Desarma

The story

Desarma: Michelin-Starred Contemporary Portuguese in Funchal, Madeira

The Battle of Senses

High above Funchal, on the rooftop of The Views Baía, Desarma describes itself as “the only battle that makes sense.” The name is a promise: a disarmingly simple kitchen where flavours – bitter, sweet, sour, salty, hot, cold, surprising, explosive – attack and surrender in equal measure. In February 2024, this approach earned Desarma its first Michelin star, a recognition it has held through 2025 and 2026. The restaurant’s tagline, “a battle of senses fought in your mouth,” captures the spirit of a meal that is both playful and precise.

Chef Octávio Freitas

Born in Câmara de Lobos, Octávio Freitas discovered his calling at eleven, thanks to a family steeped in food. He trained at Madeira’s Escola Profissional de Hotelaria e Turismo but credits the island’s traditions and regional wisdom as his true education. One of the most creative chefs of his generation, Freitas cultivates organic gardens and researches native ingredients obsessively. He is the author of “Receitas com Mel,” a book on Madeiran sugarcane honey, and has hosted the TV show “Sabores da Madeira” on RTP Madeira. As Executive Chef of The Views Hotels, he brings an epicurean vision of traditional products to his contemporary Portuguese cuisine.

Menus and the Cellar

Desarma offers three tasting journeys: “Armed With Senses” (6 moments, €195), “The Chef’s Battle” (9 moments), and “Chef’s Counter” (12 moments). The 6-moment menu includes dishes like cured tuna with bay leaf and roasted garlic, dry limpets, black scabbard fish roes with rye crumb and traditional “Vilão” sauce, trout from Seixal in smoked seaweed broth, and Black Angus with white onion cream and truffle. A wine pairing (€110) accompanies each course.

The restaurant’s “100 Medos” wine cellar is one of the largest dedicated to Madeira in the world, with 100 references – half available by the glass, including rarities from private collections. The list also features labels from Octávio Freitas’s own winery: Galatrixa, Cagarra, and Massaroco, made from local varieties like Malvasia Fina, Terrantez, Verdelho, and Tinta Negra.

The Experience

Guests sit in a refined, welcoming space – air conditioning, counter dining, and outdoor seating are available. The service, led by manager Alexandre, is attentive and knowledgeable, as reflected in guest testimonials that praise the team’s warmth and professionalism. The restaurant is open Tuesday to Saturday, with seatings from 7 pm to 9 pm. Whether you choose the counter or a table, Desarma delivers a memorable, sensory battle rooted in the flavours of Madeira and the skill of a chef who never stops learning.