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On a street in the centre of the city, a modern and simple space, to enjoy some different fish dishes and some of the region's wines.

It's the most recent space for Chef Júlio Pereira, on the same street where he already has Kampo. This AKUA, as the name suggests, is a seafood-only restaurant, with the fresh fish of the day shining. Decoration similar to its brother, minimalist, light woods and tables set with simplicity. Balcony with a few places, opening to the kitchen, where everything happens. The offer is eclectic, but tasty. The bread is handmade, naturally fermented and homemade to accompany sardines, aubergines and passion fruit; codfish pastry; tuna and sesame cornet or fish and sweet potato ceviche; squid with aioli; fish and seafood ravioli and the traditional black scabbard fish with banana. But the menu varies according to the products that appear. There are several desserts, all of them self-made. And good wines, including some Madeiran wines. And it’s right in downtown Funchal.

On a street in the centre of the city, a modern and simple space, to enjoy some different fish dishes and some of the region's wines.

It's the most recent space for Chef Júlio Pereira, on the same street where he already has Kampo. This AKUA, as the name suggests, is a seafood-only restaurant, with the fresh fish of the day shining. Decoration similar to its brother, minimalist, light woods and tables set with simplicity. Balcony with a few places, opening to the kitchen, where everything happens. The offer is eclectic, but tasty. The bread is handmade, naturally fermented and homemade to accompany sardines, aubergines and passion fruit; codfish pastry; tuna and sesame cornet or fish and sweet potato ceviche; squid with aioli; fish and seafood ravioli and the traditional black scabbard fish with banana. But the menu varies according to the products that appear. There are several desserts, all of them self-made. And good wines, including some Madeiran wines. And it’s right in downtown Funchal.

On a street in the centre of the city, a modern and simple space, to enjoy some different fish dishes and some of the region's wines.

It's the most recent space for Chef Júlio Pereira, on the same street where he already has Kampo. This AKUA, as the name suggests, is a seafood-only restaurant, with the fresh fish of the day shining. Decoration similar to its brother, minimalist, light woods and tables set with simplicity. Balcony with a few places, opening to the kitchen, where everything happens. The offer is eclectic, but tasty. The bread is handmade, naturally fermented and homemade to accompany sardines, aubergines and passion fruit; codfish pastry; tuna and sesame cornet or fish and sweet potato ceviche; squid with aioli; fish and seafood ravioli and the traditional black scabbard fish with banana. But the menu varies according to the products that appear. There are several desserts, all of them self-made. And good wines, including some Madeiran wines. And it’s right in downtown Funchal.