A multicultural and vegan friendly restaurant that offers a taste of the world, using the freshest ingredients.
A space that, according to designer Maria Brazão Sousa: has “materials that refer to the connection with nature, the genuine, (…) that meet the concept of world cuisine. Not forgetting the historical and patrimonial presence of the region, reflected in the use of old benches and a very common cupboard in old Madeiran grocery stores and wicker. Tradition and Innovation. Local and Global.
The seasonal menu mirrors Jorge and Dawid’s travels: it proposes stopovers in the Mediterranean, Southeast Asia and South America, renewed classics and happy fusions, based on fresh island ingredients, but also looking for high quality ingredients from around the world.
The young, highly qualified and motivated team counts on the daily presence of Jorge and Dawid as hosts and provides a service tailored to the owners’ wishes, attentive, careful, but informal.
Jorge and Dawid are two creative and restless spirits.
Born in very distant points on the map, they met and created a gastronomic project of excellence in Madeira Island – TERRA FOOD CONCEPT.
Jorge, a native of the island, was a mischievous kid from an early age: he went through the growing pains of being a rebel in a still conservative Madeira, and it took him a while to find his place in the world. Coming from a family linked to the restaurant business, he felt from an early age the appeal of kitchens. He broke rules and expectations, started with a degree in economics, went through the humanities, arts and social communication, and even the circus arts, never concluding any of these chapters.
The restaurant business has always fascinated him: in spaces such as Cais da Pedra (by chef Henrique Sá Pessoa), Nini Design Center and Porto Bay Liberdade, among others, he learned the rigors of the kitchen, but also its joys. However, the routine destroyed his free spirit. The world called for Jorge and the answer came in the form of the luxury cruise line “Seabourn”, which took him to all corners of the world, sharpening his adventurous spirit at every stop. The pandemic forced him to make a forced stop in Peru, after a backpacking trip. There he traced the first lines of what would become TERRA FOOD CONCEPT.
On the first day back on the cruises, he met Dawid, their story began to unfold, and the creation of TERRA, a life project for two, gained momentum.
Dawid is a son of the mountains. Naturally friendly, with a generous smile, he was born in the small Polish village of Pyzowka, with just over 800 inhabitants. The desire to travel the world came very early. Born into a large family, he left for Krakow at a young age to study Tourism. He passed through Guernsey and Newcastle, fueled by his curiosity and willingness to learn, was a contributor to “Seabourn” for six years. Accumulating experience, he quickly went from waiting tables, to Maitre D’ of The Grill by Thomas Keller, a chef with 8 Michelin stars combined.
During the pandemic crisis he returns to Poland, and works as Deputy FB Manager at Nosalowy Park, a prestigious hotel in the mountains where he hails from. After a brief period, he feels the need to return to the sea. On the first day of his return, he meets Jorge and together they decide to set up anchors.
The island of Madeira, and the creation of an unconventional food space, were the basic ideas: The escape from the Polish cold, the desire to be close to those they liked, and a port full of new tourists, in a city that is open to new concepts, the decision to dock in the sunny island was easy.
Deciding what kind of restaurant they wanted to create was just as easy: a space without prejudice, without following obvious formulas, with a dynamic and fresh menu, and above all: with excellent service in a space that invites you to travel, but honors tradition. of Madeiran handicrafts.
In five months and four days, the idea became reality, and in April 2022 they opened TERRA FOOD CONCEPT, in the center of Funchal: a space that, according to interior designer Maria Brazão Sousa: has “materials that refer to the connection with nature, the genuine, (…) that meet the concept of world cuisine. Without forgetting the historical and patrimonial presence of the region, reflected in the use of old benches and a very common cupboard in old Madeiran grocery stores and wicker. Tradition and Innovation. Local and Global.”
The seasonal menu is a mirror of Jorge and Dawid’s travels: it proposes stopovers in the Mediterranean, Southeast Asia and South America, renewed classics and happy fusions, based on fresh island ingredients, but also looking for high quality ingredients from around the world.
The young, highly qualified and motivated team counts on the daily presence of Jorge and Dawid as hosts and provides a service tailored to the owners’ wishes, attentive, careful, but informal.
