Abrigo do Poiso Restaurant — Restaurant in Santa Cruz

Food is great. Service took to long and the restaurant was not even full. About 25 minutes after ordering - and without any starters served - we were told that 2 dishes (chef suggestion of the day) were not available anymore. We chose another ones instead, but we should have been told when ordering and not by the moment that out order arrived to the kitchen. 15/20 minutes after finally received the starters. In total, it took us about 30 minutes to receive the starters (Bolo do Caco and Chourizo) and I was surprised when the Chourizo came to the table without being cooked - the “experience” is to grill it on the table. Another 30 minutes later we received our dishes. In general everything was well cooked: T-bone au point with roasted potatoes; Codfish was tasty but a little dry and I am almost 100% sure that it was waiting for about 10 minutes at the heating light (note: we were told it was grilled but afterall it was deep fried - which we accepted without notifying Team as we were already taking too long and besides that it was good); traditional “Espetada” on the contrary of other restaurants in Madeira had only 4 pieces of meat but it was also ok, we prefer quality over quantity. Not a single waiter was able to help us until Emídio arrived (later on) - which I though was the the head waiter - he was super nice and helpful. Not even the waiter that sold us the wine - a more expensive wine that our first choose- was able to assist us. Everyone, besides Emídio, looked like they were avoiding our table as they knew the service was terrible. We chose Abrigo do Poiso for all the reviews and the announcement of the chef dish of the day on Facebook but I regret such service. It is a shame as the food was good and the restaurant environment and design is great. I would be pleased to have a better experience next time and again a special greeting to Emídio that was very professional. Booked by The Fork...

During our holiday in Madeira, my wife and I decided to venture to Abrigo do Poiso Restaurant, a spot we stumbled upon almost by chance. Our expectations were low, yet the bustling crowd outside the restaurant painted a promising picture. From the moment we stepped in, we were surrounded by an ambience that felt both cosy and inviting, a perfect end to our day spent exploring the island's beautiful landscapes.

Our culinary journey began with the Espada with banana and passion fruit sauce, a dish that was nothing short of perfection. The flavours were a delightful surprise, harmoniously blending to create a taste that lingered pleasantly long after the meal. Equally impressive was the cabbage soup, an unexpected choice after our long hike, yet it proved to be the best way to replenish and warm ourselves. Despite a slight hiccup with the service, which could have been quicker, the food quality made this issue seem trivial.

What truly set our experience apart was the warm welcome and exceptional service provided by Ricardo Silva. His politeness, helpfulness, and quick service were commendable, but his personal touch made our visit memorable. Ricardo introduced us to the dishes and shared insights into local traditions, adding depth to our dining experience. His short history of the restaurant and his passion for ensuring guests had a wonderful time were the epitome of hospitality.

We highly recommend Abrigo do Poiso Restaurant to anyone looking for an authentic Madeiran culinary experience, whether going to Pico do Areeiro or seeking a cosy spot to unwind after watching the sunset. The portions are incredibly generous, the atmosphere warm—especially next to the indoor fireplace—and the experience, thanks to Ricardo and the rest of the staff, is exceptional. Thank you for making our visit memorable and being a highlight of our...

this shows you should never revisit somewhere exceptional . We had been to Abrigo do Poiso more than 10 years ago and promised that if we ever visited Madeira again going to this resturant was a must , at that time they presented the wood fired medium fillet beef on a skewer with a twisted paper containing garlic butter tied to the top allowing the butter to dribble down into a bowl of waiting fries bellow to collect the juices - wonderful . But sadly this time it wasn’t to be - the Restaurant changed hands 5 years ago and the traditional beef on a skewer was frankly inedible with unconsidered gristly cuts , and while the Maitre de took the cost off one of our main courses the damage was done . We should have listened to someone who recommended Abrigo do PASTOR down the road which we looked in on our way back and have booked for another day - interior looks wild and there’s what looks like a good wine cave too with prices on bottle swing tickets too . So watch this space - but will see what other people are choosing before trying the trad beef...