Susan Wong visits Le Grenier à Pain’s new resturant
CALL ME SUGAR We interview one of Nairobi’s finest pastry chefs
HEAVEN ON EARTH
GET BAKING Vol 3.03 | March 2017
BAKED TREATS Enjoy this special reader offer on pastries and coffee! 1.
BAKING BLISS Whether you’re on the receiving end of a freshly baked pastry that has generously filled the air with a warm buttery scent or sat on your kitchen floor, patiently watching your cake rise in the oven, few things come close to the bliss of a perfect bake!
y own love of baking begun with those overpriced pre-mix cake sets for kids. Usually sneakily tossed into mums trolley during our monthly grocery shop, the packaging’s promise of a perfect bake was too much for my wondering eyes to resist. Mum would reluctantly set us children loose in her kitchen where we’d somehow manage to use every utensil and bowl within our reach. Thirty minutes later, with the kitchen looking like a scene of a monkey’s tea party and half the cake mix having been devoured raw, out would come these fluffy little cakes. The process of making them and the sense of achievement we derived was almost more fun than eating them.
Fast forward a few years and baking still serves up an immeasurable amount of pleasure, although it’s definitely not for everyone. You have to be patient, precise and unafraid to try again when a deflated sponge emerges from your oven. It’s no wonder many leave it to the experts. Lucky for us, our city is brimming with enthusiasts that adore baking and serve up fresh goods daily, which is why we’ve dedicated this month’s magazine to baked goods and their caffeinated sidekicks! Our love affair with pastries, puddings and cakes often lies in the fact that they are simply a treat and not a necessity (although you could definitely argue otherwise!) They’re certainly not part of our five-a-day; we simply crave them and are quite
frankly inflicting some kind of twisted self hate if we don’t indulge in them from time to time. I’m pleased to say the Yummy team will never ever turn down a sinfully moist fudge cake or a tangy lemon tart, nor would we turn a blind eye to a fresh bread basket. It is in light of our innate need for a treat, this month we’ve showcased twelve bakeries and coffee shops around the city that will be offering special Yummy deals on pastries and coffee between from 14th March onward. Read more on how to get your hands on these delectable bakes on page 35. On page 32 we take a trip down to the Rift Valley to learn about a little stone mill in Menengai that produces artisanal flour that may have ended up in some of the tastiest bread
you’ve eaten in Nairobi. This issue also features the regulars: Susan Wong reviewing the soft opened Le Grenier à Pain sit-down restaurant, a chef profile of Sarova’s pastry group chef on page 30 and a coffee roast guide from the folks at Dormans on page 42. I hope you’ll find this edition as deliciously tempting as we did! Enjoy!
Michelle Slater General Manager
COFFEE CONFESSIONS In this month’s Kitchen Confidential, Chef Dario shares a little secret with Yummy readers
SWEET SOMETHING We interview the brilliant yet quiet Group Pastry Chef of Sarova Hotels
TALES FROM A NON-BAKER Charity Keita has no desire to learn to bake, but she has more than enough stories about cake
HEAVEN ON EARTH IS THE PERFECT PASTRY Susan Wong is left breathless after a trip down to Le Grenier à Pain
ALLERGIES AND BAKING New Yummy columnist Loretta Mugo walks us through the science of allergies
WINE NEWBIE Wine novice Wanjiku Mungai talks discovering the world of wines
48 A SEASON FOR SACRIFICE Columnist Jackson Biko bites the bullet and gives up something surprising for Lent
50 RUN WITH THE CHAMPIONS Find out where you should eat, play, drink and run in Eldoret
BAKED DELIGHT OFFER We have special deals on coffee and pastries starting on the 15th of March. Read here to find out more!
YUMMY Vol. 3.03 · March 2017 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Michelle Slater EDITOR Wanjiku Mungai DESIGN Rachel Mwangi, Brian Siambi SALES, MARKETING & OPERATIONS Daniel Muthiani, Devna Vadgama, Faiza Hersi, Fred Mwithiga, Gilbert Chege, Haddy Max, Jane Naitore, Joy Wairimu, Ruth Wairimu, Seina Naimasiah, Winnie Wangui CONTRIBUTING EDITORS Katy Fentress, Soni Adriance CONTRIBUTORS Charity Keita, Chef Dario Aloisio, Chef Kiran Jethwa, Jackson Biko, Juliet Kennedy, Loretta Mugo, Susan Wong PHOTOGRAPHY Juliet Kennedy, Tatiana Karanja IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL firstname.lastname@example.org
WIN WITH YUMMY
DEAR YUMMY THIS MONTH’S DEAR YUMMY WINNER WAS BANKIM ASHER, WHO WILL BE SHARING HIS GIFT WITH HIS LOVELY WIFE OF FOUR YEARS, GORIE ASHER. Dear Yummy, The January magazine was awesome- the info & recipes on NRW2017, and the tips on South Coast. Dennis Mwakulua’s interview taught me a lot about food & cuisine and I loved Kitchen Confidential’s ingredients and methods. The February issue is also paying off in terms of Valentine vibes. Date night by Soni definitely helped me prepare for my V date and [Hector Boo’s] chef profile and the fairytale living of Rome lives up to a great story. Kudos to the color of love️! I would like to share the prize with Gorie Asher my lovely wife, as we are celebrating our 4th year anniversary this month. There wouldn’t be a perfect occasion than this to pop this bottle and celebrate in style. Best regards, Bankim.
Download back issues at yummymagazine.com
WIN A YEAR’S SUPPLY OF COFFEE AND YOUR VERY OWN COFFEE MACHINE WITH DORMANS Coffee lovers, gather around! Dormans is giving away a Dormans Espresso Capsules machine and a year’s supply of Dormans Coffee to one lucky Yummy reader. See our Bean to Cup feature (page 40) for more details!
MEDIUM RARE Hold onto your fork- Sierra Brasserie is set to open a new branch in Westlands! If youâ€™re a sucker for succulent steaks, gourmet burgers paired with a refreshing glass of beer or the finest French wine, rejoice! Sierra Brasserie is set to open a new branch in Westlands along Muthangari Drive. Known for their crisp Sierra beer, decadent steaks and delicious burgers in a classical French brasserie setting, be sure to check them out when they open. eatout.co.ke/sierra-brasserie
DRINKS & CO Cocktails Galore at Swiss Internationalâ€™s Ted & Co Bar and Lounge Looking for a new spot to unwind over your favourite cocktail? The recently opened Swiss International Lenana Mount hotel on Ralph Bunche Road features the vibrant Ted & Co Bar and Lounge stocked with an array of local and international alcoholic drinks. Their swanky ambiance offers the perfect setting for a quick business meeting or a few drinks with your friends. Whatever the occasion, whatever the drink, Ted & Co has got you covered. eatout.co.ke/swiss-cafe-restaurant-and-lounge
FRESHLY GROUND Fresh hot coffee and to-die-for pastries at Artisan Spring Valley Coffee Start your morning off with cup of freshly brewed coffee as you fill up at the gas station. Tucked in at the Total Petrol Station in Spring Valley, Westlands, this boutique cafe roasts their gourmet coffee daily and strives to make the best coffee you can possibly taste. Whether you prefer to grab a packet of beans to grind at home, or sip a delicious cup of coffee with a warm pastry, Artisan Spring Valley Coffee will make sure you get your daily fix! eatout.co.ke/nairobi/artisan-spring-valley-coffee
100% natural bread
sugar Free No preservatives No additives
BBROOD is a high-quality bakery chain originally from the Netherlands, focusing on artisan sourdough breads. All our sourdough breads are handcrafted, traditionally prepared without use of additional sugars, preservatives or additives, and finally baked in a stone floor oven to produce the crusty, tasty, authentic product we are proud of……… Bread in its purest form; 100% natural. We deliver within Nairobi at a nominal fee of KES 50/= with minimum orders of KES 500/= Karen Landmark Outlet Karen Shopping Centre 0799 871 321
Sarit Centre Outlet Ground floor, infront of Text Book Centre 0795 115 033
Adlife Plaza outlet Opposite Yaya Centre, Ground Floor: 0795 115 032
Magadi Road Bakery & Shop Karen Magadi rd, next to Park Place Hotel at Total Petrol Station: 0795 115 034 email@example.com | www.bbrood.com
‘R e a l
Tasty Sourdough Bread
NEWS & EVENTS
BLANKETS & WINE Blankets and Wine is back for its first event this year! Get ready to get down to South African Hip Hop sensation, AKA, who will be performing his hit songs, ‘All Eyes On Me’, ‘Run Jozi’ among others. With a host of local acts scheduled to share the stage, Blankets and Wine is set to make 2017 another exciting year for fans and lovers of the outdoor music experience. Tickets are available on their website. www.blanketsandwine.com
ONE STAR HOUSE PARTY 20 Restaurants, 20 Countries, 20 Months. The One Star House Party is coming to Nairobi!
With a team of chefs trained at the world’s best restaurants, the One Star House Party is an unprecedented pop-up restaurant spending the next 20 months travelling to 20 different countries, building 20 very different menus out of what they discover along the way. For their visit in Kenya, the chefs will be at the Lake House in Tigoni from the 21st of March serving up a delicious authentic menu inspired by their travels in Kenya. eatout.co.ke/events/one-star-house-party-kenya
Enjoy Good France, a global celebration of French experience of food and culture! Across 5 continents, on the 21st of March, 2,000 chefs will serve a joint dinner served simultaneously across the different venues to honor the merits of French cuisine, its capacity for innovation and its values: sharing, enjoying and respecting high quality, environmentally responsible cuisine. In Nairobi, the event will be taking place at the Flame Tree Restaurants, Pango at the Fairview, The Norfolk, The Talisman and Soko.
TEXT DARIO ALOISIO
IT’S JUST COFFEE! For his first Yummy column, Chef Dario Aloisio guides us through some of the do’s and don’t’s of Italian coffee culture and makes a small confession of his own.
When in Italy forget the word “espresso”. For Italians it is just a “coffee please”. Caffe lattes, cappuccinos, Americanos, these may be drunk in the morning but thereon after it is only coffee and by coffee we mean, of course, espresso. Is it a ritual? An addiction? A way to show who you are? A declaration of war? There are so many different ways of drinking espresso: straight, hot and bitter, thrown back like a shot of tequila, sweetened but unstirred so that once it is finished it can be collected from the bottom of the cup with the help of a small spoon; properly stirred with the spoon tracing a circle around the rim of the cup so the lips taste the sugar before the coffee; with the addition of grappa, or sambuca—known as a “corrected coffee”; sweetened with fake sugar because we all know that sugar is bad for you but a few litres of
coffee a day is of course allowed. No matter what anyone says, in Italy coffee is taken standing. You never sit and wait to be served a coffee, you stand at the bar and wait for your hit to be served up straight in a cup so hot your lips will almost melt. It is a treat for adults, a little naughty thing you allow yourself without limitations because, in the end, it’s “just coffee”. You are allowed to drink it from the age of 14 and it is actually one of the biggest steps in everyone’s life - a milestone, almost as important as getting a driving license, you have now entered the circle of the adults. All of this makes it very hard for me to make the following statement: I do not drink coffee. I’ve never felt the need. While I don’t mind the taste and smell I just can’t drink anything with a temperature above the one at which red wine is served.
