Madeira once again stood out at the 2026 Repsol Guide Gala, with six restaurants distinguished and notable new entries across the different “sun” categories, ratings that assess the level of the gastronomic experience.
At the top, Il Gallo d’Oro retained its three suns, the guide’s highest distinction, awarded to restaurants with exceptional cuisine that justifies a special journey. Led by Chef Benoît Sinthon, the restaurant also renewed its sustainable sun, marking it as a forward-thinking, balanced, and conscious establishment. These distinctions make it an essential reference in haute cuisine in Portugal.
In the category of two Suns, which distinguishes venues with excellent cuisine that are “worth the detour,” there is a new entry: Desarma, by Chef Otávio Freitas, enters directly at this level, establishing itself as one of the most ambitious projects in the region. Meanwhile, the William Restaurant, now led by Chef Francisco Avalada, maintains its distinction, confirming the consistency of its concept.
Among the restaurants with one Sun, awarded to venues with very good and recommendable cuisine, Madeira has three names. Audax, led by Chef César Vieira, and Gazebo, signed by Chef Filipe Januário, are new entries. Kampo by Chef Júlio Pereira renews its recognition, reinforcing the consistency of its concept.
In addition to these six distinctions, Madeiran cuisine is also represented in the Repsol Guide’s Recommended Restaurants. There are 10 in total. Razão by Otávio Freitas, Recante by Eusébio Nunes, Avista by João Luz, and Prima Caju are the new additions. Adega do Pomar, Cesto, As Fontes do Horácio, now located in Ponta do Sol, Gavião do Ilhéu, and Ginja e Petiscos retain their recommendation from the previous year.
All these distinctions reflect not only the quality of Madeira’s gastronomic offering but also the diversity of its proposals, consolidating the region as a leading gastronomic destination.
