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CHOCOLATEISSUE

Vol 2.4 | April 2016

Top food bloggers andtheir favourite desserts

Exploring the sweetestspots in Nairobi

A fun introduction toall things cocoa

YUMMYRECIPES

ON CLOUDNINE

CHOCFACTORY

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EDITORIAL

Now I must warn you, if you’re on some kind of diet or claim to not have a sweet tooth, you may feel a little different after this edition of Yummy. When our Editor, Wendy Watta, first announced that we were all required to think of nothing but chocolate for a month, the team took that order very seriously! It’s not every day that you’re served up the perfect excuse to indulge in numerous chocolatey treats as “research” which, to be honest, was either the best or worst thing that happened to us at EatOut this month (glances down at waist line!)

I have personally come to terms with the fact that I am a notorious chocoholic. My most recent chocolate escapades include an ongoing affair with Galaxy Ice Cream, usually

purchased and devoured on my way home from work. It’s a futile battle to not give in to eating the whole damn dairy milk slab! Chocolate is like the unassuming diva of ingredients, often playing the starring role in many of life’s moments. Birthday celebrations, cheesy teenage dates, epic break ups and my favorite: that tear-jerking moment when you reunite with a relative returning from their travels with a crisp, white, duty-free bag filled with jewel coloured Quality Street chocolates in hand!

This month, you’ll definitely discover a newfound appreciation for this confectionery starting with Katy Fentress’ in-depth look into the world of chocolate right from bean to bar on page 27. We step up our dessert game from page 31, mapping out the

It’s not every day that you’re served up the perfect excuse to indulge in numerous chocolatey treats as “research” which, to be honest, was either the best or worst thing that happened to us at EatOut this month.

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ultimate chocolate desserts around Nairobi, from Sierra Lounge’s sinfully moist chocolate stout cake to Chef Anton’s delicate French creations at dusitD2. For you home cooks, this month’s recipe section featuring Kenyan food bloggers is something else! With that said, Charity Keita gently reminds us that sometimes the best dishes are the ones where you toss out the recipe and depend on your innate ability to create delicious meals, even when faced with the decision to incorporate cocoa powder into a savory dish. Flip over to page 16 for more.

Finally for you strange few that need a break from the chocolate overload, we of course have our monthly staples including the travel column on page 50, which takes us to

the lake shores of Kisumu for some wholesome fishy goodness. We also look at a couple of new spots on the culinary scene including Roast, the latest addition to the Carnivore Group, offering perfectly char grilled meat from The Hub in Karen. Finally, because we love to treat you, do write in and tell us what you think of Yummy for a chance to win a dinner for two worth Ksh 7,000 at Artisan Sankara on page 7.

Enjoy!

Michelle SlaterGeneral Manager

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APRIL 2016

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CONTENTS

While he doesn’t have a sweet tooth, Radisson Blu’s Udesh Nalaka sure knows how towhip-up fantastic combination desserts.

NEWS AND EVENTSCheck out the latest news and exciting events in the local food

scene this month.

LET’S GET SAUCYCharity Keita discovers that Mexico’s most gourmet sauce isn’t

so different from what our Ugandan cousins love to eat.

SAVOURY TABLEChef Ray takes on the savoury side of cooking with chocolate

to enrich stews, chillis and pastas, adding complexity and depth

just like a good wine.

KAHAWA DIARIESWe catch up wtih African Fashion maven, Diana Opoti, over her

favourite cup of coffee.

MAMBO SAWASusan Wong reviews Mambo Italia at Garden City Mall and

discovers new favourites off the menu.

WINE CHICKTrust the not-so-sweet-tooth Annabel Onyango to be unable to

eat an actual chocolate bar but be able to guzzle a wine called

The Chocolate block.

HEY SWEETHEARTSweet wine options that can be drunk with or instead of dessert.

BEND AND BRUNCHPower yoga at Tribe Hotel followed by a fantastic brunch buffet

spread may be just what motivates you to get healthy.

ADDIS BY NIGHTOur whisky loving Man About Town Jackson Biko finds himself at

a dark Ethiopian bar filled with pretty women.

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LAKESIDE BLISSIn this month’s travel section, we fly downto Kisumu to explore the culinary delightsof this magical port city.

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YUMMY Vol. 2.4 · April 2016 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah

GM Michelle Slater EDITOR Wendy Watta DESIGN Karan Khalsa, David Müller SALES, MARKETING & OPERATIONS Anne Kisang, Daniel Muthiani, Devna Vadgama, Fred Mwithiga,

Fridah Gumba, Gilbert Chege, Joy Wairimu, Jude Musyoki, Seina Naimasiah, Soni Adriance, Winnie Wangui, Yoga David CONTRIBUTING EDITOR Katy Fentress CONTRIBUTORS Annabel

Onyango, Jackson Biko, Vanessa Knight, Tatiana Karanja IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL info@yummy.co.ke

/eatoutkenya @EatOutKenya @eatoutkenya

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This month’s winner of the classic Bisquit VS Cognac is Paul Kimuyu who wrote in to express his love for his fa-vourite column. This cognac courtesy of Distell Group Limited is worth Ksh 4,085, and will again be up for grabs this month. Get writing as you might soon be the one sipping this!

DEARYUMMY

Dear Yummy,I am an ardent reader of the magazine and have actually gone through all previous editions on issuu. I enjoy reading the travel section and like that you profile cool out-of-town places to check out. I must go on a trip from Lamu to Zanzibar and check out some of your suggested restau-rants. I also enjoy columns like Man About Town, Events and Cock-tails, although I miss not seeing the mixologist profile. Why was that removed? Finally, kindly advise on where one can pick up hard copies.Regards,Dean.

Dear Dean,Thanks for being a die-hard fan and always reading our latest issues on-line. As for the mixologist section, we do read all the feedback that we get and I’m happy to announce that we’re bringing it back! Tell your friends to grab a copy of the magazine at places like The Oval, all Artcaffe and Dormans outlets, Village Market and Corner Shop at Diamond Plaza, but the full list can be found on yummy.co.ke. Enjoy your hamper from MIA!Wendy Wattaeditor@eatout.co.ke

WIN WITH YUMMY

WIN A BOTTLE OF CLASSIC BISQUIT VS COGNAC FROMDISTELL GROUP LTD

WIN A PAIR OF VOUCHERS WORTH KSH 7,000 FOR THEMED NIGHTS AT ARTISAN, SANKARA NAIROBI! LAST MONTH, WE GAVE AWAY A FABUOUS WINE HAMPER FROM MIA TO DEAN ANINDO WHO WROTE:

Last month we told you to get your beach essentials ready because sun-screen, a bathing suit and flip flops were all you would need when we sent you down to Sarova Whitesands Beach Resort for two nights. We selected a winner, Nkirote Mutisya, who gets to enjoy return flights on Jambojet. Keep reading Yummy for more fantastic prices to be won!

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NEWS & EVENTS

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Lamu is proud to once again be hosting the annual Lamu Food Expo and Festival. Taking place from 15th-17th April, the event will combine traditional cuisines with fresh sea food, quality produce and exciting attractions. With en-tertainment including a donkey pageant, restaurant competitions and awards, hunger games and a street bazaar, this festival will sure be worth the trip!

eatout.co.ke/events

LAMUTAMUSeafood and entertainmentat the Lamu Food Festival

Baringo Fishing Competition takes place at Roberts Campsite on Sunday May 1st from 07.30am to 04.30pm, after which a scrumptious BBQ

will be held at the campsite along with prize giving. Profits go towards the local RAE clinic, and restocking the lake with tilapia fingerlings to

support the local fishing industry. Registration and payments must be complete by April 15th, so book your slot asap!

eatout.co.ke/events

FRESHCATCH

Select your team for Baringo Fishing Competition

Whether you want a beer with subtle character and a smooth finish or prefer a more bold and distinct taste, Zing Bar at dusitD2 Hotel will be happy to serve you their new very own craft beer! Pop in after work and sample some D-Brew Pilsner or D-Brew Ale.

eatout.co.ke/dusit

D-BREWAT D2DusitD2 Introduces Premium Draught Beer

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It doesn’t get any better than the char grilled succulent meat cuts we’ve all come to love Carnivore for, and their new restaurant, Roast, is there-fore every meat lover’s dream. Located at The Hub in Karen, head over for an African lunch or dinner from their extensive menu. What’s more, this spot is also very family friendly.

eatout.co.ke/roast

ROASTCENTRALCarnivore sets up new restaurant, Roast, at The Hub.

If you love your food extra hot and bursting with flavour, look no further than the new Venom Terrace and Restaurant. Located on the 9th floor of Victoria Plaza in Westlands, this spot specializes in molecu-

lar gastronomy and fusion Indian cuisine all present-ed in a contemporary style. Couple that with their

well stocked bar and exciting cocktails and you’re in for an adventure!

eatout.co.ke/venom

EXTRASPICY

Molecular gastronomy and fusion Indian cuisine at Venom

Great Indian cuisine, pub food and fantastic cocktails is exactly what Lemon Lounge is about. Whether you’re up for a steak, burger or their to-die-for lemon twister, your taste buds are going to be in for a treat! Located a few meters after the Spring Valley police station, this new gem is where you need to be for chilled after work drinks and a sundowners.

eatout.co.ke/lemonlounge

LEMONAIDLemon Lounge: When life gives you lemons, start a restaurant.

NEWS & EVENTS

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ROASTCENTRAL

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BLOGGERS EATOUT

When we learnt that Artcaffe Oval would now open for 24 hours on Friday and Saturday, we instantly knew that we had to check it out with some of our foodie friends. We therefore invited Nairobi’s food and lifestyle bloggers to join us for a 5:00am meal, and in usual fashion, lots of coffee, pastries and laughs were had. Be sure to check out picturesand thoughts on the experience through the hashtag #BlogOutKe on Social Media.

PARTYDON’T STOP

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LET’S GET SAUCYM

y vision for our Easter meal was clear: this was to be a chocolate-filled affair down in Nanyuki, but I was not getting

involved in any bunny business or Easter egg hunt for the kids. The plan was to instead go experimental and cook a smoked chicken in mole, my first ever savoury chocolate dish.

According to a book called “The True History of Chocolate”, the pavo in mole represents the pinnacle of sophisticated Mexican cooking tradition. The word pavo refers to the the Mexican-Spanish term for turkey, while mole is a creolised version of the local word molli which means sauce. The origin myth for this dish dates back to the 17th century to a group of Spanish nuns who were awaiting a visit from the Viceroy of New Spain. By some accounts they accidentally dropped a wafer of

Charity Keita discovers that Mexico’s most gourmet sauce isn’t so different from what our Ugandan cousins love to eat

chocolate into the sauce and found they did not have the time to start afresh while by others, they added it on purpose to please their guest who was a known chocoholic. Whichever story is true, everyone was instantly hooked and the dish soon became incorporated into local tradition.

To put it simply, a mole sauce is best envisaged as a Ugandan peanut sauce but with the addition of cinnamon, oregano, pepper, a generous portion of smoky ancho chilies (which are not easy to source in this corner of the world) and a slab of cooking chocolate stirred in at the end to add richness and complexity.

Knowing that there was a well stocked supermarket in Nanyuki, I only packed the spices I needed and planned to acquire the rest on arrival. The chicken was sorted; we had the digits of an exclusive meat smoker in the area who only distributes to fancy

lodges but was willing to give us a small portion of their personal supply. All I really needed was the peanuts, chocolate and ancho chillies. I knew I wouldn’t find the ancho chillies and had already replaced it with a creole mixed chilli powder that a friend brought me from New Orleans.

“Expectations are the root of all disappointment” my friend Alicia kept on repeating to her kids all weekend and I should have taken heed. While I succeeded in locating a small pack of unsalted peanuts at the back of the snack section (aren’t we supposed to be able to buy that stuff in bulk around here?) I was crestfallen upon discovering that slabs of cooking chocolate were not to be found in the isles of Nanyuki’s biggest supermarket. In the end I had to settle for cocoa powder but felt cheated and on the verge of tears. How was I expected to impart the creamy

THE FOOD LIFE

desired richness to my dish if I was using powder?

