Il Gallo D’Oro, holder of two Michelin stars and a Green Star, once again took centre stage in Madeira’s fine-dining scene as it hosted the second dinner in the “A Taste of the Stars” series, an initiative paving the way for the Michelin Guide Portugal 2026 Gala, scheduled for 10 March at the Savoy Palace in Funchal.
Designed as a showcase of the island’s culinary vitality, these dinners bring together Michelin-starred and Michelin-recommended chefs. The first event took place at Desarma (one Michelin star), and the third will be held at the William restaurant (also with one Michelin star). At Il Gallo D’Oro, the host was Benoît Sinthon, the chef who secured the first Michelin star for Madeira in 2009 and the second in 2017. He is the island’s Michelin dean and, for nearly two decades, the driving force behind the country’s most awarded restaurant.
Welcoming three guest chefs – José Diogo Costa (William), Gonçalo Bita Bota (Oxalis) and Filipe Janeiro (Gazebo) – Benoît Sinthon emphasised that the aim goes far beyond a special dinner: it is about showcasing that Madeira has become a true gastronomic destination in its own right.
“We’re preparing the gala among ourselves, showing that Madeira has undeniably become an island of gastronomy,” said the French chef, who has held a Michelin star at Il Gallo D’Oro for 17 consecutive years and is approaching his ninth year with two stars. For him, these gatherings have a decisive role: “to generate momentum, communicate, and show that visiting Madeira is worthwhile because there is both choice and quality.”
More than simply a reference figure, Sinthon acts as a mentor and unifier. “We all feel that we’re doing the same job: being cooks. Awards come with years of experience, investment and teamwork. In Madeira, we are a team,” he notes, reinforcing the family-like spirit that defines the island’s restaurant community.
The chef also highlights the growing importance of the new generation and the natural transition underway: “There must be a blend of experience with youth, new blood, freshness, new ideas. That’s what’s happening, and Madeira’s gastronomy is growing because of it.”
The dinner featured nine courses, three of them crafted by the guest chefs, with a clear intention: to express Madeira through its ingredients, its seasonality and its sustainability. “The sea, the garden, the mountains, the seasonal produce – that’s what inspires us,” explains Benoît Sinthon.
The wine pairing, curated by sommelier Leonel Nunes, reinforced this concept. The tasting was 100% Madeiran, with wines that tell the story and evolution of the region’s winemaking: from the increasingly renowned Listrão dos Profetas, to the now-rare Ilha red – served from one of the last five remaining magnum bottles – and the Blandy’s Il Gallo D’Oro special edition, created to mark the restaurant’s 20th anniversary.
The only non-Madeiran exception was Carat champagne, served during the opening cocktail and exclusively available in Madeira.
Camaraderie and the absence of barriers between starred and recommended chefs were recurring themes in conversations with the evening’s participants.
José Diogo Costa, from William, spoke of a “close, professional and friendly relationship” that allows for the creation of three distinct and rich dinners. “We showcase the best of Madeira: regional produce, local suppliers, diversity.” He stresses the Michelin Guide’s direct impact on the island: “We are increasingly known worldwide.”
At Oxalis, Gonçalo Bita Bota feels the symbolic weight of cooking “in the most awarded restaurant in the country”, Il Gallo D’Oro, and highlights: “The sharing that exists is incredible. It’s genuine.”
Filipe Janeiro, from the Michelin-recommended Gazebo, also emphasises the sense of belonging: “I feel truly welcomed, especially as I’m not Madeiran. There is a noble cooperation among everyone.” The recommendation brought visibility, responsibility and new ambitions. “It positioned us within a higher gastronomic circle,” he says.
Everyone agrees on one point: food in Madeira is increasingly excellent, even outside the Michelin circuit. There is variety, freshness, seasonality and growing creativity in the use of local ingredients.
The “A Taste of the Stars” series marks the first step towards the main event of 2026. The gala, set for 10 March at the Savoy Palace, is expected to welcome 400 to 500 guests and will feature cooking stations from chefs to be announced at the beginning of next year.
The aim, reinforces Benoît Sinthon, gastronomic curator of the event, is clear: “To showcase Madeira and its gastronomy.”
The idea of including a space dedicated to traditional Madeiran food is being considered, echoing the widespread desire to finally demonstrate to the world that the island has secured its place at the forefront of Portuguese gastronomy.
