"Thomas Faudry's rooftop Madeiran-French kitchen, founded by three-star Antoine Westermann — book UVA for an anniversary above Funchal's harbour."
About UVA
The black scabbard fish arrives meuniere, set on tomato-confit polenta with black-rice crackers; it is the plate reviewers cross Funchal for, and the clearest argument for the kitchen. UVA puts island fish through French technique and lets neither side win outright.
The restaurant crowns The Vine Hotel at Rua dos Aranhas 27A, a rooftop perch over central Funchal and the harbour. It is one of the city's strongest tables alongside the two-star Il Gallo d'Oro; the Funchal dining guide lays out the full field.
The Kitchen
Chef Thomas Faudry signs the menu, working a Madeiran-French line built on the regional market: scabbard fish (espada), island beef, local produce, Madeira wine and cider folded into French sauces and finishes. The signature black scabbard meuniere with creamy tomato-confit polenta shows the approach; a fish trio and a chicken supreme in tagine sauce round out the contemporary range, closing on a banana cheesecake with salted caramel and pitanga sorbet.
The lineage matters: UVA was founded by Antoine Westermann, the Alsatian chef who held three Michelin stars at Buerehiesel, and the kitchen still reflects that grounding. A three-course meal is EUR 59 and the eight-course Atlantic Festival menu EUR 79, both leaning on island sourcing. It belongs in any conversation about the best seafood restaurants in the Atlantic islands.
The Room
UVA is a rooftop, and the view does real work: glass on the dining room, an open terrace, and a panorama over Funchal's rooftops to the harbour and the Atlantic beyond. Lighting is warm and low after dark; the mood is elegant rather than stiff. The wine bar shares the level and the cellar, so a lighter visit over a glass is possible. Dress is smart-casual, and the best tables face the sunset.
Best for an Anniversary
Book this rooftop for an anniversary because the setting and the cooking pull the same direction: a sunset over the harbour, warm light, a quiet terrace, and a Madeiran-French menu polished enough to mark the occasion without a fine-dining stiffness. Time the reservation for golden hour, take a harbour-facing table, and let the scabbard fish and a Madeira pairing carry the night. It works equally for a proposal when the weather cooperates.
Not for
Not for a windy or wet night, or for anyone with a fear of heights: the draw is an exposed rooftop terrace, and when the Atlantic weather turns the open-air tables lose the whole point of coming.
Frequently Asked
Is UVA in Funchal worth it?
Yes. UVA pairs one of Funchal's best rooftop views with a serious Madeiran-French kitchen led by chef Thomas Faudry and founded by three-star chef Antoine Westermann. The signature black scabbard fish meuniere is the dish to judge it by, and at EUR 59 for three courses it is strong value for the setting. Go for dinner at sunset.
How hard is it to book UVA?
Moderately easy outside peak season, but the sunset and harbour-facing tables are the ones that book up, so reserve those ahead. Booking is direct through The Vine Hotel. In high summer and over holidays, give a few days' notice for a prime evening table; the shared wine bar is a good fallback for a shorter, walk-up visit.
What is the dress code at UVA?
Smart-casual. This is a rooftop hotel restaurant with an elegant feel, but it is not jacket-and-tie formal. A collared shirt or a dress is comfortably within the norm, and neat resort wear is fine. Bring a layer: the terrace is open-air and Funchal evenings can turn breezy once the sun is down.
What does a meal at UVA cost?
A three-course meal is EUR 59 per person and the eight-course Atlantic Festival menu is EUR 79, both before wine. The adjoining wine bar serves a la carte for a lighter spend. Madeira wine and island bottles feature heavily on the list, and a pairing will add to the menu price but suits the regional cooking well.
Is UVA good for an anniversary?
Yes, book UVA for an anniversary. The rooftop sunset, warm lighting and harbour view set the scene, and Thomas Faudry's Madeiran-French menu is refined without being stiff. Aim for golden hour and a harbour-facing table. Compare it with the two-star Il Gallo d'Oro in the Funchal dining guide if you want a more formal alternative.
Reserve a Table
Reserve at UVA
Reserve direct through The Vine Hotel. The rooftop and wine bar share a kitchen; sunset and harbour-facing tables go first.
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Practical Information
AddressRua dos Aranhas 27A, The Vine Hotel, 9000-044 Funchal
NeighbourhoodThe Vine Hotel rooftop
CuisineMadeiran-French
PriceThree courses EUR 59; eight-course Atlantic Festival menu EUR 79; wine bar a la carte
Dress CodeSmart-casual
SeatingRooftop dining room and wine bar, harbour-facing
ReservationDirect via The Vine Hotel; sunset first
