The 3rd Michelin Gala dedicated exclusively to Portugal will take place on 10 March in Funchal, preceded by the ‘Madeira, a taste of the stars’ campaign, which will promote national gastronomic excellence and position the region as a destination of reference.
On Friday, 30 January, a press conference was held at the iconic Farmers' Market in Funchal, where the communication campaign associated with the event was presented, under the motto "Madeira, a taste of the stars", designed to highlight the culinary excellence of award-winning chefs and restaurants and, at the same time, promote the archipelago of Madeira as a leading gastronomic destination.
The five chefs responsible for the post-Gala showcooking menu were also announced: Benoît Sinthon (Il Gallo d'Oro), awarded two Michelin Stars and a Green Star 2025, who will coordinate the event; Octávio Freitas (Desarma) and Francisco Avalada (William), both with a Michelin Star 2025; Júlio Pereira (Ákua), Recommended 2025; and João Dinis (Casal da Penha), Bib Gourmand 2025.
As part of the parallel programme, there will also be a debate entitled ‘Shaping the Future’ on 3 March at the Baltazar Dias Theatre, dedicated to the challenges of training in the tourism sector, which will be broadcast on the Conta Lá channel.
As in previous years, the communication campaign will also include an international press trip, culminating in participation in the Gala. Turismo de Portugal, in partnership with the tourism regions and TAP Air Portugal, will also promote the visit of journalists from strategic markets, who will visit various regions of the country, ending the programme at the Madeira Gala.
The press conference was attended by Lídia Monteiro, Member of the Board of Directors of Turismo de Portugal, Sara Marote, Executive Director of the Madeira Promotion Association, and Nuno Ferreira, Head of Institutional Relations at MICHELIN for Spain and Portugal, as well as the team of Madeiran chefs.
The presentation of the new selection for the Michelin Guide Portugal 2026 will thus be yet another tribute to national culinary excellence, with special emphasis on Madeira, where cuisine combines tradition, local produce and contemporary creativity. The individualisation of the Portuguese selection, the holding of an exclusive gala and the publication of a dedicated bilingual guide have made it possible to recognise a broader and more diverse universe of restaurants, reinforce regional representation and highlight a new generation of chefs, contributing to the external projection of Portuguese gastronomy and the celebration of the diversity and dynamism of national cuisine.
