• Restaurant "O Caramujo"

  • Restaurant "O Caramujo"

  • Restaurant "O Caramujo"

  • Restaurant "O Caramujo"

O Caramujo

where life has more flavor...

The restaurant "O Caramujo" is a nice place where you can spend unforgettable moments in family. The flavors are the responsibility of our chef and you can always count on the quality and the freshness of the ingredients. Several dishes, numerous wines, idyllic desserts, it is all that you can find in this space.

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SATISFACTION SURVEY

Menu

Some of our dishes and desserts

MEATS

  • INGREDIENTS
    • 1 kg of beef loin topside or rump
    • 2 cloves of garlic
    • Coarse salt qs
    • Paus bay
    • 100g butter
    ...
    PREPARATION

    Cut the meat into pieces, season with crushed cloves of garlic and coarse salt, the rub. Cut the sticks bay as and wash well. Pierce the meat (about 250 grs per person) without touching them completely to another. Grill the skewers over charcoal fire, smoke, leaving not too dry. Put the meat, still warm, small pieces of butter. Serve skewers accompanied by oven corn and sweet potato fries or, if you prefer, with fries.

    * Reservations with 7 days in advance
  • HOLY” MEAT
    INGREDIENTS
    • 400 g of pork (shoulder)
    • 400 g of beef
    • 5 cloves of garlic
    • 2 onions
    • 3 tomatoes
    • 2 dl of wine
    • 2 tablespoons of lard
    • 2 pimentos
    • 1 sprig of summer savoury
    • 1 sprig of marjoram
    • 800 g of small potatoes
    • Salt to taste
    ...
    PREPARATION

    Season the pork the night before with the herbs, wine, onions, pimentos and the crushed garlic. The next day, mix with the beef and marinate for another 30 minutes. Next, melt the lard over the heat. When it is hot, add the drained meats and cook until brown. Then pour on the marinade and reduce the heat. Cover the pan and leave to cook on a low heat for one hour. During cooking, stir and if necessary add water. In the meantime, peel the potatoes and boil them in salted water. Serve with the meat.

    * Reservations with 72 hours in advance
  • NIGHT MEAT
    INGREDIENTS
    • 1 kg pork meat
    • 2 dl local wine
    • Sweet basil
    • 1 laurel leaf
    • 2 local peppercorns
    • 1 tender pumpkin
    • 2 table spoons lard
    • Salt to taste
    ...
    PREPARATION

    Slice the meat and season it with wine, garlic, peppercorns, laurel leaf and salt. Let it rest for 30 minutes. Then heat the lard in a pan and, when it is hot, add the sliced meat without the wine. Let it brown and then pour the wine and turn down the heat. Cover the pan and let it cook in low heat for about 1 hour. Serve it with the pumpkin, previously cooked in salted water.

    * Reservations with 72 hours in advance
  • INGREDIENTS
    • 1 kg of pork (with some fat)
    • 2 cups of vinegar grapes
    • Coarse salt qs
    • 10 garlic (cloves)
    • Slices of bread qs
    • blond
    • pepper
    • marjoram
    • savory
    ...
    PREPARATION

    The day before making this dish cuts up the meat into small squares and pour the salt. The next day, it is the marinade with the vinegar, garlic, bay leaf, pepper and herbs. Then pour the meat and allow to marinate for at least three days in an earthen clay pot. Go fry with own marinade then that will monitor the bread that is fried in fat cooking, roast sweet potatoes, fried corn and orange slices.

    * Reservations with 7 days in advance
  • GOATLING
    INGREDIENTS
    • Goatling
    • 3 onions
    • 3 Tomatoes
    • 5 cloves of garlic
    • 1 liter of wine treated
    • 2 cinnamon sticks
    • 1 tablespoon lard
    • 1 sprig of rosemary
    • salt and pepper qs land
    ...
    PREPARATION

    The day before fabricate a goatling, the same season it with salt, pepper, crushed garlic, cinnamon, rosemary and wine. Then (the day of cooking it is a stew with lard, onions and tomatoes). After joins the cam and allowed to stew for 10 minutes. After this, add the wine marinade and allow to braise 50 minutes on low heat. If necessary, would add water. This is usually served with boiled vegetables and semilhas.

    * Reservations with 72 hours in advance
  • MADEIRENSE BAKED
    INGREDIENTS
    • 1 kg of lean loin or leg of pork
    • 4 sweet potatoes
    • 4 potatoes
    • 4 turnips
    • 4 carrots
    • 1 cabbage
    • 30 cabbage leaves rolled into cigar
    • 1 pumpkin
    • 1 bunch thyme
    ...
    PREPARATION

    Wash the meat and cook it in water and salt in a large saucepan. If using salt pork, remove the salt. When almost cooked, add the thyme and all the vegetables, peeled, washed and whole. Cabbage cigar shaped to be secured with a toothpick so as not to open. As the vegetables are baking, separate them from the broth and place on a platter. When everything is cooked, cut the vegetables into large pieces and replace all ingredientes no broth to apurem your seasoning.

