It is a restaurant that focuses on grilled meats, in a concept where charcoal is present across the board, and even in the name: the Carvão Grill
The choice of name (carvão literally meaning “charcoal”) is no accident. Everything revolves around charcoal, the product that gives this grill its name and serves as inspiration for the concept. The signature cocktails are a case in point. One of them is called The Carchoal, served on a list alongside the Passion Spark or the Honey Imperial, among others.
The cocktail menu has other references, with drinks and a local Madeiran touch, but the idea of charcoal is omnipresent. They can be served at the table or in the bar at the entrance, which also serves as a place to enjoy a meal. It is here, next to the bar, that the meat fridges are located, which could almost be considered the heart of the Carvão Grill.
It is from here (and not from the menu) that the customer chooses the cut of meat they want, or whether they intend to have a matured meat dinner or lunch, a process that is carried out in the restaurant itself. Here the menu is an accessory. Renato Vieira, the man behind the concept, believes that ‘more than a menu, the aim is to have moments’. The idea is to buy by looking at the product, which is then prepared in the kitchen, grilled in the Josper oven or on another grill, which also works on charcoal. There is meat from the Azores, New Zealand, Australia, Spain and Ireland and different cuts that are sometimes served in individual portions as well as others designed for sharing.
The menu is then used to choose side dishes or drinks, but some customers don't even ask for it as they already know what they want to eat. The desserts too, although listed, vary greatly. On many days they run based on the inspiration of the moment.
For those looking for other options, the restaurant also serves octopus or cod, which are also charcoal roasted. And there are starters such as beef tartar or prawns. The restaurant's theme can also be seen, for example, in the bread, made with water filtered through activated charcoal, or in the fried corn, which is also black in colour to mimic the charcoal.
The Carvão Grill does not have a wine list either. Customers choose from two acclimatised areas. The unavailable offer includes more than 200 references of reds, more than 60 whites and even champagnes and sparkling wines.
After several years in Machico, this is a new project for Renato Vieira, who takes a managerial role at the Carvão Grill House. Local customers in Madeira know him. Visitors come for the concept and the food.
The room is large and welcoming, full of decorative touches, including large ceiling lamps, handmade by a Madeira craftsman from banana leaf fibres.
The Carvão also opens for lunch, with a specific menu that also varies. The idea is to have more practical meals, which can even be enjoyed more quickly.
Whatever the time, customers are greeted with a flavoured water to cleanse the palate. The flavour changes every day.
The Carvão Grill is located on the second floor of The Port House building, right on Avenida Sá Carneiro in Funchal. The large windows overlook Funchal's harbour area. The location is privileged, and access is eas
