It's à la carte menu, the carte du jour (daily menu) and the seven-course menu dégustation are testimony to the skill and imagination of Francisco Quintal and Eric Weidmann.
As sous chef, Frenchman Eric Weidmann brings his considerable expertise and renowned creativity to the table with dishes that combine Portuguese culinary tradition with southern European and oriental flavours, gastronomy exemplified by, for example, roast lamb saddle, broad bean and coriander caponata, aubergine and lemon caviar, mini vegetables tempura and cumin.
Eric previously worked at the two-star Michelin Restaurant L'Oasis in France under Stéphanne Raimbault. It's this distinguished background and his exceptional talent in the kitchen that truly heightens the fine dining experience at Casa Velha.
Underpinning this Mediterranean wisdom is intuitive and savvy local know-how that only a native of the island can provide.
Madeira-born Francisco Quintal is head chef at Casa Velha Restaurant. Trained at the respected Madeira School of Hospitality and Tourism, the burgeoning chef began his career as an intern at the famous Reid's Palace. Francisco was invited to continue in the kitchen after completing his training and remained with Reid's for two years as chef de partie before accepting an invitation to become a member of the inaugural staff at Hotel Regency Madeira Club.
In 1997 Francisco joined Casa Velha do Palheiro and it's his invaluable grass roots experience coupled with his passion for Madeiran cuisine that upholds the tradition of Portuguese cooking and provides vital continuity in the kitchen.
Together, Eric and Francisco have designed a series of menus that showcase the very best gourmet cooking from two different but complementary individuals. And with Michelin-starred chef Benoit Sinthon acting as the restaurant's consultant chef de cuisine, the recipe here is for continued success.