The Vila Baleira hotels will once again host the Tuna Route from 3 to 6 June, in an edition that reinforces Porto Santo’s commitment to signature cuisine, the promotion of local produce, and the celebration of tuna as one of the most emblematic ingredients in Madeiran gastronomy. Over the course of four days, the resort will become a meeting point for chefs, industry professionals, producers, food enthusiasts and visitors, through a programme combining gastronomic experiences, workshops, talks, wine pairings and entertainment.
Organised by chef Manuel Santos, Executive Chef at Vila Baleira, the initiative aims to go beyond its gastronomic dimension and establish itself as an event with cultural, social and economic impact on the Golden Island. The programme includes activities dedicated to tuna traditions, sustainable fishing practices and the preservation of marine resources, seeking to engage the local community and raise public awareness of the importance of the sea in Porto Santo’s identity.
Among the chefs already confirmed are some of the most recognised names in contemporary Portuguese gastronomy. Diogo Rocha, from Mesa de Lemos, a Michelin-starred and Green Star restaurant, will be one of the highlights of the festival’s opening. Known for his commitment to sustainability and regional identity, Diogo Rocha has developed a cuisine deeply connected to local produce and seasonality.
Another confirmed name is Vasco Coelho Santos, chef of Euskalduna Studio, which has been awarded one Michelin star. Renowned for his creative and contemporary approach to Portuguese cuisine, the chef has gained recognition for blending fine dining techniques, national produce and international influences acquired throughout his career in some of the world’s most prestigious kitchens.
Madeira will also be represented by João Luz, chef at Avista, a PortoBay Group restaurant recommended by the Michelin Guide. His cuisine, marked by Mediterranean and Atlantic influences, stands out for its use of local ingredients and its celebration of Madeiran gastronomic identity.
The international dimension of the event will feature Spanish chefs José Zaiño and Jesus Zaiño, linked to the historic Casa Rufino, a benchmark for Andalusian seafood cuisine and almadraba bluefin tuna.
The festival begins on 3 June with a more educational and cultural focus. The day opens with a talk dedicated to the culture and tradition of tuna, followed by a welcome cocktail and lunch at the Dunas restaurant. The educational aspect takes centre stage in the afternoon with a workshop led by chef Diogo Rocha of Mesa de Lemos, revisiting traditional tuna recipes through a contemporary lens, rooted in his well-known connection to produce and sustainability. The day concludes with a wine dinner hosted by Diogo Rocha and the event’s Executive Chef, Manuel Santos, followed by evening entertainment.
The second day, 4 June, is marked by one of the festival’s most iconic moments: the bluefin tuna cutting demonstration. This culturally and technically significant event brings the public closer to a deeper understanding of the species and its full culinary use. It is followed by a fire-cooking lunch, evoking more traditional and intense cooking techniques. In the afternoon, the programme shifts towards contemporary creativity with a gourmet tuna workshop led by Vasco Coelho Santos of Euskalduna Studio, known for his precision cuisine and modern interpretation of Portuguese produce. The day ends with a sunset “tuna party” and wine dinner in a more relaxed and social atmosphere.
On the third day, 5 June, the programme expands into a more international and collaborative dimension. The morning begins with the experience “Life on a Tuna Fishing Vessel”, immersing participants in the world of tuna fishing and its value chain. In the afternoon, a series of themed workshops dedicated to the gastronomy of Madeira and Porto Santo will take place, featuring several chefs, including João Luz from Avista restaurant, who will present his Atlantic and Mediterranean vision of island cuisine. The programme also includes Spanish culinary sessions with José and Jesus Zaiño from the historic Casa Rufino, reinforcing the Atlantic and Iberian connection to tuna. The day culminates with the final of the gastronomic competition “Tuna is the Star”, followed by a wine dinner and entertainment.
The final day, 6 June, closes the festival with a more reflective and technical approach. The morning begins with a talk dedicated to sustainability and the sea, reinforcing the importance of preserving marine resources and promoting responsible fishing practices. This is followed by workshops on pairing Porto Santo wines with tuna and a session dedicated to the cuts, flavours and textures of the fish, once again led by João Luz. The official closing takes place in the late afternoon with a welcome drink and gala dinner, bringing together all guest chefs, partners and organisers in a celebration of Atlantic gastronomy.
The organisers are also awaiting official confirmation of the presence of Kiko Martins, one of Portugal’s most high-profile chefs today, known for his international culinary projects and the gastronomic influences gathered through his travels across several continents.
Each dinner costs €50 per person. These are four-course menus, all served at the Dunas restaurant. Reservations can be made via email at rp@vilabaleira.com or by telephone on +351 926 355 586.
With this new edition, the Tuna Route seeks to consolidate its position as one of Porto Santo’s leading gastronomic events, bringing together tradition, creativity and sustainability in a territory where the sea remains an essential part of local identity.
