THE MENU AT Meza Malonga, a chic fine-dining spot in the Rwandan capital of Kigali, doubles as a geography syllabus. “The philosophy is about promoting African ingredients,” says chef Dieuveil Malonga as he presents a jar of Ivorian button mushrooms alongside a hibiscus-and-beetroot-dusted beef tartare. A Burundian tree-tomato sorbet, obscured under cascades of dry ice, has a whiff of Egyptian black lemon. “Today we are receiving people from different places around the globe to learn and discover the African flavor,” he says. By the end of nine courses, the palate has mapped the continent.
Born in Congo and raised in Germany and France, Malonga journeyed through 46 of Africa’s 54 countries on research trips before opening Meza Malonga in Kigali in 2020. In May he’ll open his second location, two hours away on a farm in Musanze, with a spice museum, a food lab, and a school in addition to a restaurant. “There’s a food revolution happening in Rwanda,” he says.
この記事は Condé Nast Traveler US の April 2025 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Condé Nast Traveler US の April 2025 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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