Our restaurants offer international cuisine with local produce, zested with Zanzibar’s famous spices. Chefs select organic ingredients from the island wherever possible in keeping with our sustainable values while creating enticingly delicious menus and plenty of variety. Moja Tuu gardens provide spices and fresh herbs which infuse all our dishes.
With its magnificent terrace overlooking the ocean this a beautiful setting to dine anytime of the day, serving delicious buffets from breakfast to dinner. The menu is a selection from all the specialities of our different kitchens.
A spicy blend of Asia and Zanzibar. A pinch of ginger, a slice of coconut, many of the island’s natural ingredients add zest to the most popular dishes from the orient, be it hot Tom Yum prawn soup or catch of the day sliced into the freshest sushi.
A restaurant with a twist of Italy, dine al fresco on the terrace where candles flicker on white linen, or enjoy the sea view from the interior designed with a hint of the Mediterranean. Dishes range from carpaccio of Indian Ocean octopus to favourite pizzas.
Paintings and carvings from local artists immerse you in Zanzibar culture. The lively menu varies from Stone Town street food like Kachori, fried potato croquettes with ginger, chilli and lime, to tangy Urojo stew. Always tamu - delicious!
Our chefs enthuse about the Indian cuisine where the numerous spices and ingredients can be found on the island. They conjure up Kormas with cashew and almonds, paneer in a chutney of local fresh mint, creamy black lentils with cardamom, cumin and coconut.
The fishermen who drift by in their dhows bring our chefs their night catch each morning. It may be suli suli, local swordfish, red snapper, calamari or king prawns. All is prepared with respect for its freshness and served perhaps with a green chilli sauce or lemon garlic butter.
This bar is definitely laid back like its Swahili name. Stroll by for chilled cocktails and late nights with live music. The barman will shake you up his Kwahiri cocktail with white rum, lime and angostura, or a Karibu Lala with konyagi, a sugar cane liquor and lime wedges.