I can’t really complain about the results even if the two most important ingredients - the ancho chillies and the dark chocolate - were missing. By the looks of the empty platter at the end of the meal, neither could the kids and grownups. The smoked chicken wings needed but a brief fifteen minute spell in our cookswell jiko before being cooked to perfection and once the mole sauce had been mixed in, the wings exploded with flavour.

I’m sure if I had used the proper stuff it would have been even better but at the end of the day my guinea pigs had never tasted the real deal and were happy with the results. I went to bed smug, content that my meal had succeeded even if not quite according to plan.

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SAVOURY TABLE

The first quarter of every year is always very sweet. New Year, Valentine’s, Easter- molten lava cakes, chocolate truffles, Easter eggs; all

these holidays can make even the biggest chocoholic cringe a little. But chocolate no longer need be just confined to the dessert table. Mexico has been adding chocolate to their savoury dishes for hundreds of years, and the rest of the world has finally caught up.

Chocolate has finally come out of its proverbial box and made its way into our kitchens, enriching our stews, chillis and pasta dishes, adding complexity and depth, just like a good wine.

And just like wine, chocolate has a huge range of flavours and characteristics from fruity to spicy, bitter to sweet. If you let it stand on its own, it becomes an ingredient just like cumin or butter. If you let go of what your preconception of chocolate

As Chef Ray Cournede writes, chocolate has come out of its proverbial box and made its way into our kitchens, enriching our savoury stews, chillis and pasta dishes, adding complexity and depth, just like a good wine.

is, which for the majority of people is desserts and candy bars, you are suddenly left with an incredible culinary weapon in your pantry.

When cooking, I like steering towards dark chocolate which is bitter. You should use it sparingly so that it doesn’t overpower your dish. It can be tricky to balance so make sure you taste as you go along. Try and use 75% for your savoury dishes but don’t go to 100% as this is way too bitter. If you want to start easy, try tossing cacoa nibs or grating dark chocolate over a salad or into a stew. However, don’t boil or cook the dish for a long time as this will burn the cacao solids. With those quick tips, here then is one of my favourite dishes at The Talisman Restaurant that you can easily make in your home kitchen. This bresaola and salted plums with cacao nibs salad recipe serves six, and would perfect for your family or friends.

KITCHEN CONFIDENTIAL

BRESAOLA & SALTED PLUMS WITH CACAO NIBS SALAD

INGREDIENTS

• Dressing: 1 shallot (peeled and very thinly sliced), sherry vinegar (enough to cover the shallot), ¼ cup each of grape seed oil and extra-virgin olive oil, pinch of both sea salt and sugar.

• Salad: 2 bunches rocket (washed and trimmed), 12 thin slices bresaola, 3 halves of thinly sliced pickled salted plums (recipe below), ½ cup cacao nibs.

• Pickled Salted Plums: 12 plums (halved and pitted), ¾ cups salt, 2 cups sugar.

PREPARATION

Place plums in a large bowl then toss with salt and sugar. Let this sit in the refrigerator overnight. For the dressing, cover the shallot in vinegar and add salt and sugar then let this sit for 30 minutes. Slowly whisk in the oil to finish. Adjust seasoning as preferred and reserve. To make the salad, dress the rocket, season with salt and divide between individual plates. Drape a couple slices of bresaola over the rocket then garnish with plums and cacao nibs. Enjoy!

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HOW I TAKE MY COFFEEWITH DIANA OPOTI

Following the successful completion of the second edition of 100 Days of African Fashion, Diana Opoti’s name has come to be almost syn-onymous with African Fashion. We caught up with this busy fashion maven over her favourite cup of coffee.

How do you prefer to take your coffee? I love a cappuccino with double or even triple espresso. Whenever I need a quick pick me up, I will of course just go for an espresso.

Favourite pastry? Almond croissant.

How many cups of coffee do you have in a day? I wake up quite early so I am on my third coffee by 10:00am.

What projects are you currently working on? I’m working on a few brand launches and special editions of 100 days of African fashion including a summer/beachwear and a safari edition. The most exciting project for us right

Drop by your nearest Dormans Coffee Shop at Junction • Village Market • AirKenya • Westgate Like us on Facebook @DormansCoffeeShops

DORMANS KAHAWA DIARIES

now is the Designing Africa Collective with Store 66. This partnership means that select Af-rican brands will have the opportunity to stock at the store’s various outlets across the city.

What’s the best part about your job?I enjoy seeing ideas come to life. The excite-ment leading up to an event or announcement and then seeing our vision come to life is quite rewarding. Getting consumer feedback after purchasing these brands is also incredibly fulfilling to me.

What drew you to fashion?I just love beautiful clothes. What made me stay in fashion is the big question though. I wanted to make other consumers aware of the amazing African brands I encounter daily. My passion is publicizing these brands well enough to make their desired commercial success a reality.

Life mantra?Support local enterprises and buy African fashion.

DARK MOON COCKTAIL

Ingredients:

• 1 ½ cups cold-brew coffee• ½ cup coffee liqueur• ½ cup spiced rum• 1 bottle 300ml coke• ½ cup whipping cream

Method:

Combine coffee, liqueur, rum and coke into a large jug. Pour cocktail in eight glasses filled with ice cubes then add cream. Enjoy!

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RESTAURANT REVIEW

At the spacious covered outdoor patio which feels like a bit of a secret nook at Mambo Italia’s Garden City Mall location, I hide

my face in a plate of Grilled Prawns. It’s heading towards 2:00pm and the restaurant is quickly filling-up with children happily playing in the water park – their screams barely audible thanks to a glass fence dotted by lush ferns that encloses the first floor al fresco space.

Around me are tables, chairs and light fixtures crafted from approx-imately 40 reclaimed canoes from Watamu. Every piece is uniquely built by a skilled carpenter - who I’m told has sadly sold his business - to per-fectly merge the old weathered wood with the new, colourful metal hairpin legs. A long bar that can comfortably sit eight to ten anchors the outdoor patio with Edison-style light bulbs hanging from the ends of repurposed canoes.

During the brief moments when I would take a break from the prawns, I catch myself thinking about dessert - artisan gelato - thanks to my earlier tour of the restaurant, which ended with me staring-up in awe at a gigan-tic bag of Belgian chocolate in the pantry. The best thing about dessert is that you have to wait. After all, some things in life are worth waiting for.

I lower my head back towards the deliciously moist prawns and the rest of our starters; not before I notice the doting elderly gentleman with two young grandchildren, a young couple making plans for their evening, and

Susan Wong indulges in authentic Italian dishes at Mambo Italia and discovers new favourites, ultimately falling in love with their artisan gelato which comes in 16 enticing flavours.

MAMBOSAWA

a large family group of ten tucking into their dishes at a communal table. The restaurant is almost full with the Saturday afternoon rush.

Our starters included Zucchini Fries, Smoked Sailfish, Grilled Prawns and Fish Balls. The Zucchini Fries surprisingly hit all the salty, crispy and savoury notes that deep-fried and potato-loving diehards usually crave. Definitely more virtuous than traditional French Fries (because Nairobi is suffering from a heat wave and it’s swimsuit season), the Zucchini Fries arrived coated with a light and well-seasoned batter, tender not sog-gy, and fried to golden perfection.

The Smoked Sailfish tasted just like the ones I so fondly enjoyed during trips to the Kenyan coast and the Fish Balls, I imagine, must be a favourite among children given the crispy breadcrumb crust. The winner was the prawns, three of them, jumbo in size, grilled with the shells and heads still on, giving the delicate meat a ton of flavour that was accentuated with a lightly charred smokiness and lifted with a squeeze of fresh lemon. The tender Grilled Prawns burst with a decisive snap in my mouth, all with a spicy, slightly sweet, caramelized and charred crisp shell.

“Are you enjoying your meal?” George, our mild-mannered waiter dressed in a pressed blue shirt with red trim, discreetly asked with a smile you couldn’t fake. Much like the restaurant’s atmosphere, the service was warm and passionate. George had been serving Mambo Italia customers since the flagship Lavington location

opened nearly a year and seven months ago.

There is the classic Pepperoni Pizza with spicy salami, with plenty of melted mozzarella nicely sauced on a thin crisp crust. A pizza with hot and spicy minced beef, red onions, green peppers, jalapenos, mozzarella and tomato sauce – called Mafioso – sa-tiated chili and carnivorous cravings. Finally the Vegan Sun surprised the meat-eaters at the table with bold flavours and was every bit satisfying from the black olive spread, artichoke chunks, green peppers, chili flakes, roasted garlic and red onion.

For dessert there were a handful of options, but there was really just one: artisan gelato. With about 16 flavours of gelato and sorbets, with some only available as special editions, all of which would make a perfect ending to a rich and flavour-packed meal. There’s a perfectly balanced Choco-late Chili Cinnamon which delights your palate in three stages: first, the dark chocolate coats your mouth in a semi-dry roasted and rich finish, then the chili leaves your taste buds tingling with excitement, and finally the classic combination of cinnamon and chocolate that always leaves you wanting more. There’s also a killer Ndali Vanilla that features the aromat-ic vanilla beans from Uganda, where reportedly the plantation air smells like earth after rain with a twist of an unknown, dangerous aphrodisiac.

After gelato, everything else is ut-terly bittersweet. No wonder desserts are meant to be eaten last.

Location: Garden City Mall, Thika Road

Cuisine: Italian

Opening Hours: 7:30am to 10:00pm daily

Menu Picks:

Mains:Zucchini fries- Ksh 350Mafioso pizza - Ksh 700 regular- Ksh 1350 largePepperoni pizza- Ksh 700 regular- Ksh 1350 large

Gelato: Chocolate Chilli cinnamon Ndali VanillaCoconut and Lime- Ksh 250 per scoop

Shakes:Espresso shake- Ksh 450Vanilla Brownie- Ksh 500

For more info, visit eatout.co.ke/mambo-italia

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CHEF PROFILE

With more than 260 upscale hotels across Europe, Africa and Asia, you’ve probably heard of Radisson

Blu by now. Just recently, the hotel was launched in Nairobi at a grand affair full of pomp and circumstance, complemented by a delicious array of food at the all day dining Larder Restaurant and Al fresco Pool Bar and Grill, all crowned by an energetic performance from Sauti Sol. Set in the buzzing business district of Upper Hill, I have since popped in twice, once to check out the stylish recently opened steak house, The Chop House.

Udesh Nalaka is the talented Execu-tive Pastry Chef behind the decadent creations at the hotel. Originally from Sri Lanka, the 5 ft 4 chef’s resume paints quite the geographical map. He has worked at five star hotels

While he confesses to not having a sweet tooth, Radisson Blu’s Udesh Nalaka sure knows how to whip up fantastic combination desserts.

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in 10 locations in the 15 years he’s been whipping up pastries. Udesh’s journey reads: Crowne Plaza Dubai, Four Seasons Saudi Arabia, Grand Hyatt followed by Monarch Hotel Dubai, Crowne Plaza Bahrain, Oryx Rotana in Qatar, Kempinski Seychelles Resort, InterContinental Doha, and finally, keen on moving to Africa, got his current job in Nairobi. His passion to travel comes from wanting to experience different locations and their cuisine firsthand rather than just reading about them online. All this was however kickstarted by a four month Diploma in Pastry and Bakery back in Sri Lanka, followed by hands on training in the kitchen. Now at 35, he has never looked back and can’t imagine himself doing anything else.

Going through the dessert menu, it is clear that the chef favours combi-nation desserts where two or more

items are layered to create the perfect tasty treat. The raspberry and ginger mousse not only packs a visually artistic punch, but the contrast of sweet and sour on the palate makes it an instant hit. The hot and cold ginger cake from the menu at Chop House is not only a combination but also plays around with temperature for the ultimate explosion of goodness in your taste buds. You must also try apple crumble with ice cream which has the crumble, apple jelly and apple sauce. As expected, the chef is also adept at making the very basics- like macarons.

