Downtown, Ákua is a deep dive into Portugal’s seafood scene with fish charcuterie boards, braised tuna with razor clam rice, grouper carpaccio with nori, and more from the mind of acclaimed chef Júlio Pereira, whose other restaurant, Kampo, boasts a meatier menu. Also near downtown, Gazebo is a singular dining adventure inside a quinta (villa) where chef Filipe Janeiro prepares your meal mere feet from your table for an intimate and personal kitchen-to-table experience. That meal might entail beef tartare with house kimchi and shiitake mushrooms, seared black scabbard over miso-imbued smashed chickpeas, and a dessert of fresh loquat—an apricot-like tropical fruit—plucked from the trees outside and served with an almond crumble and goat cheese mousse.

Try Kampo (10), one of the latest arrivals on Funchal’s food scene, tucked down a side street with a small terrace, serving delicious fish of the day with lemon-tree sauce (kampo.pt, mains about €15). Otherwise opt for a view and a warm tiger-prawn salad on the waterfront at local designer Nini Andrade Silva’s Design Centre (11) (ninidesigncentre.com/pt, mains about €19). For dinner, splash out at Michelin-starred restaurant William at Belmond Reid’s Palace, and dine on the island’s finest produce, from cherry and lobster gazpacho to suckling pig with cauliflower, caviar and almond (mains about €38).

End the day at this trendy restaurant for creative plates accompanied by an extensive list of wines from mainland Portugal. Owner chef Júlio Pereira worked with the Alentejo’s Rocim vineyard to produce a selection of exclusive red, white and rosé labels. Pair them with the likes of tuna cornets, oxtail ravioli, fresh sardines and black rice with octopus, prepared in the open kitchen.

Prepare for a spot of theatre at this trendy restaurant, where a marble-topped counter table sits next to the open-air kitchen. Kampo puts a creative twist on Portuguese food with celebrated chef, Júlio Pereira, at the helm. Tuck into colourful sharing plates to start: house favourites include the sardines with eggplant, or passionfruit and foie gras with seasonal jam.

This was quite the contrast with the modern dishes at Kampo, a seriously hip Funchal restaurant with an open kitchen and a poured-concrete bar. We ate sophisticated versions of Portuguese specialties such as a savory bola de Berlim doughnut, which is usually sweet but is here filled with chorizo and mushroom and topped with powdered sugar.

Kampo is one of three venues run by chef Julio Pereira (the others are Akua, which specialises in fish, and the bakery Kôdea). The focus at Kampo is meat. You can marvel at dry-aged T-bones in temperature-controlled vitrines on your way in.

Restaurante Armazém do Sal 9000-059 Funchal, Portugal Ajouté par254 utilisateurs Kampo by Chef Julio Pereira R. da Alfândega 74, 9000-059 Funchal, Portugal Ajouté par285 utilisateurs Casa do Bolo do Caco Rua Dr. Fernão de Ornelas 26, 9000-900 Funchal, Portugal Ajouté par186 utilisateurs The Vine Hotel R. dos Aranhas 27, Portugal Ajouté par105 utilisateurs Fábrica Santo Antonio Rua 5 de Outubro 56, 9000-079 Funchal, Portugal Ajouté par136 utilisateurs Akua R. Dos Murcas 6, 9000-058 Funchal, Portugal Ajouté par195 utilisateurs Hamburgueria do Mercado Rua da Carreira 75A, 9000-042 Funchal, Portugal Ajouté par110 utilisateurs Rei da Poncha Rampa do Cidrão 147, 9000-059 Funchal, Portugal Ajouté par161 utilisateurs Loja do Chá Madeira • Tea House Madeira ® R.

Kampo is a restaurant full of experiences, where all flavours come from the ground flavours that are highlighted in the dishes created by Chef Júlio Pereira, who shows his origins in a creative way. The restaurant is located in the heart of the city of Funchal, it boasts a small, cozy space with the kitchen as a ‘background’, offering to all the customers a deep view of everything that is happening. With a really simple menu with elegance, where the fixed dishes will vary, according to the products of the current season.

