A kitchen on
a rock.
Fresh fish in from the dhow. Swahili spice. Mediterranean and Asian pulls. Open to hotel guests and outside visitors by reservation.
Origin,
freshness, season.
The island's Afro-Arabic-Indian heritage runs through everything we serve, with quiet influences from the Mediterranean and Asia. Our rule is simple: where the ingredient is from, and how fresh it is, matters more than what we do with it next.
The reef fish come in at dawn on the village dhows. Our vegetables lean on the hotel's organic patch and nearby farms. Our spices — cloves, cardamom, cinnamon, black pepper — arrive from farms a short drive inland. Our bread is baked on site. Our pasta is rolled the same morning.
What
we're cooking.
- Urojo soupSpiced island soup with potato croquettes and crisp cassava strips
- Pilau & BiryaniClove-scented rice with slow-cooked chicken, beef or fish
- Fish in coconut sauceWhole reef fish, coconut milk, ginger, green chili
- MishkakeCharcoal-grilled chicken or beef skewers, the island street classic
- Chipsi MayaiFries inside an omelette — Zanzibar in one plate
- Baba GanoushSmoked eggplant, tahini, lemon, served with warm flatbread
- Seafood Platter SeViOur signature dish — catch of the day, lobster, prawns, grilled octopus
- Homemade pastaRolled the same morning, tossed with reef lobster or seasonal seafood
- Yellowfin tuna tatakiSeared rare, ponzu, pickled daikon
- Grilled doradoWith salsa verde and island limes
- Falafel & samosasA small ode to the island's Afro-Arabic heritage
- Steak from the charcoalFor the carnivores — locally sourced, simply done
- SeVi BurgerHand-shaped patty, melted cheese, island slaw
- Caimati & MandaziFried Zanzibari pastries with honey or spiced syrup
Reservations,
please.
Guests and outside visitors alike are welcome. We recommend booking ahead — the terrace is small, the sunset is generous.
Dinner, with
a reef below.
Candlelit tables, the sea on three sides of you, and the fire where the cooking is.