“You don’t drink coffee?” People will ask when I make this confession, looking at me as if there is something seriously wrong with me. “How is it possible? You are Italian?” I have no excuses and cannot lie by claiming I’ve just had one; in their eyes there would be no point not to chase it with another. I have long time friends, they know me like the inside of their pockets, yet they still offer me coffee, or ask me how much sugar I want and then regularly look at me with surprise. Sometimes I get invitations to meet for a coffee. I never decline but inevitably end up drinking a gin and tonic at two pm. Maybe if it was possible to find a decent crushed almond ice with a shot of espresso in it here in Nairobi, I would be tempted but until then I can do without a caffeine hit. As a chef, even if I do not drink coffee I inevitably find uses for it
in my kitchen. Back when I started out training in Palermo (the regional capital of Sicily) I once had to make tiramisu for over two thousand people. I remember going to bed that night and tossing and turning for hours, cursing the coffee vapours that must have seeped into my system as I laid out the dessert. Today using coffee in my kitchen usually involves making something cold. One of the most successful desserts I ever made was a white coffee gelato created by infusing 300 grams of whole coffee beans in a liter of thick cream. The resulting ice cream fooled the senses with its white rich and creamy vanilla taste but strong hint of dark roasted coffee. I hope I have not disappointed you with my aversion to coffee. Life isn’t easy for an Italian who doesn’t love espresso!
ARTCAFFE KAHAWA DIARIES
IMAGE H PIX CP EN/ JACOB HANS
Who are you and what do you do? My name is Mbithi Masya. I’m a filmmaker and artist. What is your morning routine? My morning routine consists of cuddles, breakfast and turning up to some loud music. In no particular order. How do you like your coffee? And who’s your favorite person to have a cup with? I’ll take a Black Americano with a few grains of sugar to trick my brain, about 4 times a day. My favorite person to have a cup with is my wife, Mayonde. She’s just the best. What was your experience with making KatiKati and putting it out there? Kati Kati was the largest leap of faith I’ve had to take in my life. It was my first feature film, and not having gone to film school, I treated it like a crash course in filmmaking. That faith and the response the film has received since
WE CATCH UP WITH MBITHI MASYA, FILMMAKER AND ARTIST, TO LEARN MORE ABOUT HOW HE LIKES HIS COFFEE AND MAKING KATIKATI.
it’s release around the world has been very reassuring and comforting. It’s more than I could’ve ever wished for. It’s been one of the best experiences of my life. How did reality match with your expectations for the film? I honestly had zero expectations for the film. I’ve learnt not to try to predict what people will react to or resonate with. From Just A Band music and videos to this film, you do your part in making it and let the audience finish it off by taking it in. Everything that has happened since its release has been a very welcome surprise. And I’m immensely proud of everyone who worked on this, because we put our all into it. What are you working on currently? I’m back in the writing process for my next feature. Though still in the early stages. But I want to take everything I learnt from Kati Kati and see what more I can do.
Drop by your nearest Artcaffe at Galleria Mall • Garden City Mall • Junction Mall • Karen Crossroads, Lavington Mall • The Hub The Oval • The Village Market • Thika Road Mall • Westgate Mall• Yaya Centre Like us on Facebook: facebook.com/artcaffekenya
THE FOOD LIFE
BAKE NOT Charity Keita reflects on cake and why she has no intention of trying her hand at baking. For now at least. I don’t bake. Sure, sometimes I’ll rustle up a rough puff pastry to encase some delicious savoury pie I have in the works. But sweets? It is not happening. One day, who knows, I’ll have a family and little kiddlywinks running around and at that moment will be inspired to go bake like a proper mama. I could go the way my mother went: she had three children and mastered the art of baking two cakes: strawberry shortcake and chocolate devil’s cake. She’d alternate them for my brothers’ birthdays. For my birthday, which falls on a holiday, I think she was always too busy planning the cocktails to put her mind towards baking something proper. She would of course acquire a birthday cake at the local cake shop but, on more than one occasion, it had alcohol in it (a very European thing) and before the age of 30, alcoholic cake was very
far from my idea of a birthday treat. I’m sure that if I were ever to bring this story up, my mother will tell me the alcoholic cake debacle happened only once and I need to get over it. Luckily she doesn’t read this column so for now, we can avoid any repercussions to my words. Don’t get me wrong, I like cake. Some cakes I absolutely adore. There was this one time the day before my middle brother’s wedding, that we discovered nobody had actually gotten round to ordering a cake. Something about my mother tasking a friend to do it and the friend forgetting to. As my mother ratcheted up the panic stations, it turned out that one of the guests was a gay ex-army lieutenant who before serving in Iraq had worked in a patisserie and now ran a bicycle repair shop in Boston. With less than 24 hours to go before the wedding reception, this red-headed wizard managed to conjure up the
most deliciously moist carrot cake I have ever eaten in my life. To this day every time I have carrot cake I cannot help but mentally compare it to that one I devoured almost six years ago. So far none have ever even come close. Luckily the cake situation in Nairobi is more often than not easy to resist. I find those Black Forest cakes that sit forlornly in the windows of coffeeshops in Town extremely unappealing. Maybe if they attempted to include some more local flavours, say a mango filling instead of a cherry one, I’d by more tempted to go in for the taste. Luckily though, if the shop windows are anything to go by, the recipe shows no signs of changing so I have one less temptation for me to resist. At some future moment I might be tempted to learn how to make cheesecake. That day will be glorious. Two weeks later I’ll have probably
It turned out that one of the guests was a gay ex-army lieutenant who before serving in Iraq had worked in a patisserie. gained 30 pounds. But that doesn’t count as baking. I don’t bake, not because I’m afraid I’ll fail. I don’t bake, because I’m terrified I’ll be great at it. And that would be a problem. Self-control, you see, really isn’t my strong suit.
#FHT2017 Zen Garden’s 7th annual Fashion High Tea was full of glitz, glamour and of course, delicious food. Taking place on the 27th of February, the event brought together lovers of food and fashion in a celebration of Kenya’s haute couture.
Kiran Jethwa is the Chef & Co-Owner of Nairobiâ€™s award winning Seven Restaurant. His TV show, the Fearless Chef, has aired in over 100 countries on National Geographic & now on Channel 4 in the UK.
TEXT KIRAN JETHWA
OTTER ADVENTURE In this episode of Fearless Chef, Chef Kiran Jethwa rides precariously on top of a train in order to make it to go prawn fishing in the mangrove forests of Bangladesh. “Train’s coming! Train’s coming!” As the steel carriages come to a screeching halt, the station erupts in pandemonium. Everybody is shouting and as soon as it stops there is a mad dash for the only available space: the roof. With a staggering $1 billion US dollars a year in seafood sales, one of Bangladesh’s greatest natural treasures is of course fish. For the latest episode of the Fearless Chef, I begin my journey in the Northern rural farmland of the Mymensingh district, 120kms from the country’s capital Dhaka. Here, every morning, hundreds gather at the train station carrying a backbreaking load: two twenty-kilogram pots filled with fingerlings. These baby fish have to be delivered still alive to the fish farms in Dhaka to sell. At the train station, the horn signals the train’s departure and passengers desperately scramble to get their cargo on board. The drivers wait for nobody and with people still dangling off the sides as they struggle to board, the train starts moving. The journey to Dhaka takes three hours and involves many similar stops and starts along the way. I have found a precarious position on top of the train roof and a kind fellow has taken me under his wing. “Watch out! sit down! stand up! you’re
all right now!” Over the next ten minutes his well-timed commands are what I have to thank for not ending up decapitated or thrown to the ground. We are forced to contend with lowhanging wires and foliage that grows right up against the carriage. For the wires, the guard’s warning horn lets us know when to duck and as for the foliage, well, you have to be careful lest you get slapped in the face. Two hours on the move also bring some inevitable casualties: even though the lads have been aerating their fingerlings the whole way, they simply cannot keep them all alive. Finally, we arrive at Dhaka where a dense population of 45,000 people per square mile is catered for with a huge market. This cavernous hive of activity is jam-packed with fresh ingredients, including an incredible fish section. The next morning we are off again. Leaving Dhaka proves to be a mission and the gridlocked traffic heading out of the city lasts all day.
Our destination is the Sundarbans mangrove forest, one of the largest in the world at an estimated 140,000 hectares. It’s the hunting ground for the Malo Jele fishermen, who for centuries have been practicing the art of fishing with otters. After a thirty two hour car, boat and ferry journey, we arrive at the forest to a chorus of squeaking otters. Ratan, the skipper of the boat and his crew, use them to drive the fish into their nets. Ratan explains that otters are endangered in the wild so breeding them for hunting means that the fishermen play an essential role in the survival of the species. The fishing is relentless hard work, involving a team of four men and a family of three otters. The mother and father otter are tethered loosely to poles, while the baby is left free to follow. A long net is attached to a football post-like bamboo frame: the skippers push the net down and along the bottom of the mangrove swamp. As the net goes down, the two otters tethered to the poles get a tug
that’s their signal to dive. Two men meanwhile control the boat, bringing it in slowly and remaining close to the shore. As the afternoon passes, the weather closes in. Evening thunderstorms are on the horizon so we need to get fishing before we get drenched. It’s my turn to take one of the oars: we row the boat in tandem back towards the shore and I start off pretty well until a wave makes me lose my balance and I tumble overboard. As I dry off on the beach we inspect our load: we have a mountain of prawns, which means I can now cook up something special for all the guys here. I rustle up some delicious Sundarban 4 prawn pilau with steamed mango. We find a beautiful spot to have lunch, right in the middle of the forest with our little otter friends. I’m very happy- you don’t get fresher prawns than these. Bangladesh is an amazing country to go on a food adventure and I am thankful I managed to experience it in this way. Whether roof hopping on trains, exploring the sights and smells of the huge Dhaka market or discovering the joys of fishing with otters, this country has much to offer a food and adventure enthusiast like me.
Sushila was already in her seventies when she decided to open her bakery officially. In August of 2016, with the support of her family, she launched Sushila’s, an artisan bakery where you can purchase her homemade cookies as well as an assortment of pickled goods. We interviewed her over email to understand what led her to start her store, and what her hopes are for the future. Do you remember the first thing that you baked from scratch? Biscuits were the first thing I baked from scratch. I used to read from my Gujarati recipe books to experiment when I was young. What is your daily schedule? I wake up at 6:00 am and prepare my children’s breakfast. After that I water my plants and then start preparations for lunch and dinner. In between my daily routine, I make cookies too. Depending on the orders I have, sometimes I have to start preparations from previous night. [For example] the dough for Oatmeal and Nut cookies need to be mixed the night before it is to go in the oven.
In the morning, I bake the cookies and once they are ready, start packaging them in groups of ten. We have three different packaging sizes: 10 cookies, 30 cookies and 60 cookies. The entire process from baking to packaging is done by hand. What has been the most challenging part of running your own store? The challenge I currently face is people not realizing that high quality goods come at a premium. In my baking, I never compromise in using the best ingredients of highest quality, using butter instead of margarine for instance. My cookies are slightly expensive but I believe in quality.