Having worked at various hotels and been part of a few pre-opening phases, Udesh is no stranger to adapt-ing his menu to suit the local market. This being the first dessert menu at Radisson since its launch, he has been taking note of what patrons don’t like

and will later replace those with pop-ular choices. So far, for instance, he has observed that Kenyans seemingly steer towards dry cakes.

Chef Udesh’s confession to being not so-sweet tooth comes as a bit of surprise, especially given that he’s around sweets all day. This may also be the reason why, as he can’t enjoy them the way patrons who come in only every so often would. He does however indulge in the occasional Indian sweets like Ras Malai and Ras Gulla. Away from the kitchen, Udesh is big on sports which he unfortu-nately hasn’t been able to take part in since he moved to Nairobi. Chalk it up to being in full time operations since the hotel opened. It is however not all work and no play, as the chef still gets to enjoy down time with his wife who he married only one and a half years ago- after six months of dating.

TEXTMELISSA AKOTH

PHOTOSKARAN KHALSA

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Going through the dessert menu, it is clear that the chef favours combination desserts where two or more items are layered to create the perfect tasty treat.

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PRODUCER TO PLATE

TEXTKATY FENTRESS

Once the exclusive preserve of aristocrats and elites, chocolate was for centuries a symbol of decadent

deliciousness that every common man and woman aspired to taste at least once. Over the centuries, the cocoa bean was democratised for mass consumption throughout Europe and the United States and a massive global industrial chocolate industry was born. The day when African chocolate is consumed by Africans has, however, yet to see the light. In Kenya, which unlike its West

African counterparts is not a cocoa producing nation, manufacturing chocolate for local consumption has long been a complicated affair. For years Kenyans have been limited to consuming the biggest of the global commercial brands. Yet a 2015 report noted that rising disposable incomes and a significant growth in Nairobian middle income consumers has helped bolster the development of small-scale chocolate confectionary artisans. As incomes rise and people look for more luxury items to spend their hard earned cash on, a bar of big brand chocolate no longer suffices

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to quell our appetites for the finer things in life. “Nairobians come to the Fairview Hotel exclusively to taste my chocolate treasure boxes” beams Lucas Mwaore, who has worked at the hotel as a pastry chef since 2005.

The trend is there and can be viewed in the rise of establishments such as Les Artisans Chocolatiers which recently opened at Village Market. Yet despite these encouraging developments, Kenya is still heavily reliant on global brands for its raw cocoa and the West/East Africa chocolate connection has still not been born.

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All about cocoa

During his fourth voyage to the “New World” in 1502, Christopher Columbus was surprised that the local Mayan population used a strange bean as currency. Locally known as Ka’kau, Mayans had at that point been farming cocoa beans for well over two millennia and used cream of cocoa to cure wounds, as a medicine and also loved it as a drink which they consumed daily without sugar but with chilli and a lot of froth. Upon his return to Europe, Columbus brought some of these beans with him but found that people didn’t like them. An Italian writer from the time famously described a cup of cocoa as a “drink for pigs”. It wasn’t for at least another couple of decades, when people discovered the taste could be modified by adding sugar and spices, that interest began to pick up.

In the two centuries following its discovery, large-scale labour-intense plantations were set up across South America. As the local populations succumbed to the diseases, slaves from the West coast of Africa were transported over to work the plantations that were feeding the growing European appetite for this exotic drink.

Latin America maintained its dominance of the chocolate market until the twentieth century when it was surpassed by producers from Ivory Coast and Ghana. Today, Ivory Coast, Ghana and Nigeria are respectively the 1st, 2nd and 4th cocoa producing countries in the world with Indonesia occupying third place.

In 2014, the Guardian newspaper reported a decline in the global output of cocoa. This was due to rising incomes in emerging Asian economies, combined with the economic recovery of the global North and low productivity of cocoa farmers. The report highlighted how poverty in the small scale farming communities that produce 90% of the world’s supply of cacao is endemic with farmers employing out-dated farming methods and lacking resources to invest in fertilisers or

to replace ageing trees. The world’s chocolate industry today amounts to about $98 billion a year. Indonesia is one of the biggest chocolate processing countries of the world and 45% alone of its cocoa comes from Ivory Coast. From Indonesia the processed cocoa is transported to Europe or the USA from whence it makes its way to Kenya, coming almost full circle, half a continent away from where it was originally grown.

Bean to bar

In order to reach a comestible form, chocolate has to undergo a series of stages. Cocoa trees grow most favourably in the hot and humid tropical temperatures of South America, West Africa and Southeast Asia. Despite technological advances, cocoa must still be harvested manually after which, pods are selected, opened and beans are extracted and put into trays where they are left to ferment. After fermentation the beans turn brown. They are then dried for a week before they can be shipped to a processing plant for mass production.

In processing, the first stage is roasting the beans which helps develop colour and refine the flavour. At this point the outer shell is removed and the inner meat is broken down into small pieces commonly known as “nibs”. These are then ground and passed through a series of sieves in a process called “winnowing”. The grinding process generates heat and the dry granular consistency of the cocoa nib is transformed into a liquid as the high amount of fat contained in the nib melts into something known as “cocoa liquor”. This is then mixed with cocoa butter, sugar and, depending on the end product, milk and vanilla.

After blending is complete, moulding is the final procedure for chocolate processing. This step allows cocoa liquor to cool and harden into different shapes depending on the mould. Finally the chocolate is packaged and ready for distribution around the world.

Chocolate in Nairobi

Over the past decade Nairobi has witnessed a gradual increase of chocolate artisans who take great pride in creating beautiful chocolate assortments, creations and ice cream. Chef Mwaore, whose beautiful assorted chocolate bonbons are as elegant on the eye as they are delicious in the mouth, tells us that there are a few big chocolate distributors in Kenya and that for him it was just a question of sitting down and sampling different types until he could find one that was suitable for his needs. In the end he settled on Barry Callebaut, a Swiss/Belgian company that distributes the chocolate for one in five of the chocolate brands that exist in the world.

Yet focussing exclusively on expensive distributors isn’t a must. According to Domenico Pellegrino, who runs the Italian ice-cream parlour Gelsi in Parklands, he originally would import his chocolate all the way from Italy until he discovered that the Kenyan brand Raha was perfectly suited to his needs.

Mwaore and Pellegrino both hold one thing in common: they don’t know where the beans for their chocolate originate from. Unlike with coffee, where provenance is held in the utmost esteem, it is still difficult to find chocolate that can be traced back to its source.

Mwaore isn’t concerned, for him the most important things is employing a chocolate that can suit his artistic needs. Pellegrino values taste above all else and doesn’t feel consumers are interested in where chocolate comes from.

So if beauty, flavour and creativity are what you value in a piece of bespoke chocolate, then welcome to a new Nairobi era. But if locally produced chocolate that you can trace back to its origin is what you are after, do not expect to see it for sale in Kenya any time soon.

If beauty, flavour and creativity are what you value in a piece of bespoke chocolate, welcome to a new Nairobi era.

PRODUCER TO PLATE

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Desserts make the world go round, and since we at Yummy are utterly obsessed with chocolate, we are constantly raving

about our latest favourite brownies, eclairs and much more in the office. Whenever we go to check out a new spot as a group, sometimes we shamelessly skip the main meal and head right for the dessert, and that’s not necessarily a bad thing! While being totally free to experiment and play around with the rules, I am particularly fond of places that adhere

ON CLOUDNINE

to the fundamental commandments of creating with chocolate. You know-thou shall create fantastic ganaches, thou shalt be true to the cocoa bean, your mousse should have the perfect balance of richness and creaminess, your glazing should be perfect- the works. As a result, what gets to my taste buds should be good enough to make even Dwayne ‘The Rock’ John-son weak at the knees. We scoured the city to bring you nine spots in Nairobi that you should definitely have on your radar, because you just never know when the craving

will strike. You will discover an inevitable overlap in some of the menu items which is not necessarily a bad thing as we all love macarons and brownies and would like to be able to get these at whichever restaurant we choose to check out. A lot of these establishments also favour Belgian premium chocolate brand Callebaut which still uses the original whole-bean roasting technique that allows for the preser-vation of aromatic oils and flavours contained in the cocoa husk, fully releasing them in the chocolate. This

couverture chocolate also has a high cocoa butter content, making it a darling among culinary and gour-met experts worldwide for its easy workability and consistent taste. Used correctly in desserts, the decadent results are what keeps us going back to spend our hard earned money to get our chocolate fix at certain spots (and not others). The following then are some of the restaurants and patisseries which seem to have an uncanny grasp of what Nairobians like at the moment.

TEXTWENDY WATTAPHOTOSKARAN KHALSA

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We round up nine of the top spots to check out for fantastic chocolate desserts in Nairobi.

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Sometimes I will get desserts deliv-ered to me in an unlabeled box. That excites me- it is almost like getting flowers from a secret admirer and trying to guess who it is. Even if I was blindfolded, however, I could taste a dish from the menu at DusitD2 Hotel and tell you where it was from. Executive Chef Anton Gasnier excites not by the rarity of ingredients or unusual combinations but by his sheer flawless demonstration of tech-

nique. When it comes to desserts, it is this that sets him apart from those that just pay lip service to the craft. Besides, French cuisine is responsible for a plethora of the desserts that we’ve all grown to love, and Anton is French so go figure. The menu features classics like operas and modern items like the dark choc-olate eclair. You can tell a lot about a restaurant by how they execute the basics. I generally love brownies and

nuts, and therefore find the all nuts milk chocolate brownie a sure winner. The Kenyan palate profile is gener-ally sweet, and it is no surprise that the strawberry and white chocolate mousse is the most popular item off the menu. Personally, sometimes I like my taste buds to be jolted, and the white chocolate and black berry entremet is both as satisfying to this need as it is pleasing to the eye. In September 2015, Anton went for

training at Callebaut’s Dubai Choc-olate Academy and swears by their products. He is also keen on educat-ing patrons on good quality chocolate that can be used in home cooking, and they stock some for retail. Just earlier this year, Dusit hosted a choc-olate festival with about 50 desserts made using seven different choco-lates on buffet. Look out for the 2017 edition.

14 Riverside Drive, Riverside020 423 3000eatout.co.ke/dusit

DusitD2

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Placed before you, dessert plates at Fairview Hotel in Upper Hill look grand. So grand, in fact, that they are almost operatic, and some patrons like that kind of panache in fine dining. The classy presentation fits right into the ambiance, as with its un-derground wine cellar, quality service and overall decor, this makes for the perfect spot to celebrate a special occasion. Pastry chef Lucas Mwaore’s mantra is to go a step beyond what’s

offered at other establishments, and peeking into a packed Pango Restau-rant during lunch or dinner might be testament to being on the right track.Lucas has been with the hotel since 2005, and in all that time, his face still lights up and he talks with the relish of a man who evidently enjoys creat-ing with chocolate for the versatility it allows in his desserts. Watching him expertly plate the raspberry rhubarb with white chocolate parfait in the

kitchen before letting it be presented to a patron by a waiter, I can’t get over how palpable his passion is. Unlike many foodies and industry insiders who may look down on white choco-late terming it ‘a big fat lie’ because it actually doesn’t contain key ingredi-ents like cocoa solids, Lucas adores this derivative and it is actually his personal favourite. A sure crowd pleaser off the Pango menu is the chocolate fantasy. You

will experience it in layers of white, milk and dark chocolate with a light base of cocoa powder, garnished with a thin flat biscuit for an added crunchy texture. If you do however prefer something with a slightly sour zing to counterbalance all that sweet-ness, just order the chocolate sponge with passion cream and sit back to enjoy.

