Funchal: Asian and Mediterranean Flavours Close to the Sea ♦ The Avista restaurant is part of the luxury hotel Les Suites at The Cliff Bay, but is open to everyone, with proposals ranging from snacks to grilled dishes, including sushi. The menu is guided by chef Benoît Sinthon, from neighbouring Il Gallo d’Oro, which gives the new space a Michelin touch. Secrets From Portugal felt the urge to let you know this novelty: good news must be shared!
When you arrive at Avista Restaurant & Lounges, inserted in the five-star hotel Les Suites at The Cliff Bay, the name is right, the view is so privileged. This restaurant-viewpoint, housed in a century-old colonial-style house, between gardens and the sea, with access to the famous Estrada Monumental, has its doors open to everyone since October.
The landscape imposes itself even being in the interior, which has interesting aspects, such as the tile mural by the artist Meinke Flesseman; or the panel by photographer Henrique Seruca, on the top floor, symbolizing the freshness of the fish from the Madeiran coast, which is a regular presence at the table.
Customers have access to different environments and gastronomic experiences, with a focus on Mediterranean and Asian foods. There are snacks, grills, sushi and more, including vegetarian, gluten-free and lactose-free options. The wines are selected by the sommelier Roberto Drummond and the cocktails are signed by Eusébio Silva, the award-winning bartender.
The menu is guided by the French chef BenoîtSinthon, who directs the cuisine of Il Gallo d’Oro, the only restaurant with two Michelin stars in Madeira, integrated into the neighbouring hotel The Cliff Bay. But, on a daily basis, the Mediterranean menu is made by the Madeiran chef João Luz. Here, comfort food is offered, which translates into grills and entrees to share.
Vegetables, fish, seafood and different cuts of meat, everything is prepared in a Josper oven. The ingredients of the land are privileged, whether limpets or tropical fruits. Hummus and scallops with passion fruit vinaigrette precede the black scabbardfish, the rockfish or the snapper from “the auction for Jasper”, with side dishes like sweet potato with cane honey.
The Asian-inspired menu is in the care of chef Luísa Castro, certified by the World Sushi Skills Institute, in cooperation with the All Japan Sushi Association, the only sushi association accredited by the Japanese government. At the base is a philosophy of raw food.
There are combinations of sushi and sashimi, ceviche, without giving up hot options, like ramen. Other proposals are fish grilled in Robata (grill of the Jasper family) with sushi rice and Teriyaki steak accompanied by sweet potatoes, soybeans, Shitake mushroom, endive and eggplant.
Chocolate panna cotta, Parisian flan, lime volcano, coffee choux, pistachio macaron, coconut delight, red fruit cheesecake and citrus pie are just some of the options. Those who prefer other types of desserts can find ice creams and ice creams made with Madeiran products on the menu.