All paperwork is handled by my children. We do our own accounting, we have our own website www. sushilas.co.ke, where people can also make online orders of cookies. We do our own graphic design and our branding. So I do not have to worry at all in that regard.
fully-fledged bakery where we would be mass producing cookies.
What do you wish that you had known when you started? I wish I would have started my business much much earlier.
What is it that you hope people will think, feel or remember when they eat your pickled or your baked goods? I only want people to feel and remember that when they eat Sushila’s products, that they are eating the best quality items made with much love and passion.
Where do you hope Sushila’s Treats will be a year from now? I hope that every store in Nairobi would be asking for Sushila’s. I am hoping in a year’s time, I will have a
What advice would you give to aspiring artisan bakers? Never give up on your dreams. If I can fulfill my dream at 75 years of age, you too can make it.
TEXT SUSAN WONG PHOTOS TATIANA KARANJA
PASTRY HEAVEN If heaven on earth is to be found anywhere on this earth, it may just be the soft flakiness of a perfectly made pastry, or in the sweet and savory treats served at the newly soft-opened Le Grenier à Pain restaurant.
ave you ever taken a bite of something and your eyes involuntarily shut from bliss? Your senses hyper-aware, you taste all the nuances of flavour and your nose is filled with aromas that can even inspire a slight moan. In fact, you’re afraid that this delicious culinary moment will end. That’s exactly how I felt when I visited the award-winning Montmartre location of Le Grenier à Pain in Paris a few years ago, and devoured a Butter Croissant - its flakiness snowed all over me. Recently, when I bit into a fresh Butter Croissant baked in a state-ofthe-art bakery located in a Nairobi underground parking lot, my eyes softly closed again. With more than thirty bakeries around the world, Le Grenier à Pain opened its first location in Africa in Nairobi last year. Thinking I would never experience such bliss from another baked item in Kenya again, I was proven wrong when I recently enjoyed the French delicacy, Quiche au Saumon et Épinards (Salmon and Spinach Quiche), at their almost complete restaurant space above the bakery. “Is it good?” Tatiana Karanja, my favourite eating partner, asked. I assumed that was a rhetorical question. My eyes had softly shut from the moment the warm and smooth custard entered my mouth. Overtaken by its fluffiness, tenderness, slightly browned top, the
saltiness from the occasional piece of smoked salmon and the flaky but strong crust, I was convinced I had entered quiche heaven. Though I do miss it, now you no longer have to collect your bread order at the underground parking lot. The new restaurant space is modern with a slight twist of sophistication. The sleek and open setup will only get better once their al fresco space is furnished and their showpiece bakery display cases are installed. For now, it’s minimalistic like an art gallery. Still in their “soft opening” stage, the already popular restaurant on the ground floor of 9 Riverside will officially open in early May. Always packed, this is the best “soft opening” I’ve ever seen in Kenya. See for yourself, they’re open from Tuesday to Sunday, 8am to 6pm. Tatiana and I continued with Apple Cinnamon French Toast that arrived like a promise, the goldenbrown slices of bread hidden under my favourite maple syrup, dusting of icing sugar, crème fraîche and a generous amount of vivid fruits such as green apple, watermelon, mango and pineapple. Then there was the Le Vrai Croque Madame made from a soft and finegrained loaf, perfectly rectangular, with the slightest hint of sweetness that helped complement the salty honey-glazed ham, melting Emmental cheese, Béchamel Sauce and a sunnyside-up egg ready to ooze all over the plate.
The Cake Slice of The Day was a White Chocolate and Raspberry – delicately assembled thin layers of delicious cream laced with white chocolate, fresh raspberries, and sponge cake. Hungry for another eye-shutting experience, we ordered the Cake Slice of The Day, which was a White Chocolate and Raspberry – delicately assembled thin layers of delicious cream laced with white chocolate, fresh raspberries, and génoise (sponge cake). But for me, there’s nothing as soothing as a Tarte au Citron! A great Lemon Tart can brighten up anyone’s day. Its cheer doesn’t only come from the filling’s bright shade of yellow, but also the
fragrant tangy lemon flavours and buttery French tart shell that gives away the moment you definitively pierce it with your fork. The smooth filling is like lip balm for the soul. Your child is crying? You have menstrual cramps? Frustrating day at the office? City Council clamped your car and disappeared? Have one, especially if it’s garnished with a single leaf of fresh mint with a raspberry that dots the center - the world will seem a little bit better. Not long after their bakery had opened, word began circulating about their breads, baguettes, cakes and of course croissants – all relatively affordable forms of French luxury that when consumed, transport you to a carefree moment. And that’s what French pastries are aren’t they? Consumable pleasure. Le Grenier à Pain does all the small things well and serves pastries of utter perfection. From the welcoming smiles of the staff, to asking for your name when ordering so they know how to address you, to the disposable menus that serve as placemats (once they run out they refresh them with new items), to the simple yet classic flavours, and finally, to how short and focused their menu is – the bakery and restaurant runs on a simple premise. If you’re not going to do a lot, you better do it exceptionally well. Le Grenier à Pain, on 9 Riverside Drive, is soft-open from Tuesday to Sunday, 8am to 6pm. It opens officially in May of this year.
Working with pastries is both an art and a science: a science for the preciseness with which you select and process the ingredients, an art for the need to constantly innovate and be creative.
TEXT WANJIKU MUNGAI PHOTOS TATIANA KARANJA
HEY SUGAR! The group pastry chef of the Sarova Hotels describes the art and science of pastry making and the joys of setting down his roots in Kenya.
y the entrance of the Flame Tree Restaurant stand a row of sugar sculptures. “I made that one,” says Chef Chaminda Pereira, Pastry Group Chef of the Sarova Hotels, pointing towards a white swan flanked on either side by swirls of white and coloured sugar rising towards the sky. Next to the swan, pastries glisten behind the glass of the display case. It is a little after half past two in the afternoon when we meet him for our interview. The restaurant is quiet, having emptied of most of the lunchtime guests but is taken over with the buzz of conversation as gradually tables fill up once again with people streaming in for a chat or a meeting over an afternoon cup of coffee. Dressed in his chef’s uniform, the 42 year old Sri Lankan chef sits down to tell us more about how he ended up in Kenya. When Chef Chaminda started his career, his home country of Sri Lanka was still known as Ceylon. Having always had a love for baking and pastry making, he went through a diploma course in baking as soon as he had finished school, starting off his career at the Taj Samodra Hotel in the capital city of Colombo after receiving his degree. He then moved on to the Lanka Oberoi Hotel before going back to school to complete another two year course in administration, pastries and baking. What followed this two year course were multiple short-term work stays of between two and three years in various locations across the world.
After more than a decade of travel, Chef Chaminda finally laid down his roots in Kenya eight years ago. “The weather was good, the people work very hard,” he says of Kenya and his decision to settle down here. However, the decision was mostly because his nomad life had meant being away from his family for extended stretches of time, five years at one point. Today, his role at the Sarova Group allows him to drop off his two daughters (aged thirteen and seventeen) to school every morning. Up at five o’clock everyday, Chaminda reports to work at one of the hotels, where his daily list of activities involves training the staff, running workshops, functions and, of course, making pastries. “Our job is not so easy [...] Sometimes we have to work up to 19 hours [...] the whole of Christmas you are very busy,” he confides when asked about the long hours required for this career. Not that he is complaining: a self avowed hard worker, Chaminda is in his own words, “not much of a talker” and one that relishes the challenges that are inevitably part of his job. Chef Chaminda also runs a training program for younger chefs. When he first arrived in Kenya, he noticed that there was a lack of training in pastry making for local chefs. With the support of the Sarova Group, he devised the program, whose third cohort of students graduate this September. “I train them in [the] theory and practice of desserts, sugar and bakery,” he says. The experience is
gratifying for him; he describes his delight every time he encounters one of his program trainees in a different hotel. It also has not been without its funny moments. Laughing quietly, he recalls a time when one of his apprentices was using a recipe that called for 1200 grams of butter and substituted it with twelve kilograms of butter instead. Chef Chaminda underlines that he is keen to instill key values in his students, the most important being that they treat their work with pastries as both an art and a science: a science for the preciseness with which you select and process the ingredients, an art for the need to constantly innovate and be creative. Most importantly, he stresses the need
for “consistency”: “Today you can do something nice but then tomorrow [something] happens… That is the biggest challenge.” In his free time, Chef Chaminda connects with the Sri Lankan community in Nairobi. In addition to being a social anchor: a space where he can speak in Sinhalese and keep in touch with his culture, the almost three hundred members of the group, according to his estimate, are also brought together by a passion for community service. In the recent past, he tells us, they have raised money to donate equipment to Kenyatta National Hospital and have created a fund for books and food for primary school children from low-income backgrounds.
i r c t k â€™ a s P . t S Erroll Garden DJ set 17th March
WELCOME SHOOTER Green Beer, Guinness on the tap Dj Foozack 5:30 onward Sun downers crew in the garden Irish Happy hour 5:00 to 7:00pm
MENU Corned beef and cabbage rolls 700ksh Vegetable burger 650 ksh (avocado buns with buffalo mozzarella cherry tomatoes and caramelized onions) Mini beef burgers 750ksh (mini beef burger with a green burger bun topped with a fried eggs) Smoked salmon and crab roulade 1100ksh (smoked salmon and crab meat served with young garden salad) Watercress and whisky cream 650ksh (fresh from the garden watercress spiked with Jameson whisky) Guinness and onion soup with Irish cheddar croutons 650ksh
Irish stew 1500ksh (traditional Irish lamb stew served with mash potatoes) Irish shepherdâ€™s pie 1500ksh (minced beef topped with mashed potatoes) True banger and mash with onion gravy 1500ksh (homemade sausages with mash potatoes and onions gravy) Irish vegetable casserole 1200ksh (vegetable casserole cooked with Irish large) Dessert Irish banana fosters 650ksh Irish cream brulee served with Guinness ice cream 800ksh Rum and raisin rice pudding 700ksh
PRODUCER TO PLATE
A quest to find artisan stone ground flour leads to the discovery of Twajenga in Menengai. There is no shortage of flour when it comes to Kenyan stores. Sure, you may have some trouble finding good Italian 00 flour if ever you were looking to make an authentic Neapolitan Pizza, but supermarket shelves are lined with a variety of items mostly from large scale industrial producers. When
looking for specialty items such as buckwheat and rye, however, finding a local source can be a challenge. Additionally, it is difficult to know where exactly your flourâ€™s raw ingredients come from when purchasing from large brands. Recently, in a bid to find locally sourced specialty artisan flour, the
Greenspoon team travelled to the Menengai crater, a rich agricultural land just ten miles from Nakuru to visit a stone mill run by 56 year old Martin Baumgaertner. A mechanical engineer and Catholic brother in his previous life, the German Baumgaertner started Twajenga in 1997. â€œI used to be a
missionary in the Catholic church, then I had an accident in 1994 that changed my life,â€? he tells us. In 1996, he settled down in Menengai and took up small scale farming, training himself on the basics of farming practices with fellow farmers in the area. Together, they founded Twajenga in 1997 as the farmers were
TEXT JULIET KENNEDY & WANJIKU MUNGAI IMAGES JULIET KENNEDY
looking for ways to add value to their produce and to make their farming more economically viable. “We started milling the stoneground wheat flour and were selling it in the market on Saturdays,” recounted Baumgaertner back in 2009. “Mamas would [buy our flour and] come back on the next Saturday [saying...] ‘our children are all smiles because of that nice chapatti!’” Thus, Tabasamu got its name from the Swahili translation of the word ‘smiles’. The stone mill stands behind an unassuming mabati gate in an enormous open warehouse where a large pile of wheat is drying in the natural heat. Once the grain is as dry as it can possibly get, it is placed into the cleaning machine: a technological behemoth that stands proud in the warehouse. Next to the cleaning machine is a mesmerizing sesame sorting tray and a hypnotic oil extractor that is used to cold-press sunflower seeds into a pure, non heat-treated oil. The stone mill is a beautifully crafted largely wooden
machine imported from Germany. It stands at the end of the container that forms the workshop, humbled by large sacks of flour and busy workers putting grain into the funnel. Next door, two men are busy making loaves of sourdough bread: one of them paints grease onto a bread baking tin into which he transfers the raw dough before placing it into the oven, and the room is soon enveloped in the delicious smell of baking. “We make large batches and then freeze to use as we need,” explains Baumgaertner of the baking operation. “And of course we make a few extra loaves to give out to our friends, the farmers and other visitors, like yourselves.” Today, using raw materials grown by small scale farmers in Menengai, Twajenga makes flour from wheat, soya, rye, sunflower kernels and teff, as well as oil from sunflower seeds and baobab seeds. They recently brought in a new and unique polishing machine which cleans the grain to an even higher standard than previously and gets rid of any
“We started selling [the stone ground wheat flour] in the market on saturdays in 2009. Mamas would [buy our flour and] come back on the next Saturday [saying...] ‘our children are all smiles because of that nice chapatti!’”
