Kimihurura · Kigali · Since 2023
African · Caribbean · European cuisine by Chef Eric Wanyonyi.
About — The Story
Treasures of Ikoro is an exquisite dining destination in the heart of Kimihurura, captivating guests since May 2023 with a harmonious fusion of African, Caribbean, and European flavours.
Every plate is shaped around seasonal, locally-sourced produce and the steady culinary vision of Chef Eric Wanyonyi — a kitchen where cassava leaves sit beside rosemary jus, and where Rutsiro coffee closes a meal that began with Hass avocado and jerk spice.
Heritage
Chef Eric Wanyonyi grew up between Mombasa and Nairobi, trained in Cape Town and spent five years moving through London kitchens before returning east. The menu at Ikoro reflects that long migration: Rwandan cassava leaves meet a classical French jus, Jamaican jerk finds itself next to a cold-smoked salmon carpaccio. None of it is fusion for its own sake — it is the honest cooking of one person who has lived in each of these places.
Why Kimihurura
Kimihurura is Kigali’s quiet centre of gravity — residential streets, gardens behind low walls, a neighbourhood that reveals itself slowly. We opened on 35 KG 674 in May 2023 because a restaurant like this belongs where people already walk home. The dining room seats thirty-six. The terrace adds another twelve in evenings when the rain holds off.
Sourcing
Tilapia from Lake Kivu arrives on ice three mornings a week. Cassava leaves, plantain and passion fruit come from two smallholder farms outside Huye. Our coffee is single-origin Rutsiro — we roast to order. Beef is from the Musanze highlands, short-rib grade, aged seven days in-house. What we cannot grow or catch in Rwanda — lamb, cheese, wine — we source from producers we can name by first name across the continent.
The Team
Executive Chef
Eric Wanyonyi
Mombasa-born. La Colombe, Cape Town; Noble Rot, London. Opened Ikoro in May 2023.
Head Sommelier
Diane Uwase
Court of Master Sommeliers certified. Curates our 140-bottle list — mostly South African, with a Loire quiet streak.
General Manager
Patrick Mugisha
Ten years across Kigali and Kampala hospitality. Runs the floor with a light hand and a long memory.
Interior · Food · Drinks · Terrace
In the Press
“Kigali’s quietly ambitious dining room — a case study in restraint.”
The EastAfrican2025
“Chef Wanyonyi cooks like someone who has nothing to prove, which is why every plate lands.”
Taste Afrique2024
“Un menu qui raconte trois continents sans jamais être un pastiche.”
Jeune Afrique2024
“The short-rib alone is worth the trip to Kimihurura.”
AFAR2025
“The most grown-up dining room Kigali has opened in a decade.”
The New Times2023
Guests
We came for an anniversary and stayed for three hours. The tasting menu moved like a conversation — one dish carried the thought of the last.
Nathalie U.
Kigali — Anniversary, March 2026
I have eaten all over East Africa. This is the first kitchen I have found that treats Rwandan ingredients with the patience a three-star room would.
James Thompson
London — Visiting, January 2026
Pairings from Diane are the most considered I have had on the continent. She poured a Loire Chenin with the tilapia and I am still thinking about it.
Amara O.
Lagos — Business dinner, February 2026
Reservations
Tables are held for fifteen minutes past the reserved time. For parties of ten or more, our team will confirm the booking personally — we will call you within the hour.
Address
35 KG 674 Street, Kimihurura, Kigali
Phone
Hours
Reserve
+250 format or international
Allergies, seating preference, occasion
0/500
Before You Come
Smart casual in the dining room — collared shirts and closed shoes are appreciated in the evening. The terrace is more relaxed. There are no formal requirements, but guests tend to dress for the occasion.