In love with everything that grows in the ground, the well-known Chef is one of the great ambassadors of Madeira’s flavours. Octávio Freitas personally grows organic gardens and dedicates himself to the research and the study of typical ingredients from the Island, in order to share them afterwards in books like “Receitas com Mel” (Recipes with Honey), about the Madeiran sugarcane honey, or to produce his own wine from the vineyards planted in his property, Socalco Nature Calheta. He also uses these traditional products in his kitchen, as Executive Chef of The Views Hotels and Desarma Restaurant. And of course, if we ask him to drive us around the Island, all roads lead to a table: “Câmara de Lobos for a “espetada” (skewer) with “bolo do caco” (traditional bread); Seixal to have some “filetes de espada” (swordfish) with “arroz de lapas” (limpet rice); Santana for “sopas de trigo e de milho” (wheat and corn soup); Funchal for a tea with “bolo de mel” (honey cake) …”
AND HIS BEST OF IS…
VISIT: Monte Palace Tropical Garden, Casa Museu Frederico de Freitas, Laurissilva forest, Caldeirão Verde, Praia dos Reis Magos, Porto Moniz natural pools; ACTIVITIES: Catamaran rides and walks; EAT: Blue, Abrigo do Pastor, Lá ao Fundo, Chalet Vicente, Santo António, As Vides, Cantinho da Serra, Casa de Chá do Faial, Café Apolo, Brisamar, Muralhas, Maré Alta; NIGHT: Number Two, Venda Velha, Café do Teatro, Copacabana, Hole in One, Jam; SHOPPING: Mercado dos Lavradores.
