The story
Royal Savoy in Funchal delivers contemporary French-inspired cuisine under Chef Nicolas Diegues, who recently took over the brasserie kitchen. His training at Le Bristol in Paris informs the meticulous plating and sauce work. Following a successful run at the hotel, Paolo Principe moved to the Sky Lounge, allowing Diegues to apply his refined French cooking style across the menu. This steady output earned the kitchen a 15-point rating from Gault&Millau.
Visitors begin with crisp loaves dipped into a champagne reduction that cradles a perfectly set egg, finished with truffle shavings and delicate trout chips. The calf tartare follows, dressed with grain mustard and topped with Oscietra caviar. Sea bream rests on slow-cooked celery, while the main course features a precisely cooked poularde suprême served alongside fregola sarda and a deeply aromatic artichoke blossom sauce.
The brasserie operates with a relaxed yet attentive rhythm, suited to both leisurely lunches and quiet evenings. Guests pair their meals with carefully selected wines before finishing with house-made pastries. Caramelized apples meet vanilla chantilly and basil ice cream, while a separate vanilla pecan tart arrives with mascarpone mousse and thin chocolate tuiles. These final courses complete the meal with balanced sweetness and careful layering.
Recognition
Ambience
Details
Facebook
Instagram