made in madeira with neilly robinson and chef david viana


September 24 -

October 1, 2024

Trip Length

8 Days / 7 Nights

Group Size

Limited to 14 Spots


From $7,990

(for double occupancy)

tropical views

Tasting Notes

tropical paradise of the atlantic where an archipelago of volcanic flavors await

Join acclaimed owners and restaurateurs, Neilly Robinson & Executive Chef David Viana, for an epic gastronomic adventure to the island paradise of Madeira. Travel through emerald valleys peppered with centuries-old villages and trellised vines perfumed by the sea as you take in all the sights, sounds, and most importantly, flavors this volcanic jewel has to offer. Embrace a mosaic of hands-on epicurean experiences, prepared by local experts and seasoned with insights by our intrepid hosts. Taste the history of the land in each fortified wine and regional recipe from the realest in rusticity to the height of contemporary cuisine, all while making incredible memories throughout the journey.

amuse bouche

September 24 - October 1, 2024

(8 Days / 7 Nights)

Limited to 14 Spots

Part of our exclusive Culinaire Collection, limited-edition expeditions hosted by the most acclaimed names in food.

$7,900 /

per person,
based on double occupancy*

$9,200 /

per person,
based on single occupancy* **

*Airfare not included. **The number of single occupancy rooms is extremely limited and subject to availability at time of booking

Isle of Wine

Wander through the wine country of Madeira and experience exclusive tastings, from fortified blends to small batch stills, guided by world renowned wine makers.
wine on barrel
fruit in market

Magical Markets of Plenty

Join Chef Viana on the hunt for the finest and freshest ingredients through the colorful and fragrant Mercado dos Lavradores farmer’s market of Funchal.

Seafood With A View

Dine on exquisite freshly-caught seafood with the breathtaking seaside scenery as your backdrop.
view of boats on sea

the tasting menu

September 24 - October 1, 2024

September 24, 2024
After gathering at the rendezvous point at Funchal Airport, we’ll be welcomed by our Palatum Trip Leader, before making our way to five-star Belmond Reid’s Palace for check-in. As we head to the hotel, we’ll admire Funchal, the 6th largest city in Madeira, which will play host to many of our experiences on this epicurean expedition. Upon arrival, we’ll take some time to settle into our spectacular seaview hideaway. For our first group gathering, we’ll be treated to a wonderful welcome dinner within the stunning courtyard garden of a legendary local restaurant situated in the very heart of Funchal.

Meals: D
Overnight: Belmond Reid’s Palace

September 25, 2024
Our day will begin with an introduction to Funchal, the captivating capital city of Portugal’s Madeira archipelago. Funchal has a history that goes back more than 600 years, and is known for its colorful landscapes and architecture, rich history and cultural landmarks. After our exclusive tour of the capital, we’ll undertake our first epicurean lesson of the trip, a bread baking demonstration featuring “Bolo do caco”, the traditional, fluffy flatbread of the region, deriving its name from its cake shape. After our lesson in baking, we’ll move from making bread to breaking bread, with a light lunch of traditional octopus and milho frito sandwiches, the staple fare in Madeira, served within our freshly made Bolo do caco. After taking some time to explore beautiful Funchal on our own, we’ll be ferried to Blandy’s Wine Lodge for a private winery visit and tasting in the afternoon. As day turns into night, we’ll indulge in a multi-course chef’s tasting menu at our hotel’s landmark Michelin-starred restaurant, The William, while admiring serene waterfront views from the terrace.

Meals: L, D
Overnight: Belmond Reid’s Palace

September 26, 2024
Our first stop of the day will be at a bright and bustling local farmer’s market, accompanied by none other than Chef David Viana. Guided by David’s culinary insights, our group will learn how to select the freshest and finest seasonal ingredients required to prepare the tasty Madeira cuisine that is the inspiration for our travels. Our introduction to the island’s heirloom flavors will continue with David leading our group through the preparation of a traditional recipe passed down through generations of his father’s family. After our collective cooking lesson, our hard work will be rewarded with a light lunch of our own culinary creations. From there our group of gourmandes will be transported back to the hotel, where the afternoon will be free to enjoy as we please, perhaps with some further exploration of fabulous Funchal. Dinner will be a typical taberna experience in the historic heart of Madeira’s capital city, beginning with a private cocktail tasting of poncha, a traditional local libation made with aguardente de cana, honey, sugar, and either orange juice or lemon juice. After we’ve whet our appetites in true Madeiran style, we’ll dine on a delectable selection of classic petiscos, Portugal’s answer to tapas.