    * Reservations with 72 hours in advance

FISH

  • MACKEREL IN VILLAIN'S” SAUCE
    INGREDIENTS
    • 3 or 4 mackerel
    • Salt to taste
    • 4 cloves of garlic
    • Marjoram or oregano to taste
    • Pepper or chilli to taste
    • Salt and summer savoury to taste
    • 2 dl of white wine
    • 1 dl of vinegar
    • Frying oil
    ...
    PREPARATION

    After laying out the mackerel, cut them into oblique slices (2 or 3), and then season with salt, chopped garlic, marjoram or oregano leaves, pepper or chilli to taste, the chopped parsley and a sprig of summer savoury. Pour on the white wine mixed with the vinegar and leave to marinate for four hours. After this, drain and dry the pieces of mackerel and fry in plenty of very hot oil (the quantity depends on the size of the pan in which they are fried). Remove from the frying pan and after leaving the oil to cool a little, add the marinade off the heat. Heat the mixture until it boils and serve as a sauce over the mackerel. Serve with boiled potatoes and onions or fried or boiled corn.

    * Reservations with 72 hours in advance
  • SWORDFISH IN PARSLEY
    INGREDIENTS
    • Swordfish
    • Lemon to taste
    • Salt to taste
    • Pepper to taste
    • Parsley to taste
    ...
    PREPARATION

    Cut the swordfish into slices, opening in the middle so that it separates from the bone. Remove any bones and add the lemon juice, salt and pepper to the outside and leave to stand until the seasoning takes effect. Chop plenty of parsley. Spread plenty of butter on the inside of the slices and fill with parsley. Stitch closed. Cover the slices in egg yolk and then flour before frying in oil.

    * Reservations with 72 hours in advance
  • ROAST TUNA
    INGREDIENTS
    • 1 tuna slice (about 1 kg)
    • 1 dl olive oil
    • 1 large onion
    • 3 tomatoes
    • Salt and red pepper
    • powder to taste
    • Parsley to taste
    • 500 gm small potatoes
    ...
    PREPARATION

    Bleed the tuna in a bowl of abundant cold water for several hours. Simmer the sliced onion and tomatoes in a pan with olive oil, salt and pepper powder. When it starts to brown, take the tuna out of the water and put it in the pan. Let it cook and turn it frequently until it is brown on both sides. At this time when the sauce is reduced, add some water. When the tuna is almost cooked, add the peeled but not sliced small potatoes. Let them brown. Put the lid on the pan, take it of the heat and let it rest before being served. The roast tuna is served on a platter covered with the sauce and surrounded by the small potatoes.

    * Reservations with 72 hours in advance
  • SÃO MARTINHO COD
    INGREDIENTS
    • Cod dry small/medium
    • For the sauce:

    • Olive oil
    • Crushed Garlic
    • Blond
    • Chili red/green
    • Chilies
    • Minced parsley
    • Oregano
    • Sweet pepper powder
    • Juice of half lemon and a "whiff" of Madeira Wine
    ...
    PREPARATION

    Cod soak for up to 2 days changing the water several times to remove excess salt. Hang cod to remove excess water (so will not catch on the grid at the time of roasting). Prepare the sauce, poking bay leaf, pepper and chillies coarsely. Brush well cod on both sides with the sauce and lay it all on the grill and bake.

    * Reservations with 72 hours in advance
  • FISH SOUP
    INGREDIENTS
    • 4-5 kgs of fish (snapper, wrasse, bream, seifia, red, etc.)
    • 3 large onions
    • 1.5 kg Tomatoes
    • 1.5 kg of potatoes
    • Half Head of Garlic
    • blond qs
    • Salsa qs
    • 3 dl of olive oil
    • qs salt
    ...
    PREPARATION

    Arrange in a clay pot, successive layers of onions, tomatoes (already own) and garlic cut into slices and placed on layers, fish also cut into tran Each layer is seasoned with salt, parsley and bay leaves . Drizzle with olive oil, which must be of good quality. Cooking is done on a low heat with the pot covered, without adding water. For the amount of people, a kilo of bread cut into pieces and placed in a clay pot where the soup is poured and served.

