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The espetada (kebab) seasoning is hand crushed with the help of a rock, then rubbed onto each piece of meat before it is skewered (and for €20.80, you can ask for a laurel wood skewer), and then gently cooked on an acacia wood grill. It arrives promptly, accompanied with chips, garlic and herbs and the popular Madeiran fried corn. This is a large restaurant with lots of tables.