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Espetada — Signature Dish

Beef rubbed with garlic and salt, skewered on bay laurel branch, grilled over embers. Served hanging at the table.

What is espetada

The most traditional dish of Madeira. Cubes of beef (ribeye or sirloin cap), rubbed with garlic and coarse sea salt, threaded onto a bay laurel branch and grilled over wood embers. The bay branch gives the meat its aroma.

Traditionally served hanging from a hook at the table, with bolo do caco (garlic flatbread) and milho frito (fried cornmeal).

Where to try it

Every traditional restaurant serves espetada. The best are in Camara de Lobos (origin) and the Old Town of Funchal.

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Quick answers

What is espetada?

The most traditional dish of Madeira: cubes of beef (ribeye or sirloin cap) rubbed with garlic and coarse sea salt, threaded onto a bay laurel branch and grilled over wood embers.

How is espetada served?

Traditionally hanging from a hook at the table, with bolo do caco (garlic flatbread) and milho frito (fried cornmeal) on the side.

Where is the best place to try espetada?

Câmara de Lobos, where the dish originated, and the Old Town of Funchal. Every traditional Madeiran restaurant serves it.

What gives espetada its flavour?

The bay laurel branch used as the skewer — it aromatizes the meat while it grills over the embers.

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