As one of Madeira’s most luxurious hotels, Savoy Palace is known for its diverse culinary concepts – but earlier this month, the property doubled down on its F&B offering with the launch of a seventh restaurant.
Dubbed ‘Pau de Lume’, the newest concept in the Savoy Signature collection puts a contemporary twist on authentic Portuguese cuisine. The moniker, which derives from the local term for ‘matches’, is a reference to the restaurant’s Josper charcoal oven, whose fire, embers and the smoke lend the homespun charm of a Madeira kitchen to its dishes.
The menu will span sharing plates, healthy dishes and all-day brunches, with many items cooked in the Josper oven and presented in traditional copper pots and casserole serveware.
Brunch highlights include dorayaki Japanese pancake with red bean jam or bulgur salad, roasted pumpkin, apple, caramelised seeds and pomegranate. The main menu of sharing plates includes grilled octopus with kimchi sauce, truffle and yuzu mayonnaise, as well as smoked aubergine rice, vegetables, sun dried tomato and grilled kale cabbage. An alentejo pork shoulder blade cooked in the Josper grill is also sure to be a hit, as will desserts such as abade de priscos pudding, tangerine sorbet and a Portuguese take on raspberry millefeuille.
The industrial space, designed by RH+ Architecture, is light and fresh and features a large, central bar serving up cocktails, local wines and healthy shakes. Materials like concrete and white brick add a textured richness to the room, while a bespoke hydraulic mosaic and wooden floor add a vintage aesthetic. Shades of green combine with flower beds and plants to give the perception of an interior garden, bringing the outside in.
