Local ingredients with a lot of tradition and flavours from all over the world, made mainly through Josper, explain the concept of the Three House

Chef Octávio Freitas launched a Madeiran white with grapes from the tourist property he owns in Calheta

Regarded as the most important meal in a hotel, breakfast has gained a new health-oriented dynamic.

The experiences shared in the restaurant's kitchen happen throughout the year

These are handmade ice creams, with an exotic touch, made only with Madeira fruit, and there are 50 flavours to try

Sugarcane syrup, one of the most typical delicacies in Madeiran gastronomy, considers its organic label as an opportunity.