On 9 March, Madeira will host a gastronomic experience that promises to cross the Atlantic without leaving the table. Under the theme “An experience between islands (Madeira x Azores)”, Chef Filipe Janeiro, host of Gazebo, has invited Chefs Rafael Ávila Melo and Franco Pinilla, from Bioma, to create an exclusive six-course tasting menu.
Known for guiding guests on a sensory journey through Madeiran flavours with seasonal tasting menus, Gazebo now proposes a symbolic crossing to the Azores. The result will be a six-hands collaboration celebrating the seasonal produce of each archipelago, bringing together land and sea in a shared narrative of identity and place.
Gazebo, the home of Chef Filipe Janeiro and a project inspired by him and his partner, Adrianne Zino, has established itself as a space for gastronomic experiences that highlight local and seasonal ingredients, having been recommended by the Michelin Guide in 2025. Bioma, led by Franco Pinilla and Rafael Ávila Melo, is described as an authentic reflection of the Azores, deeply connected to sustainability and respect for nature, and was awarded the National Tourism Prize 2025 in the Gastronomic Tourism category.
According to the information released to promote the dinner, what unites the two projects is a shared vision of contemporary cuisine rooted in the territory. A direct connection to producers, the celebration of local ingredients and menus that evolve with the seasons define an approach based on proximity and responsibility. In the dining room, this philosophy seeks to translate into “an intimate and carefully curated experience, where each dish tells the story of the place it comes from”.
The event aims to provide a welcoming atmosphere and the opportunity for direct contact with the chefs and the team behind the project. The dinner is priced at 160 euros per person, including the six-course menu, water, and coffee or herbal tea from the garden. An optional wine pairing featuring wines from the Azores and Madeira will be available on site. Reservations will be made per table, with different time slots available. The event is scheduled to begin at 7:30 pm.
