The story
In the heart of Funchal, Ákua by Chef Júlio Pereira is a contemporary seafood restaurant that draws its inspiration from the waters surrounding Madeira. “Desde as profundezas do atlântico partilhamos os sabores que vem das redes, rochas e praias de um país à beira mar plantado,” the restaurant says – a philosophy that translates into a menu built around the freshest catches. The kitchen’s skill has earned Ákua a Michelin Recommendation, a recognition of its refined yet approachable cooking.
Chef Júlio Pereira’s culinary roots run deep. Born in 1978 in the coastal village of Carvoeira, he learned about product and seasonality in his father’s butcher shop, his grandfather’s vegetable garden, and his mother’s kitchen. After training at the Hotel School of Estoril, he worked in Italy, Spain, Brazil, Angola, and São Tomé and Príncipe before settling in Madeira in 2013. In 2018 he opened Kampo, a restaurant focused on meats and field produce. The following year, he “dove into” Ákua, bringing the ocean flavours of his Ericeira childhood to the island.
Ákua’s menu is designed for sharing, with a strong emphasis on fish and shellfish. Classics include the creamy rice with carabineiro shrimp and seafood (for two), charcoal-grilled market fish served with fregola and pil pil cream, and a smoked scabbard fish dish with banana, passion fruit, and beurre blanc. Meat options and carefully chosen wines – many from Madeira and mainland Portugal – round out the experience. The chef’s classical menu offers a curated journey through the kitchen’s highlights.
Ákua occupies a welcoming space on Rua dos Murças, with outdoor seating for al fresco dining and a counter for those who enjoy watching the kitchen at work. The atmosphere is relaxed and convivial, reflecting the restaurant’s commitment to honest, flavour-driven cooking. Whether for lunch or dinner, it’s a place where the Atlantic’s bounty is treated with the respect it deserves.
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