“Make yourselves at home,” said chef Filipe Janeiro enthusiastically at the beginning of the Gazebo x Bioma event, held last Monday on the eve of the Michelin Guide Portugal 2026 Gala in Funchal. In that familiar atmosphere, an experience between islands was created, bringing the Azores and Madeira together at the same table.
The aim was clear: to share a common vision of contemporary cuisine deeply rooted in place, built on a direct connection with producers, the appreciation of local ingredients, and menus that evolve with the rhythm of the seasons.
The word gazebo, of English origin, refers to a small structure with pillars and a roof, usually placed in gardens or parks, designed as a refuge for resting or contemplating the landscape. Place to Rest – Gazebo was in fact how the family of Adrianne Zino, partner of chef Filipe Janeiro, used to refer to their own home, which today operates as a restaurant.
Located behind a discreet entrance on Rua dos Ilhéus, Gazebo retains this spirit of retreat. Between the house and the garden that invites visitors to pause, the space reveals an intimate and welcoming atmosphere, where contemporary cuisine is expressed naturally, always anchored in seasonal produce and close relationships with local suppliers.
The restaurant hosted a gastronomic encounter that brought two archipelagos closer together. Under the theme “an experience between islands”, Filipe Janeiro invited chefs Franco Pinilla and Rafael Ávila Melo, from Bioma, to create a six-hands menu celebrating the connection between Madeira and the Azores.
The relationship between the two projects began some time ago. Filipe Janeiro first came across the work of Bioma through a mutual contact while taking part in the programme Art of Tasting Portugal for CNN. From that moment on, he followed the journey of the Azorean restaurant and the idea of bringing the two cuisines together gradually emerged. According to the chef himself, it was a way of “exchanging energies” between islands.
At the table, this affinity took shape in a six-course journey that brought together sea and land, Madeira and the Azores. Among the dishes presented by Gazebo, the spirulina coscurão with charuteiro, lime zest and trout roe stood out. From the Bioma side, smoked lirio served with erva-patinha, araçá vinaigrette and pickled onions delivered flavours deeply connected to the Atlantic.
The gastronomic journey ended on a sweet note with pitanga, fresh ricotta and macadamia. It was an experience marked by a sense of crossing between archipelagos.
Recommended by the Michelin Guide in 2025, Gazebo has established itself as a space dedicated to intimate gastronomic experiences, where tasting menus follow the rhythm of the seasons. Bioma, led by Franco Pinilla and Rafael Ávila Melo, reflects an approach deeply connected to nature and sustainability, having received the National Tourism Award 2025 – Gastronomic Tourism Category.
By the end of the evening, the affinity between the chefs was clear. From the open kitchen there was a sense of camaraderie as they reinterpreted the authentic flavours of the Atlantic, in a harmony reflected in the dining room, where most of the guests were friends and acquaintances of chef Filipe Janeiro. The final touch came with a few fresh Suriname cherries from the restaurant’s garden, served to a guest who had never tasted the fruit before.
