When Nairobi hosted its inaugural Restaurant Week in early February, it joined the ranks of the world’s top culinary cities and marked its arrival on the international stage of gourmet cuisine.
Fifty high-end restaurants opened their doors for eight days, and slashed their rates to three courses for between Sh1,250 and Sh1,750 ($14-$20). The event attracted overwhelming numbers. Some venues did five times the volume they normally do, and the top-booked customer ate at 13 restaurants in eight days.
Published in African Business, April 2014