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  2. Funchal - Wikipedia

    en.wikipedia.org/wiki/Funchal

    Funchal (Portuguese pronunciation: ⓘ) is the capital, largest city and the municipal seat of Portugal's Autonomous Region of Madeira, bordered by the Atlantic Ocean. The city has a population of 105,795, [ 1 ] making it the sixth largest city in Portugal.

  3. Mercado dos Lavradores - Wikipedia

    en.wikipedia.org/wiki/Mercado_dos_Lavradores

    The Mercado dos Lavradores (English: farmers' market) is a fruit, vegetable, flower and fish market in Funchal, Madeira. The building was designed by Edmundo Tavares and opened on 24 November 1940. The facade, main entrance and fish market contain traditional Azulejo (panels of tiles) depicting regional themes, executed by João Rodrigues. It ...

  4. Funchal Cable Car - Wikipedia

    en.wikipedia.org/wiki/Funchal_Cable_Car

    [1] The bottom station is located at Almirante Reis Park in central Funchal. The length of the cable car line is 3,173 m and the height difference is 560 m; the journey takes approx. 15 minutes. The cableway has over 39 cabins with 7 seats each, and can transport up to 800 passengers per hour. [2]

  5. Santa Catarina Park - Wikipedia

    en.wikipedia.org/wiki/Santa_Catarina_Park

    This park is about 36,000 square metres (390,000 sq ft) in area. It has multiple aviaries, and is located near the Bay of Funchal. There are several paths with benches, in addition to some statues and Santa Catarina Chapel. [1]

  6. Fort of São Tiago - Wikipedia

    en.wikipedia.org/wiki/Fort_of_São_Tiago

    The Fort of São Tiago (Portuguese: Fortaleza de São Tiago) is a historic military fort located in the historical centre (Zona Velha) of Funchal, Madeira.Constructed in the early 17th century, the fort was built to protect the island against pirate attacks and foreign invasions.

  7. Madeira - Wikipedia

    en.wikipedia.org/wiki/Madeira

    There are many different meat dishes on Madeira, one of the most popular being espetada. [136] Espetada is traditionally made of large chunks of beef rubbed in garlic, salt and bay leaf and marinated for 4 to 6 hours in Madeira wine, red wine vinegar and olive oil then skewered onto a bay laurel stick and left to grill over smouldering wood chips.

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