Text José Silva | Translation Bruno Ferreira

Up high in Jardim da Serra, on a mountainous area with winding streets, the landscape exhales a different kind of beauty, a different kind of amplitude, providing an amazing ride, especially if we include the greatness of Cabo Girão.

There, the perspective of Madeira Island’s south coast is incredible. Sheer cliffs that end in the sea, hundreds of meters down there. But, the descent is softened by the Fajãs.

Even though it’s really steep, the doings of hard labor are still visible, diverse plantations on every single land level. Many of which have old vineyards, from where winegrowers harvest a small quantity of grapes every year. Those grapes are meant to integrate lots of the island’s famous liqueur wine. Back at Jardim da Serra – over 800 meters of altitude high – on a 5 stars exquisite hotel we can find an equally exquisite restaurant located in the hotel’s garden and its beautiful adjacent woods. This restaurant is led by a French Chef (long settled in the island) and occupies a large part of the hotel’s complex, which is slightly elevated and completely glassed on one of the sides. The downwards view is outstanding.

The room is ample, spacious but welcoming, full of light and exquisitely decorated with warm tones (mainly brown and grey), beautiful wood floor and a cozy fireplace. Well-set tables, full of elegance including an excellent glasses’ set. The service is in charge of young people whom are quite competent, thoughtful and nice. An eclectic menu, where we can find many biological products from the farm’s own growing, – which is in certification process – also featuring fresh fish and meat of the island itself, which are extremely well-cooked and presented. On our visit we were received by the chef himself who welcomed us and explained a bit of his kitchen’s philosophy, almost in fluent portuguese.

At the table we found several types of bread, accompanied by butter (one plain and another with herbs),olive oil and salt flower.

The Chef’s offer was a colored scallop with crispy pumpkin cream and a hint of pink pepper. Simple but delicious.

Next, we had an exquisite farm cobs cream, creamy and tasty. Delightful.

By then, we were already enjoying the Rosé Primeira Paixão which proved to be an excellent match, both to the scallop and the cobs cream. Followed was a smoked swordfish prepared in tempura, slightly crispy, tasty, and consistent. Along with a fruit chutney of homegrown Cornus Kousa.

At this time, we were drinking “Entre II Santos” white, at the right temperature, and also proving to be a good match. Then came the meat dish, roast organic lamb stuffed with chard, served with mashed potatoes and chestnuts. Crossed flavours but complementing each other. Once again the products were local but exquisitely made.

The red wine, also “Entre II Santos”, showed up strong. The meal ended with the same quality standards that it started with. Tatin pie of Domingo’s apple, chocolate and lemongrass ice-cream, simple but refined. Soft flavours complementing each other quite well.

This time, we had dinner, but to those planning to have lunch I strongly advise you to take a walk on this beautiful garden and forest, as well as take a look at the biological garden, place where many of the aromatic herbs and vegetables served here come from.

Contacts
Quinta da Serra
Estrada do Chote Nº 4/6 – Jardim da Serra
9325 – 140 Camara de Lobos Madeira
Portugal
Tel: (+351) 291 640 120
E-mail: info@hotelquintadaserra.com
Site: www.hotelquintadaserra.com