Hotels across Nairobi are transforming their dining spaces into warm gathering points for the festive season.
December in Nairobi carries a particular kind of magic. The air feels lighter, streets glow with soft festive lights, and families begin to reunite after long months of work and school routines.
In this season of togetherness, hotels across the city transform their dining spaces into warm gathering points where meals become reunions and, for many, a cherished ritual.
This year, chefs are leaning deeper into Kenyan influences, elevating global holiday classics with local ingredients, wellness-focused techniques and imaginative festive twists.
Festivity rooted in Kenya’s flavours
At Fairmont Norfolk, Cluster Executive Chef Binay Kumar is orchestrating a holiday menu where nostalgia meets the culture seasonality.
“This December, we are introducing a collection of dishes that marry classic holiday comfort with fresh, seasonal Kenyan ingredients,” he says.
His kitchen is preparing a spiced pineapple and ginger glazed turkey with Yorkshire pudding, a roast goat leg with tamarind jus, suckling pig, roast gammon and a coconut–cardamom white chocolate mousse that has the coastal charm.
Even the drinks carry a Kenyan touch, with creations such as baobab mulled punch and hibiscus eggnog fizz making their debut. As Chef Kumar puts it, “the inspiration comes from two places: Nostalgia for traditional festive flavours, and a desire to express Kenya’s vibrant produce and culinary heritage in a modern, celebratory way.”
The chef says he has noticed a shift in how guests approach festive dining. “They are leaning toward lighter, cleaner flavours, increased plant-forward options, and globally familiar dishes with local twists,” he says.
In response, the hotel has expanded its gluten-free, dairy-free and vegan offerings. Dishes such as grilled vegetables with ugali polenta and herb gremolata, alongside a vegan spiced coconut nog, add freshness and balance to the holiday spread. However, the chef is quick to note that managing all this during the festive rush, is not easy.
“The biggest challenge is consistency in ensuring every dish maintains the same quality and presentation across high-volume service periods.”
With multiple events happening at the same time, from buffets to plated dinners, Chef Kumar says the pressure is constant.
“We handle this through advance prep, rigorous mise-en-place planning, CRO flavour-training our culinary brigades, and standardising recipes,” he says, adding that ensuring reliable deliveries of seasonal produce also helps them avoid surprises during peak season.
The hotel’s festive identity this year is guided by a theme the team calls ‘Festivity rooted in home,’ an idea that celebrations feel most meaningful when they reflect a sense of place.
It is captured in their tamarind-glazed short ribs served with sukuma creamed greens and spiced sweet potato purée. Chef Kumar describes it as a dish that ‘brings together global holiday indulgence with rich braised meat and velvety sides that have distinctly Kenyan flavours. It is comforting, elegant, and unmistakably local.’
A grand return to tradition
While some hotels are reinventing tradition, Mövenpick Hotel’s Executive Chef Athanasius Archie is returning to the classics after last year’s experiment.
“Last year, we decided to go with a Caribbean theme that did not work out very well. It was not bad, the turnout was not bad, but it didn’t do that well as expected.”
Chef Archie speaks about the psychology of festive diners, saying that during the Christmas season, “Everybody plays it safe, because Christmas time is expensive. No one is going to take a chance on something they’re not familiar with.”
This year, Mövenpick has gone back to tradition. Chef Archie explains that they have kept it simple, elegant, tradition-inspired Christmas, with a local touch.
His menu is centred around timeless holiday staples: Christmas turkey with trimmings, gravlax or lox marinated with dill and pepper, classic stuffing, cranberry sauce, chipolatas wrapped with bacon, gammon ham, and even herrings, which he notes are difficult to find in Nairobi.
Movenpick Hotel Executive Chef Archie Athanasius puts the final touches on some Granola Shots at the hotel on December 02, 2025. Photo |
The hotel is also serving panettone, the beloved Italian festive bread, while still weaving in Kenyan elements of meat stews and touches of Indian cuisine for diversity.
Chef Archie has also prepared a crocodile.
“This year, I’m going to have a whole crocodile and do it in harissa spiced.”
He explains that he will marinate the crocodile the day before and then roast it which is much like his previous experiments with ostrich egg omelettes and ostrich egg French toast.
What defines their festive dining is abundance. Chef Archie says guests arrive expecting to eat generously, starting from breakfast-like dishes at brunch that have soups, salads, eggs, waffles before easing into an array of seafood, prawns, octopus, salmon, and a popular sushi station.
The main courses carry the heartier dishes of turkey, grilled meats, shawarma, tandoori, pasta, and desserts such as Christmas pudding, mince pies and sweet bites that celebrate the season.
