The 20 Essential Nairobi Restaurants
"Cultiva started as an experimental pop-up, but its farm-to-table cuisine proved so popular that it eventually morphed into a permanent restaurant. The space feels like a greenhouse, with upcycled furniture and an open kitchen where Le Cordon Bleu-trained chef and co-owner Ariel Moscardi cooks up a mixture of Asian and South American cuisines. His Ecuadorian roots are clear in some of the beautifully plated dishes, brought to your table garnished with edible flowers or microgreens. The menu is seasonal, but look out for the crowd-favorite prawn aguachile." - Wendy Watta, Soni Adriance