aflatoxin in the grain. The introduction of this new machine means that they are now able to process teff at their location. Hailed as a superfood for its high nutrient content, teff is more easily associated with Ethiopian Injera, but is much more versatile and can be used in anything from grain salads to porridge, to gluten-free baking, to making cereals and snack bars. Our trip to Menengai comes to an end with some sourdough bread, naturally crafted from Tabasamu wheat flour, and a generous helping of butter bought from the local dairy farmer who lives on a hill nearby. Despite making their flour available in retail stores in Nakuru, Tabasamu had been largely unsuccessful in selling their produce in this way. They therefore pivoted to selling directly to businesses and bread made from their flour is now available in cafes such as Alexandre and at the Artcaffe chain in Nairobi. You can also get 2kg bags of their flour delivered to you exclusively through Greenspoon.
SWEET DEAL! We partnered with select cafes to bring you specials on coffee and pastries from the 15th to the 24th of March. All you need to do is purchase a pastry and you get a complimentary cup of coffee or a second pastry. Read more to find out where, and follow us on social media for giveaways!
Free Coﬀee or Pastry
Artisan Spring Valley
Aroma Mocha is an exclusive café located on the ground floor of the Concord Hotel in Parklands. The cafe operates 24 hours a day.
At Spring Valley Artisan Coffee, they roast the gourmet coffee daily while striving to give you the best coffee you can possibly taste.
0711 111 333, 31 Wangapala Road, Parklands eatout.co.ke/aroma-mocha
0724 870 811, Lower Kabete Road, Westlands eatout.co.ke/artisan-spring-valley-coffee
Open 24 hours daily, Cafe Vienna is famous for the legendary Dr. Oetker Pizzas, glorious breakfast selection, love-filled desserts and much more!
Cake City’s cakes are based upon traditional recipes and have a very distinctive home baked flavor. Trust them to Deliver “Yummy Tummy Treats”.
0708 877 811, Nakumatt Ukay, Westlands eatout.co.ke/cafe-vienna
0732 444 111, Soin Arcade, Westlands Road eatout.co.ke/cake-city
Known for it’s delicious cakes, pastries and desserts, Cakeville caters to all your sweet tooth needs.
Bar and restaurant catering for the business community serving fresh, organic meals, home-baked breads and specialty sandwiches.
0708 888 111, Amani Plaza, 3rd Parklands eatout.co.ke/cake-ville
0727 468 681, Centro House, Westlands eatout.co.ke/casual-bite-cafe
Free Coﬀee or Pastry
Leaf and Bean
Enjoy al-fresco or indoor dining at this award-winning restaurant, once the watering hole for freedom fighters, spies and foreign correspondents.
A premium tea and coffee house with over 75 leaf teas, a variety of coffee based beverages and scrumptious pastries and desserts.
0709 111 000, Sarova Panafric, Nairobi eatout.co.ke/flame-tree-at-sarova-panafric
0700 928656, Limuru Road, Parklands eatout.co.ke/leaf-bean
Located on the 5th floor of La Maison Royale Hotel, Rendezvous has an exuberant environment incorporating French aroma in its essence.
Catering to smartly besuited clientele and people seeking a sense of quiet and privacy. An escape from the bustling corporate world.
0729 769 253, Mogotio Road, Westlands eatout.co.ke/la-maison-royale
0708 800 847, 14 Riverside, Nairobi eatout.co.ke/secret-garden
Free Coﬀee or Pastry
Swiss Café Restaurant and Lounge proves you can choose healthy food without missing out on the amazing flavours.
This legendary open-air, bistro style pavement café is most famous for its message board located at the centre of the restaurant.
0726 157815, Ralph Bunche Road eatout.co.ke/swiss-cafe
020 275 7000, The Sarova Stanley, CBD eatout.co.ke/thorn-tree-cafe-at-sarova-stanley
learn & caffeinate. now
100% Kenyan Coffee
Download and order freshly roasted coffee now Free delivery - *Terms and Conditions apply
Rockbern Coffee Kenya
TEXT LORETTA MUGO
ALLERGIES AND YOU Food technologist Loretta Mugo walks us through the science of allergic reactions. We all make mistakes. Even our bodies. Hardwired to attack anything they perceive as foreign matter, our immune systems occasionally have slip-ups. These slip-ups are responsible for the allergic reactions experienced in about one in thirteen adults. When this happens, the itching, the rash or even worse, the breathing difficulties and swollen lips are some of the less than pleasant outcomes that we suffer when we indulge in specific protein-rich foods. In essence, a food allergy is an immune system reaction to proteins, not carbs or fats, which would otherwise be harmless to us. Due to their large size, however, the body mistakenly assumes they are risky. An interesting fact about allergies is that they are more common in children than they are in adults. The reason for this is that as adults, our stomachs and small intestine are lined with a mucus layer that prevents corrosive digestive juices from making holes in our gut. This same mucus membrane prevents the absorption of large size proteins into our bloodstream, therefore protecting us from food allergies. For children less than twelve years old, however, this mucosa is not fully developed, making them more predisposed than their adult counterparts to having allergic reactions. Food Intolerance vs Food Allergies You know how some of us pass wind after drinking fresh milk or itch
and develop hives after consuming something containing sulfur? That’s not a food allergy, but a food intolerance. Unlike an allergy, a food intolerance is not an immunological reaction. With our immune system left out of it, an intolerance evokes other kinds of effects all together, like the flatulence after drinking fresh milk, commonly known as Lactose intolerance. This happens because most adults lack the enzyme lactase which digests lactose, the sugar found in milk. This sugar therefore passes unchanged up to our large intestines where the bacteria ferment it leading to production of gas. That’s just one of four types of food intolerance. Food poisoning, a reaction to food toxins is another. Some people experience a reaction to food additives such as dyes or preservatives such as sulfites. Much less common is a fourth type: a reaction to some food components such as caffeine. Baking and allergies Wheat flour is wonderful stuff! The very first product came out of wheat about 6017 years ago and in the time since, baking is an ancient art that has been so delicately nurtured, from flat bread to the puffy mass of leavened bread, to cakes, cookies and other treats on our dessert menus that we could easily make our life partners. Today, the laws of supply and demand have inevitably changed the system so that sometimes bakers compromise on health and nutrition
in order to fulfil the market demands. Beyond that, there is also the question of gluten allergies and insensitivity. It is estimated that one in 100 people worldwide suffer from some form of insensitivity to the protein gluten, meaning that eating products made of rye, wheat and barley causes the small intestines to become inflamed. In some cases, the reaction is so severe that the only treatment is to completely avoid the protein. To get around this, we can use gluten free wheat flour or substitute flours from, say, sweet potatoes for those allergic to gluten. Coconut flour and almond flour are also suitable substitutes, as are protein rich options made from animal products- such as cricket or fish flour. Other allergens contained in baked products include
milk and eggs which can be avoided altogether or substituted as well. Soy milk, for example, will do. Ultimately, when it comes to allergies, only the symptoms can be treated but not the allergy itself. So it’s definitely a wise idea to seek expert advice, especially if a food allergy interferes with breathing and causes facial swelling, in which case it can be fatal. Milder effects such as itching and rashes easily go away easy but there’s still no harm seeing a doctor. Although many of us would rather make food our life partner, in general, if it causes you an allergic reaction, it’s probably best to take a step back, turn and run the opposite direction. Avoid the allergen! But sometimes, if you’re lucky, you may just outgrow the allergy.
The Coffee Belt Kenya is in the Bean Belt which runs from Costa Rica, to Ethiopia and Java. Fine Arabica Beans grown between 3,600 and 6,300 feet
BEAN TO CUP We discover what exactly goes into the perfectly brewed cup of coffee.
Cooperative Coffee Sixty percent of Kenya Coffee is produced by small holders and cooperatives.
Auction Sampling Bigger coffee brands such as Dormans are given samples to try before the auction takes place, sometime tasting up to 4000 samples
We are sitting in the living room at the farmhouse at the Kaigwa Coffee Estate in Mukurweini, Nyeri County, with Uche Kaigwa-Okoye. We are here to talk about the journey of Kenya’s “Black Gold”, from the plantations upcountry to your strong morning cup of brew. Kaigwa-Okoye, who has been running his family’s coffee estate for the past two years, is busy sifting through a pile of black kidney beans. He tells us that he intends to plan the beans underneath the coffee bushes because they add nitrogen back into the soil which conditions it and prevents the sun from scorching the ground. From cherry to cup, Kenya’s coffee travels a unique journey. This journey, and the production process along the way, is what creates the perfect AA Arabica that makes Kenya’s beans some of the most sought after in the world. “My family has been planting Arabica for four generations, KaigwaOkoye tells us. “As I’m sure you know, Arabica is the finest quality of coffee you can get. It’s the high-grade stuff: when you close your eyes and think
When I drink coffee I like to have a light medium roast which I finely grind at home and then filter,” Kaigwa tells us. of coffee, that’s the smell you should be imagining.” According to Kaigwa-Okoye, the reason that Kenyan coffee is so highly prized, is because the whole region around Mount Kenya has volcanic soil and is incredibly fertile. The altitude combined with the year-round twelve hours of equatorial sunlight, makes the area perfect for coffee cultivation. “It’s an alpine climate in a tropical region on the equator,” he explains. “Who could ask for more?”
