Travel Discover Kenya

Kenya

Nairobi

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	Eating Out
	Most venues are open until late at night (or early morning), so dinner at one of Nairobi’s multitudes of restaurants before heading Nairobi’s restaurant scene has made tremendous leaps and bounds dining. World class with the added benefit of fantastic ambience one could best describe Nairobi’s special style. There are many restaurants offering a selection of Mediterranean, Japanese, Chinese, lebanese, Ethiopian and Nigerian cuisines.

	Goat Eating First on the list of favourites for most Kenyans is converging with a group of friends for a good session of roasted goat’s meat or nyama choma. It is not only a favourite dish but an integral part of our culture. Goat eating sessions are treated as something of a ceremony both at formal and informal gatherings. Meat is ordered by the kilo and most first-time visitors can find nyama choma sessions somewhat daunting mainly because of the sheer volumes of meat that can be consumed in one sitting. But they are soon converted by the delicious flavour of the meat and the infectious gusto with which it is eaten.

	How to get around The city centre is small and accessible and as such walking around Nairobi is relatively straightforward. However some areas are insecure it is best to seek advice from your hotel prior to setting off on your own. There are also many reputable taxi/cab companies that can be booked by telephone from the city’s hotels and restaurants. All taxis/cabs are marked with a yellow line along each side and written PSV (Public Service Vehicle). seek advice at your hotel for correct taxi rates and note, that these are usually negotiable to a certain extent. Buses and matatus (Public mini buses) operate on set routes which are identified using route numbers. Charges for buses and matatus are not negotiable but are extremely cheap, especially if you are travelling to Nairobi’s outskirts. Always consult and plan your route before setting off so that you board the correct bus or matatu to your desired destination.

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