The short version
It starts early. From seven in the morning the bakery is already three hours in, the coffee is on, and breakfast goes out under the trees — eggs however you want them, pastries still warm, proper Kenyan coffee, and the kind of long slow start a garden this size was built for.
By mid-morning the clay oven is lit. The first bases blister and come out thin, charred at the edge, gone in about ninety seconds — and the sourdough that was proving at dawn lands on the table by lunch.
From there the kitchen goes wandering. It picks up continental plates along the way — grills, pastas, catch of the day, salads built out of things grown up the road — then doubles back for the German things we came here to do properly: schnitzel, sausage, pork knuckle, sauerkraut, pretzels the size of a small hat.
And then there is the wall. 32 taps running the length of the Craft Bar — the longest in the region — pouring 36 beers between them: lagers, wheats, pale ales, stouts and whatever guest keg has just landed. Behind it sits everything else: a wine list that travels old world and new, a full shelf of spirits, a whisky collection worth taking your time over, cocktails made properly, and enough alcohol-free options that nobody has to sit it out.
Breakfast from 07:00. Kitchen and bar until close. The full list — every dish, every pour, every price — lives on our menu site, and it is kept current.
Breakfast from 07:00
Eggs, pastries, fresh bread and Kenyan coffee under the trees.
Wood-fired
Pizza and flatbreads straight off the flame, every day.
Continental
Grills, pastas, seafood, salads and sharing boards.
German classics
Schnitzel, wurst, pork knuckle, pretzels, sauerkraut.
In-house bakery
Sourdough and pastry baked on site each morning.
32 taps, 36 beers
Lagers, wheats, pale ales, stouts and rotating guests.
Wine, spirits & whisky
Old and new world wines, a deep whisky shelf, cocktails and zero-proof.
Everything, with prices.
The complete food and drink list, kept up to date.