Delicious farm-to-fork meals served in greenhouse setting
An Aya platter of pork wontons (stuffed Chinese dumplings) with avocado, lentils, Korean kimchi and tofu cubes, garnished with rucola leaves and colourful petals of edible flowers, and served with thick slices of oven-charred bread. PHOTO | KARI MUTU
The farm-to-table concept is popular these days, the idea of sourcing local produced, organic ingredients, prepared in imaginative ways. The one restaurant that really gets this is Cultiva Kenya in Nairobi.
Cultiva, located in Karen, was recently refurbished and has reopened after the Covid shutdown, and I really like the new look. It is a warehouse structure akin to an oversize greenhouse, with spacious interiors and plenty natural light from translucent roofing sheets.
