Flavour Fireworks at Kampo in Funchal – Why This Gem Deserves Michelin Attention Soon

After the impressive dinner at Akua, Saturday lunch brought us to Kampo. Both restaurants are led by the same chef, but each has its own identity. Where Akua leans heavily into seafood, Kampo is all about the meat. What they share? An exceptionally high standard and a stylish, contemporary atmosphere.

The interior exudes calm and class. Service is warm and relaxed, and the menu is offered both digitally and — thankfully — on paper as well. A small touch, but a welcome one.

We kicked things off by sharing three starters. First up: a classic steak tartare that immediately set the tone — top-quality meat, perfectly seasoned. Then came a flavour-packed taco filled with slow-cooked oxtail, mango, onion, and a hint of barbecue. A brilliant balance of sweet, savoury, and fresh. Our third starter was the boldest: foie gras served on a banana and passion fruit mousse. Sounds adventurous — and it was — but the sweet and creamy base lifted the foie to an unexpectedly delightful level.

My partner added the tuna tartare as an extra course, while I went straight to the main: a juicy burger served on half a brioche bun with caramelised onion, Parmesan, and yes — foie gras, once again. Not an overly complex dish, but executed with precision and balance. Sometimes simplicity, done right, is pure brilliance.

This lunch at Kampo was yet another series of flavour bombs. The fact that this restaurant hasn’t yet been recognised by the Michelin Guide is honestly hard to believe. In my view, it’s only a matter of time.