonstrates its evolution. Alongside the quality of the cuisine, it continues to refine its service, with ever greater attention to detail, offering a richer and more complete experience to its guests.
The setting does the rest. The classic dining room, the estate, the local produce, and the warm hospitality. It feels almost like a family dinner.
At the end of each evening comes the sharing of experiences and the opportunity for growth among all the professionals involved. Multi-chef dinners are precisely that: an opportunity to evolve and to share. And in the case of Madeira, the island is currently enjoying a particularly good moment.