Bishop Road, Upper Hill020 288 1000eatout.co.ke/fairview

Fairview Hotel

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ABC Place, Waiyaki Way0738 477 777eatout.co.ke/mamas-patisserie

This is a quaint and colourful Pari-sian-themed cafe, a darling among dessert lovers in Nairobi. Walking into the space, dramatic chandeliers hang from the roof while striking vintage French film posters adorn the walls. The decor is characterized by pink accents and large windows which wash the black granite floors with an ethereal natural light; the European charm here shines through in everything from the decor to their

traditional French baking methods. This patisserie is known for their lovingly crafted cakes and pastries as well as fresh breads, light meals and delicious smoothies. Looking through the glass display, chef Shazia Deen’s spongy chocolate cake instantly attracts the eye, as does the delicate pear tart which comes complete with a custard and almond base. When the spongy dark chocolate truffles get to your table in bold blue plates, just

know you’re in for a treat. Mousse de fraises, also known as strawberry mousse will come as a pillowy rectangle in a beautiful light shade of pink and will taste of lazy summer afternoons. The passion fruit cheesecake will look nothing short of exquisite, and best believe it has the flavours to match. The individu-ally-sized pastries offer gourmands a taste of the good Parisian life in Nairobi whilst showcasing the finest

seasonal ingredients from the region. If you’re strictly out to get your dark chocolate fix while still tasting a tangy freshness and sweetness that can only come from good quality fruits, just get the strawberry tart and perhaps a slice of chocolate cake, then settle in to enjoy the rest of your afternoon. These perfectly shaped round balls of goodness are dense, dark and rich, and yet all sweet and creamy.

Mama’s Patisserie

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When it comes to desserts at this modern brasserie, the love list is endless. My favourite is the chocolate stout cake with ice cream which is a simple choice and yet the idea behind it is just so brilliant. Sierra has its own state-of-the-art brewery on Mombasa road and they therefore make their own stout beer. Stouts have a flavour profile that tastes remarkably like chocolate, and using it to make the cake for this dessert was a no-brainer.

Executive Chef Alan Murungi however gives all the credit for the recipe to his sister. Speaking of chef Alan, his personal favourite and one which I would also recommend is the salted caramel ice cream with crushed oreo cookies which comes served in a wine glass for that extra touch of extravagance and elegance, a theme echoed in the ambiance of the brasserie. Besides, oreos just make everything taste bet-

ter and their addition to this dessert just works. In the thread of support-ing local enterprises, I like that they make all their ice creams in-house with cream transported in fresh from Naivasha.Sierra will be marking its 10 year anniversary, and to celebrate that, there will be a special menu designed to thank its loyal patrons - from April 21st to May 31st. One item sure to sit well with dessert lovers is the white

chocolate panna cotta with poached apples, grape and red wine syrup finished off with shaved white chocolate for garnish. The food world has a lot of fantastic combinations, and this is just one of them. The panna cotta was selected by the restaurant’s pastry chef who has also been with Sierra for a decade. Be sure to pop in for a culinary experience unlike any other in the city.

Yaya Center, Argwings Kodhek Road020 806 8593eatout.co.ke/sierra

Sierra Brasserie

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If you’ve never been to Tiramisu, go away. Just kidding. But really, you should check it out. Tucked at a corner in the Village Market food court, this is hands down one of my favourite bakeries in Nairobi. Part of its charm is in the ambiance which owner Harveen Jandu says is inspired by the small coffee shops in Italy which made a lasting impression when she visited. The buzz is always cheerful but not too loud, and I get their rye

bread and perfectly salted pretzels every time I go. I recently discovered their rich hot chocolate which comes topped with whipped cream, and is almost emblematic of the chocolate desserts you will find there. The Cal-lebaut is dense and dark and hits the palate with some aplomb, and yet the cream gives it a touch of sweetness so it’s not too overpowering. Other favourites are the chocolate mousse, volcano and rich chocolate cake

glazed with a thick layer of ganache for the perfect Parisian finish. Harveen was only four years ago baking muffins and cupcakes at their sister company Zucchini before em-barking on this passion project. Today Tiramisu is not only known for the coffee-flavoured dessert after which it is named, but also for fresh smooth-ies, coffee, breads, pastries and new additions like piadinas. While the inspiration is distinctly Italian, some

items like the now popular red velvet cake have been Americanised to adapt to the Kenyan market.Unlike establishments that just put items like brownies and mousse on their menu because that’s what they’re supposed to do, these guys actually know what they are doing, and that’s exactly why any dessert ordered here will make you weak at the knees.

Village Market, Gigiri0702 993 254eaout.co.ke/tiramisu

Tiramisu

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From the decor to the soothing background music, the ambiance here could make you get lost in time. Everything on their menu is prepared in-house with only the finest ingredients, fresh cream and 100% pure butter which is why since opening in 2005, they have earned something of a reputation for their desserts. Finish your meal on a sweet note with their extensive selection of sweet treats cou-pled with a fresh pot of tea or coffee. Try their irresistible old fashioned sticky date pudding served piping hot smothered with thick toffee sauce and walnuts, and served with fresh pouring cream. You won’t know what hit you! Another instant favourite is the warm and gooey wicked chocolate brownie with macadamia nuts topped with a scoop of vanilla ice cream and drizzled with a rich hot fudge sauce. If you do however want a bit of everything, go for the dessert trio. It offers a sampler selection of the banoffee pie, wicked chocolate brownie and strawberry cheesecake. The pie made from toffee, milk and bananas on base of crumbed biscuits and butter takes the flavour of the trio to that next level.

About ThymeEldama Ravine Road, Westlands0721 850 026eatout.co.ke/about-thyme

Walking into Suite 101 is like stepping into every dessert lover’s dream. With high standards of pre-sentation, your chosen guilty pleasures will look so good you won’t even want to take that first bite. Indulge in the usual array of goodies like cakes, cupcakes, tarts and pastries, but be sure not to miss out on their very own cold-slate ice cream service. Every Sunday, Jiko Restaurant hosts a fabulous brunch buffet with a cooking and grilling station, bottomless mimosas and an array of Suite 101 specialties including novelty cakes, strawberry tarts, decadent macarons and an assortment of Italian homemade gelatos and ice creams (with flavours like mint chocolate and apple pie vanilla).This spot offers house made chocolates which come in a variety of flavours like pistachio, mocha hazelnut, orange, almond, tea masala, lemon and raspberry. You can also get chocolate lollipops, animals and squares, which can be personalized to make the perfect gift box. The signature dessert of the moment is the big time chocolate which looks every bit like a volcano and therefore packs the surprise of being hot outside with a cold liquid filling.

Suite 101Tribe Hotel, Village Market020 720 0000eatout.co.ke/suite-101

You might know Venom as the popular club which has been serving world class cocktails in Nairobi for the past five years. This past month, however, it expanded to include a warm, spacious, well lit, rooftop restaurant specializing in fusion Indian cuisine presented in a contemporary style. The inter-national chefs brought in from India also make a play at molecular gastronomy with results that do not fail to impress. Kids are however not allowed at the restaurant past 11:00pm only on Friday and Saturday, as the establishment still seeks to cater to its regular party-loving patrons. To complete your dining experience, try their signature thickly glazed German chocolate cake for an induction into the type of desserts this spot has to offer. If you are however experiencing an acute craving for chocolate and are all out to indulge, the chocolate blood bath will hit all the right notes. It’s like all your favourite chocolate desserts thrown together into one super item: cake, mousse, brownies, truffles and fudge layered and topped with a delicious scoop of ice cream. Boy does it also pack a visually pleasant punch! Chocolate fanatics will go nuts about this, waistlines be damned.

Venom Terrace & LoungeVictoria Plaza, Westlands0722 708 016eatout.co.ke/venom

This chic and classy lounge with its eclectic decor is the perfect setting for a night out with friends, family or business associates. The chef’s table which costs Ksh 9,000 for a nine course meal will be one of the best dining experiences you will have all year, with items like the chef’s signature dessert which has rosemary and white chocolate kulfi, dark and white chocolate cigar with baba au rhum. It tastes nothing like it looks, and this element of surprise is a clear theme throughout the experience. Executive Chef Prashand Penkar who came in from Mumbai has been at the helm of the kitchen for about eight months now, and is the brains behind the current menu. Items which show off his technique include a chocolate olive oil cake with ganache, vanilla ice cream and vanilla sauce. You must however try the obrama, which is unlike anything offered in Nairobi at the moment. It has five components, all with different flavours; brownie, chocolate cigar, white chocolate pannacotta,white chocolate and orange peel rounded off by a dark chocolate fudge, all these comingtogether to create what may well be the perfect combination dessert.

Wet LoungeRoyal Orchid Hotel, Westlands0733 816 007eatout.co.ke/wet-lounge

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Aika, Jean, Kaluhi, Meera and Sandy are the five fab-ulous foodies nominated for the prestigious BAKE (Bloggers Association of

Kenya) Food Blogger of the Year 2016 award. This month, Yummy Magazine challenged them to give the readers a peek into what their individual blogs are all about, with a delicious and chocolatey twist. I got to go around to all their kitchens on assignment to photograph their recipes, and that came with the perks of tasting each dish. Trust me, you won’t be disap-pointed when you recreate these

women’s delicious recipes at home! This year’s Food Blog category is sponsored by EatOut Kenya, who are seeking to recognise the hard work that has been put in by these foodies. While all their blogs have a shared love for food, the content is just so different. Aika is the go-getting super-mum who takes pride in provid-ing fellow mothers with well-balanced and tasty meals for the whole family. Jean focuses on everything wine related as well as restaurant reviews, in a bid to inspire readers to go out and experience the flavours for them-selves. Kaluhu strives to use local

ingredients to give traditional Kenyan food a facelift with an international twist, while Meera prides herself on creating healthy recipes that are glamorous and full of flavour. Sandy will on the other hand take you on various culinary adventures in a quest to put Kenya on the global map. I am most excited about the opportunity that the winning lady will get to fly on assignment to the coast courtesy of EatOut! Remember to vote for your favourite foodie online and keep an eye out for the winner who will be announced at the award ceremony on 7th May.

Kenya’s top five food bloggers nominated for this year’s BAKE Food Blogger of the Year awards give you a peek into what their individual blogs are all about, with a delicious and chocolatey twist.

BLOGAWARDS

Meanwhile, get your gloves out because these recipes are definitely worth getting messy for! As for me, I am a twenty-something Nairobi-an entrepreneur with a passion for food, travel and capturing the world from behind the lens. After getting my degree and fulfilling some of my wanderlust, I returned home to Nairobi in 2014. Realising the need for affordable, quality photography, I established Vanessa Knight Photogra-phy and presently cover everything from food to real-estate, architecture and everything in between. vanessa@vanessaknightphotography.com

TEXT & PHOTOSVANESSA KNIGHT

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Kaluhi Adagalakaluhiskitchen.com

Kaluhi is all about tradition. No, not the monotonous kind but more like the “spontaneous and using local ingredients to give traditional Kenyan food a facelift with an international twist” kind. 17 months later, her blog has gone from a personal project to a funky fresh foodie platform. South Africa’s Siba Mtongana and other bloggers are Kaluhi’s inspiration. Her recipe this month features rich, galaxy speckled, decadent balls of heaven, and she’s obsessed with them!

White Chocolate Truffles

INGREDIENTS½ packet Marie biscuits, ½ cup desiccated coconut, 3 tbsp crème liqueur , 1 cup heavy cream, 100g white chocolate

METHODCrush biscuits until they resemble breadcrumbs then add coconut and mix. Add the heavy cream, a little at a time, until the consistency resembles plasticine. With a teaspoon, scoop out bits and roll into spheres with your hands. Set them aside. In a small bowl, melt your white chocolate in a microwave for about 30 seconds. Add crème liqueur and ensure it is evenly mixed. Finally, coat the biscuit balls with the molten white chocolate, garnish with some coconut and pop in the freezer to dry and set.

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Aika Gracependolamama.co.ke

Aika returned from the US 4 years ago to a blogosphere that was only just emerging. Struggling to find quality content, this go-getting super-mum decided venture into the world local online content creation. She takes pride in consistently providing her family and friends with well-balanced and tasty meals. Her childhood is her biggest source of inspiration as mealtimes were always a social affair. Aika’s deliciously decadent chocolate cake is an all encompassing slice of home with a real citrus zing.