“Of course our berries are hand-picked,” says Kaigwa-Okoye. “The Nyeri area in particular is so mountainous, there are no machines that could actually do the job. And anyway,” he adds, “when you pick beans by hand you only pick the ripe ones. From a cluster of twenty beans you might only get ten but those ten are ready and you can always come back for the rest after a couple of days”. On the Kaigwa Estate, coffee is processed at the wet “pulping station” where beans are separated from the pulp, sorted based on ripeness and size and then moved into a fermentation tank where they are rinsed and dried. The berries must be left to dry for a month or more before they can be sent to the mill. Milling is done by machine and includes hulling the coffee bean that is hidden inside the husk. After that comes the polishing and then grading and sorting. At this point the green coffee beans are ready for sale and then roasting. The first Kenya Coffee Auction took place in 1938 and has since been a time-honoured, weekly tradition.
“I love going to the auction house” smiles Kaigwa-Okoye. “Everything reeks of old money there. They have these pictures on the walls that have been there since the fifties and each chair is equipped with an ashtray and a button that emits a sound when pressed.” After the purchased beans are collected from a storage warehouse, they are brought to the coffee brand’s factory to be roasted. Some will be roasted to a medium roast and some to a dark roast depending on their blend. Thereafter the beans can be packed as is, or they are moved up to a grinder, which will produce either a fine grind or a medium grind, depending on the way the coffee will be brewed. “When I drink coffee I like to have a light medium roast which I finely grind at home and then filter” Kaigwa-Okoye tells us. “Generally I will let it sit for a while and drink it black with no sugar, as I need to taste it and see if it fermented properly. However,” he concludes, “I do like a sweet cappuccino once in a while. The Italians really do know how to make a good coffee!”
How do you like your coffee?
Send your answer to firstname.lastname@example.org and stand the chance to win a Dormans Espresso Capsules machine and a year’s supply of Dormans Coffee!
WINE NOVICE A wine novice by her own admission, Wanjiku Mungai fills in for the regular columnist with reflections of what it means to be discovering the world of wine. “I’ll have something sweet… A sweet white,” I hand the wine menu back to the waiter and turn back to face my companion, a wine sommelier who recently launched his own brand. We’re at the patio of Mercury at ABC Plaza on a weekday night; on weekends the space is filled wall-to-wall with gyrating revelers, so packed that there’s hardly any room to do anything but dance to music that is so loud it could split your head in two. Today however, in the middle of the week, there is more than enough room to sit and we can chat over the steady murmur of conversation around us. Which is how I’m able to hear him shout-whisper one word at me: “Novice!” In his mind, I have committed two cardinal sins: I do not know my wines and I have ordered a sweet wine. I could choke on my water at the insult, delivered with an eye-roll so
extreme I can only see the whites of his eyes. I don’t, because I’m not insulted. It is true, I am a wine novice. This could be blamed on a few things, amongst which the fact that growing up in a no-alcohol household meant that it was not until my twenties that I tasted anything even remotely alcoholic. Ok, that’s not entirely true; I must have been about nine when I snuck a sip of an auntie’s dry white at a family event. That said, my verdict was made as soon as it had touched the tip of my tongue: never again. This was also the same age that I swore that I would never (ever) do anything to alter the shape of my monobrow, which gives you a sense of how little foresight but yet how much certainty I had as a pre-teen. An older work colleague reckons that by the time I’m in my early thirties the idea of sweet wine will make me want to twist my face in disgust, that as I grow older my tastes will
At the end of the day, this little old white novice would wager that it is not the name of the wine that really matters but how much you enjoy drinking it.
inevitably change. Considering that I spent my last Saturday afternoon getting my eyebrows threaded into sleek lines by my aesthetician Bruce, I have good reason to believe her. But in the meantime, maybe it’s not such a bad thing that I enjoy my sweet wines. At the end of the day, this little old white novice would wager that it is not the name of the wine that really matters but how much you enjoy drinking it. So yes, I regularly delight in a sweet rose, I embrace the title of Wine Novice from more seasoned snobs and I delight in the knowledge that there’s a huge world of wines that I know nothing about. As an ardent book lover, sometimes the thought of how much wine there is yet to be discovered, starts to feel like I’m standing right in front of a never-ending library full of books. The feeling is exhilarating.
SWEET SOMETHINGS Here are some sweet wine options that can either be drunk with or instead of dessert.
NEDERBURG SPECIAL LATE HARVEST South Africa Ksh 1,290
NEDERBURG NOBLE LATE HARVEST South Africa Ksh 1,735
ROBERTSON WINERY NATURAL SWEET WHITE South Africa Ksh 1,740
ROBERTSON WINERY NATURAL SWEET RED South Africa Ksh 1,740
BOSCHENDAL VIN Dâ€™OR South Africa Price: Ksh 1,059
M. CHAPOUTIER BANYULS RIMAGE France Ksh 1,413
Nose: A slight honey character with rich aromas of dried fruit.
Nose: Lovely aromas of honey, tangerine, apricot and dried peach.
Nose: Fresh, clean and floral
Nose: Fruity with hints of ripe berries.
Nose: Dried fruits, crystallized orange peel and black pepper.
Palate: Lovely sweet palate with pineapple, apricot and raisin flavours supported by a fresh acidity.
Palate: A subtle balance between acid and sugar with dried fruit and vanilla spice notes.
Palate: Honeyed, gentle grapey sweetness with tropical fruit salad flavours.
Palate: Fruity and soft with smooth sweet cherry and ripe berry flavours.
Nose: Tropical fruit aromas, hints of apple and citrus trimmed with some honey.
Food pairing: Excellent on its own or with preferred desserts.
Food pairing: Excellent on its own or with preferred desserts.
Available from MIA Wines & Spirits
Available from MIA Wines & Spirits
Food pairing: Can be enjoyed on its own or with preferred desserts. Available from Chandarana, Nakumatt, The Wine Shop, Vintage Cigars, Haven
Food pairing: Blue cheese, cakes, pastries, tarts and other desserts Available from Chandarana, Nakumatt, The Wine Shop, Vintage Cigars, Haven.
Palate: Tremendous fruit core, lots of concentration and good balance. Food pairing: CrĂ¨me brulee, apple strudel, pastries or crumbles and custard. Available from WOW Beverages, Kileleshwa
Palate: Rich and layered with dried plum, baking spices and dark chocolate flavours. Food pairing: On its own or great to pair with dark chocolate, mature cheese and fruit desserts. Available from WOW Beverages, Kileleshwa
MAN ABOUT TOWN
ART MOVIN WERE
“THAT’S NICE” On a dare from a Catholic friend, Jackson Biko gives up a prized indulgence for Lent season. It’s four days into Lent as I write this. I’m not Catholic but a Catholic told me that he was giving up alcohol and WhatsApp for 40 days. I said: “that’s nice.” Whenever I’m not invested in a conversation I will say “that’s nice” hoping that the other person will take the cue and change the subject, in this case, to something that doesn’t involve denying yourself. “I bet you wouldn’t give up anything,” he said. “If I was Catholic I would,” I retorted. “You don’t have to be Catholic to mark Lent.” “I am an Adventist,” I said measuredly. “There are things we have given up for hundreds of years, not just for 40 days!” “Like what?” “Like meat and coffee!” “Oh come on, I know SDA guys who drink plenty of coffee and eat nyama
choma!” “Yeah, but at least we made peace with that, we don’t wait for March to give it up for 40 days!” He then said: “If you were to give up something what would it be? It has to be something you love.” I love watching the TV series, The Affair, but I can’t give that up now because Noah just came back from jail with a horrendous beard and I want to see how long he will last with that monkey hanging from his chin. I also love running but surely, God loves people who exercise, he wouldn’t want me to ruin his lovely temple now, would he? I also love love chapatis. It’s a deep love that you, dear reader, wouldn’t understand. I eat chapatis daily. I think chapatis were put on earth to make up for the evil of man. I also love my whisky. I just discovered Lagavulin: so smoky, so
sexy. If whisky were a woman I would have updated my Facebook status to “In a relationship with Lagavulin.” If I were still 25-years old, I would tell everyone, “Lagavulin is bae.” I also love WhatsApp. I mean, sometimes I can’t sleep in the middle of the night and I feel the need to speak to another human being, so I go on most WhatsApp groups to which I belong and type: “*Whispers* is anyone out there?” You wouldn’t believe the number of people who are on WhatsApp at 3 am, just waiting for someone to say something. Anything. “I can give up chapatis,” I told him. “No, give up whisky,” he said. “Why?” “Because you love whisky more than chapatis!” “That’s ridiculous, I don’t drink whisky daily but I eat chapos twice a day.” “No. You either give up WhatsApp
or whisky,” he said, like he was a priest. “I can’t give up WhatsApp because I use it for work, and I don’t think God would want me to resort to a life of crime if I stopped working.” So I decided to give up on all carbohydrates. Everything, from beloved chapatis to rice and ugali! I’m on day three of that horrible carbfree Lent thing and I’m miserable. I feel so lightheaded and weak. The other day it was so windy I was afraid to step out of the office because I was certain I would be blown away. Sometimes, I wake up in the middle of the night and I swear I can hear a neighbour fry chapatis. The worst kind of hallucinations. Pray for me, dear Catholics.
TEXT GABIN OMANGA
CHAMPION CITY Known for the large number of elite, long distance runners it produces, Eldoret has grown into a much beloved destination for business and leisure as well as for sports enthusiasts. With Jambojet running twice daily from JKIA to Eldoret, there is no excuse not to experience all that this beautiful town has to offer.
Here are a few things you could try out if looking to eat, stay, play or explore Eldoret’s little treasures. To Play Half an hour’s drive from Eldoret town lies the Kerio View Hotel on the Elgeyo Escarpment. It overlooks the Kerio Valley over 1,000m below, and these altitudes combined with the prevailing Northerly winds, make it ideal for record-breaking Paragliding speeds. For that adrenalin rush, a tick on your bucket list or a gentle afternoon glide 1000m above the rural landscape, visit the Kerio View with friends or family. Eldoret might be the home of Champions but Iten town, 30 km North-East, is where these runners are sanded to perfection. 2700m above sea level, Iten is home to the High Altitude Training Centre (HATC), founded by Kenyan-Dutch athlete Lornah Kiplagat. It is a modern training centre with top quality equipment and training facilities, boasting a 25m pool and a 400m tartan track approved by the IAAF and Athletics Kenya. Olympic champion Mo Farah trains here, as do several other world class athletes, but the HATC is also open to recreational runners to train, run, chat and dine with the champions.
instructors, a sauna and a Jacuzzi. It is a 2 minute walk from the dreamy Mamma Mia’s. Kerio View Hotel, perched right on the edge of the Kerio Valley escarpment, has a number of cottages with varnished wood finishes that give a warm and homely feeling. Their large windows and wide sundecks open up to panoramic views of the Tugen Hills and Tiaty— the sacred mountain of the Pokot. A 30 minute morning drive down the valley will lead you to Chebloch gorge, where one can easily make arrangements with the hotel staff to view crocodiles. Due to the high altitude, it could get really cold but the good folk at Kerio view always have a large fire in the main building.
