The event's gastronomic coordination will be led by Benoît Sinthon, chef at Il Gallo d'Oro.

In advance of this March 2026 gala, the Madeira Promotion Association (APM) and Turismo de Portugal (tdP) are holding three gastronomic events to celebrate Madeiran cuisine.

On October 21st, at Desarma Restaurant, the first event will take place, where host chef Octávio Freitas will welcome guest chefs Benoît Sinthon, João Luz, Rui Pinto, and César Vieira for a presentation on Madeiran cuisine.

The second event will take place at Il Gallo D'Oro Restaurant on November 29, where chef Benoît Sinthon will welcome chefs José Diogo Costa, Gonçalo Bita Bota, and Filipe Janeiro to create an immersive experience of local cuisine.

The triptych of gastronomic events concludes on December 6 at William Restaurant, with a final multi-faceted experience, where chefs Otávio Freitas, Filipe Janeiro, and Santiago Anolles will be hosted by chef José Diogo Costa.

The Promotion Association emphasises that these events are "a stage for the appreciation of regional products combined with excellent service" and highlight the "gastronomic richness and diversity that Madeira offers."

"Gastronomy is an identifying element and increasingly a determining factor in choosing a tourist destination. Therefore, holding these preview events and the Michelin Guide Portugal 2026 Gala in Madeira increases its notoriety and strengthens its identity as a unique destination with a vast and qualified tourism offering."

For Eduardo Jesus, Regional Secretary of Tourism, Environment, and Culture and president of the Madeira Promotion Association, "holding this preview of the Michelin Guide Portugal 2026 Gala in Madeira represents a milestone of enormous importance for us. These three gastronomic events are a clear affirmation of the path we have taken in enhancing our identity through gastronomy."

Eduardo Jesus notes that the Region has "consistently invested in promoting its gastronomic offerings, recognizing the fundamental role that cuisine plays in the experience of those who visit us. Our cuisine reflects the authenticity, creativity, and excellence of our products and professionals, and is now one of the pillars of the destination's promotion strategy."

"The presence of the Michelin Guide in March 2026 and this series of events preceding it are opportunities for us to showcase to the world the quality, diversity, and innovation that characterize Madeiran gastronomy." He concludes that it is "a source of pride to see immensely talented Madeiran and national chefs joining forces to create memorable experiences that reflect the best of the Region."