What to see in Madeira

Madeira highlights

The places you can’t miss. In the app we sort them by day and close to each other.

1. Funchal

   The capital: an old town with painted doors, the Mercado dos Lavradores and gardens.

2. Levadas

   Paths along the irrigation channels that run across the island; the 25 Fontes is one of the best known.

3. Pico do Arieiro

   One of the highest peaks, with sunrises above the clouds and the trail to Pico Ruivo.

4. Cabo Girão

   A glass-floored viewpoint above one of the highest cliffs in Europe.

5. Porto Moniz

   Natural lava pools by the ocean.

6. Monte

   A church, a tropical garden and the ride down in wicker toboggans.

7. Laurisilva forest

   The island’s primeval forest, a World Heritage Site.

Day trips from Madeira

We take you straight to the best-rated tour on GetYourGuide, with its reviews and dates.

• Levadas ★ 4.7 (2,699 reviews)
• Pico do Arieiro ★ 4.4 (57 reviews)
• Dolphins and whales ★ 4.6 (11,079 reviews)

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Traditions of Madeira

• 31 December New Year’s Eve in Funchal

  Fireworks over the bay, among the most famous in the world; many cruise ships anchor to watch them.

Typical food of Madeira

The dish you have to try there and how to make it at home, to whet your appetite before the trip (or to go back to Madeira from your kitchen).

Espetada madeirense

Skewers of diced beef, seasoned with garlic, coarse salt and bay leaf, grilled over embers on bay branches. In Madeira they hang from a hook over the table and are eaten with bolo do caco.

• Serves 4
• 30 min

Ingredients

• 1 kg beef sirloin or topside in large cubes
• 6 crushed garlic cloves
• 10 bay leaves
• Coarse salt
• Pepper
• Garlic butter and bread to serve

How to make it at home

1. Mix the meat with the garlic, coarse salt, pepper and torn bay leaves. Leave to rest for at least 2 hours.
2. Thread the meat onto long skewers (or clean bay branches), alternating with bay leaves.
3. Grill over embers or on a very hot griddle, turning, for about 10 minutes.
4. Serve with bread spread with garlic butter.

The trick: If you have bay branches, use them as skewers: they perfume the meat.

Frequently asked questions about Madeira