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The DZIFOODS kitchen pass during service, tickets on the rail

Since 2013

Dzi means to eat. Everything else we had to earn.

We opened with twenty-two seats, one grill and a conviction that West African cooking belonged in the same conversation as anywhere in the world.

Founded
2013
Brigade
19 cooks
Rating
4.9 / 5

The story

One room. One obsession.

Chef Kwame Dzidzor grew up between his grandmother's coalpot in Ho and the pastry sections of Lyon. DZIFOODS is the argument between those two kitchens — palm oil and beurre blanc, dawadawa and dry-aged beef, patience in both languages.

Nothing here is cooked quickly for its own sake. Our jollof takes four hours over wood because that is how long it needs. The cod sits three days in miso. The oxtail, eight. What arrives at your table is time, made edible.

Twelve years on, we still buy from the same nine farms, still taste every dish as a brigade before it reaches a guest, and still believe the best measure of a restaurant is whether you want to stay for one more glass.

Our mission

To cook West Africa with the precision and generosity it has always deserved — and to send every guest home already planning their return.

Our vision

A dining room where the produce is local, the technique is world-class, and nobody has to choose between the two.

Our philosophy

Fire first. Season honestly. Waste nothing. Treat the person carrying the plate as well as the person eating from it.

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Years of service

One room on Senchi Link since 2013, never relocated.

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Guests welcomed

From first dates to fiftieth anniversaries.

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Dishes created

Every one tasted by the whole brigade before it reaches you.

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Awards & honours

Including Ghana Restaurant of the Year, 2024.

Timeline

Twelve years in twelve moments.

  1. 2013

    A twenty-two seat room

    Chef Kwame Dzidzor returns from Lyon with a knife roll, a grandmother's recipe book and a lease on Senchi Link. The first menu ran to nine dishes.

    A twenty-two seat room

  2. 2016

    The fire is built

    We tear out the gas range and lay a hardwood grill in its place. Service is chaos for a month. Nothing has tasted the same since.

    The fire is built

  3. 2018

    The Cellar opens

    A wine wall of 420 labels and a private room behind it. Our sommelier programme begins with eleven bottles and a great deal of optimism.

    The Cellar opens

  4. 2021

    Farm partnerships

    Direct agreements with nine growers across the Eastern and Volta regions. We now plan menus around what they plant, not the other way round.

    Farm partnerships

  5. 2023

    Chef of the Year

    West Africa Chef of the Year, and a full renovation of the dining room in forest green and brass. Ninety-four covers, and still one kitchen.

    Chef of the Year

  6. 2025

    Seven Fires

    Our tasting menu goes entirely live-fire — seven courses, no gas, no shortcuts. Booked out fourteen weeks ahead.

    Seven Fires

What we believe

Four rules we never break.

Cook with fire

Wood, charcoal and embers do things gas cannot. We build our menu around that.

Honour the source

Nine farms, one fish market, named on the menu. Provenance is not a marketing line.

Earn the detail

Stocks from scratch, pasta rolled at dawn, bread proved for three days.

Hospitality is the dish

The food is why you came. How you were treated is why you'll return.

The DZIFOODS dining room at night, lit by brass pendants and candles
A chef plating at the pass under a brass heat lamp

“Fire is not a technique, it is a temperament. Give an ingredient heat, salt and time — then get out of its way.”

Kwame Dzidzor

Since 2013

Dzi means to eat. Everything else we had to earn.

We opened with twenty-two seats, one grill and a conviction that West African cooking belonged in the same conversation as anywhere in the world.

Chef Kwame Dzidzor grew up between his grandmother's coalpot in Ho and the pastry sections of Lyon. DZIFOODS is the argument between those two kitchens — palm oil and beurre blanc, dawadawa and dry-aged beef, patience in both languages.

Cook with fireWood, charcoal and embers do things gas cannot. We build our menu around that.
Honour the sourceNine farms, one fish market, named on the menu. Provenance is not a marketing line.
Earn the detailStocks from scratch, pasta rolled at dawn, bread proved for three days.
Hospitality is the dishThe food is why you came. How you were treated is why you'll return.
Read our story
Chef Kwame Dzidzor in a charcoal chef jacket, photographed in the DZIFOODS kitchen
Miso-Glazed Black Cod

Signature dish

Miso-Glazed Black Cod

Meet the kitchen

Kwame Dzidzor

Founder & Executive Chef

Fire is not a technique, it is a temperament. Give an ingredient heat, salt and time — then get out of its way.

Kwame learned to cook at a coalpot in Ho, standing on a crate beside his grandmother Adzo. He learned technique twenty years later in Lyon, under a chef who threw out his first four hundred sauces.

He came home in 2013 with one conviction: that West African cooking did not need translating for anybody. It needed a better kitchen, a longer clock and someone willing to defend it.

Specialities

  • Live-fire cookery
  • West African braises
  • Dry-ageing
  • Fermented pepper
West Africa Chef of the Year — 2023
Ghana Restaurant of the Year — 2024
Top 50 African Restaurants — 2022, 2023, 2024
Michelin Guide Accra, recommended — 2025
Book the chef’s counterMeet the whole brigade

Your evening

Eight moments, from the door to the last spoon.

We have thought about all of them. You only have to arrive.

  • Step 1 · 60 seconds

    Reservation

    Choose your room, your hour and your occasion. Confirmation lands in seconds.

  • Step 2 · On arrival

    Arrival

    Valet takes the car, we take your coat, and your table is already candlelit.

  • Step 3 · First 5 minutes

    Welcome pour

    A glass of chilled sobolo or champagne while you settle and read.

  • Step 4 · No rush

    Your order

    Your server knows every dish by taste, not by script. Ask them anything.

  • Step 5 · 18 – 30 min

    The fire

    Nineteen cooks, one hardwood grill, and your ticket on the rail.

  • Step 6 · The evening

    Dining

    Courses paced to your conversation, never to our covers.

  • Step 7 · Save room

    The finish

    Pastry, chocolate from Tafo, and something small on the house.

  • Step 8 · Always

    Until next time

    One bill, service included, and your favourite table remembered.

Ghana Restaurant of the Year — 2024

Come see it for yourself

One table, one evening

Reserve your table today.

Thursday through Saturday books out about ten days ahead. Weeknights are quieter, and — between us — the better secret.

Reserve nowView menu

Prefer to speak to someone? +233 30 274 8000