Meals: B, Light Lunch, Light Dinner
Overnight: Belmond Reid’s Palace

September 27, 2024
After rising for another lovely morning in Madeira, we’ll join our fellow travelers on a cable car ride to Fajã dos Padres, a picturesque organic farm that boasts a bounty of fresh fruits and vegetables. There we’ll have the chance to sample all that the Fajã dos Padres Estate has to offer, including delicious fruits like mango and banana, hearty vegetables from the garden, and divine wine from the vineyards in true farm to table fashion. From there we’ll head back to our hotel to rest and recharge, before embarking on a decadent fine dining experience at an avant-garde restaurant in the heart of Funchal, including a unique chef’s tasting bar and perfectly paired cocktail and wine selections.

Meals: B, D
Overnight: Belmond Reid’s Palace

September 28, 2024
The day will begin with a private tour of Quinta do Barbosano winery led by the resident winemaker, along with a guided tasting of the winery’s signature still wines made of distinctive local varietals like vivacious Verdelho and Tinta Negra Mole, the signature wine grape of the region. Our next stop will be the charming village of Sao Vicente nestled in the Northern part of Madeira, with a lunch of picadinho, traditional Portuguese meat stew, often made with beef. We will work off our hearty meal with a scenic hike through the impressive Levada do Caldeirão Verde waterfall trail in the afternoon, taking in the verdant landscape and captivating scenery, before returning to the hotel for some time to relax before tomorrow’s adventure.

Meals: B, L
Overnight: Belmond Reid’s Palace

September 29, 2024
For our Atlantic themed day, we will begin with a private boat excursion to the island of Porto Santo. The most northeast point of the Madeira archipelago, this island is made up of rocky mountains and plunging cliffs to the north, and dazzling white sandy beaches to the south. Our unforgettable island dining experience will be a decadent seafood lunch featuring the island’s iconic lapas (limpets) and locally caught polvo (octopus) at a picturesque waterfront restaurant. After lunch there will be time for lounging and swimming on Porto Santo’s breathtaking golden sand beaches kissed by turquoise waters. Tonight, the whole evening will be ours to do what we choose after a beautiful day filled with sun, surf and seafood.

Meals: B, L
Overnight: Belmond Reid’s Palace

September 30, 2024
Our final day in Funchal will be free to fill our cups with all the food, wine, and adventures that come our way. To top off our week of gourmandise in gorgeous Madeira, we can look forward to a closing dinner celebration featuring yet another facet of Portuguese fare. Tonight’s dinner will be an outdoor BBQ of local grilled delicacies like Espetada (skewers) along with a selection of accompaniments. And of course, the preparation will all be taking place under the watchful eyes of Chef Viana and a local chef. There, we’ll raise a toast alongside all of the local winemakers, chefs and artisans we connected with during our expedition, who helped to make our experience on Madeira a dream.

Meals: B, D
Overnight: Belmond Reid’s Palace

October 1, 2024
Today we say goodbye to our perfect Portuguese hideaway and set off for our point of departure, Funchal Airport.

Meals: B
Overnight: N/A

octopus dish
Portugal island
wine glasses clinking
market with fruits

meet the tastemakers

David Viana

David Viana, Executive Chef

David Viana was born and raised in Little Lisboa: Newark, New Jersey’s Portuguese immigrant neighborhood. Growing up, he spent afternoons with his grandmother, Isaura, who introduced him to many of the dishes that grace Lita’s menu today.

He turned his early love of food into a storied career, rising through the ranks at Mesa Grill, Eleven Madison Park, Marea, and Villa Joya in Portugal. He joined the team at Heirloom Kitchen in 2026, where he received three-and-a-half stars from The Star-Ledger within weeks. 

In 2018 he was nominated as Best Chef Mid Atlantic by The James Beard Foundation, shortly by competing on Top Chef’s 16th season.

In addition to leading the culinary helm at Lita, he is the Executive Chef at Heirloom Kitchen and Heirloom Kitchen at The St Laurent. When he’s not working he is spending time with his son, Cole, teaching him to make fejauda and taking him to Chuck E Cheese.