75% of the folks in there will be having it too, and as soon as you’ve had it you’ll know exactly why. A five minute drive from the busy Town Centre on Nairobi road is Mamma Mia’s restaurant. Canopied by tall Wattle and Jacaranda tree, the restaurant serves delicious Italian and African food Tuesdays to Sundays. Their signature dish is the Mia’s Pizza, for which you should probably make an ‘early in the day’ pre-order. Mamma Mia’s also has a couple of unique traditions, one of which is serving food in their garden, which on the ‘ember’ months of the year is covered in a purple blanket of Jacaranda flowers.
Rimoi Game Reserve is a relatively new reserve in the Kerio valley 45 minutes from Eldoret. It is small but hosts wild buffalo and elephants. Right in the middle of the reserve is Lake Kamnarok where the animals gather three to four times a day for a drink and sometimes a ‘plunge in the pool’.
To Stay Right off Ramogi Road in the leafy greens of ElgonView is where The Boma Inn Eldoret is located. A 15 minute drive from Eldoret International Airport, Boma Inn offers luxury at its best, with elegant guest rooms, a modern restaurant with a combination of contemporary design and a traditional African touch. It also houses the Zoezi Health Club and Spa with a gym, yoga and zumba Tucked right in the centre of Eldoret town is The Well Irish Pub, where you can drink dark stouts in long, thick beer mugs and whisky out of Glencairn glasses. Wells Irish pub prides itself as having one of the widest range of whiskies in Kenya including the 16 year Old Lagavulin single malt Scotch, whose peaty and smoky taste is the perfect accompaniment to Super Rugby.
To Eat For a great dining experience, visit Hotel Sirikwa, named after the earliest inhabitants of Eldoret, The Sirikwa. Here, you will marvel at the wide range of African, Italian and Indian cuisines. Speaking of Indian, on Kenyatta Street, there is an old colonial building that houses Sunjeel Palace; an old Indian restaurant started way back in the 50s. Sunjeel serves a long array of vegetarian and nonvegetarian starters, seafood and chicken. Try the Palak chicken served with buttered Naan. Probably
In the current dry weather, it is common to see the jumbos playing and rolling in the muddy shores of the lake. Samich resort is a Castle on the Hill, paradise on earth. A modern resort right on the cliff of the Keiyo Escarpment, it looks out over a meandering Kerio river down in the valley. In the evenings, you find yourself hugged by the Nimbus because that is how high you are above the sea level. Lay your shuka on the manicured lawn and have some cheese and wine or take a walk down the valley in the cool mountain breeze. Samich has two natural walk-trails: one is horizontal to the escarpment and the other goes down the escarpment. Next to the resort is a massive cliff of rock thatched by a mountain green bush that looks like it’s straight from a scene in the Lord of the Rings. Samich is almost always fully booked so if you intend to visit, please make reservations early and carry a good phone or camera; you might regret not doing that.
RESTAURANTS YUMMY YUMMY
GIGIRI, MUTHAIGA, UN AVENUE, VILLAGE MARKET YUMMY
The Village Market Cafe 0712143839 An elegant and simple style gives Artcaffe at the Village Market a distinct class. It is the main bakery for all their cafes and serves an extensive menu through- out the day.
Runda Ruaka rd No 89 French, Continental 0721920820 To make Lord Erroll a culinary destination that is steeped in history and as we forge forward into a new era welcoming the loyal as well as new customers to the new Lord Erroll.
Villa Rosa Kempinski Pan Asian 0703 049 000 Let them take you on a culinary journey through Asia. Admire artistry from within the theatre kitchen as you watch the restaurant’s master chef prepare your favorite dishes.
Lower Kabete Road, Spring Valley Petrol Station 020 420 8000 Pick up a bag of beans or ground coffee to carry, or sample the straight from the oven pastries at this newly opened cafe. You’ll definitely be coming back for more!
Warwick Centre Bakery & Juice Bar 0715 991 879 This spot uses traditional recipes to make delicious treats that feel home baked. Cake City will always be there to deliver carefully created cakes and pastries exactly as desired.
UN Avenue, Gigiri Italian, Sea Food 0705 269 841 Evocative of an Italian Villa capturing Italian love for dining from their A la Carte & Chefs Special menu reflecting traditional specialties of Sea food, Pasta, Meat Pizzas.
Eldama Ravine Road Continental 0721 850 026 Offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy area of Westlands.
Zen Garden, Lower Kabete Rd Pan Asian 0717 542 017 Bamboo is a fine dining restaurant offering the finest fusion cuisine. You can enjoy a combination of Chinese, Thai and Japanese cuisine, set in an elegant atmosphere.
UN Avenue Burger, Casual Dining 0714 782 380 This branch is located at the corner of United Nations Avenue and Limuru Road. This is the perfect spot to eat, work and chill with either friends or family.
Two Rivers Steak House 0715 764 261 Olpul steak house and grill brings to life this exotic Kenyan culture in a 21st century setting, serving fine steaks that are as delicious and authentic as the culture that inspired it.
General Mathenge Lane, Westlands Eritrean 0721 948 020 A modern and friendly dining atmosphere with fresh, authentic Eritrean and Continental cuisine. They also have an extensive alcoholic beverage selection and children’s play area.
The Oval Burger, Casual Dining 0714 781 351 Visit Big Square’s new branch at The Oval, Westlands and enjoy juicy succulent burgers, creamy milkshakes as well as a fun kiddie corner. Let’s make a square mess!
United Nations Crescent Ethiopian 0725 869 955 Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethiopian cuisine served in a rustic and homely atmosphere.
Tribe Hotel, Gigiri Bakery & Patisserie 020 720 0000 Get all your custom cakes, novelty cakes, freshly baked pastries, gourmet chocolates, authentic Italian homemade gelatos and much more, all at Suite 101 at Tribe.
The Oval Café 0717 193 895 Distinctly chic style with creative décor in cluding the largest balcony space among the Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries and desserts.
The Concord Hotel, Parklands Italian and Continental 0709 466 444 For a tantalizing array of contemporary Continental gourmet dishes paired with a superb range of fine wines and beverages. An italian dining experience like never before.
Tribe Hotel International, Formal Dining 020 720 0000 Jiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contemporary cuisine focuses on fresh ingredients.
Village Market Café 0205006662 With flavours that pack a punch, Urban Gourmet Burgers bring a whole new level of quality to the humble burger. There’s bound to be something for everyone on our menu!
Westgate Mall Café 0725 202 020 A warm and inviting space filled with freshly baked breads and patisserie, the heartwarming scent of fresh coffee and relaxing music; Artcaffe Grand is a haven from hectic city life.
Fortis Tower Lounge 0705 466 836 This spot reaches new heights of luxury with an expansive lounge and exquisite outdoor terrace where guests can feast on delectable bites and sip specialty brews and cocktails.
La Dolce Vita
Muthaiga Shopping Centre, Limuru Rd Italian 0722 624 100 Nairobi’s La Dolce Vita Restaurant has a bright interior filled with artwork, creating a stylish but unpretentious space for lunch or dinner.
Golden Tulip, Muthithi rd Westlands Indian, Chinese 0733 888 068 Nestled at the top of the Hotel the restaurant offers an exotic blend of the best Indian and Chinese Cuisine.
Sankara Hotel, Woodvale Groove International 020 420 8000 Located in Sankara Hotel, from the outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed yet sophisticated atmosphere. Perfect for sun-downers!
Nakumatt Ukay Ground Floor Cafe 0708 877 811 Open for 24hrs,we have an authentic,sophisticated and rustic ambience. Famous for the legendary Dr. Oetker Pizzas,glorious breakfast selection,soups and love-filled desserts.
List your restaurant for only Ksh 5,000 per month. Email email@example.com
LOWER KABETE, PARKLANDS, SPRING VALLEY, WESTLANDS YUMMY
Grab & Go Coffee
Fortis Tower Lounge 0705 466 836 This spot reaches new heights of luxury with an expansive lounge and exquisite outdoor terrace where guests can feast on delectable bites and sip specialty brews and cocktails.
Clarence House, School Lane Continental 0725 894 477 A hidden Gem, in the heart of leafy Westlands. Enjoy rooftop experience, with a fusion of cuisines & artistically prepared Mocktails & Cocktails.
Tune Hotels, 155 Raphta Road Cafe 020 5147500 The place to enjoy a unique selection of gourmet coffee, sandwiches, salads, freshly baked pastries and a wide variety of juices, smoothies and milkshakes.
Westgate Mall Fast Food 0722 532 532 KFC will cater to all taste buds, from the little ones to the oldest in the group, there’s something for everyone. Friendly staff will ensure your order is out in a few minutes.
Nakumatt Ukay Ground Floor Cafe 0708 877 811 Open for 24hrs,we have an authentic,sophisticated and rustic ambience. Famous for the legendary Dr. Oetker Pizzas,glorious breakfast selection,soups and love-filled desserts.
Concord Hotel, Parklands Indian 0709 466 700 The restaurant offers an authentic Indian cuisine with an eclectic mix of rich Indian dishes expertly prepared, plated and presented with the contemporary modern flavors.
Sankara Hotel, Woodvale Grove Steakhouse 020 420 8000 Enjoy aged beef, succulent seafood, and classic steakhouse dishes exquisitely paired with an eclectic wine and whisky list featuring some of the finest producers in the world.
Limuru Road Fast Food 070 8515 168 Situated on Limuru road, with ample parking and quick service, KFC will cater to all your chicken cravings with a wide range of menu offerings. You can dine-in, take away or get delivery.
Cafe VILLA ROSA
Villa Rosa Kempinski Cafe 0703 049 000 This spot is an ideal destination for an international dining experience. Whether it’s a taste of home or something rather different you are after, Cafe Villa Rosa is the place to be.
Ring Road Parklands Japanese 0722 488 706 Furusato specializes in authentic Japanese cuisine and friendly service that will make your dining experience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.
The Mall, Westlands Indian 0736 651 933 Haandi - the ultimate name in quality North Indian Cuisine. They offer a bespoke menu and a large selection of wines & beverages that will satisfy any discerning patron
The Mall, Westlands Cafe 0700 592 028
Next to Soin Arcade, Westlands rd Bakery & Juice Bar 0709 729 000 This spot uses traditional recipes to make delicious treats with a homebaked feel. Cake City delivers carefully created cakes and pasteries made as desired.
Viking House, Waiyaki Way Brazilian, Steak House 0729 243 202 Fogo Gaucho Churrascaria will serve you more than a dozen cuts of meat and 20 different salads prepared by Brazilian cuisine experts in an elegant South Brazilian ambience.
Woodvale Grove Continental 0729 864 511 The restaurant at Havana is taking ‘bar food’ to the next level with a latin inspired menu featuring fresh local ingredients with weekly chef’s specials.
Villa Rosa Kempinski, Westlands Italian 0703 049 000 A popular spot for family brunch on Sundays with a wide range of Italian cuisine, live entertainment, children’s play area and a fantastic mini-buffet.
Jade Tea House
Sarit Centre Bakery & Juice Bar 0770 808 451 Using traditional recipes to make delicious treats that feel home baked, Cake City will be there to deliver carefully created cakes and pasteries made exactly to your liking.
