Jet2.com and Jet2holidays announced they would launch their award-winning flights and holidays from Liverpool John Lennon Airport back in May this year, marking the latest stage in their continued growth and success story.
15.12.2023 - 00:41 / nationalgeographic.com
A wild, subtropical Portuguese island, surrounded by the North Atlantic Ocean, Madeira is called the ‘floating garden’ because of its fertile, volcanic soil. Bounty bursts from the earth at every turn: grapevines cling to sea cliffs, exotic fruits clutter the roadsides in staggered farm terraces and tall fronds of sugarcane sway in the breeze until harvest time, when they’re processed into rum. Freshly caught fish is on just about every menu, as are a variety of local drinks, from poncha (rum punch) and apple ciders to crisp local white wines and the classic fortified variety to which the island gives its name. Here’s how to get a first taste of Madeira.
The best time to drink this tropical tipple, declares the barman at one of Madeira’s most famous poncha bars, Taberna da Poncha, is “anywhere, anytime and with anyone.” A centuries-old fishermen’s aid to stave off colds, poncha has long been the island’s beloved firewater. The original version is made of muddled lemon, honey and aguardente de cana (a rum distilled from sugarcane), while poncha à pescador (fishermen’s poncha) uses sugar instead of honey. Sugarcane is at the heart of Madeira’s slow-processed rum. For an insight into the 500-year history of sugarcane farming and rum production, visit Engenhos do Norte, one of the island’s three oldest working distilleries. It’s on the Porto da Cruz coast, where the sea air infuses the rum casks with salty notes, and the best kind of sugarcane, canica, grows. While stocking up on rum at the on-site store, pick up a pot of sugarcane honey and bolo de mel (a local, molasses-based cake).
Madeira is a paradise for pescatarians. Among the must-try dishes is espada (black scabbardfish), a meaty, deep-sea fish that’s often served with extra-sweet Madeiran banana and a passionfruit sauce. Try it at Chalet Vicente, a quaint, casual eatery on the outskirts of Funchal, Madeira's capital.
Lapas (limpets) are another Madeiran delicacy. For an avant-garde twist, Funchal’s contemporary restaurant Desarma serves them dry as an amuse-bouche, baked into butter biscuits. Meanwhile, fish restaurant Vila do Peixe — in the Câmara de Lobos bay — keeps it simple, cooking the limpets in a pan with a little olive oil and butter. The island is also known for ocean-fresh sardines, prawns and tuna — all of which can be sampled at Funchal’s bustling Kampo restaurant. Accompany the seafood dishes with a crisp glass of local Verdelho white wine.
Most homes across the island have a bottle of Madeira wine. Dating back to the 16th century, a period known as Portugal's ‘age of exploration’ — when Madeira’s wines were fortified with sugarcane distillate to preserve them for long journeys at sea — the national beverage comes in four broad
Jet2.com and Jet2holidays announced they would launch their award-winning flights and holidays from Liverpool John Lennon Airport back in May this year, marking the latest stage in their continued growth and success story.
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