    * Reservations with 72 hours in advance

SOUP

  • BEAN AND PUMPKIN SOUP
    INGREDIENTS
    • 200 g of ripe pumpkin
    • 2 onions
    • 2 carrots
    • 150 g of burnet
    • 100 g of ripe beans
    • 150 g of potatoes
    • 300 g of salted pork
    • 2 peppers
    • 50 g of macaroni
    • 1 tablespoon of lard
    ...
    PREPARATION

    Heat the lard in the pan and, once it is hot, add the chopped onion. Fry for a while. Next, add the meat (which has been scalded in boiling water to remove the excess salt). Pour on 2dl of water and boil for 30 minutes. Then add the peppers, carrots, pumpkin, burnet and diced potatoes and cook for 30 minutes. After this, remove the meat, dice it and boil for a further 30 minutes. Then, remove the meat and dice. Add it to the soup again and boil for a further 5 minutes. If necessary, add more water. Check the seasoning before serving.

    * Reservations with 72 hours in advance
  • FESTIVAL” SOUP
    INGREDIENTS
    • 800 g of ribs
    • 2 large onions
    • 200 g of diced carrots
    • 2 pimentos
    • 350 g of yellow potatoes
    • 300 g of ripe tomatoes
    • 2 tablespoons of lard
    • Salt to taste
    ...
    PREPARATION

    First, heat the lard in a pan and when it is hot add the tomatoes, onions, carrots, pimentos and meat. Leave to stew for a while. Then, add the water and season with salt. Cook for 40 minutes. After this time, add the potatoes and cook for a further 25 minutes. Check the seasoning and serve immediately.

    * Reservations with 72 hours in advance
  • BURNT” CORN SOUP
    INGREDIENTS
    • 5 cobs of corn
    • 10 tablespoons of ash
    • 300 g of pork
    • 1 cabbage
    • 100 g of sweet potatoes
    • 150 g of potatoes
    • 100 g of ripe beans
    • 2 onions
    • 5 cloves of garlic
    • 2 peppers
    • 2 carrots
    • 150 g of burnet
    • 1 sprig of summer savoury
    • Salt to taste
    ...
    PREPARATION

    Start by cooking the cobs of corn together with the ashes in water seasoned with salt and the sprig of summer savoury. Cook for 1 hour and 30 minutes. Once cooked and when it looks cracked, place on a grille and wash several times with water until the ash has been completely removed. Put the cooked corn to one side. Then place the meat in a pan and cook with the three litres of water and the summer savoury. After 30 minutes, add the carrots, cabbage and beans. Cook for a further 20 minutes. Now add the potato, summer savoury, cooked corn and burnet. Reduce the heat and cook for a further 30 minutes. Check the seasoning and serve.

    * Reservations with 7 days in advance
  • WHEAT SOUP
    INGREDIENTS
    • 150g Wheat
    • 300g salted meat
    • 100g bean
    • 100g Potato
    • 150g potatoes
    • 100g pimpinela
    • 36 onions
    • 200g yellow pumpkin
    • 1 bunch of savory
    • two peppers
    ...
    PREPARATION

    Eve, separately soak the beans, meat and wheat. The next day, put on a pan 3 liters of water along with the meat, beans and wheat. let it boil and simmer for 30 minutes. After this time add the onion, pepper and savory and cook for another 10 minutes. Add the remaining ingredients and cook for another 35 minutes. Finally, correct the seasoning and turn off the heat. Let stand for 30 minutes and then serve.

    * Reservations with 72 hours in advance
  • CABBAGE SOUP
    INGREDIENTS
    • 1 green cabbage
    • 0.5 kg pumpkin
    • 250g potatoes
    • 350g sweet potatoes
    • 300g salted pork
    • 1 bunch of savory
    • 2 carrots
    • Mass qs
    ...
    PREPARATION

    To prepare, add all ingredients in the pot when the water is boiling and allow to cook until the vegetables are almost to unravel. Normally, this takes about an hour.

    * Reservations with 48 hours in advance
  • BARLEY SOUP
    INGREDIENTS
    • 1 cup of barley tea
    • 1/2 teaspoon of garlic paste with salt tea
    • 1 small onion, chopped
    • Salt, parsley and chives to taste
    • 2 tablespoons oil
    • Which gives boiling water for cooking and barley soup
    ...
    PREPARATION

    Put barley soaked in cold water for 5 to 6 hours. Cooking barley with water to soften. Put the fat in a pan and saute the garlic paste and a little onion until golden. Add the cooked barley and boil. Add water until the desired consistency. Add the remaining onion, finely chopped parsley and chives, mixing the soup. Serve hot accompanied with toast. Note: The longer the barley soak, the soup will be more consistent.

    * Reservations with 72 hours in advance

DESSERTS

  • VELVET” PUDDING
    INGREDIENTS
    • 12 eggs
    • 6 egg whites
    • 1l of full fat milk
    • 800 g of sugar
    • 1 stick of cinnamon
    • Lemon zest
    ...
    PREPARATION

    Place 500 g of sugar in a frying pan on a low heat. With a wooden spoon, stir the sugar until it is caramelised. Next, carefully pour into a pudding mould and leave to cool. Heat the oven to 180ºC. Then stir together the eggs, egg whites, milk, cinnamon stick, sugar and lemon zest. Pour this mixture into the mould and place on a deep tray of hot water. Bake for around 45 minutes. Before removing, check that it has baked through with a toothpick. Remove from the mould once cool.