Neilly Robinson

Neilly Robinson, Managing Director

Neilly is the Managing Director at Lita, Heirloom Kitchen, and Heirloom Kitchen at The St Laurent. A self taught entrepreneur, Neilly founded Heirloom Kitchen- the group’s first restaurant- in 2013 with her mom, Judy. Growing up, their family dinner table was always beautiful and bountiful. After a decade working in fashion in New York City she decided to return to her Jersey roots, creating a restaurant and cooking school. Now celebrating its 10th anniversary, Heirloom Kitchen has grown into one of the east coast’s most beloved restaurants, with Chef David Viana leading the kitchen.

In the summer of 2022, on the heels of a wildly successful popup in Philadelphia, Neilly and David launched Heirloom at The St. Laurent in Asbury Park, an upscale restaurant and bar in a restored historic hotel.

Neilly supervises every aspect of Heirloom Hospitality such as people and culture, marking and creative, and accounting ensuring that no detail is overlooked. When she isn’t working, she’s researching where she’s traveling to next.

sumptuous stays

Belmond Reid’s Palace

Perched above the postcard perfect harbor of Funchal, Reid’s Palace is a five-star jewel in the crown that is the island paradise of Madeira. A beacon of hospitality for more than 130 years, Reid’s Palace continues to welcome guests into its enchanting embrace of manicured gardens, panoramic Atlantic views, and fine cuisine with the utmost style.

What's Included

  • Elegant handpicked stay with gourmet spirit, five-star Belmond Reid’s Palace
  • Full-time assistance of a Palatum Trip Leader
  • All ground transportation from pick-up to drop-off
  • Select touring with local guides & epicurean experts
  • Daily breakfast
  • Seasonally inspired lunches & dinners showcasing regional wines
  • Exclusive dining at awarded gastronomic restaurants
  • Hands-on cooking experiences highlighting heritage recipes
  • Premium winery visits & tastings at storied producers
  • Special visits with acclaimed food artisans & organic farmers
  • Tastings of local delicacies unique to each region
  • Signature cultural touring & all associated tickets/entrance fees
  • Palatum Welcome Package in advance of departure

What's Not Included

  • International or regional airfare
  • A-la-carte food orders, alcoholic beverages or wines outside of pre-arranged menus during organized meals
  • Any meals or beverages during free time
  • Hotel incidentals including room service, laundry services and hotel bar tabs
  • Hotel room upgrade requests and/or fees/supplements incurred from any room changes
  • Personal expenditures and personal spending money
  • Expenses for activities/excursions not included in the tour itinerary
  • Transportation expenses incurred during free time, such as taxi or bus fares
  • Travel insurance including health, accidents, lost baggage and trip cancellation
  • Passport and Visa expenses
  • All other items that are not mentioned or included in the tour itinerary

book now

Reserve your spot today with a deposit and completion of our booking form.

Looking for a privatized experience or specific dates? Look into booking a Private Palatum Expedition.

supplemental information

your trip specifics

The group rendezvous point for the start of the tour is Madeira Airport International Cristiano Ronaldo. It is strongly recommended that you arrive in Madeira one or two days prior to the commencement of the tour, to allow for any delays or rerouting that may occur while in transit to Portugal. Please note that all participants must arrive by 12:00 PM to Madeira Airport International Cristiano Ronaldo on September 24, 2024 to take advantage of the group transfer to Belmond Reid’s Palace in Funchal. Participants who choose to arrive earlier or later than the outlined group transfer time can contact The Palatum about private transfer options, which can be arranged at an additional cost.

Suggested Airport: Madeira Airport International Cristiano Ronaldo

Pick-up Location: Madeira Airport International Cristiano Ronaldo

Pick-up Time: Approximately 12:00 PM

The end date of the tour is October 1, 2024 with group drop-offs at 12:00 PM at Madeira Airport International Cristiano Ronaldo. If you are planning to depart from Madeira Airport International Cristiano Ronaldo on October 1, 2024 we would strongly recommend that you book a departing flight that leaves no earlier than 2:00 PM, to allow for ample time following the scheduled drop-off.

Suggested Airport: Madeira Airport International Cristiano Ronaldo

Drop-off Locations: Madeira Airport International Cristiano Ronaldo

Drop-off Times: Approximately 12:00 PM

Your trip balance is due no later than June 15, 2024 (approximately 90 days prior to the tour start date).

