Zanzibar is the coast at its best. The coast and Zanzibar in particular, beats to a different, slower drum. Meals are a social occasion, the cooking of which takes time, the eating of which should be savoured and appreciated while conversation is usually lively. As such, service in restaurants can sometimes be a bit slower than what you're used to, waiters are also more deferential while having very little control of what is ultimately the cook's domain. 

Bear this in mind, relax, enjoy the conversation and order another beer!

This Zanzibar Restaurant Guide gives details about the Zanzibari cuisine, as well as some recommendations on where to experience it whilst on the island. General information about local Tanzanian cuisine can be found on our Tanzania Restaurant Guide.

Zanzibar Restaurant Guide

Culture is no where reflected more strongly than through a people's food and Zanzibari food speaks of empires and invaders that have left their mark in the mixture of African, Indian and Arabic food. Swahili women will advise that a night of love will require foods cooked with cinnamon. If the baby is fretting, a pinch of nutmeg will do the trick. 

Traditional cuisine is usually sea food or meat cooked in a thick gravy of coconut, spiced with home-grown spices. These are accompanied by wali (boiled rice), ugali, (made from maize or cassava flour), pilau ( spiced rice) or chapatti (unleavened bread). For an all-in-one combination, try a mantabali or Zanzibari pizza (a stuffed chapatti), or the variety of vegetable or meat filled pockets called samosas.  

Alcohol, especially during Ramadhan, is often not on offer but the glorious variety of  freshly squeezed fruit juices (including sugar cane, squeezed out of a protesting iron press), dafu (tender coconut) or zamzam tea (spiced tea) are guaranteed to please.  Dessert is normally halwa (a version of almond Turkish delight).  

To really get into the traditional feel of Zanzibar, there are coffee barazas inside the old town that serve freshly roasted Arabica coffee in tiny handle-less porcelain cups  accompanied by a few (hard to eat just one!) mahambri (coconut doughnut) or a hot cup of uji (ugali porridge) that makes for a satisfying breakfast. When in Rome .....

Vegetarian? Not to worry, there is an endless supply of fresh fruit at the market during the day. Grilled cassava, skewers of spiced vegetable or paneer (pressed cottage cheese) and the ubiquitous chips, are the way to go. For a slap-up feed, most Indian restaurants actually favour vegetarians and one will be spoiled for choice.

If you would like a more intimate setting, would like to dress up for dinner, are dying to eat some tiramisu, need a strong drink or just feel like splurging, there is also a wide array of upmarket restaurants that serve an international cuisine.