The grill
Goat, tilapia, chicken and aubergine over open charcoal, finished with a chilli and groundnut rub the kitchen makes each morning.
Open fire kitchen
Everything here meets fire before it meets a plate.
Twenty two dishes, all of them cooked over charcoal or wood. Lunch from midday, dinner from six, and a table held for twenty minutes past your time.
- Lunch from 12pm
- Dinner from 6pm
- Closed Mondays
What the kitchen does
One fire, three ways of using it. Everything on the menu comes off one of these.
The clay oven
Flatbreads, roasted roots and slow shoulder that sits in the oven from opening until it falls apart.
The pot
Groundnut stew, smoked beans and matoke steamed in leaves, the way it is cooked at home and rarely cooked out.
The terrace fills first
Twenty seats outside under the trees, with the fire visible from every one of them. It is the reason most people book, and the reason we hold a booked table for twenty minutes and no longer.
- Forty covers inside, twenty on the terrace
- A booked table is held twenty minutes past your time
- Groups over eight get their own set menu and one bill
What guests say
The goat came off the fire in front of us. I have not eaten better in this city.
We booked for nine on a Friday and it was handled properly. One bill, one set menu, nobody waiting.
I come for the groundnut stew. It tastes like my grandmother made it, which I did not expect to find in a restaurant.
Book a table
Tell us the day, the time and how many of you. We reply within the hour during opening times.