On 26 November, Quinta da Casa Branca will celebrate the 10th anniversary of the opening of The Dining Room restaurant and the Casa Mãe suites. To mark the occasion, the property has prepared a special evening under the theme “10 years, a journey of culinary marvels”, promising a unique gastronomic experience.
Hosting the celebration is Chef Carlos Magno, who opens the doors of his kitchen to welcome two prominent figures from Madeira’s culinary scene: Maurício Gonçalves (Tipografia restaurant) and Thomas Faudry (Uva) — the latter a French chef with strong ties to Madeira. The dessert course will be in the hands of pastry chef Susana Batista, who has worked alongside Chef Magno in recent years. Together, the four chefs will create a commemorative dinner of ten courses, each symbolising one year of the restaurant’s activity.
The presence of the chefs from Tipografia (Castanheiro Boutique Hotel) and Uva (The Vine Hotel) reinforces The Dining Room’s intention to embark on a new phase, marked by a refreshed, dynamic gastronomic offering that is increasingly open to the local market.
Staying true to its identity, The Dining Room promises an evening that celebrates the flavours of Madeira, combining tradition with contemporary culinary expression. Regional delicacies and fresh ingredients from the Quinta continue to form the basis of an experience designed to be savoured slowly and shared at leisure.
The event is open both to guests of Quinta da Casa Branca and to the general public, although places are limited. The evening begins at 7:00 pm at Casa Mãe with a welcome cocktail, followed by dinner approximately an hour later.
The dinner is priced at 160 euros per person, and the recommended dress code is Smart Casual. For reservations or further information, guests may contact Quinta da Casa Branca by email at info@quintacasabranca.pt or by telephone on +351 291 700 770.
This anniversary comes at a time when The Dining Room has introduced a new concept, now offering two tasting menus that deliver a top-level fine-dining experience. These signature menus combine creativity, technique and a generous use of local produce.