Mama’s Moist Chocolate Cake

Cake: 2 cups flour, ½ cup liquid oil, 1½ cups sugar, 1 cup sour milk, 3 eggs, ½ cup cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp salt, 1 cup hot water. In a large bowl, mix the oil, sugar and cocoa. Add the eggs and mix, then add sour milk and continue mixing. In a separate bowl, combine remaining dry ingredients then add to the wet mix in two portions, mixing until smooth. Preheat oven to 180°C. Add hot water to the batter and mix. Split this into two same-sized greased pans. Place in oven and bake for 30-40 minutes then place on cooling rack. Lemon Glaze: 4 tbsp lemon juice, 2 tbsp sugar. Place ingredients in a small pot and bring to a boil while stirring. Let simmer for about a minute. Brush generously onto cooled cakes before layering.Lemony Cream Cheese icing: 250g cream cheese, 3½ cups icing sugar, 2 tbsp lemon juice, 1 tsp vanilla, 2 tbsp lemon zest, pinch of salt. In a mixing bowl, combine cream cheese, lemon juice, vanilla, zest and salt. Add the icing one cup at a time and mix until smooth. Use generously when layering the cakes.

Sandy Thethytastesafari.co.ke

From cooking in Timau to stirring up a storm at Naibor Tented Camp, Sandy will take you on various culinary ad-ventures. Her recipes will remind you what everyday gourmet is all about. This cheesecake plays around with its complementary flavours and is an intricate slice of heavenly delight guaranteed to satisfy any sweet tooth.

Triple Chocolate Cheesecake

INGREDIENTS1kg fresh cream cheese, 500 ml fresh yogurt, 2 eggs, 1 cup icing sugar1 tbsp vanilla essence, 750gms white chocolate, 2 tbsp cocoa, 3 tbsp drinking chocolate, 2 tbsp Grand Marnier, 3 tsp orange essence, 2 packets orange crunch biscuits ( approx 24 small biscuits), 3 tbsp salted butter, 8 milk chocolate Ferrero chocolates, 3 piece meringues, 2 packets fresh raspberries.

METHODCrush biscuits and add 2 tbsp drinking chocolate. Melt butter in a pan and add the mixture above, stirring until combined. Add to a greased cake tin, pressing lightly to create an even surface. Place in the freezer.For your cheesecake filling, beat the cream cheese then add icing sugar, egg yolks and yoghurt and continue combining. Beat egg whites separately then add to the mixture. Divide evenly into three bowls. Bowl 1: mix orange essence and Grand Marnier. Bowl 2: melt white chocolate and as it is cooling, add together with the vanilla essence. Bowl 3: add remaining cocoa and drinking chocolate. Place raspberries into the base of cake tin. Add a layer of bowl 2, spreading evenly over the raspberries. Place in freezer for 10 minutes then add bowl 3 and spread gently. Place back in freezer for 10 minutes. Crush the ferreros and meringues into rough chunks then add a thin layer to mixture. Finally, add bowl 1 and chill for 4 hours or overnight. Garnish as desired and serve.

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Meera Vadgamathefitfabfoodie.com

After 18 months of blogging, Meera prides herself on creating healthy recipes that are glamorous and full of flavour. Her chocolate chia parfait is perfect any time of day. “The chia seeds and nut milk provide a hit of protein, the fruit packs in good car-bohydrates and the dark chocolate is rich in antioxidants and minerals such as iron, magnesium and copper”. Join this Fit Fab Foodie on her journey as she whips up smoothies, doughnuts and more, all with a side of guilt free pleasure.

Chocolate Chia Parfait

Chia layer: 1 tbsp chia seeds, 1 tbsp cacao powder, 1 tbsp maple syrup, 100ml nut milk (or regular milk). Mix all ingredients into a glass jar, whisk well, cover and refrigerate overnight.

Chocolate smoothie layer: 1 frozen banana, ½ chopped orange, 1 date (pitted), 1 tbsp coconut flakes, 100ml nut milk (or regular milk), 1 tbsp cacao powder. Blend all ingredients until you are left with a thick smoothie with a mousse like consistency. Refriger-ate until ready to use.

When you’re ready to eat your parfait, simply add alternate layers of the chia and chocolate smoothie, drizzle some molten chocolate (optional) and top with orange zest.

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Jean Wandimithewineandfoodreview.com

Jean’s passion for entreés and deli-cate wines, paired with a hint of wan-derlust are the driving forces behind this foodie and her tasteful reviews. In 2013, her blog focused primarily on wines, giving a background on the industry while aiming to promote a wine-drinking culture. The blog has since evolved to incorporate food, restaurants and travel, inspiring readers to go out and experience the flavours for themselves. The featured recipe is one of her favourites.

Chocolate Pudding With Berries

INGREDIENTS1 espresso shot, yolks from 3 eggs, ½ cup sugar, pinch of salt, cocoa powder, 2¼ cups whole milk, 1 tbsp corn-starch, 1 tbsp vanilla extract, whipped cream and berries.

METHODBring 2 cups milk, sugar and cocoa powder to a simmer over medi-um-high heat on a saucepan. Remove from heat after a minute. In a medium bowl, whisk the cornstarch, egg yolks, remaining ¼ cup milk, vanilla, salt and espresso. Whisk in half of the warm milk mixture into the egg mixture. Transfer the egg mixture back to the saucepan (with remaining milk mixture) and cook over medium heat, whisking constantly, until the pudding comes to a boil. Reduce the heat to a simmer to thicken the pudding, for about 3 more minutes, whisking often. Move the pudding into a big bowl and cover with plastic wrap. Refrigerate for at least 4 hours before serving. Serve with whipped cream and choice of berries.

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Give me the choice be-tween a platter of cheese and a box of luxury choc-olates, and I’ll invariably pick the cheese. Brie,

camembert, gouda, goat’s, Swiss, stil-ton, blue, cheddar, anything smoked. I’ll eat cream cheese with a spoon out of the container. Add some apple slices, a handful of figs or grapes, and, of course, a generous glass of wine, and I’m in heaven for as long as there is cheese to cut on that board.

While so many crave sweets, des-serts, decadent puddings with cream

and custard toppings, I can easily pass on all of it. I just don’t have a sweet tooth. My palate tells me that savoury always wins over sweet. My tea is drunk neat – just the teabag, hold the sugar. Even during hormonal spikes, I’ll reach for a heaping bowl of pasta over any flavour of Haagen-Dazs ice cream. At the end of a big meal out when the waiters coyly begin to suggest the possibility of a final sweet treat, I’m ready to order more of The Goose Sauvignon Blanc (SA) instead. Why not end a good meal with more wine? Dry, not sweet, thanks.

Not even dessert wine appeals to me. Much like my personality, I’m not partial to sweetness.

Unless it’s The Chocolate Block. It’s made by Boekenhoutskloof in Franschhoek in the Western Cape. Un-surprisingly, it’s a dark red wine, with a lot of depth, and according to the books, is best paired with a fat steak. But because I’m vegetarian, I’ll drink it with (wait for it!) cheese. Wine and cheese are a match as seasoned as ice-cream and chocolate sauce. According to the winemaker’s notes, The Chocolate Block is a blend: Syrah,

Trust Wine Chick Annabel Onyango to be unable to eat an actual chocolate bar but be able to

guzzle a wine called The Chocolate Block.

SWEETEST TABOO

Cabernet Sauvignon, Grenache Noir, Cinsault, and Viognier, with “bursts of raspberry, allspice and grapefruit”. And that’s where the sweetness comes in - not syrupy sweetness, but fruity goodness.

Trust me to be unable to eat an actual chocolate bar but be able to guzzle a wine called The Chocolate Block. I am the Wine Chick after all. But in truth, the reason I like this wine is because it tastes more like an exot-ic bitter dark chocolate purchased on a faraway trip than a Mars Bar picked up from the corner store.

WINE CHIC(K)

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WINE PICKS

NEDERBURG SPECIAL LATE HARVESTSouth AfricaKsh 1,290

Nose: A slight honey character with rich aro-mas of dried fruit.

Palate: Lovely sweet palate with pineap-ple, apricot and raisin flavours supported by a fresh acidity.

Food pairing: Can be en-joyed on its own or with preferred desserts.

Available from Chan-darana, Nakumatt, The Wine Shop, Vintage Cigars, Haven

HEY SWEETHEART

Here are some sweet wine options that can either be drunk with or instead of dessert.

NEDERBURG NOBLE LATE HARVESTSouth AfricaKsh 1,735

Nose: Lovely aromas of honey, tangerine, apri-cot and dried peach. Palate: A subtle balance between acid and sugar with dried fruit and vanilla spice notes.

Food pairing: Blue cheese, cakes, pastries, tarts and other desserts

Available from Chan-darana, Nakumatt, The Wine Shop, Vintage Cigars, Haven.

ROBERTSON WINERY NATURAL SWEET WHITESouth AfricaKsh 1,740

Nose: Fresh, clean and floral

Palate: Honeyed, gentle grapey sweetness with tropical fruit salad flavours.

Food pairing: Excellent on its own or with pre-ferred desserts.

Available from MIA Wines & Spirits

ROBERTSON WINERY NATURAL SWEET REDSouth AfricaKsh 1,740

Nose: Fruity with hints of ripe berries.

Palate: Fruity and soft with smooth sweet cherry and ripe berry flavours.

Food pairing: Excellent on its own or with pre-ferred desserts.

Available from MIA Wines & Spirits

BOSCHENDAL VIN D’ORSouth AfricaPrice: Ksh 1,059

Nose: Tropical fruit aromas, hints of apple and citrus trimmed with some honey.

Palate: Tremendous fruit core, lots of concentra-tion and good balance.

Food pairing: Crème brulee, apple strudel, pastries or crumbles and custard.

Available from WOW Beverages, Kileleshwa

M. CHAPOUTIER BANYULS RIMAGEFranceKsh 1,413

Nose: Dried fruits, crys-tallized orange peel and black pepper.

Palate: Rich and layered with dried plum, baking spices and dark choco-late flavours.

Food pairing: On its own or great to pair with dark chocolate, mature cheese and fruit desserts.

Available from WOW Beverages, Kileleshwa

BEND & BRUNCH

I’ll go to the gym tomorrow”- that’s basically my health regimen. Sometimes I’m dedicated and end up going four or five times a week for a few months. Then one

day I decide to take a day off, which turns into two days off, eventually snowballing into four months of “I’ll go to the gym tomorrow”.

We all know what it takes to be healthy. A simple Google search will give you dozens of ideas that can suit your lifestyle. Start small. Take the stairs instead of the elevator. Get out of bed and exercise for 20 minutes, it’s better than doing nothing. Eat vegetables and fruit; be mindful of your carbohydrates, sugar and junk food intake. Don’t smoke or drink in excess. We get it. I am very much aware of both the long and short-term benefits of living a healthy lifestyle. Long term heart, lung and mobility benefits as well as short term increase in attention span, productivity and an overall feeling of accomplishment. I just can’t seem to do it. At least not in

We all know what it takes to be healthy, but sometimes still just can’t take the necessary steps. What motivates you? For Soni Adriance, it just might be the instant gratification of a fantastic brunch spread after power yoga.

its entirety.In a society that thrives on

immediate gratification, what if we got the healthy ball rolling with some exercise and immediate reward? It’s a start, right? It was with this mentality that I headed to Bend and Brunch on a sunny Sunday at Tribe Hotel. Cheloti of the Africa Yoga Project was the instructor that day who took us through an hour of Power Yoga. I’ve practiced yoga before, the longest stint being for about a consecutive year, but now, after six months of living like a sloth, this was intense.

Cheloti guided us through various poses and a variation of sun salutation which got the blood flowing and sweat dripping within 10 minutes of the word “go”. As he squared my hips and lowered me further into warrior one, my chest burned with anger. In that moment, I hated him. I hated him for thinking he knew better than I did what my body’s limits were. Every time I thought we were close to wrapping up, we’d be in

the next position, targeting a different set of muscles.

“Lie on your back, lift your legs, bend your knees towards your ears, grab your big toes and come into happy baby” Cheloti gently instructed. “Breathe deeply into the pose, and thank your body for its strength and work today”. I was incredibly thankful our workout was over but as I lay there, knees by my ears, I gained a deep appreciation for what I had accomplished. Cheloti was right, I could stretch deeper and go further into the pose than I initially believed. It’s an incredible feeling to walk away from. A sense of strong accomplishment and strength. I immediately began mentally planning my next workout.

