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A young and unpretentious space inserted in the antiquity of the Lodge of Blandy´s.

It's a modern space inserted in the Lodge's facilities at Blandy´s, right in the centre of Funchal, but working autonomously. An enormous counter that separates the room from the small kitchen, where a dozen people can sit, and a small room, but enough, to welcome about forty customers. Young and fun decoration, in light tones, for unpretentious meals, which can be complete, or just for a snack. The professionals, who serve at the table, are trained to suggest the appropriate pairings, from the vast wine list, in which many Madeiran wines can be found. You start with game meat sausage croquettes with mustard and honey sauce or breaded quail eggs stuffed with bacon and chili sauce, and excellent cheese and sausage plates, in themselves a meal. Camembert in the oven with pumpkin and walnut jam and Galician octopus, steak in bolo do caco with chips, cheese, ham, lettuce and tomato, as snacks. There are several salads and risottos and well-prepared fresh fish: braised sea bass with sautéed broccoli and confit tomatoes, potatoes and creamy lime sauce and codfish with bolo do caco and chorizo, red pepper humus and roasted sweet potato or even a great wrasse and seafood stew. Regarding the meats, they highlight the chicken breast with sautéed green asparagus, tomato, bacon and Madeira wine sauce, beef fillet with ratatouille cream and dried tomato pesto, honey and mustard sauce or lamb tenderloin with roasted sweet potato, pea and mint puree and red wine sauce. It closes with various desserts such as the curious Madeira "Bual" wine ice cream or the Madeira wine and Honey Cake. Downtown is right there.

A young and unpretentious space inserted in the antiquity of the Lodge of Blandy´s.

It's a modern space inserted in the Lodge's facilities at Blandy´s, right in the centre of Funchal, but working autonomously. An enormous counter that separates the room from the small kitchen, where a dozen people can sit, and a small room, but enough, to welcome about forty customers. Young and fun decoration, in light tones, for unpretentious meals, which can be complete, or just for a snack. The professionals, who serve at the table, are trained to suggest the appropriate pairings, from the vast wine list, in which many Madeiran wines can be found. You start with game meat sausage croquettes with mustard and honey sauce or breaded quail eggs stuffed with bacon and chili sauce, and excellent cheese and sausage plates, in themselves a meal. Camembert in the oven with pumpkin and walnut jam and Galician octopus, steak in bolo do caco with chips, cheese, ham, lettuce and tomato, as snacks. There are several salads and risottos and well-prepared fresh fish: braised sea bass with sautéed broccoli and confit tomatoes, potatoes and creamy lime sauce and codfish with bolo do caco and chorizo, red pepper humus and roasted sweet potato or even a great wrasse and seafood stew. Regarding the meats, they highlight the chicken breast with sautéed green asparagus, tomato, bacon and Madeira wine sauce, beef fillet with ratatouille cream and dried tomato pesto, honey and mustard sauce or lamb tenderloin with roasted sweet potato, pea and mint puree and red wine sauce. It closes with various desserts such as the curious Madeira "Bual" wine ice cream or the Madeira wine and Honey Cake. Downtown is right there.

A young and unpretentious space inserted in the antiquity of the Lodge of Blandy´s.

It's a modern space inserted in the Lodge's facilities at Blandy´s, right in the centre of Funchal, but working autonomously. An enormous counter that separates the room from the small kitchen, where a dozen people can sit, and a small room, but enough, to welcome about forty customers. Young and fun decoration, in light tones, for unpretentious meals, which can be complete, or just for a snack. The professionals, who serve at the table, are trained to suggest the appropriate pairings, from the vast wine list, in which many Madeiran wines can be found. You start with game meat sausage croquettes with mustard and honey sauce or breaded quail eggs stuffed with bacon and chili sauce, and excellent cheese and sausage plates, in themselves a meal. Camembert in the oven with pumpkin and walnut jam and Galician octopus, steak in bolo do caco with chips, cheese, ham, lettuce and tomato, as snacks. There are several salads and risottos and well-prepared fresh fish: braised sea bass with sautéed broccoli and confit tomatoes, potatoes and creamy lime sauce and codfish with bolo do caco and chorizo, red pepper humus and roasted sweet potato or even a great wrasse and seafood stew. Regarding the meats, they highlight the chicken breast with sautéed green asparagus, tomato, bacon and Madeira wine sauce, beef fillet with ratatouille cream and dried tomato pesto, honey and mustard sauce or lamb tenderloin with roasted sweet potato, pea and mint puree and red wine sauce. It closes with various desserts such as the curious Madeira "Bual" wine ice cream or the Madeira wine and Honey Cake. Downtown is right there.