Additionally, their menus also cater to vegetarians, with at least 45 per cent of their offerings designed to be meat-free to ensure that every guest feels included in the holiday enjoyment.
Live cooking and wellness
At Pullman Hotel, Executive Chef Rami Saloum has been observing an interesting evolution in Kenyan dining preferences. He speaks of a period between 2016 and 2018 when Kenyans became adventurous eaters who explored new cuisines. However, Chef Rami says that in the last few years, diners appear to be reconnecting with local dishes.
“People now look like they’re coming back to the roots,” he says.
But the return to Kenyan foods comes with a twist because people want ‘local food with a touch of fusion,’ where dishes are mixed with the influence from other cuisines or presented in a new way.
Chef Rami gives an example of earlier creations where he experimented with Ugali.
Pullman Hotel Nairobi Executive Chef Rami Saloum displays a meal he prepared at the hotel in Nairobi on December 5, 2025.
“Normally we eat ugali, vegetables, meat and some kachumbari. So I put everything in one roll and I fried it,” he says,
For the festive season, the chef has focused on the idea of sharing. He describes December as a time when people gather and enjoy food that carries a sense of togetherness.
“The festive season, basically it’s about sharing with friends and family,” he says.
The hotel is using primarily local products and dishes that maintain a familiar essence while being “a little bit twisted.” Even the turkey has been reimagined.
“We are spicing it up, stuffing it, rolling it then slicing it. It is still turkey, but not the traditional turkey,” he explains.
They are also leaning into live cooking this year, with many dishes prepared in front of guests to ensure freshness and to create an interactive festive experience. Health-conscious dining is growing as well.
“For the last few years, people are super conscious of their health,” the chef says.
He explains that about 50 per cent of the December menu is designed to be healthier by reducing fats, oils and frying. The menu relies more on grilling, steaming and other lighter techniques that aligns the festive feast with the needs of increasingly wellness-focused diners.
The main challenge, he adds, is managing variety at scale while maintaining quality and presentation. Although platter deliveries have grown in popularity, Chef Rami avoids them.
“I don’t know how long that meat has been sitting,” he says, preferring live stations that balance convenience with freshness.
Their most distinctive festive feature may be its homemade spiced pineapple muratina, which Chef Rami describes as part of their sustainability effort. “We use all the leftovers from pineapple. Instead of throwing it, we ferment it,” he says,
Chef Rami’s muratina making process involves fermenting pineapple scraps, sugar, cinnamon, cardamom and and molasses together.
“It becomes a proper homemade muratina. You just have to keep adding the sugar and it takes about six days to be ready.”
Global variety, local appreciation
At Novotel, Executive Chef Ganesh Patil is also crafting a festive menu that celebrates variety while staying open to Kenyan preferences. He explains that every dish on the December menu carries some festive essence,
They have a range of their pumpkin soup, cranberry and avocado salad, roast turkey and other holiday staples.
According to Chef Ganesh, guests are increasingly willing to try new things. This openness has encouraged fusion dishes such as rasmalai cheesecake, blending an Indian classic with a Western dessert format.
Novotel Hotel and Residences Executive Chef Ganesh Patil presents a dish of Grilled steak with sweet potato and Vichy carrots prepared at the hotel on December 05, 2025.
Their festive celebrations are expansive, beginning with a brunch designed around Indian and Pan-Asian dishes served directly to the table. Christmas Eve includes a generous display of cheeses, Mediterranean meze and dishes drawn from India, Pan-Asia and Europe, alongside nyama choma and grilled meats.
Chef Ganesh describes the dessert counter as particularly lavish, a display he believes is larger than what he has seen in other hotels.
Christmas Day adds theatre to the menu with a whole roast beef leg, turkey and a set of other elevated brunch offerings.
Chef Ganesh has also curated a thoughtful children’s menu filled with sliders, popcorn, pizza, pasta, pancakes and waffles to ensure that the young diners feel considered in the festive experience. When speaking about Kenyan food, Chef Ganesh notes that travellers appreciate having something “different locally,” but he also observes that Asian cuisine has been slower to catch on.
“They’re mostly into the steaks, pizza, pasta,” he says.
He says that their Italian restaurant’s steaks remain the best-selling item. One Chef Ganesh’s signature dish for the season is their pumpkin soup, which he describes as a must-try. It is prepared by roasting and sous-viding butternut squash and pumpkin for over two hours before pureeing and enriching it with cream, a process he says gives it exceptional depth.