Lotos Suites, Next to Oshwal Centre Chinese 0702 874 571 Enjoy authentic Chinese Cuisine at the roof top in the heart of Westlands with a magnificent view of Nairobi Skyline.
Zen Garden, Lower Kabete Rd Multi Cuisine 0724 288 791 Overlooking the beautiful Zen Garden, Jade is a beautiful venue, situated in the heart of Spring Valley. The food quality and high level of service, attracts customers to this area.
Inside the Alchemist Bar Food Truck 0705 801 230 Enjoy African-inspired gourmet burgers and sides. With a range of gourmet burgers, wings, fries, milkshakes and artisan ice creams this fun food truck will satisfy your craving.
ABC Place Contemporary American 0716 663 463 The warm, inviting ambiance and relaxing atmosphere here is perfect for a quick bite, business lunch or celebrating special occasions with friends. The service is also really great!
Southern Sun Hotel, Parklands Rd Steak House 0724 253 804 Offers delicious specialty steaks, burgers and a wide range of exciting salads. This classic family restaurant also has an activity area for children, with a kiddy menu and playground.
Woodvale Groove Fast Food 0708 515 168 KFC is the largest international chicken franchise serving the world famous Colonel Sanders secret recipe for over 60 years. Enjoy dining-in or order-in through the delivery service.
9 West, Westlands Italian, Sea Food 0725 547 800 A new modern drop back to the very best Italian fine dining experience; from their Mosaic Pizza Oven to Mediterranean Seafood dishes and Handmade genuine Italian Ice creams.
Fantastic discounts at your favourite restaurants. eatout.co.ke/yummycard
Kafe Afrikana is an authentic Kenyan brand, serving Premium Kenyan Coffee brewed to perfection and accompanied by great tasting snacks.
JUNCTION, HURLINGHAM, KILELESHWA, LAVINGTON YUMMY
The Oval, Westlands Seafood, Sushi 0786 227 538 Here you’ll find people who share a love for delicious seafood served hot. You can expect quality seafood, a cool relaxed atmosphere, friendly service and great value.
14 Riverside Drive Cafe 0708 800 847 Conveniently located in the new office blocks at 14 Riverside Drive, they strive to keep their food simple, fresh and natural. Secret Garden is one of Nairobi’s must-try healthy restaurants.
Junction of Lower Kabete & Peponi Indian Cuisine 0702 018 709 A hidden gem with an upscale patio style set up that is serene and pocket friendly serving hearty meals for healthy eaters. Best for hot naans, Curries and Tandoori bbqs.
The Alchemist Pizza 0728 451 383 Upendo Pizza is where you can enjoy the original oven baked Italian Pizza and a lots more... Make pizza, not war!
Off School Lane, Westlands Japanese, Lebanese, Sushi 0716 161 011 The Phoenician is a fabulous restaurant which serves sushi, Lebanese and Teppanyaki courses, in an al fresco atmosphere at the Junction.
ABC Place, Waiyaki Way Seafood 0737 776 677 Offers a sumptuous selection of the finest Indian Ocean seafood. Indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique and sought-after dining experience.
Golden Tulip Hotel Multi Cuisine 020 403 4200 Tulip Restaurant serves multi-cuisine fine dining delicacies. Be it lunch or dinner with family, friends or business colleagues there is a cozy ambience and warm service.
PWC Towers, Westlands Multi Cuisine 0709 815 000 Offering an energized atmosphere in the heart of Nairobi,consisting of four different kitchens; a frozen yogurt counter and a signature bar.
Pride Inn Hotel, Westlands Rd Continental 0728 224 595 Lovers of authentic Indian or Chinese cuisines are in for a treat at Royal Kitchen. Customers are guaranteed of genuine and tasty cuisines.
dusitD2 Hotel, 14 Riverside Drive Thai 020 423 3000 SOI brings world-renowned Thai street food with a modern twist to your plate. SOI also features a communal table and an enclosed space with its own terrace for more privacy.
Tune Hotels, 155 Raphta Road Bar 020 5147500 A classic sports bar designed for watching the latest game and enjoying sporting events with stunning and unobstructed panoramic views across the Nairobi skyline.
Tune Hotels, 155 Raphta Road Continental 020 514 7500 Utamu provides a young, vibrant and informal setting. They serve a fusion of international cuisines and daily specials at a pocket friendly price with high service levels.
Sankara Hotel, Woodvale Grove The Mirage, Chiromo Road 0726 848 444 A rustic but modern Pub with an Irish flair offering a vibrant experience with tastefully executed meals and an array of local and international beverages.
dusitD2 Hotel, 14 Riverside Drive International 020 423 3000 Soko offers a private dining roundel and a sublime terrace perfect for an upscale business lunch, a get together or a romantic dinner completed with an international and eclectic menu.
9th Floor, Victoria Plaza Mordern Indian Fusion 0733 678 153 Specializing in Indian Fusion Cuisine with a twist of Molecular Gastronomy. First of its kind in Kenya. Exotic Indian food served in a contemporary style, delightful ambience and good service.
Junction of Karunda Rd Multi Cuisine 0737 555999 From whitewashed mahogany tables and brass candle lanterns, to our signature black-lit stained glass window, Ventana’s ambiance is second to none.
Spring Valley Oven
La Maison Royale, 9 Mogotio Road Continental 0729 769 253 Rendezvous offers an exuberant environment that encapsulates the very essence of French cuisine. Their wide array of delectable dishes will satisfy your food cravings.
Lower Kabete Road, Spring Valley Continental 0711 557 272 Located in the leafy suburbs of Spring Valley, this restaurant serves as a great place to catch your morning coffee or grab lunch with some mates.
Westgate Café 0205006662 With flavours that pack a punch, Urban Gourmet Burgers bring a whole new level of quality to the humble burger. There’s bound to be something for everyone on our menu!
Lavington Curve Mall, James Gichuru Rd Portuguese 0723 111 999 An upmarket Portuguese restaurant catering to a variety of tastes, including a Halal menu; a combination that will leave you wanting more.
Sankara Hotel, Woodvale Grove International 020 420 8000 Enjoy sweeping views of Nairobi in this exclusive rooftop location as you try expertly made cocktails. Note that the age limit after 6pm is 25 years and above.
Villa Rosa Kempinski Levant Cuisine 0703 049 000 An intimate rooftop lounge, bar and restaurant with a striking decor, exceptional Shisha, authentic levantine cuisine and electrifying performances by belly dancers.
The Concord Hotel, Parklands Pan Asian 0709 466 400 The restaurant's name means 'deliciousness', It signifies an induced meaty and savory taste sensation originating from our delectable Pan Asian inspired fusion restaurant.
The Junction Mall, Ngong Rd Café 0708 906 504 Bright, light- filled café famous for its roasted coffees,hearty dishes and mouth watering deserts. It is the ideal spot for postshopping coffee and cake, breakfasts and leisurely lunches.
Fantastic discounts at your favourite restaurants. eatout.co.ke/yummycard
KAREN, NGONG ROAD, LANGATA YUMMY
Lavington Green Mall Café, Continental 0700 037 059 Artcaffe ensures a warm and welcoming environment. Enjoy freshly brewed coffee, delicious pastries, cocktails and a full menu. Enjoy great happy hour offers and delicious food.
Argwings Khodek Rd, Hurlingham Ethiopian 0733 730 469 Renown for its authentic Ethiopian cuisine complimented by great hospitality, Habesha has continued to win hearts around Nairobi and is set in a warm homely atmosphere.
Junction Mall, Ngong Rd Japanese, Lebanese, Sushi 0717 522 374 Come and get our amazing offer, buy 1 sushi roll get half free, Buy 2 glasses of wine and get 1 free. Get the offer when its still happening!
House 904, James Gichuru Rd Café 0729 400 291 The Arbor is an eco-friendly garden cafe with an eclectic selection of food and as well as a marketplace in a tranquil garden setting in the heart of Nairobi.
The Wine Shop
The Junction Mall, Ngong Rd Burger, Casual Dining 0714 781 351 You are guaranteed to enjoy the ambiance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.
Lavington Green Centre Continental 0719 142560 We are a Bistro and Bar located on James Gichuru road. Live Music, Live Sports, Open Mic Wednesdays, Networking Evenings , our Yummy BBQ bites & alot more new vibes.
The Hub, Karen Spanish 0714 653355 Specializing in Fine Dining, Gourmet Tapas and Cocktails, we are changing the gastronomy experience in Kenya . Our passion for great wine is evident from our extensive wine menu.
671 Piedmont Plaza, Ngong Rd International 0718 003 302 The Wine Shop encourages you to explore your palate and experiment either by the glass or bottle. They also offer a selection of delicious complimentary dishes for your wines.
Piedmont Plaza, Ngong Rd Bistro 0771 152 359 Fine dining section complimented by a centralised open kitchen which serves Pan-Global cuisine, incorporating a fusion of French, European, Asian and classic Kenyan flavours.
The Junction Mall, Ngong Rd Italian, Sea Food 0728 855 100 For an Unforgettable taste of true Italian dining set in its family like atmosphere with a variety of traditional Mediterranean Seafood, Home made Pastas and Sicilian Icecream.
Adlife Plaza, Kilimani Pizza 0729 918 435 This spot has a perfect classic pizzas menu and more available on a ‘Two for One price’ being served in a stylish ambience perfect for creating memories and capturing moments.
Ngong Lane, off Ngong Rd International 0709 090 000 Spread out over the first floor, Amber Hotel’s all day dining restaurant offers culinary experience at its best with savory international Cuisines. A great dining experience.
101 Manyani East Road Japanese 0717 700 666 The only Japanese restaurant actually owned by Japanese in kenya. Try authentic meals including sushi, noodles, a variety of seafood specials and imported sake from Japan.
Royal Tulip Hotel, Tigoni Road International 0709 464000 A contemporary restaurant with a world cuisine setup that provides a personalized service and memorable experience to its esteemed clients.
Hurlingham, Yaya Centre Continental 020 806 8594 Sierra Brasserie is a modern interpretation of a classical French brasserie serving simple yet elegant food using the best ingredients available and with fast and friendly service.
Karen Crossroads Shopping Centre Café, Continental 0703 216 579 Offers a tranquil setting for work and play, boasting a two-level restaurant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating.
The Steak Out
The Junction Mall, Ngong Rd Chinese 0722 739 143 Double Dragon is a Chinese restaurant located at The Junction Mall. The location offers great service and authentic Chinese cuisine to its customers.
Eastlands Hotel, Ngong Rd Multi cuisine 020 386 1005 Noah Restaurant offers an array of delicacies with contemporary fusion of the west and orient, Karaoke and hotpot on griddle tables available in private VIP rooms.
102 Manyani Rd. Off James Gichuru Multi Cuisine 0726 211 443 The Steak Out is an elegant and urban steakhouse serving creative foods for all palates in a comfortable ambiance ensuring a memorable dining experience.
The Hub, Karen Café, Continental 0790 124 892 Artcaffe ensures a warm and welcoming environment. Enjoy freshly brewed coffee, delicious pastries, cocktails and a full menu. Enjoy great happy hour offers and delicious food.