As we walked out of the studio, I knew I deserved the brunch spread and cocktails that awaited me. I bee-lined for the desserts: mocha mousse, chocolate chip cookies, macarons, cakes and more. After a plate of desserts washed down with

WELLNESS

a mimosa, I explored the rest of the brunch offering. There was a salad bar, soups, hot plates with main dishes from pastas to spare ribs, and an outdoor grill with shrimp and tandoori chicken. It was glorious. If this is what it means to work out, count me in. I now know what motivates me (delicious food and drinks) so I’ll work on incorporating it into my workout regimen tomorrow. What motivates you?

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ADDIS BY NIGHT

There was this time I got bored of sitting in my hotel room in Addis Ababa. The trip had a bunch of stiffs who didn’t want to

catch a pint in the evening after the conference and prefered to lock themselves up in their rooms and watch National Geographic. So I wore my shoes, rode the elevator down and walked out of the hotel. It was 10:00pm. I didn’t know my bearings so on my way out, I asked the bellhop which places I should avoid. He pointed East and said, “Don’t go further in that direction...no street lights and you never know.” So I walked West, through a rough road, past those ugly blue taxis that Russians lent the Ethiopians

Jackson Biko, is a lover of whisky and people watching. He likes to walk the shadows of the city at dusk, picking conversations of a people spurred by the night and by their drink.

and refused to take back, past the cranes hanging over dark unfinished buildings now looking like the set of a low budget horror movie, and into the bustling main road, where I turned right and walked around aimlessly, followed by a tattered beggar with a sad looking toddler strapped on her back. She kept saying something in Amharic which I wanted to believe meant, “take this child off my back for two cigarettes.” I ignored her for three blocks because I didn’t have any cigarettes to spare, but eventually handed her 40 Birr.

Of course I ended up in this dark bar (most bars in Ethiopia are seemingly so dark) where I sunk in an unoccupied leather seat. A fan whirred overhead. They played their

songs. They only had Jack Daniels on their whisky menu. The rest were dreadful whiskies that can turn a man’s tongue blue. Even a black man like me.

I dropped two ice-cubes in my short-glass and sat back. Across were three girls on a girl’s date. They were all very pretty. Most Ethiopian girls are very pretty. It’s unfair. God gave them Haile Selassie, weed and pretty girls. Ugandans have Besigye, a political punching bag that helps with the self esteem of its neighbours. Tanzanians have a national jealousy and paranoia that Kenyans will sneak through their borders and steal their Zebras from Serengeti. South Sudan has boreholes. Sudan has the janjaweed. What did we get apart

from Thika Road and lions that roam our highways in broad daylight?

I stared at the girls like a creep. At the table at the corner a man cosied up with his date, another stunning beauty with long hair and eyelashes I could have hung my clothes on. She giggled and he nudged her neck playfully. They disgusted me. The waitress, another waif beauty with broken english asked if I wanted a refill. I didn’t see why not. Because I was miserable, I ordered a chicken pizza and what came looked like a bloated sea animal. I ate one slice, paid my bill and walked back to the hotel where I stripped down to nothing and jumped into bed, but just before I slept, I wondered if the beggar’s child was warm and well fed.

MAN ABOUT TOWN

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LAKESIDEBLISSYummy Editor Wendy Watta flies down to Kisumu to explore the culinary delights of this magical port city.

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TEXTWENDY WATTA

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I can imagine heading to the pier and casting your fishing rod over breakfast, and as you leaned forward to take a sip of your virgin sunrise, feeling the gentle tug of the fish that the chefs would then be frying up for your lunch.

TRAVEL

Friday evening had all the markings of being perfect, and had started with me heading to my favourite wine store to pick out the best bottle of Chardonnay, which currently sat chilling on an ice bucket on my kitchen

counter. I had also spent the better part of half an hour making Gordon Ramsay’s mushroom, leek and tarragon pasta following a video on his Youtube channel, and was just settling down to watch a movie. 10 minutes in, I get a call from my friend Melisa saying she’s heading down to Kisumu that night and asking if I would like to go. Let’s just say that an hour later, she’s picking me up from my apartment and we’re speeding off towards the airport trying not to miss our Jambojet flight.

I have been to Kisumu enough times to consider myself quite the expert on this port city. My first ever Chinese restaurant experience was actually at Oriental on the first floor of Al-Imran plaza. I clearly remember my teenage self almost having a heart attack when the chef began to flambé our chicken at the table. When at the lakeside, eat as the locals do, and that means a variety of fish like tilapia, nile perch and silver cyprinid. With a lot of restaurants being lined up along Lake Victoria, I also have fond memories of Tilapia Beach which used to have some of the biggest tilapia I have ever seen. You get to choose the size of fish and how you want it cooked, and minutes later it gets to your table with a side of indigenous vegetables, ugali and kachum-bari. The views were also always breathtaking, although there was the matter of water hyacinth threatening to mar this. International tourists have since discovered Tilapia Beach and I think the price of fish may have shot up because of this.

On my most recent visit, the weather was far too hot to inspire much daytime action . However, after being cooped up indoors all morning, I was ready to crawl out the house and make my way to the West End Shopping Mall, one of the newest additions to Kisumu’s architectural facelift. A sign reading ‘Nai-robi Java House’ drew Melisa and me to the familiar, although the ‘Nairobi’ in the brand name struck me as quite odd given the location. Two hot cups of cappuccino later and we were ready to explore the culinary delights of this lakeside city and identify the best place to sit down for a nice leisurely lunch.

As we explored our options, I was pleased to learn that restaurants like Habesha (Ethiopian cui-sine) and Haandi (Indian cuisine) have both set up outlets here. Imperial Hotel, located in the Central Business District and one of the oldest establish-ments in the town, houses the Palms Coffee Shop and Victoria Terrace. The latter offers continental cuisine and is known for its burgers and freshly

cooked traditional fish. We briefly considered going to Sunset Hotel in Milimani but given the fact that it was a weekend, it would have been too crowd-ed with families what with kids running wild and jumping in and out of the pool. Instead we ended up having lunch in a serene garden at Clarice Guest House and our choice of Molo lamb racks and fish in thick coconut sauce hit the spot.

The next day we woke up bright and early and headed off to Kiboko Bay Resort in the Dunga area of the city. On the way we passed the Impala Park Sanctuary, and regretted not deciding to spend a peaceful and relaxing day taking in the park’s natural beauty and trying to spot impalas, Situnga antelopes, giraffes, buffaloes, big cats and more. The sanctuary has five campsites and activities in-clude nature walks, bird watching or taking a glass bottomed boat ride on the lake. I hear there is now an eco-lodge with a spectacular floating restaurant which I am dying to see next time I’m around.

As we approached Kiboko Bay Resort, we could hear Benga music blasting from a nearby restau-rant. This was Dunga Hill Camp which looked sweet and very child friendly. Next we made a pitstop at La Pearl Breeze Point, a new lakeside establishment. The owner took pains to explain that the wall sepa-rating the lake from the restaurant was a necessity as the waves would sometimes get so strong that the water would come right up to the tables. Still, she told us, one can choose to have a table set up right on the water line. Eventually we managed to pass Hippo Point and, too famished to even make conversation, reached Kiboko Bay.

Kiboko Bay is the one spot you should definitely check out when in Kisumu. Stay at one of their cot-tages if you can. It hits all the right notes: stunning views - especially of the sun as it sets over the lake, fresh fish as well as a variety of other options on their continental menu, a swimming pool (because you might get swallowed by a hippo should you decide to go dip in the lake), indoor and outdoor seating, activities like boat rides and bird watching for enthusiasts. Last year they had a dining area set up on a pier so patrons could enjoy their meal over the lake. I can imagine heading there and casting your fishing rod over breakfast, and as you leaned forward to take a sip of your virgin sunrise, feeling the gentle tug of the fish that the chefs would then be frying up for your lunch. Unfortunately on this occasion the pier had collapsed, so we hope they refurbish it as it was a really cool addition. Intact however was the jetty with little lanterns lined up along it. This is the perfect spot to view the sunset or just take pictures to remember your time at the lakeside.

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When at the lakeside, eat as the locals do, and that means a variety of fish like tilapia, nile perch and silver cyprinid. With a lot of restaurants being lined up along Lake Victoria, I also have fond memories of Tilapia Beach which used to have some of the biggest tilapia I have ever seen. You get to choose the size of fish and how you want it cooked, and minutes later it gets to your table with a side of indigenous vegetables, ugali and kachumbari. The views were also always breathtaking, although there was the matter of water hyacinth threatening to mar this.

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Artcaffé Brasserie

The Village Market, GigiriCafe0717193895An elegant and simple style gives Artcaffe’s Café Brassiere 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.

Cake City

Warwick Centre Bakery & Juice Bar0732444111This 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.

Big Square

UN Avenue, GigiriBurger, Fast Food0714782380This 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.

Dormans

The Village Market, GigiriCafe0205006662Aside from your favourite cup of coffee, this latest branch of Dormans boasts a new menu including a wide selection of salads, delicious sand-wiches, pastries, cakes and cookies.

Habesha

United Nations Crescent, GigiriEthiopian0725869955Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethi-opian cuisine served in a rustic and homely atmosphere.

Jiko

Tribe Hotel, GigiriInternational,Formal Dining0207200000Jiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contempo-rary cuisine focuses on fresh ingre-dients.

La Dolce Vita

Muthaiga Shopping CenterItalian0203749945This restaurant subscribes to the three R’s that make Italian food great: rustic, robust and reasonably priced. The interior is bright and airy with art work from the Federico Fellini film creating a stylish space.

Lord Erroll

89 Ruaka RdFrench0721920820Evergreen gardens, a mouth-water-ing selection of gourmet treats and serene environment make this the perfect place to catch up with friends and family as you sip on cocktails.

Mediterraneo

United Nation Ave, GigiriItalian0705269841It is evocative of an Italian villa cap-turing Italian love for dining from their traditional specialties of seafood, pas-ta, meat and wood oven baked pizzas with exclusive selection of wines.

Suite 101

Tribe Hotel, GigiriBakery & Patisserie0207200000Get all your custom cakes, novelty cakes, freshly baked pastries, gourmet chocolates, authentic Italian home- made gelatos and much more, all at Suite 101 at Tribe.

Tamambo

The Village Market, GigiriContinental0207124005Casual trendy atmosphere ideal for coffees, lunch and dinner. The restau-rant’s exciting menu offers a delicious selection of light salads and gourmet dishes.

360 Degrees

ABC PlaceItalian - American Fusion0700360360 Upscale casual restaurant known for serving authentic neopolitan pizza in a warm and lively modern atmos-phere. The brunch here is the perfect way to spend any weekend.

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Villa Rosa KempinskiPan Asian0703049000Here you are taken on a culinary journey through Asia. Admire gastro-nomic artistry from within the theatre kitchen as you watch the restaurant’s master chef prepare your favorite dishes.

About Thyme

Eldama Ravine Road Continental0721850026 Offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy area of Westlands.

Anghiti

Rhapta Rd, WestlandsIndian0734320330 For a fantastic Indian meal featuring classic curries like jalfrezies and tikka masalas in a warm and inviting ambiance, this restaurant never fails to deliver.

Asmara

General Mathenge Lane, WestlandsEritrean0721948020A modern and friendly dining atmos-phere with fresh, authentic Eritrean and Continental cuisine. They also have an extensive alcoholic beverage selection and children’s play area.

Artcaffe

The OvalCafé0717193895 Distinctly chic style with creative décor including the largest balcony space among the Artcaffe outlets. The ArtBakery serves freshly baked home-made breads, pastries and desserts.

Artisan

Sankara Hotel, Woodvale GrooveInternational204208000 From the outdoor terrace to the pri-vate dining room, Artisan is designed to reflect a relaxed yet sophisticated atmosphere.

Bamboo

Zen Garden, Lower Kabete RdPan Asian0717542017Bamboo 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 and sophisticated atmos-phere.

