It began as a couple’s desire to create a space which, while being a restaurant, would operate primarily around events and reservation-only dining. Adriane Zino and Filipe Janeiro had already felt the pressure of working in a large city like Lisbon and barely saw each other. They then travelled the world and experienced the calm of life in New Zealand.
After Covid-19, however, Madeira—Adriane’s homeland—seemed the natural setting for their next step. Adriane’s parents offered them a space that had been used for storage, the Gazebo, on the family estate. And so the restaurant was born, adopting the name Gazebo and adding the word Experience.
It started just as intended: a chef-at-home concept, themed dinners, and word-of-mouth promotion. But those who came enjoyed it—and recommended it. Its reputation grew. In 2025, Gazebo Experience was included in the Michelin Guide as a recommended restaurant, and with that came greater responsibility. By then, it had increasingly become a more conventional restaurant, offering tasting menus or à la carte options, while still maintaining some events.
One of these is Silent Beats, which held its third edition just two days after Gazebo Experience had its Michelin recognition renewed. Participants dine wearing headphones: on one channel they hear explanations from the kitchen, on another they listen to music, and on a third they hear music synthesised from the electrical impulses of foods such as asparagus, broccoli, or pumpkin. The event will be held again, though no date has yet been set.
However, these events no longer define Gazebo. They allow for a connection with the food and the quality of service, but today it is a restaurant focused on dining experiences, marked by quality and refinement—values recognised by both customers and critics. In short, Gazebo Experience has seen its path shaped by the market and demand. The dream of a tranquil life must now be balanced with the success of one of Madeira’s most vibrant dining venues.
At the helm of the kitchen, Filipe Janeiro is a creative force. He performs a kind of alchemy with ingredients, respecting seasonality and constantly seeking to create new menus. The five-course Silent Beats experience was one such example.
The menu features produce from the estate and from many Madeiran producers. Yet the cuisine is author-driven, creative, rooted in terroir and identity. The standard of quality is high, and Gazebo Experience’s journey will certainly not end here. This family project will continue to grow and evolve and, in a way, remain a ‘victim’ of its own success. This is all the more significant given that it is an independent restaurant, without the backing of a large hotel group.
