Akua in Funchal: A Burst of Flavour with a Tiny Flaw

Recommended by a close friend — a true Madeira expert and gourmet — Akua in Funchal quickly climbed to the top of our must-visit list. Its honourable mention in the Michelin Guide only raised our expectations further. And to be fair: on the culinary front, Akua absolutely delivered.

That said, our arrival was a little bumpy. Even though there were available tables on the terrace and the ground floor, we were guided upstairs to the first floor. With only one other table occupied, we politely asked if we could sit by the window. Unfortunately: “not possible.” In the end, we were placed right next to the staff door — and near the toilets. A pity, especially since several tables remained empty during our entire seating (from 7 to 9 PM). This felt like an unnecessary miss — though thankfully, it didn’t ruin the rest of the evening.

The menu was available both on paper and via QR code — a small but appreciated detail. No need to fumble with phones at the table. We chose to share a series of starters.

And the kitchen did not disappoint:

• Sardines on roasted pepper and eggplant with garlic, passion fruit mayo, and an intense tomato purée — a bold and beautiful flavour bomb.
• White fish ceviche that was fresh and full of exciting flavour — though it did include one ingredient that didn’t quite belong. The staff handled it gracefully and professionally.
• The absolute standout: a white fish taco with mustard, coriander, lime, and avocado. This dish alone is worth the visit to Akua.

For our main course, we shared a generously filled rice pan with seaweed, prawns, and carabinero (a large red prawn, and one of our all-time favourites). Deep flavour, perfectly cooked, and beautifully balanced.

We finished with a tropical dessert of pineapple, coconut ice cream, and lime pearls — light, refreshing, and the perfect close to a memorable meal.

Final verdict:
Akua fully deserves its Michelin Guide mention. The food is top-quality — creative, bold, and beautifully executed. The staff are just as impressive: skilled, friendly, and thoroughly professional.

The only downside? The odd seating choice, which felt a bit off given the empty tables. But honestly — if that’s the worst part of your evening, you’re doing pretty well.