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7 Best Rated
Dishes with Madeira

Last updated on May 22, 2026
Table of contents
  • Best Rated Dishes with Madeira
  • About this ranking
  • What people say
  • Similar lists
01

Bolo do caco

Madeira, Portugal Madeira, Portugal
4.4 ·

Hailing from Madeira, this rustic, leavened bread is prepared with wheat flour, mashed sweet potatoes, water, and salt. Traditionally baked on large basalt stone slabs, bolo do caco is typically flat and round, though it can vary in size. It is the most common bread variety on Madeira that is usually served as a warm appetizer with garlic butter spread, but it can also be enjoyed as a sandwich or an accompaniment to various traditional Portuguese dishes.

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02

Sauce madère

France
3.9 ·

Madeira sauce is a savory French sauce defined as a demi-glace sauce with the addition of Madeira wine. The sauce is made by sautéeing shallots on butter, then adding bouquet garni and Madeira wine until the concoction is reduced. After that, demi-glace is added to the combination, which is whisked until everything is blended together. This sauce is an ideal choice for red meat, chicken, steaks, and roasts, but it's most often used as an accompaniment to beef Wellington.

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03

Espada com banana

Madeira, Portugal Madeira, Portugal
3.5 ·

Espada com banana is a traditional fish dish originating from Madeira. The dish is usually made with a combination of espada (black scabbardfish), bananas, olive oil, flour, eggs, garlic, breadcrumbs, salt, pepper, and oregano. The fish is filleted and seasoned with salt, pepper, oregano, and garlic. The fillets are dredged in flour, dipped in beaten eggs, rolled in breadcrumbs, and fried in olive oil until golden brown. The bananas are peeled, cut lengthwise into two halves, dredged in flour, dipped in egg wash, rolled in breadcrumbs, and fried in olive oil. The fried fish is served with fried bananas, and the dish is usually accompanied by rice or boiled potatoes on the side.

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04

Broas de mel

Madeira, Portugal Madeira, Portugal
3.4 ·

Broas de mel is a traditional cookie hailing from Madeira. These crispy cookies are made with flour, sugar, eggs, dark molasses, lard, lemon zest, and spices such as nutmeg, cloves, and cinnamon. The cookies are baked until puffy and golden brown. The word broa refers to a type of bread and the shape of these cookies, which resemble small loaves. Broas de mel are especially popular during the festive Christmas season and it's recommended to pair them with tea, fruit liqueurs or even a glass of Madeira wine.

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05

Sauce Périgourdine

Dordogne, France Dordogne, France
n/a ·
Sauce Périgourdine is a luxurious French savory sauce built upon a foundation of veal stock, sweet Madeira wine, black truffles, and foie gras. Born in an area famous for its premium agricultural bounty, this decadent condiment was specifically designed to elevate wild game and roasted meats. Crafting the velvety sauce requires softening minced shallots in rendered duck or goose fat, then whisking in a little flour to form a light paste. A generous splash of Madeira deglazes the pan before a heavy pour of veal stock goes into the pot. Simmering everything slowly concentrates the flavors until a thick, glossy sheen develops. Finely chopped black truffles are gently folded into the hot reduction, along with small chunks or a smooth paste of foie gras. Melting seamlessly into the warm broth, the fatty liver gives the final product an exceptionally creamy texture and a profound, earthy aroma. Creative chefs occasionally alter the classic recipe by increasing the amount of foie gras for extra richness, or by relying on infused oils when fresh truffles are out of season. Substituting Cognac or standard red wine for the fortified Madeira is common in certain kitchens, though purists argue it alters the authentic character. Poured steaming hot over premium cuts like beef tournedos, saddles of lamb, or wild fowl, this majestic topping instantly transforms a simple dish into an extravagant feast. Drinking a glass of an oak-aged Bordeaux or a similarly structured red wine provides the perfect pairing, effortlessly matching the heavy richness and deep earthiness of the plate.
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06

Sauce Périgueux

Périgueux, France Périgueux, France
n/a ·
Sauce Périgueux is a luxurious, truffle-infused brown sauce deeply rooted in the gastronomic heritage of France's Dordogne region. Named for the city of Périgueux, this earthy sauce gained widespread fame across classic French cuisine, famously championed by historical culinary figures like Marie-Antoine Carême. Building the rich flavor profile requires softening finely diced shallots or onions in rendered duck or goose fat until they turn translucent. Dusting the alliums with a little flour creates a delicate roux, which is quickly deglazed with sweet Madeira wine. A generous pour of robust beef or veal stock follows, and the entire mixture simmers gently until it reduces into a dense, velvety liquid. Right before it reaches the table, finely cubed black truffles are stirred into the hot broth to release their intoxicating fragrance, while a final pat of butter is whisked in to provide a flawless, mirror-like sheen. Contemporary recipe developers occasionally modify the classic formula by splashing in a bit of Cognac, or by supplementing the truffles with mushrooms or foie gras, although traditionalists maintain that pure black truffles must stand alone as the star ingredient. Relying on truffle oil or preserved fungi is another modern shortcut, but it noticeably shifts the reduction's authentic, earthy essence. Poured steaming hot, this decadent topping instantly elevates pan-seared tournedos, tender filet mignon, roasted game birds, and racks of lamb. Dining on such a robust, savory accompaniment calls for a suitably structured beverage. Uncorking a full-bodied French red wine, such as an aged Bordeaux, perfectly complements the rich meat stock and highlights the black truffle’s signature earthiness.
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07

Rognons de veau sautés au Madère (Veal kidneys with Madeira sauce)

France
n/a ·

Rognons de veau sautés au Madère is a rustic French dish of sauteed veal kidneys in a Madeira sauce. The main ingredients are veal kidneys, butter, veal stock, Madeira wine, shallots, oil, pepper, and salt. Depending on the recipe, flour or cornstarch, mushrooms, crème fraîche, mustard, and parsley can also be included. Sautéed apples, mashed potatoes, or rice can be served alongside.

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About this ranking

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “7 Best Rated Dishes with Madeira” list until May 22, 2026, 989,155 ratings were recorded, of which 646,963 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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