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TEAM OF EXCELLENCE

The constant commitment and excellence of all team members meant that in 2009, Il Gallo d'Oro received the first Michelin star in Madeira. This was renewed consecutively until 2017, when it was awarded two Michelin stars which it has kept to this day.

EXECUTIVE CHEF. BENOÎT SINTHON

He showed a flair for cooking at an early age when his Italian grandmother took him to Vieux Port, in Marseilles, to teach him how to select fish . .. his passion for Mediterranean cooking started from there. He consolidated his career essentially in France, where he gained his eclectic experience in different Michelin 1 and 3 star restaurants.

In 2004 he took on the role of Executive Chef at The Cliff Bay hotel on the island of Madeira. In 2009, with the tireless commitment and excellence of the entire team, Chef Benoît Sinthon saw Il Gallo d'Oro, the hotel's restaurant, awarded 1 Michelin star. In 2017, Il Gallo d'Oro was awarded 2 Michelin stars, which it still holds today.

The technique, high standards and sophistication he conveys through his work are characteristics inspired by classic French cuisine. Besides all the precision and perfection of his creations, Benoît Sinthon's cuisine is simple but intense in flavour, emerging from ingredients that have always fascinated him: aromatic, light cuisine where the land and the sea come together, with strong influences of his birthplace.

SOMMELIER . SÉRGIO MARQUES

Sérgio Marques, Sommelier at the Il Gallo d'Oro since 2009, says his goal is to provide each customer with a journey of the senses through the wines' bouquets. He recently had a spell in France where he worked with George dos Santos, considered the best wine cellar steward in the world in 2010.

After several years’ experience, focusing on wines with their own genuine and true personalities, in 2018 he was named "Best Sommelier of the Year" in Portugal by Revista de Vinhos wine magazine.

MAITRE D’. ANDRÉ PINTO

The dining room team is led by Maître d' André Pinto, who with his savoir-faire guarantees a delicate and memorable experience for restaurant diners.

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