Payments may be made by MasterCard, Visa, American Express, Discover, or by check made payable to The Palatum.

more to know

This tour may at times be physically active and interactive, so you must be in good health to participate. If you have any physical, mental, visual, or other medical impairment that may hinder your ability to successfully complete this Palatum small group tour, you must submit a letter from your physician stating that you are able to safely participate in the tour at least 90 days prior to departure. The Palatum reserves the right to decline any Participant whose condition, in The Palatum’s opinion, may negatively affect the health or safety of that Participant, other Participants, our staff/agents, or third parties.

The Palatum has crafted this exclusive epicurean tour to highlight seasonal vinicultural and gastronomic experiences of the highest caliber. As this tour has been specially designed to take you off the beaten path and introduce you to authentic local food and wine experiences, it may require that necessary adjustments be made to the tour schedule either prior to departure or during the tour. Rest assured, we will make every effort to provide you with the touring experience outlined in the itinerary. Please be advised that we cannot provide refunds for any touring days, activities, excursions, tastings, etc., that you have chosen not to participate in, or any costs associated with opting out of a planned activity or excursion (i.e. taxi or bus fare).

If you cancel by or before December 1, 2024: You will receive a 100% refund of your paid deposit minus a $500 processing fee.

If you cancel between Decembre 2, 2024 and March 31, 2024: You will receive a 50% refund of your paid deposit.

If you cancel between April 1, 2024 and June 15, 2024: You will receive a 25% refund of your paid deposit.

If you cancel after June 15, 2024, 2024 all monies paid will be non-refundable.

Trip cancellation must be made by calling The Palatum at 1-888-466-4381, and must be followed up by written confirmation via email or mail.

the palatum way

Palatum tours feature the full-time assistance of a Palatum Trip Leader, as well as select touring with local guides and experts in gastronomy and oenology.

Every Palatum tour is designed to celebrate the culinary traditions, seasonal produce, and local food products that make the regions being visited, such diverse gastronomic destinations. During the tour you will enjoy a wide variety of gourmet foods, as well as both typical and creative dishes, intended to delve deep into the authentic food landscapes we will be exploring. This means that you can look forward to sampling regional delicacies that highlight a cornucopia of ingredients, from the familiar to the unfamiliar. As culinary experiences and organized meals are planned well in advance, it is important that you advise The Palatum of any food allergies and/or dietary restrictions you may have, so that we can do our very best to meet your needs.

You can look forward to receiving an online link to your digital Palatum Portfolio approximately two weeks prior to departure. Your digital Palatum Portfolio will include the final, detailed tour itinerary, providing a more granular portrait of your travel experience, including daily touring schedules with times and all pertinent details, as well as other supplemental travel information, such as weather resources, emergency contact information, and other useful travel tips.

An amuse-bouche for the feast that awaits, your Palatum Welcome Package will include some gourmet surprises to get you dreaming about your upcoming trip, which will be mailed out to arrive prior to your departure on the tour. Once shipped, you will be notified via email and provided with the tracking number for your package.

getting there

Optional travel insurance is available to provide peace of mind during your travels in the event of accident, sickness or unexpected cancellation. In evaluating travel insurance options you may want to review all forms of insurance coverage for your upcoming trip, such as your credit card or medical and homeowner’s insurance company benefits, in addition to other third party insurance providers. Trip insurance can also be purchased through The Palatum’s preferred provider Travel Guard®. If you are interested in obtaining a quote or purchasing a policy, you can email The Palatum at

Today’s travel landscape offers many resources available for booking airfare. As such, we encourage you to explore your options, such as booking your airfare through a trusted ticketing agent, an online airline resource, or using your frequent flier miles or credit card rewards points. As you research your preferred flights, you will want to review your pre-tour and post-tour travel plans, and select airline routes that make sense logistically with regard to the start and end dates of the tour.

All Palatum tours require a valid passport, with a minimum 6 months validity. As visa and entry requirements can vary from country to country, and change with little or no notice, it is your responsibility to contact your local embassy or consulate for the most up-to-date visa requirements, and to carry the proper travel documents.

Each tour participant is allowed a total of one medium sized suitcase (25” to 27” inches) and one standard carry-on. Please note that this luggage allowance will be strictly enforced, as the size of the tour vehicle will only accommodate the set number of tour participants and the outlined luggage allowance per participant. Any deviation from the outlined luggage allowance will result in unnecessarily cramped tour bus conditions.

Arriving before the start of tour, or perhaps staying after? Just let us know and we can provide you with pricing for a pre- or post-tour extension, such as private transfers and additional nights at hotels included on the tour.

Scroll to Top