Big Square

The OvalBurger, Fast Food0714781351Visit Big Square’s new branch at The Oval, Westlands and enjoy juicy suc-culent burgers, creamy milkshakes as well as a fun kiddie corner. Let’s make a square mess!

Brew Bistro

Fortis TowerLounge0705466836This spot reaches new heights of lux-ury with an expansive lounge and ex-quisite outdoor terrace where guests can feast on delectable bites and sip specialty brews and cocktails.

Budhaa Bar

Delta Corner ComplexLounge and Cafe0736604121Head here to relax at their upstairs, rooftop “VIP” lounge and glowing circular bar with a welcoming lounge area that provides a 360 degree view of the Westlands area.

Cafe VILLA ROSA

Villa Rosa KempinskiCafe0703049000This spot is an ideal destination for an international dining experience. Whether it’s a taste of home or some-thing rather different you are after, Cafe Villa Rosa is the place to be.

Cake City

Diamond PlazaBakery & Juice Bar0734265718Using traditional recipes to make delicious treats that feel home baked, Cake City will always be there to deliver carefully created cakes and pastries made just like you like them.

GIGIRI, MUTHAIGA, UN AVENUE, VILLAGE MARKETRESTAURANTS

List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke

Cake City

Next to Soin Arcade, Westlands rdBakery & Juice Bar0732444111This spot uses traditional recipes to make delicious treats with a home-baked feel. Cake City delivers careful-ly created cakes and pasteries made as desired.

Cake City

Sarit CentreBakery & Juice Bar0770 808451Using 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.

Caramel

ABC PlaceContemporary American0716663463The warm, inviting ambiance and re-laxing atmosphere here is perfect for a quick bite, business lunch or cele-brating special occasions with friends. The service is also really great!

Chicken Inn

Oil Libya Service StationFast Food0734265718The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals.

Clay Oven

Fuji Plaza, Ground FloorIndian/Coffee Bar0708778877Experience pure North Indian cuisine prepared by their chefs brought in directly from the heart of India. Has a modern setting and coffee bar.

Colosseum

West End Towers, Waiyaki WayItalian0791496894Their contemporary restaurant makes for a perfect meeting point with friends or family. Their authentic Ital-ian cuisine is made with the freshest ingredients. A slice of Italy.

Darwar Restaurant

Apic Center, 1st FloorIndian0722 520786Darwar Indian Restaurant and lounge offers Special Indian, Chinese and Tandoor Cuisines with an amazing ambiance taking you to next level of Yummiest Treats

Furusato

Ring Road ParklandsJapanese0722488706Furusato specializes in authen-tic Japanese cuisine and friendly service that will make your dining experience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.

Fogo Gaucho

Viking House, Waiyaki WayBrazilian, Steak House0729 243 202Fogo 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.

Galitos

Oil Libya Service StationFast Food0733 485 855They offer authentic flame grilled chicken with Lemon and Herb, Mild, Hot or Extra Hot as per the preference of the customer. Many of their patrons have termed it unmatched.

Golden Spur

Southern Sun Hotel, Parklands RdSteak House0203740249Offers delicious specialty steaks, burgers and a wide range of exciting salads. This classic family restaurant also has an activity area for children.

Graze

Sankara Hotel, Woodvale GroveSteakhouse0204208000Enjoy aged beef, succulent seafood, and classic steakhouse dishes exqui-sitely paired with an eclectic wine and whisky list featuring some of the finest producers in the world.

Haandi

The Mall, WestlandsIndian0774157034Haandi - 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

Jade Tea House

Zen Garden, Lower Kabete RdMulti Cuisine0724288791Overlooking 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.

Lemon Lounge

Next to Spring Valley Police StationIndian, Pub0721738570Set in the leafy suburbs of Spring Val-ley, Lemon Lounge has a breathtaking view with an all day menu of both Indian cuisine and pub food, not to mention an amazing happy hour.

Lime Light

Hotel Royal Orchid AzureMulti-Cuisine0736277170This is the main restaurant that offers buffet set-up and seats both inside and outside set on the large veranda overlooking the swimming pool giving a relaxed atmosphere.

Lucca

Villa Rosa KempinskiItalian0703049000A 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.

Mediterraneo

9 West Plaza, Ring RoadItalian0725547800Mediterraneo has a modern back drop to the best Italian fine dining in the city, from their mosaic pizza oven to home made pastas, seafood dishes and Italian ice creams.

Ocean Basket

The OvalSeafood, Sushi0786227538Here 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.

Pizza Inn

Oil Libya, Waiyaki WayFast Food0723971417Pizza Inn continues to deliver some of the best pizza made using the fresh-est ingredients. Enjoy their contempo-rary interior design as you indudlge in a hot and yummy pizza of your choice.

Phoenician

Matundu Lane, Off School laneJapanese, Lebanese0716161011The Phoenician is a fabulous restau-rant which serves sushi, Lebanese and Teppanyaki courses. The Phoenician has a delightful ambience, children’s play area and good service.

Rendezvous

La Maison Royale, 9 Mogotio RoadContinental0729769253Offers an exhuberant environment that incoporates french cuisine in its very essence. Their wide array of de-lectable dishes will satisfy your food cravings and keep you going back.

Royal Kitchen

Pride Inn Hotel, Westlands RdContinental0728224595Lovers of authentic Indian or Chinese cuisines are in for a treat at Royal Kitchen. Customers are guaranteed of genuine and tasty cuisines.

Sarabi

Sankara Hotel, Woodvale GroveInternational0204208000Enjoy 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.

LOWER KABETE, PARKLANDS, SPRING VALLEY, WESTLANDS RESTAURANTS

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Fantastic discounts at your favourite restaurants. eatout.co.ke/yummycard

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Saravana Bhavan

2nd Flr, Victoria Plaza, Parklands RdIndian Vegetarian0704182222The world’s largest vegetarian chain now has a branch in Nairobi, and with chefs directly from Chenhai! Swing by for tasty, organic, purely vegetarian South Indian cuisine!

Secret Garden

14 Riverside DriveCafe0708800847Conveniently located in the new of-fice 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.

Seven

ABC Place, Waiyaki WaySeafood0737776677Offers 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.

Shangrila

Diamond Plaza New WingChinese, Indian0773868497Delicious Indian & Chinese Cuisine prepared by highly experienced chefs in their tastefully decorated interior. Home deliveries and catering for your special events also available.

Sizzlers

Apic Center , WestlandsChinese, Indian0707030338Authentic Chinese and Indian cuisines dishes are offered with a pleasant, cozy dining experience in a perfect setting ideal for couples, small groups or flocks of family and friends

Snack Attack

Sarit CentreFast Food0700377777Snack Attack Kenya at Sarit Centre is a quick serve restaurant franchise from the UAE and the first restau- rant in Nairobi to bring you “Loaded Chips”, made using their own unique recipe.

SOI

dusitD2 Hotel, 14 Riverside DriveThai0204233000SOI brings world-renowned Thai street food with a modern twist to your plate. SOI also features a com-munal table and an enclosed space with its own terrace for more privacy.

SOKO

dusitD2 Hotel, 14 Riverside DriveInternational0204233000Soko 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.

Tambourin

Villa Rosa KempinskiLevant Cuisine0703049000An intimate rooftop lounge, bar and restaurant with a striking decor, ex-ceptional Shisha, authentic levantine cuisine and electrifying performances by belly dancers.

Taste of China

VIP Plaza, Westlands RdChinese0202117172This is a modern bar and restaurant serving Indo-Chinese food com-plemented by an extensive alcohol menu. The dining room has a tranquil colour scheme with ambient lighting.

The Tandoori Patio

Junction of Lower Kabete & Peponi Indian Cuisine0702018709A 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.

Tiger Trail

Hotel Royal Orchid AzureIndian0716079305This is a fine dining restaurant that serves fine Indian cuisine from a delicate balance of succulent food, featuring an authentic ambiance and personalized service from experi-enced staff.

Venom Terrace

9th Floor, Victoria plazaMordern Indian Fusion0733678153Specializing 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.

Ventana

Junction of Karuna Rd & Lower KabeteInternational0737555999Upscale gastro-pub with an eclectic mix of jazz fusion. Enjoy simple heart-warming comfort food and slightly more unusual dishes.

Vista

Hotel EmeraldMulti-Cuisine0729418241Enjoy Indian, Chinese and Italian specialties in a serene setting with a great view from the 6th floor of the Hotel Emerald making any evening out special and unforgettable.

Vineyard

Raphta RdContinental0772322270Great atmosphere during the day and an exciting nightlife that can only be described as the best “pre-game and after party spot”. Coupled with fantastic meals and cocktails.

Wet Lounge

Hotel Royal Orchid, WestlandsInternational0733 816 007This is a chic yet classy lounge perfect for a night out with friends. It boasts of an eclectic ambiance with an impeccably designed VIP room where you can have private parties.

Adega

Lavington Curve Mall, James Gichuru rdPortuguese0723111999Adega is an upmarket Portuguese restaurant catering to a variety of tastes and styles, including a Halal menu; a combination that will leave you wanting more.

Artcaffe

The Junction Mall, Ngong RdCafé0202327799Bright, 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.

Big Square

The Junction Mall, Ngong RdBurger, Fast food0714781351you are guaranteed to enjoy the am-biance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.

Brew Bistro

Piedmont Plaza, Ngong RdBistro0771152359Fine dining section complimented by a centralised open kitchen which serves Pan-Global cuisine, incorpo-rating a fusion of French, European, Asian and classic Kenyan flavours.

Cheka

101 Manyani East RoadJapanese0717700666The only Japanese restaurant actually owned by Japanese in kenya. Try authentic meals including sushi, noo-dles, a variety of seafood specials and imported sake from Japan.

Chicken Inn

Milele Mall, Ngong TownFast FoodThe design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals. – We all “Luv dat Chicken”

Creamy Inn

Milele Mall, Ngong TownFast Food0734529478Creamy Inn promises to tempt you with that special sweet something that makes life worth living. Their ice creams are really popular and upon trying some, you will realize why and get more.

JUNCTION, HURLINGHAM, KILELESHWA, LAVINGTONRESTAURANTS

List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke

Double Dragon

The Junction MallChinese0722 739143Double Dragon is a Chinese restau-rant located at The Junction Mall. The location offers great service and authentic Chinese cuisine to its customers.

Fogo Gaucho

Kilimani, Galana RdBrazilian, Steak House0715414141Brazilian 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.

Ginza

Galana Plaza, Galana RdJapanese0708333999Ginza serves hearty and authentic Japanese meals from fresh sushi, delicious desserts, salads, stir fried and Teppanyaki dishes and more, all prepared by their able chefs.

Habesha

Argwings Khodek Rd, HurlinghamEthiopian0733730469 Renown for its authentic Ethiopian cuisine complimented by great hospi-tality, Habesha has continued to win hearts around Nairobi and is set in a warm homely atmosphere.

Jiweke Tavern

Ngong RdAfrican Cuisine0728333985Offers an exceptional Kenyan dining experience. The charming old fash-ioned interior with a luscious garden and outside sports bar. Ideal for fami-ly lunches and fun nights out.

Larder

Radisson BluMulti Cuisine0704810000Serves local favorites and interna-tional dishes with an African twist. The Larder’s cosy ambiance enclaves create a sense of intimacy.

Mama Ashanti

Muthangari GardensWest African 0736222324Mama Ashanti prides itself in provid-ing authentic West African meals in a calm serene environment. Their menu includes the famous jollof rice and goat pepper soup.

Mambo Italia

Lavington Curve Mall, LavingtonItalian0719468885Mambo Italia is a casual Italian restau-rant and café specializing in gourmet pizzas, pasta, salads and more. Enjoy thin-crust pizzas, home-made gelato or coffee on their fabulous terrace.

Mediterraneo

The Junction Mall, Ngong RdItalian0734845077An Italian experience set in its family like atmosphere with a variety of traditional Mediterranean specialty of seafood, grilled meat, home made pastas and Sicilian ice cream.

