Nestled in the most cosmopolitan district of Nairobi, Fairmont The Norfolk re-opens the doors of Tatu Restaurant and invites Kenya’s high society and international luxury travellers to celebrate the newly-curated menu. In a private, modern African-themed setting, the award-winning restaurant has been recognized over the years for serving the best cuts of meat, the freshest seafood selection, and a wide range of vegetarian options, all paired with premium drinks. The reinvigorated offering exclusively follows the farm-to-form philosophy, spearheaded by the recently appointed Head Chef Paul Kimani, whose plates twist the authentic Kenyan dishes filled with Swahili flavours with South American influences.
Fairmont The Norfolk originally opened in 1904 and is nowadays one of the main celebrated landmarks of Nairobi. Known as the place where history was made and continues to be created, over the years the hotel has welcomed guests as distinguished as Ernest Hemingway, Theodore Roosevelt and Mick Jagger. Today, the property continues to attract selected guests, who still see the hotel as the place to stay and experience all Nairobi has to offer.
Recognized as one of the most iconic restaurants in the capital, Tatu restaurant has been set apart thanks to gaining reputation of the best steakhouse. With the property being under refurbishment until beginning of 2023, the re-opening of the venue brings the freshest touch to its ultimate guest experience and tells the story of contemporary Nairobi.
“The restaurant’s name, Tatu, is the Swahili translation of number three”, Nairobi-born and raised Head Chef Paul Kimani explains. “Our mission is simple and gives us the three pillars of focus in our offering: best ambience to be in, excellent service and most certainly, the highest quality of food” he continues.
With a passion for cooking at heart and a love for the local land, the newly appointed Head Chef’s concept is deeply rooted in the sustainability practices: “I am inspired by the challenge to bring a new taste to plates, twisting international influences with authentic Kenyan ones, but more than this, I am proud to set the standard of what I call locally assembled dishes and exclusively using Kenya-sourced products,” he states.
The holistic service introduced by the Chef brings a solid contribution to the circular economy of the destination of Nairobi, as well as Nanuyki – where the main farm supplier is based. Through this collaboration, the restaurant is using steaks sourced from grass-fed cattle and a wide range of different vegetables, to be used as core ingredients depending on seasonality. To what concerns fish, Chef Kimani has created links with different local village fishermen, for sourcing the freshest products possible and supporting locals by fairly trading.
The menu sees an exquisite mix of African and South American influences, divided by vegetarian dishes, seafood and steaks. Unrivalled twists, such as roasted pear salads, lobster and coconut milk ceviche, seared Spanish octopus next to beetroot puree and chorizo as well as Peruvian loin steaks and pork belly in Anticuchera sauce, are highlighted by using chili as a flavour, not as a spice.
As part of exclusive experiences, guests are invited to book a private sit down at the Chef’s Table, which rests in front of the kitchen and can accommodate up to a party of six. Upon making a reservation, the team will design a custom tasting menu based on the highest quality ingredients at the peak of their season. Under the careful attention of Chef Kimani, a variety of techniques, textures and hidden flavours will be unlocked. The uniqueness of this service and the menu of choice will never be replicated for other guests.
The property is also part of the Chaine des Rotisseurs and bases the restaurants’ concept on traditions and practices of the old French Royal Guild of Goose Roasters.
