Nairobi, Kenya – 9th September – Taste of Capetown, the celebrated Wine and Food export Group known for its vibrant interpretation of South African cuisines and wine, has officially opened its doors in one of Nairobi’s most prestigious upmarket neighbourhoods.
The new restaurant marks the group’s first permanent footprint in East Africa and arrives at a moment of deepening cultural and travel ties between Kenya and South Africa.
Over the past several years, Kenyans have consistently ranked among the leading international tourist groups visiting Cape Town. That growing exchange of people, tastes and experiences has created natural demand for authentic Cape cuisine in Nairobi.
Taste of Capetown’s arrival responds directly to that demand, offering diners the bold flavours, generous hospitality and relaxed coastal spirit that define the Mother City.
Speaking at the restaurant, the High Commisioner South Africa to Kenya, H.E. Ms. Salome Zulu Baloi “For years we have welcomed Kenyan visitors into our kitchens and dining rooms in Cape Town. They have brought energy, curiosity and a genuine love for our food. Opening here in Nairobi feels like the most natural next step. We are not simply transplanting a concept we are continuing a conversation that Kenyan travellers started. Every dish on this menu carries the memory of those exchanges the braais, the seafood, the spices, the late-night conversations. We are thrilled to finally serve that story back home to our Kenyan friends.”
The Nairobi restaurant features a menu centred on classic Cape dishes and Kwazulu Natal Cuisine reinterpreted with seasonal East African produce.
Signature offerings include slow-cooked Cape Malay curries, wood-fired meats, and a carefully curated selection of South African wines.
The design of the space draws inspiration from Cape Town’s harbour-side architecture and vibrant street culture, creating an atmosphere that feels both familiar to returning travellers and inviting to first-time guests.
The opening reinforces Taste of Capetown’s commitment to celebrating the culinary links between Africa’s cities and to honouring the travellers who have made those links possible.
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