Considered by many the best Portuguese player of all time, Cristiano Ronaldo, born in Madeira, is already eternalized where he was born. The CR7 Museum celebrates the star, highlighting the achievements he achieved and recalling some of his most emblematic moments. In addition to the trophies and football jerseys, there is also a fan correspondence, an interactive journey through CR7 career and an application that allows you to take pictures as if you were standing next to the player.

The São João Baptista fort, next to the recreational port of Machico, was built by order of the Governor of Madeira, Captain-General Duarte Sodré Pereira, in 1708. It is also called Forte do Desembarcadouro because the discoverers disembarked nearby the island, Gonçalves Zarco and Tristão Vaz Teixeira. It defended the bay of Machico, doing crossfire with the fort of Nossa Senhora do Amparo. Inside there is a neo-Gothic chapel, dedicated to the saint after whom the fortress is named.

O restaurante, com uma decoração clássica onde predomina a madeira, em cima dos campos de vinha a perder de vista, está a cargo do chefe Milton Ferreira, que propõe refeições únicas, sempre harmonizadas pelos vinhos da casa. A sopa de castanha, o bacalhau assado com batatas a murro, a posta à Portal e o polvo são alguns dos pratos emblemáticos.

O restaurante Armada integra o luxuoso hotel de 5 estrelas, Royal Savoy Madeira. Com uma localização esplêndida, virado para o mar e rodeado por vegetação subtropical, este espaço prima pelo requinte. Serve um menu à la Carte mas também tem serviço buffet. É obrigatório reservar a refeição antecipadamente e requer indumentária sofisticada: camisa e calças compridas.

Restaurante com decoração sofisticada e comida gourmet: uma fusão da gastronomia Internacional de "Fine Dinning", com as iguarias Portuguesas e tradições da Ilha da Madeira. O menu é modificado pelo menos 2 vezes por ano para que todos os nossos clientes possam ter um menu memorável, com ingredientes frescos, seleccionados "a dedo". Carta de vinhos variada.

Located in a historic building, this restaurant established for more than 45 years prides itself on being the pioneer in Madeira, specialist of fresh fish and seafood. The guests are welcomed by a friendly and attentive staff, led by a very welcoming chef, who will advise you in French. The service will be in the room or on the terrace, with mostly local products and homemade desserts. The fish is simply grilled with salt and olive oil to preserve the flavor. A typical regional themed cuisine with high added value.

O artesanato de arte sacra, do qual se destacam as imagens de Cristo, está enraizado há muito nesta região. As madeiras utilizadas são o cedro, o choupo e o plátano. Das ferramentas para a sua confeção destacam-se: os formões, os bedames, as facas, e o enxó, entre outras. Este tipo de artesanato é igualmente produzido no concelho de Crato do distrito de Portalegre.

The former coaching inn Serra Golf, located in Santo da Serra, is now the Porto Bay Sierra Golf. Your name does not doubt, and the hotel is the best located hotel for the practice of golf in Madeira. In addition to this vocation, its proximity to the levadas, routes of mountain and the sea invites to long days of vacation, alternating rest with the practice of hiking. With a unique architectural beauty and the comfort of an intimate ambience, offers double rooms, comfortably furnished rooms and suites, with central heating.

Viewpoint located at the highest point of the Madeiran archipelago, at 1861 meters above sea level, and the 3rd highest in Portugal. Being a very rocky environment, flora species such as ferns, mosses and lichens persist, while the fauna that can be seen includes the Blackbird, the Madeira Chaffinch, the Madeiracrest, the Common Linnet and the Red-legged Partridge. The peak is accessible by road from Santana, or by a pedestrian route that starts from Pico do Arieiro. During the summer months, there is an inn that operates just below the mountain's summit.

Polvo à Feira ou Polvo à Galega. Assim é conhecido este prato que, embora seja típico da Galiza, é também servido em Portugal. O nome deriva precisamente do facto de, em Espanha, ser preparado em feiras de rua. Costuma ser servido como entrada ou como petisco, sendo servido numa tábua de madeira, da qual se pica com um palito.