Gazebo
Funchal, Portugal
Gazebo gives chef Filipe Janeiro a setting within a Madeiran estate for a personal, produce-led tasting menu. The visible kitchen helps connect the room to the preparation, while the small-scale concept encourages diners to concentrate on the sequence of dishes. It suits guests who prefer a less conventional location to a grand hotel dining room. Arrange the meal directly and plan transport so the setting remains part of the pleasure rather than a logistical afterthought.