MEZZE on the deck

BEST WESTERN PREMIERMiddle East & Mediterranean0202927000For traditional Arabic hospitality, food, an exotic array of sheesha flavours and a breathtaking view of the Ngong Hills, Mezze on the deck is ‘the’ place to dine in Nairobi.

Monikos Kitchen

Lavington, Valley ArcadeContinental0737032064Inspired by the abundance of fresh and organic produce in Nairobi and across the country. Offers guests a delightful menu and tranquility at the heart of the shopping center.

Noah Restaurant

Eastlands HotelMulti cuisine0203861005Offering an array of delicacies with contemporary fusion of the west and orient, Karaoke and hotpot on griddle tables available in private VIP rooms.

Sierra Brasserie

Hurlingham, Yaya CentreContinental0208068594Sierra Brasserie is a modern interpre- tation of a classical French brasserie serving simple yet elegant food using the best ingredients available and with fast and friendly service.

The Steak Out

102 Manyani Rd. Off James GichuruMulti Cuisine0726211443The Steck Out is an elegant and urban steakhouse serving creative foods for all palates in a comfortable ambi-ance ensuring a memorable dining experience.

The Arbor

House 904, James Gichuru RdCafé0729400291The 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

671 Piedmont Plaza, Ngong RdInternational0718003302The Wine Shop encourages you to explore your palate and experiment either by the glass or bottle. They also offer a selection of delicious compli-mentary dishes for your wines.

Tokyo

Kolloh RdJapanese, Korean0721485586Tokyo, a restaurant with over 10 years of experience, serves top class food in Nairobi. It has a wide range and fine selection of sushi and other typical Japanese dishes.

Afghan House

The HubAfghan Cuisine0717781815It provides freshly prepared Afghan Food that is made on order and de-livered all around Nairobi. They also specialize in Turkish baklava

Pampa

Thompson Estate, Kingara RdBrazilian, Steak House0727785302Pampa is a haven for meat lovers and vegetarians alike. The restaurant encompasses an authentic Brazilian rotisserie steak house and fantastic buffet salad bar.

PABLO’S

BEST WESTERN PREMIER NAIROBIInternational0202927000The menu here encompasses a wide variety of international cuisine, from Asian dishes to Italian pastas and piz-zas. Sit either indoors or outside and be sure to be spoilt for choice!

Phoenician

Junction MallJapanese, Lebanese0203741524The Phoenician is a fabulous restau-rant which serves sushi, Lebanese and Teppanyaki courses, in an al fres-co atmosphere, a delightful ambience and good service.

Pizza Inn

Milele Mall, Ngong TownPizza0734529478“It must be the Pizza!” This popular pizza outlet makes some great tasting pizza, all made using only the fresh-est ingredients, hence their populari-ty with patrons around the city.

Pizza Mojo

Adlife Plaza, KilimaniPizza0729918435This 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.

Salt Bar

Junction MallBar0704595818This is a stylish wine shop and bar with a selection of bottles from Spain and more. They also host regular wine tasting affairs for enthusiasts.

JUNCTION, HURLINGHAM, KILELESHWA, LAVINGTONRESTAURANTS

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Artcaffe

Karen Crossroads Shopping CentreCafé, Continental0717193895Offers a tranquil setting for work and play, boasting a two-level restau-rant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating

Big Square

Karen Square, Ngong RdBurger, Fast Food0714781351Big 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.

Carnivore

Carnivore Rd, LangataAfrican, Barbeque, Kenyan0722204647Considered as ‘Africa’s Greatest Eat- ing Experience’, the Carnivore serves exotic meats roasted over charcoal and carved in front of the guests’ eyes at their table.

Chicken Inn

Shell, Mbagathi WayFast FoodThe design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals.

Creative Kitchen

Wilson Airport (Off Langata Road)Continental0722959552Creative Kitchen offers an a la carte lunch menu that caters to all palates. Family friendly with a playground for the children, they feature a live band that plays once monthly.

Explorer Tavern

Ole Dume RdContinental, Bar20 5203931Hidden in the Lavington area, Explor-er Tavern is the place that celebrates a wide variety of single-malt scotches and different cuisines. One try and you’ll be back for more!

Js Fresh Bar

Karen - Opposite St. Christopher’sContinental - British Inspired0718607197J’s is East Africa’s Café Del Mar, serv-ing fabulous British inspired cuisine in a sumptuous wooden shack; in an informal and cool atmosphere, always with great music.

Marula Mercantile

Marula Lane, KarenModern/International0706 22 4444Locally-sourced, modern cuisine and innovative cocktails served in arustic, laid-back garden setting. Bread, pastries, jams, sausages andmore all made in-house.

Matbronze Café

Hse.2 Kifaru Lane, Langata South Rd.Cafe0719204834Classy cafe nestled in the serene lo-cation of Karen boasting of beautiful gardens and an inspiring bronze art gallery. Enjoy their tasty sandwiches, light grills and wholesome salads.

Que Pasa

Karen Shopping Centre,KarenContinental0728272902This neighbourhood bar is a stylish yet simple space. Provides the perfect informal location to enjoy a meal, drink or lounge.

Simba Saloon

Carnivore Rd, LangataAfrican, Barbeque0722204647A 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.

Snack Attack

Adams ArcadeFast Food0700377777Snack Attack Kenya is your go to source for delicious “Loaded Chips”. Head there and indulge in their tasty menu which offers extensive and rich meals at an affordable price

Talisman

320 Ngong RoadAfrican, Pan-Asian, European0733761449Talisman serves up a delightful fusion of European, Pan-Asian and African Creations by their creative chefs. Live music and art exhibitions are availa-ble at the Veranda.

Tamambo Blixen

336 Karen RoadContinental0733603065Relax in the cozy indoor restau-rant with adjacent outdoor garden, remodeled with a variety of functions areas set in one the largest and oldest formal gardens in Kenya.

Tamarind Nairobi

Karen Blixen, KarenSeafood0733603065Tamarind Nairobi offers some of the city’s leading seafood in an ambi- ence of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.

The Curragh

Ngong Race CoursePub Food0706317753Nairobi’s first authentic Irish Pub found at Ngong Race course, with am-ple free parking and great authentic Irish cuisine.

Afghan House

Kisauni Rd Nairobi WestAfghan Cuisine0717781815Afghan House provides freshly prepared Afghan Food which is made on order and delivered all around Nai-robi. They also specialize in Turkish baklava, a popular dessert.

Argenti

Gem Suites, State House CrescentContinental with Italian Fusion0202635556‘Argenti”, meaning “silver” in Italian, communicates the fine dining and elegance of the restaurant while re-taining an air of exclusivity. They also have very efficient service.

Baraka

Crowne Plaza Hotel, UpperHillContinental0202746000An All-day restaurant on a terrace overlooking the hotel’s main pool. They serve full english buffet break-fasts, contemporary buffet lunches, and an al a carte or set dinner menu.

Bhandini

InterContinental Hotel,CBDIndian0203200322Bhandini 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.

Big Five

Ole Sereni Hotel, Mombasa RdMulti Cuisine0203901000Prepared 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

Cafe Maghreb

Nairobi Serena Hotel, CBDSeafood, Cafe0202822000An international buffet is served in the Moroccan Café Maghreb, which also features a table d’hôte dinner menu and 24-hour brasserie service.

Flame Tree

Sarova Panafric, Valley RdInternational0709111000Dine at this restaurant overlooking manicured gardens and prepare your senses for an unmatched culinary journey. Their personalized service will ensure a great experience.

Makuti Bar & Grill

InterContinental Hotel,CBDInternational0203200324The 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.

CBD, INDUSTRIAL AREA, MOMBASA ROAD

List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke

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Mandhari

Nairobi Serena HotelFormal Dining0202822000This restaurant overlooks the pool and offers a fine- dining experience. Known for the excellence of its sea-sonally inspired menu and extensive wine cellars.

Mukutan Garden

Fairview Hotel, Upper HillCafe0202881000The Mukutan Garden Café overlooks the most beautiful water feature in East Africa and is known for its, cof-fees and light meals such as gourmet sandwiches, pizzas and quesadillas.

Pampa

Panari Sky Centre, Mombasa RdBrazilian, Steak House0722131047Pampa Churrascaria is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house as well as a fantastic buffet salad bar.

Pango Brasserie

Fairview Hotel, Upper- HillFormal Dining0202881330With its famous underground wine cellar, romantic ambience, quality service and excellent taste, the Pango Brasserie is indeed in a class of its own.

Black Gold Cafe

The Panari Hotel, Mombasa RdCafe0711091000The 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 the Nairobi National Park.

Sikia Fine Dining

Crowne Plaza Hotel, ,UpperHillFormal Dining0202746000The 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.

Tatu

Fairmont Norfolk, Harry Thuku RdFormal Dining0202265000This restaurant offers flame grilled, aged cuts of high quality meat. The fine dining experience comprises of an a la carte menu and an internation-al range of wines.

Thai Chi

The Sarova Stanley, Kimathi St,CBDThai0202757000One of the city’s most elegant dining establishments, The Thai Chi boasts the finest in authentic Thai cuisine. The Thai Chi is a small piece of Thai-land in Nairobi.

Lord Delameres

Fairmont Norfolk, Harry Thuku RdFormal Dining0202265000Classic, charming and modern res-taurant ideal for business executives, families and groups of friends. The menu features robust international and authentic Kenyan cuisine.

Thorn Tree Cafe

The Sarova Stanley, Kimathi St,CBDContinental0202757000This 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 per-fect meeting place for friends.

Artcaffe Garden City

Garden City MallCafe0709202020Artcaffe gives customers 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.

Artcaffe TRM

TRM MallCafe0709202020Their quietly elegant décor and amaz-ing art provides the perfect setting for the intermingled aromas of freshly baked bread, pastries, cakes and specially roasted coffee.

Cake City

TRM MallCafe0734265718Cake City uses traditional recipes to make delicious treats that feel home baked. Delivers are available and in-clude carefully created, personalised cakes and pastries.

Chicken Inn

Garden City - 1st flrFast Food0734265718The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals.

Chicken Inn TRM

TRM Mall - 2nd flrFast Food0734265718The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals.

Creamy Inn

Garden City - 1st flrFast Food0702323323Creamy Inn promises to tempt you with that special sweet something that makes life worth living. Their ice creams are really popular and upon trying some, you will realize why.

Galito’s

Garden City- Grnd FlrFast Food0702323323Galito’s offers delicious and authentic flame grilled chicken, burgers, rice dishes and french fries, and that’s what first comes to mind when you think of this popular fast food chain in Nairobi.

Galito’s TRM

TRM Mall- Grnd FlrFast Food0733485855Galito’s offers delicious and authentic flame grilled chicken and french fries, and that’s what first comes to mind when you think of this popular fast food chain in Nairobi.

Mambo Italia

Garden CityItalian0703 967 149Mambo Italia is a casual Italian restau-rant and café specializing in gourmet pizzas, pasta, salads and more. Enjoy thin-crust pizzas, home-made gelato or coffee.

Moca Loca

Garden CityCafe & Lounge0708084835A 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 town.

Pizza Inn

Garden City - 1st flrFast Food0702323323“It must be the Pizza!” This popular pizza outlet makes some great tasting pizza, all made using only the freshest ingredients, hence their popularity with patrons around the city.

Pizza Inn TRM

TRM Mall - Grnd flrFast Food0734265718“It must be the Pizza!” This popular pizza outlet makes some great tasting pizza, all made using only the freshest ingredients, hence their popularity with patrons around the city.

Pizza Mojo

Garden City - 1st FlrPizza0729918435With a perfect classic pizzas menu and all available on a ‘Two for One price’ being served in a stylish ambi-ence perfect for creating memories and capturing moments. Ask for their freshly brewed beers too.

Sugarcane

Garden City Mall - 1st FlrCaribbean0792482042The recently opened Sugarcane offers Caribbean food in a casual, stylish at-mosphere. Favorites like Jerk Chicken, Curry and Roti, tropical desserts and yummy drinks!

THIKA ROAD, TRM MALL, GARDEN CITY RESTAURANTS

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