Collaboration between chefs happens everywhere these days, and Madeira is no exception. But what is special here is that Michelin chefs — both starred and recommended — have been teaming up repeatedly, in collaborative events that result in memorable gastronomic moments and unique dinners.
‘From the Ocean to Nature’, held at Oxalis, was one such example. A seven-course dinner in which chef Gonçalo Bita Bota (Michelin-recommended) welcomed José Diogo Costa of William (holder of one Michelin star). Members of the team, including from the dining room, also joined the event.
The menu combined dishes from both restaurants, with the distinctive touch of being paired entirely with champagne. The starters were served cocktail-style, accompanied by Veuve Clicquot Vintage 2025. José Diogo Costa reinterpreted a cheese toastie, while Gonçalo Bita Bota prepared a canapé of charuteiro, skipjack tuna and kumquat.
A fish course followed. Gonçalo Bita Bota served one of his iconic creations: trout infused with English tomatoes, citrus, fennel and caviar — a dish full of freshness, paired with Möet Grand Vintage 2016.
Then it was José Diogo Costa’s turn to bring a William classic: lobster seasoned with passion fruit and served with seaweed — a dish that balances the intensity of the lobster and its head-based sauce with the acidity of the passion fruit and seaweed. This was paired with Ruinart Blanc de Blancs.
The Oxalis chef then presented wrasse with potato, sea urchin, spinach, fennel and a hollandaise sauce made using Japanese miso seaweed. This course was served with Pommery Rosé Apanage Brut.
The meat dish was handled by the William chef, who prepared lamb with mushrooms and a Madeira wine sauce aged in cask. This was paired with Dom Pérignon Vintage 2015.
For dessert, the two chefs combined ideas that pay homage to Madeiran tradition. Gonçalo Bita Bota recreated the flavour of the nikita drink (based on ice cream and pineapple juice). José Diogo Costa interpreted another iconic Madeiran beverage, pé-de-cabra (wine, stout beer, sugar, cocoa powder and lemon peel). The two sweet courses had a notable exception in terms of drinks: both were paired with Blandy’s Terrantez 1987 Madeira wine.
The ‘From the Ocean to Nature’ dinner confirmed the growing trend of teamwork among chefs. These collaborative encounters continue to strengthen bonds of friendship. And Gonçalo Bita Bota and José Diogo Costa represent a new generation of Madeira chefs who are rapidly achieving success and gaining recognition for their high-quality work.
