Kampo by Chef Júlio Pereira

Kampo is chef Júlio Pereira's meat-focused restaurant in Funchal's historic centre, built around an open kitchen where matured beef is cut and grilled in view of the dining room. The menu centres on Rubia Galega chuletón, a large matured rib chop sourced from the Galician cattle breed prized across the Iberian Peninsula, alongside charcuterie-style starters such as piglet terrine. The cuisine is Portuguese in base but leans hard into steakhouse territory, with cuts dry-aged and finished simply to let the meat carry the plate. The dining room is industrial and modern — exposed brick, low warm lighting, and counter seating that faces the grill for diners who want to watch the cooking process. It runs loud and lively by dinner service, especially on weekends, making it better suited to a convivial group meal than a quiet one. The wine list leans toward robust Portuguese reds able to stand up to the grilled meats, with a shorter selection of whites and Madeira fortified wines. As one of chef Pereira's most popular Funchal restaurants, Kampo can book up on weekend evenings; reserving ahead is recommended, particularly for tables of four or more, though the counter seats are sometimes available for walk-ins earlier in the evening.