Fine Dining · Dar es Salaam
An intimate journey through the flavours of East Africa — from Zanzibar's clove-scented shores to the highlands of Kilimanjaro, reimagined for the modern table.
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The Experience
Our menus are written around the rhythms of local markets and the changing seasons. Executive Chef Amina Rashid draws on her Zanzibari heritage and classical French training to create dishes that are both deeply rooted and boldly modern.
Every ingredient is sourced within 200 kilometres — from the spice farms of Zanzibar, the fishing communities of Bagamoyo, and the organic highland farms of Iringa and Mbeya.
Our StoryThis Season's Highlights
Fresh Indian Ocean lobster in a fragrant coconut and clove broth, served with coconut-infused pilau rice.
TZS 68,000
48-hour marinated prime beef short rib, wood-fired and served with sukuma wiki purée and ugali crisps.
TZS 54,000
A seasonal arrangement of roasted and raw coastal vegetables, pickled chutneys, and freshly baked chapati.
TZS 32,000
Guest Reviews
"The most extraordinary dining experience we have had in East Africa. Chef Amina's Zanzibar Lobster Curry alone was worth the flight to Dar."
— Chiara & Marco Bianchi, Milan · Visited April 2026