Nairobi Restaurants' Minimalism Vogue has Gone Rogue

2 min read

I believe for a stellar restaurant experience it takes two to tango. Culinary excellence and ambiance, which is achieved with the same thought and rigor as the other.

NAIROBI, Kenya, July 12, 2023/-- "Okay Maina where can I get a cuppa?" This is part of my rhetoric when planning for remote meetings and also after most fruitful ones.

When I get into any hospitality establishment lets say a hotel, recreation park or a mixed used building, the first thing I look for is a restaurant or a cafe. According to my modus operandi this transient space allows myself to settle in before any action and absorb bits after an action.

So I take my place and get into a sacred moment where it's me, my thoughts and most certainly a piece of paper. The only interruptions I heartily entertain are the routine hustle and bustle of the establishment, staff catching up, people around me speaking in hushed tones and the occasional "any accompaniments?" from the waiter.

After a semi-resolution is reached and an occasional Lucid or Ava is born, the trance fades away. I put the notes aside and carefully glance at the space before me. The analytical brain awakens; so what was the design rationale? Are the customers enjoying the ambiance? Can I learn something from this?

Most Nairobi folks complain these high-end food courts are only selling ambiance. For me this is what I seek for first and foremost. My design background and intentions may betray me. However, I believe for a stellar restaurant experience it takes two to tango. Culinary excellence and ambiance, which is achieved with the same thought and rigor as the other.

From a kibanda to a sophisticated fine-dining unit in a 5-star hotel, I believe the rule still applies. So back to today's topic. Misuse of Minimalist principles in restaurant interior design.

For a person who has been in more than 300 restaurants and lounges in Kenya (some now defunct), I have noticed this worrying trend of fashionable minimalist interior spaces. The interiors are devoid of character, originality and elicits minimal to no emotion at all. This might be one of the reason why most Nairobians complain of "only selling ambiance" in upscale diners. Plush without the luxury.

Another interesting thing I have found out is, this malaise doesn't afflict most kibanda-esque establishments I have visited across the country. An average kibandaski does its level best to attract customers with a striking and emotive space beyond the affordable sumptuous meal.

In short, design practitioners, developers and restaurant owners this evolving trend doesn't augur well with its intended users and soon it will reflect in your earnings. The global building supply chain currently fits to this fad of modern decor, confined seating spaces, hard surfaces and lipstick furnishings; but this only works well for short-term businesses or subpar ones. For the rest, create unique spaces with unique social experiences.

I wish to end this with a quote from Richard 'Richie' Jerimovich (a character in the Bear TV Series). "Anticipation creates luxuriation."

By Phineahs Munene

email feedback to phineahs [at] wazomoja.com

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