Eating out in Madeira is great, but there's only really Kampo where I've been so impressed with more upmarket food. We therefore will be looking for reasonably priced good value restaunts in the area. Answer 21 of 33: Since the devaluation of the pound against the euro is it possible to give an indication of what a reasonable two course meal will cost in the old town and restaurants in the hotel area (lido and beyond)?.

Undoubtedly one of the best restaurants in Funchal Old Town, Kampo by Chef Julio Pereira was actually the first place that we dined at upon our arrival in Madeira. The restaurant itself boasts a relatively small but beautifully ambient establishment right in the heart of the city. Claiming to offer a “simple menu with elegance”, I would argue that the dishes at Kampo taste anything but “simple”!

Why You Should Visit: Kampo is a culinary gem in Funchal, led by renowned Chef Júlio Pereira. The restaurant focuses on blending traditional Madeiran ingredients with modern culinary techniques, offering a refreshing break from the island’s typical fare. The open kitchen concept adds a theatrical element to your dining experience, allowing you to watch as your dishes are meticulously prepared.

With its sleek interior and QR-code menu, Kampo definitely feels every bit as up-to-date as its kitchen. Local chef Júlio Pereira specialises in meat at Kampo, as evidenced by the glass cabinets of aged beef that you’ll pass on your way in. We loved the smoked beef carpaccio, braised ox belly and confit duck with fabulously umami-rich duck rice.

This restaurant bets on products from the countryside and transforms them in a restaurant that is imbued with a spirit of urbanity. The signature cuisine if by Chef Júlio Pereira, who invests in proximity. At Kampo, the cuisine and room blend, bringing the experience of tasting closer to the experience of cooking.

For modern Madeiran cuisine with a twist, Kampo by Chef Júlio Pereira stands out as one of the best restaurants in Funchal. The menu is seasonal, featuring locally sourced ingredients prepared with creativity and flair. The open kitchen adds an interactive element to your dining experience.

Kampo: Dit restaurant opende de deuren in 2018 vlakbij de kathedraal van Funchal en staat nu al bekend als één van de beste restaurants in de wijde omgeving. Een nieuwerwetse bistro waar ik de volgende keer direct na het boeken van mijn ticket een tafel ga reserveren.

Heading into the heart of town, close to the top of the Funchal food chain is ‘Kampo’. Chef Julio Pereira made a lot of noise about his little corner restaurant when it opened, and quite rightly so!. I took my daughter (she’s moved to Madeira too – smart girl).

Kampo by Chef Julio Pereira aan de Rua do Sabão is een fantastisch restaurant waar je heerlijk kunt eten. Of je nu gaat voor de verse tonijn, de zwarte rijst met inktvis of de wagyu-beef, het is allemaal even lekker. Echt een topplek voor een mooi avondje uit.

Located in the city center, Kampo opened its doors in 2018 and started serving delicious meals to patrons. The restaurant has both an open-air terrace and an open kitchen that adjoins the dining room. Chef Julio Pereira can truly cook up a storm here.

Another place to go for a memorable meal would be Kampo in the heart of the city. Kampo is chef-owned, has an open kitchen and is known for its good ‘shareable’ dishes, large portions & reasonable prices. Another draw here is the open kitchen.

KAMPO is not the cheapest place to eat but the food quality is exceptional. It is very popular, and you may want to book a table in advance. Once the waiter learned that I could not eat gluten, he explained what I could and could not eat.

Restaurante acolhedor, sob a alçada do Chef Júlio Pereira, um espaço de experiências, onde sabores vindos da terra ganham destaque. A ementa é simples mas eleg…. Rua da Casa Branca, 7 - Estalagem Quinta da Casa Branca, Funchal

Best little meatses and cheeses wine bar in Madeira. Run by a knowledgeable and friendly couple. Here's hoping they are a success. Much love Stephen...

With a sharing and 'comfort food' concept, Kampo was created to pay tribute to meat in all its senses, with an emphasis on matured meat.