The delicate swordfish caviar, chef Benoît Sinthon's latest venture, surprises from the first bite. This is the start of a parade of meticulously prepared dishes in the award-winning restaurant's kitchen. Rigor is evident in every detail, be it the choice of raw material, the composition or the combination of colors and textures. The sublimity of the Madeiran product stands out from the beginning to the end of the dinner, with the emphasis on its origin, the PortoBay organic garden.

The excellence of quality and diversity extends to the list of fish, a luxury that the French chef does not do without for the sake of his cuisine and, of course, his customers. If it weren't for the Atlantic Ocean being treated with due respect at the IL Gallo d'Oro table, along with the trout from the Seixal mountains, located in the north of the island of Madeira. The journey through island flavors bears witness to perfection and continues in the line-up with five, six, nine or 10 moments, either of provocation or surprise, highlighting the chef's passion for the eternal Pearl of the Atlantic.