Great food and minimalist space. Give me the two of those at any restaurant and I will forever be loyal. The modernity and simplicity of an establishment that serves amazing food in an eclectic ambiance is like a glorious symphony. The newest entrant to the food and beverage scene, Radisson Blu, is simply sublime. From when you make your way to the lobby, to your seat at your table, this hotel is a clearly a cut above the rest. Whoever worked on their décor is a genius. With a subtle western influence and African twist to the décor, the hotel gives off an afro-centric feel while still maintaining its business appeal to the suits that frequent it.
Every new hotel blesses us with new restaurants. Radisson Blu has two restaurants, Chop House (opening soon) and the Larder (open), and two bars Al Fresco (opening soon) and Humidor (open). I was excited to be visiting the Larder restaurant. I felt like I was a five year old at the toy store with the freedom to choose anything. The unique African feel of the hotel is clearly visible at the Larder. The wall of African made cooking sticks; the woven baskets that hang above the buffet serving stations are beautiful reminders of our culture. The large indoor setting opens up to spacious terrace that doesn’t compromise on ambiance.
I was more than looking forward to their lunch buffet. Their wide selection will have you spoilt for choice. If only you could eat them all without getting full halfway. They have an impressive al fresco menu that will whet your appetite over dinner. With my plate in hand and a hunger for adventure, I took on the buffet. I love serving myself at buffets. Not copious amounts, but a little of what my tongue desires. A heap of rice with yellow corn, beef stew, red snapper in capper sauce, alod chat salad and chicken warldof with a drizzle of vinegrette dressing was all I needed to get my tummy in a pleasant mood. The blend of flavors was exhilarating. The hint of pepper in the tender beef stew gave the meal flare with every bite. Couple that and the alod chat salad and chicken warldof and it was sensational. The vinegrette added a mild tangy taste to salad, giving it a new, interesting flavor. Since I love fish, I was keen to try out their red snapper in capper sauce. With every bite of the fish, I wanted more and more of it. It was, for lack of a better word, sublime. If I had space for seconds, I would have piled my plate with red snapper and gone home a happy man.
For dessert, I had semolina with passion and some good old chocolate mousse. The semolina with passion has always intrigued me. The sweet taste of the semolina and the sour hints of the passion blend in perfectly to create an intriguing dessert. Chocolate mousse has always been a favorite so I had it last. Everybody loves chocolate, so I believe. The smooth finish of the chocolate, the whipped cream and strawberry on top made it more indulging and before I knew it, it was time to leave.
Radisson Blu is one of those places you have to visit. Not once, not twice, but every so now and then. From their visual presence to their tempting meals, this international franchise seems to have found its roots here in Kenya.