SURPRISING COMBINATIONS . ..

Tuna, scallops or Madeiran fruits are added to Japanese wagyu, nori or yuzu. Seasonal produce is the highlight in a kitchen where sushi and sashimi are prepared with fish from the island.

There are also black pork ribs with Korean sweet and sour sauce, king crab, meat dumplings, tempuras and steamed bread made daily.

He thought about being a doctor or an engineer, but chose to follow his dream of being a cook.
Rui Pinto started out as an intern at The Cliff Bay hotel, during the years he studied at the Professional School of Hospitality and Tourism in Madeira. After completing the course, he returned to this hotel where he worked in the kitchen of the restaurant Il Gallo d’Oro (2 Michelin stars). A self-confessed Madeiran, despite being born in Coimbra, he decided to travel to the world.

He worked in Sydney-Australia-, in London and, for 4 years, at the Ocean restaurant (2 Michelin stars), in the Algarve.

The Covid-19 pandemic brought him back to Madeira to lead the Avista Asia team, where he combines all the experience acquired with the flavors of the island.

Rui Pinto leads the kitchen at Avista Asia daily, under the tutelage of Chefs Benoît Sithon (Il Gallo d’Oro - 2 Michelin stars) and João Luz (Avista).