  • SÃO JORGE” CAKE
    INGREDIENTS
    • 200g of plain flour
    • 1 teaspoons of powdered yeast
    • 100g of butter
    • 2 teaspoons of cocoa
    • 4 whole eggs
    • 220 g of sugar
    • 1 dl of milk
    ...
    PREPARATION

    Heat the oven to 180º C and grease the tin with butter. Dust with flour and set aside. Next, beat the egg yolks with the sugar until you get a fluffy white mixture. Then, add the cold melted butter, sieved flour, yeast and milk. Mix well. Now, take five tablespoons of the mixture and stir in the cocoa. Put the white mixture into the tin and then use a spoon to spread the cocoa mixture on top of the white one. Bake in the oven for 40 minutes. Before removing, use a toothpick to check that the cake is baked through. Take out of the tin once it has cooled slightly.

  • SPONGE CAKE
    INGREDIENTS
    • 7 egg yolks
    • 3 eggs
    • 250 g of sugar
    • 150 g of flour
    • Lemon zest
    ...
    PREPARATION

    Heat the oven to 200ºC and grease the cake tin with butter. Dust with flour and set aside. Next, beat the sugar with the egg yolks and eggs until the mixture whitens. Then sieve the flour and mix in the lemon zest. Carefully add to the first mixture and pour into the cake mould. Bake in the oven for 30 minutes. Remove from the mould once it has cooled slightly.

Wine Cellar

17 diferent types of wine, includin rose, white & red wine

The wine list at Estalagem do Vale is wide-ranging and diversified and has over 50 entries. Around eighty percent of the wines are Portuguese but there is also a wide selection of wines from around the world.
Sparkling wines, champagnes, whites, reds, Late Harvests, Port and Madeira. Different styles, different regions, large scale and small scale producers. Younger wines, older wines, including ancient treasures and rare wines.

  • Enxurros

    White and Red Wine
    From the parish of Ponta Delgada, Municipality of S. Vicente
  • Atlantis

    Rose Wine
    From Câmara de Lobos (Campanário), Municipality of Ribeira Brava and the Municipality of S. Vicente.
  • Barbusano

    White, Red and Rose Wine
    From S. Vicente. Produced in S. Vicente Valley, in front of the Estalagem do Vale Hotel, in the surrounding lands of Nossa Senhora de Fátima Chapel.
  • Rocha Branca

    White Wine
    From Ilha, Municipality of Santana.
  • Seiçal

    White, Red and Rose Wine
    From Seixal (Sítio do Lombinho), Porto Moniz.
  • Quinta do Moledo

    White and Red Wine
    From São Jorge and Arco de São Jorge, Municipality of Santana.
  • Terras do Avô

    White and Red Wine
    From Seixal and produced by "Duarte Caldeira & Filhos, Seixal Wines, Lda" company.
  • Palmeiras e Voltas

    White Wine
    From Sítio das Voltas, Municipality of Câmara de Lobos.
  • Xavelha

    Red Wine
    From Sítio das Voltas, Municipality of Câmara de Lobos.
  • Palheiros

    Red Wine
    From Sítio do Lombinho (Seixal), Municipality of Porto Moniz and produced by Sociedade de Produtores de Vinho do Seixal, Lda.
  • Pedra Fogo

    Red Wine
    From Sítio do Poço Gil, Vereda da Azenhaga (Machico). Produced by Elsa Maria da Silva Ferreira through of vineyards of Parque Agrícola do Caniçal.
  • Torcaz

    Red Wine
    Produced and bottled at the wine cellar of São Vicente, through vineyards from the south and north coast of Madeira (Seixal).
  • Ponta do Tristão

    White and Red Wine
    Produced by Quinta do Barbusano Lda company and from Sítio do Poiso, Municipality of São Vicente.
  • Beijo

    Red Wine
    Produced in the vineyards of Parque Agrícola do Caniçal. Bottled at the wine cellar of São Vicente.
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Contact Us

You have questions? Feel free to come in for a chat anytime.

How to Contact Us

Call us our send an e-mail. Our staff will give you a quick answer. We are positive sure that our answer will give you the information that you need. Paradise is wating for you!

Contact Info

  • Estalagem do Vale
  • Sitio das Feiteiras de Baixo
  • São Vicente – Madeira

Contact Details

  • PHONE +351 291 840 160
  • EMAIL info@estalagemdovale.com
  • FACEBOOK /estalagemdovale
  • GPS 32°47'28.32" N / 17° 2'20.94" W

GDS: AMADEUS - OD - FNCEST / SABRE - HB - 228084 / GALILEO - OD - A7131 / WORD SPLAN - OD - A7131

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