William

If you’re looking for an exclusive dining space on the delightful island of Madeira, this could be the perfect option! Part of the luxurious Belmond Reid's Palace, this restaurant boasts one of the most dazzling views of the Funchal coast. The name is in tribute to the legendary William Reid, the Scottish visionary who built the hotel over a century ago. Here, chef José Diogo Costa, who returned to his native island after working in several renowned restaurants, offers cuisine that is presented on three tasting menus (one of which is vegetarian) that showcase local ingredients which he combines perfectly with modern techniques in a classic and elegant setting. Dishes such as prawn, buttermilk and fennel, and the “catch from our coast” with a creamy Hollandaise sauce and finished with thin slivers of chayote, reveal the talent of this young chef. Don’t miss the fresh, fruit-inspired desserts featuring textures and flavours that will live long in the memory.

Named after Reid’s Palace founder

• William Restaurant honors Reid’s Palace founder William Reid, anchoring the dining concept in the hotel’s own history and heritage.

Global Michelin-starred expertise meets Madeiran terroir

• The kitchen is led by Chef José Diogo Costa, a Madeiran native whose training spans Michelin-starred kitchens around the world, blending international techniques with Madeira’s local produce.

Oceanfront setting with garden-inspired, locally sourced dishes

• The dining room offers panoramic Atlantic views through full-length windows, while the menu draws on island ingredients and the hotel grounds, with seasonal dishes paying homage to the coast and the garden (including seafood from the coast and lobster with seaweed).

Signature Ingredients

• Fish from our coast (Madeira local seafood): The restaurant foregrounds the island’s marine bounty, with seasonal fish sourced from Madeira’s coast and featured in dishes that evoke coastal terroir, such as the explicit reference to "Fish from our coast" on the menu.
• Lobster with Seaweed: A standout pairing that highlights the oceanic environment surrounding Funchal, combining lobster with seaweed to reflect the sea-inspired, coastal flavors of the region.
• Chícharo (local lupin beans): A distinctive Madeiran legume that appears as a signature element in the menu, representing the island’s traditional produce and adding earthy, creamy notes to dishes.
• Passion fruit: The tropical fruit is used to impart bright acidity and aromatic sweetness, embodying Madeira’s lush biodiversity and offering a signature fruity contrast in courses.
• Garden/estate produce from Reid’s Palace garden: Dishes draw from the hotel’s grounds and cultivated garden, showcasing on-site, seasonal herbs and vegetables that connect the menu to its local terroir.
• Madeira’s abundant produce (island-wide ingredients): The overall philosophy centers on Madeira’s rich natural bounty, with inventive techniques used to highlight the island’s unique produce across courses.