Nyama Mama Xpress
Kilimani, Galana Rd Brazilian, Steak House 0715 414 141 Brazilian Steakhouse with a set price for all you can eat, magnificent buffet professional baristas and specially selected wine list. Beautiful ambience with outside terrace seating.
Yaya Center, 2nd Floor, Food Court African, Local Fusion 020 7 602 066 An unpretentious, fun, modern day African roadside diner. Locally inspired, some of our skillfully concocted dishes include chapatti wraps to Mama’s stews and flavourful sides.
912, James Gichuru Road Turkish & Persian 0795 800 800 Three worlds in one, Toranj serves Persian, Turkish and Italian dishes. Toranj offers a relaxing environment suitable for families, friends, meetings and events.
Galleria Mall Cafe 020 233 0772 Their quietly elegant décor and amazing art provides the perfect setting for the intermingled aromas of freshly baked bread, pastries, cakes and specially roasted coffee.
List your restaurant for only Ksh 5,000 per month. Email firstname.lastname@example.org
CBD, INDUSTRIAL AREA, MOMBASA ROAD YUMMY
Black Gold Cafe
Karen Square, Ngong Rd Burger, Casual Dining 0714 781 351 Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.
Galleria Mall 1st Flr, Karen Fast Food 0715 980 085 For Burgers carrying the Mackee effect, reflected in the distinctive flavour in each of the burgers which are vibrant and Tasty; from cheesy Mackee to Spicy Mackee.
Karen Blixen, Karen Seafood 0733 603 065 Tamarind Nairobi offers some of the city’s leading seafood in an ambience of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.
The Panari Hotel, Mombasa Rd Cafe 0711 091 000 Black Gold Cafe is known for its well roasted coffees, teas, light meals, smoothies and desserts. Its location gives it the atmosphere of a game lodge as it faces Nairobi National Park.
Carnivore Rd, Langata African, Barbeque, Kenyan 0722 204 647 Considered as ‘Africa’s Greatest Eating Experience’, the Carnivore serves exotic meats roasted over charcoal and carved in front of the guests’ eyes at their table.
The Hub Seafood, Sushi 0786 227 538 At every Ocean Basket you’ll find people who share a love for delicious seafood. Great dining spot for a seafood lovers with a home-from-home feeling and great value.
Biashara Street, CBD Continental 0710 500 377 Well known for the international cuisine with emphasis on use of organic and locally sourced ingredients; ensures that every meal prepared is both nutritious and healthy.
Nairobi Serena Hotel, CBD Seafood, Cafe 020 282 2000 An international buffet is served in the Moroccan Café Maghreb, which also features a table d’hôte dinner menu and 24-hour brasserie service.
Js Fresh Bar
Karen - Opposite St. Christopher’s Continental - British Inspired 0718 607 197 J’s is East Africa’s Café Del Mar, serving fabulous British inspired cuisine in a sumptuous wooden shack; in an informal and cool atmosphere, always with great music.
61 Marula lane, Karen Continental 0712 007001 Family friendly british inspired sports bar, restaurant bed and breakfast establishment that beautifully blends quirky with classy menu of continental indian and pizza.
Gem Suites, State House Crescent Continental with Italian Fusion 020 263 5556 ‘Argenti”, meaning “silver” in Italian, communicates the fine dining and elegance of the restaurant while retaining an air of exclusivity. They also have very efficient service.
Radisson Blu Hotel, Upperhill Formal Dining 0704 810 000 Specialising in a holistic dining experience that highlights modern African flare, dining at Chop House is a theatrical event in itself.
Cin Cin Bar
The Hub, Karen Fast Food 0708 515 168 KFC is a great place to bring family and friends. From burgers to buckets, KFC will cater to all your needs; be it a meal for one or a group, enjoy Colonel Sanders’ famous recipes.
Carnivore Rd, Langata African, Barbeque 0722 204 647 A vibrant informal restaurant which fuses a childrens playground and a lively nightclub. You are welcome to for their fine cuisine or a themed night out with your friends.
Crowne Plaza Hotel, Upperhill Continental 020 274 6000 An All-day restaurant on a terrace overlooking the hotel’s main pool. They serve full english buffet breakfasts, contemporary buffet lunches, and an al a carte or set dinner menu.
Fairmont The Norfolk, Harry Thuku Rd Bar and Lounge 020 226 5000 A classic yet modern upscale exclusive lounge bar with a garden view, personalized service and an exclusive G.H. Mumm Champagne Bar with tapas, canapes and signature drinks.
Junction Mall, Ngong Rd Fast Food 0722 532 532 One of the first KFC outlets to open in Nairobi, this conveniently situated location is a great place to enjoy some of your favourite Colonel Sanders recipes.
320 Ngong Road African, Pan-Asian, European 0733 761 449 Talisman serves up a delightful fusion of European, Pan-Asian and African Creations by their creative chefs. Live music and art exhibitions are available at the Veranda.
InterContinental Hotel, CBD Indian 020 320 0322 Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting. The Chef works his culinary magic in a glass-enclosed kitchen.
Sarova Panafric, Valley Rd International 0709 111 000 Dine at this restaurant overlooking manicured gardens and prepare your senses for an unmatched culinary journey. Their personalized service will ensure a great experience.
Galleria Shopping Mall, Karen Fast Food 0700 324 945 Walk in and enjoy a meal in minutes freshly prepared to ensure great quality always. The Colonel Sanders secret recipe will always satisfy every chicken craving.
336 Karen Road Continental 0733 603 065 Relax in the cozy indoor restaurant with adjacent outdoor garden, remodeled with a variety of functions areas set in one the largest and oldest formal gardens in Kenya.
Ole Sereni Hotel, Mombasa Rd Multi Cuisine 020 390 1000 Prepared to savor and relish over the finest of five cuisines of the world as you watch their award winning chefs prepare each order before you with a bonus view of Nairobi National Park
Mama Ngina Street Fast Food 0722 532 532 This KFC will cater to a quick lunch. Freshly made meals, great quality and finger licking good chicken recipes will leave you coming back over and over again.
Fantastic discounts at your favourite restaurants. eatout.co.ke/yummycard
THIKA ROAD, TRM MALL, GARDEN CITY YUMMY
Kimathi Street Fast Food 0708 515 168 Situated in the CBD, this KFC is a great spot to enjoy a quick lunch or bring your friends and family to treat them to some great offers.
Fairview Hotel, Upperhill Cafe 020 288 1000 The Mukutan Garden Café overlooks a beautiful water feature and is known for coffees and light meals such as gourmet sandwiches and pizzas.
Fairmont Norfolk, Harry Thuku Rd Formal Dining 020 226 5000 Get flame-grilled, aged cuts of high quality meat and a fine dining experience comprising an a la carte menu and an international range of wines.
TRM Mall, Thika Rd Cafe 0709 729 000 We use traditional recipes to make delicious treats that feel home baked. Delivers are available and include personalised cakes and pastries.
KFC Drive Through
Mombasa Road Fast Food 0705 505 050 Want to grab a quick meal on your way to work or on your road trip? Visit this KFC drive through to enjoy quick service without stepping out of your car.
Ole Sereni, Mombasa Road Pizza 020 390 1000 Now introducing Ole Pizza, the long awaited Wood Fired Pizzeria. Visit us at Ole Sereni Hotel and experience the only love triangle you will ever want!
The Sarova Stanley, Kimathi St,CBD Thai 020 275 7000 One of the city’s most elegant dining establishments, The Thai Chi boasts the finest in authentic Thai cuisine. A small piece of Thailand in Nairobi.
Garden City Mall, Thika Rd Cafe 0722 532 532 KFC’s secret Colonel Sanders recipe is finger licking good. Located at Garden City Mall, you can now enjoy great meals at a great price.
Radisson Blu Hotel, Upperhill Casual Dining 0704 810 000 Serves local favorites and international dishes with an African twist. The Larder’s cosy ambiance enclaves create a sense of intimacy. In-door and ourdoor seating.
Fairview Hotel, Upperhill Formal Dining 020 288 1330 With its famous underground wine cellar, romantic ambience, quality service and excellent taste, the Pango Brasserie is indeed in a class of its own.
Fairmont Norfolk, Harry Thuku Rd Formal Dining 020 226 5000 Classic, charming and modern restaurant ideal for business executives, families and groups of friends. The menu features robust international and authentic Kenyan cuisine.
Garden City Mall, Thika Rd Italian 0703 967 149 Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more. Enjoy thin-crust pizzas, home-made gelato or coffee.
Makuti Bar & Grill
Road House Grill
Thorn Tree Cafe
InterContinental Hotel, CBD International 020 320 0324 The restaurant is popular among businessmen and other prominent personalities who frequent it for lunch and meetings. Situated by the pool, this is also ideal for families.
Menengai rd, Upperhill Continetal 0720 523000 Enjoy ROAD HOUSE GRILL nyama choma, drink specials and DJ. The perfect spot in Upper Hill to unwind, watch the game, catch up with friends or beat the traffic.
The Sarova Stanley, Kimathi St, CBD Continental 020 275 7000 This is a legendary open-air, bistro style pavement cafe most famous for its message board located at the centre of the restaurant. The cafe is the perfect meeting place for friends.
Garden City Mall, Thika Rd Cafe & Lounge 0708 084 835 Moca Loca - a cafe, restaurant and lounge serving breakfast, lunch & dinner, as well as coffee and cocktails . Ambiance is central to this new brand which also has a location in Nakuru.
Sikia Fine Dining
Nairobi Serena Hotel, CBD Formal Dining 020 282 2000 This restaurant overlooks the pool and offers a fine- dining experience. Known for the excellence of its seasonally inspired menu and extensive wine cellars.
Crowne Plaza Hotel, Upperhill Formal Dining 020 274 6000 The Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and family. The modern menu is delightful and the dining room is comfortably elegant.
Garden City Mall, Thika Rd Cafe 0707 175 574 A place to rest and relax over great food and drinks made by their passionate team of chefs, baristas and mixologists, to ensure each visit is a memorable experience.
Garden City Mall - 1st Flr, Thika Rd Caribbean 0792 482 042 The recently opened Sugarcane offers Caribbean food in a casual, stylish atmosphere. Favorites like Jerk Chicken, Curry and Roti, tropical desserts and yummy drinks!
Soaring Eagle Spur
Heron Portico, Milimani Rd International 020 272 0740 Mdalasini is a bright new concept for Nairobi featuring a serene dining hall, airy balcony and sunny patio.
Eka Hotel, Mombasa Rd Steakhouse 0786101102 Our restaurant offers delicious specialty steaks, burgers, chicken, seafood and Tex- Mex dishes. We are very popular for our ribs and buffalo wings.
TRM Mall, Thika Rd Cafe
0708906505 Their quietly elegant décor and amazing art provides the perfect setting for the intermingled aromas of freshly baked bread, pastries, cakes and specially roasted coffee.
Café 0708906505 With flavours that pack a punch, Urban Gourmet Burgers bring a whole new level of quality to the humble burger. There’s bound to be something for everyone on our menu!
List your restaurant for only Ksh 5,000 per month. Email email@example.com