TERRA FOOD CONCEPT fits into a growing market: the city of Funchal: it has a cosmopolitan and demanding clientele, with high quality references, but which seeks innovative projects, concepts and fresh flavors. With a careful selection of ingredients and partners, ranging from the selection of coffee to the ingredients of the cocktails, through the list of natural wines and craft beers, it responds to the wishes of both locals and tourists.
Dawid and Jorge found their port, and created a mandatory stop in the city of Funchal.
The young, highly qualified and motivated team counts on the daily presence of Jorge and Dawid as hosts and provides a service tailored to the owners’ wishes, attentive, careful, but informal.
Jorge and Dawid are two creative and restless spirits.
Born in very distant points on the map, they met and created a gastronomic project of excellence in Madeira Island – TERRA FOOD CONCEPT.
Jorge, a native of the island, was a mischievous kid from an early age: he went through the growing pains of being a rebel in a still conservative Madeira, and it took him a while to find his place in the world. Coming from a family linked to the restaurant business, he felt from an early age the appeal of kitchens. He broke rules and expectations, started with a degree in economics, went through the humanities, arts and social communication, and even the circus arts, never concluding any of these chapters.
The restaurant business has always fascinated him: in spaces such as Cais da Pedra (by chef Henrique Sá Pessoa), Nini Design Center and Porto Bay Liberdade, among others, he learned the rigors of the kitchen, but also its joys. However, the routine destroyed his free spirit. The world called for Jorge and the answer came in the form of the luxury cruise line “Seabourn”, which took him to all corners of the world, sharpening his adventurous spirit at every stop. The pandemic forced him to make a forced stop in Peru, after a backpacking trip. There he traced the first lines of what would become TERRA FOOD CONCEPT.
On the first day back on the cruises, he met Dawid, their story began to unfold, and the creation of TERRA, a life project for two, gained momentum.
Dawid is a son of the mountains. Naturally friendly, with a generous smile, he was born in the small Polish village of Pyzowka, with just over 800 inhabitants. The desire to travel the world came very early. Born into a large family, he left for Krakow at a young age to study Tourism. He passed through Guernsey and Newcastle, fueled by his curiosity and willingness to learn, was a contributor to “Seabourn” for six years. Accumulating experience, he quickly went from waiting tables, to Maitre D’ of The Grill by Thomas Keller, a chef with 8 Michelin stars combined.
During the pandemic crisis he returns to Poland, and works as Deputy FB Manager at Nosalowy Park, a prestigious hotel in the mountains where he hails from. After a brief period, he feels the need to return to the sea. On the first day of his return, he meets Jorge and together they decide to set up anchors.
The island of Madeira, and the creation of an unconventional food space, were the basic ideas: The escape from the Polish cold, the desire to be close to those they liked, and a port full of new tourists, in a city that is open to new concepts, the decision to dock in the sunny island was easy.
Deciding what kind of restaurant they wanted to create was just as easy: a space without prejudice, without following obvious formulas, with a dynamic and fresh menu, and above all: with excellent service in a space that invites you to travel, but honors tradition. of Madeiran handicrafts.
In five months and four days, the idea became reality, and in April 2022 they opened TERRA FOOD CONCEPT, in the center of Funchal: a space that, according to interior designer Maria Brazão Sousa: has “materials that refer to the connection with nature, the genuine, (…) that meet the concept of world cuisine. Without forgetting the historical and patrimonial presence of the region, reflected in the use of old benches and a very common cupboard in old Madeiran grocery stores and wicker. Tradition and Innovation. Local and Global.”
The seasonal menu is a mirror of Jorge and Dawid’s travels: it proposes stopovers in the Mediterranean, Southeast Asia and South America, renewed classics and happy fusions, based on fresh island ingredients, but also looking for high quality ingredients from around the world.
The young, highly qualified and motivated team counts on the daily presence of Jorge and Dawid as hosts and provides a service tailored to the owners’ wishes, attentive, careful, but informal.
TERRA FOOD CONCEPT fits into a growing market: the city of Funchal: it has a cosmopolitan and demanding clientele, with high quality references, but which seeks innovative projects, concepts and fresh flavors. With a careful selection of ingredients and partners, ranging from the selection of coffee to the ingredients of the cocktails, through the list of natural wines and craft beers, it responds to the wishes of both locals and tourists.
Dawid and Jorge found their port, and created a mandatory stop in the city of Funchal.
