Our Story...

Eusébio Nunes was born in 1997 in Rheinfelden, a small Swiss town on the border with Germany. A few years later, due to a project of his father, the family moved to the parish of Caniçal, the hometown of his parents.

From childhood, Eusébio was immersed in the world of organic agriculture and livestock farming. He would accompany his father in the cultivation of vegetables and fruits, the raising and slaughtering of animals, and in the kitchens, where he would observe and participate in the preparation of fresh and healthy foods. His father was also a cook, having worked in a kitchen for 10 years, which further fueled Eusébio's passion for gastronomy, leading him to enroll in the Madeira School of Hospitality and Tourism in 2017.

In 2019, Eusébio began his professional career in the project of the renowned chef Júlio Pereira, first working at the Kampo restaurant and then at the Akua restaurant. In 2021, he ventured to the Azores, spending time on the islands of São Miguel and Terceira. The following year, in Lisbon, he worked with the legendary Master André Magalhães at Taberna da Rua das Flores and later at the Antiga Camponesa restaurant with chef Gareth Story.

In 2024, Eusébio returned to Madeira Island and, together with his father, founded the Restaurante O Recante in the parish of Caniçal, a region known for the quality of its fish and seafood. With the support of the older local population, Eusébio introduced a concept that has won over both Madeirans and tourists visiting the island.

The concept of Restaurante O Recante is heavily influenced by its location in a fishing village, making fish dishes a specialty. However, the restaurant also excels in meat dishes, offering a complete gastronomic experience. The dishes constantly vary, reflecting the availability of fresh products from local suppliers and the seasonality of ingredients. This approach ensures that each visit to the restaurant is unique, with authentic and always fresh flavors.

At Restaurante O Recante, Eusébio revives almost forgotten dishes from the local culture, many of which are found only in fishermen's homes. With his dedication and passion for gastronomy, he offers a unique culinary experience, celebrating Madeira's rich gastronomic heritage.