15 – 25 guests
Chef's Table
An intimate corner of the house with front-row views of the sunset, the skyline and the kitchen in motion.
French, but not stubbornly so.
Small plates made to be shared, wine we hand-picked ourselves in France, and the whole Westlands skyline from the fifteenth floor of The Mandrake. Lunch from noon, dinner until late — Tuesday to Sunday.
Sunset is at half past six.
All year.
Come before it, come after it, come for both. The hours either side are the two best things we do — each with an atmosphere entirely its own.
Daytime
A cozy oasis
Tue – Sun · 12pm – 4pm
Business lunches that stay on schedule, and weekend ones that very much don't — rosé, plates to share landing one after another, the sun running its course. No need to ask for a table with a view: they all have one.
After dark
Festive dinners and a sexy bar
Tue – Sun · 5:30pm – late
The sky goes orange over the skyline, the lights come on and the room changes gear. Long festive dinners, elevated cocktails we created with love and care, delicious French wines, and a perfectly curated playlist.
The kitchen takes a short break between 4pm and 5:30pm
We are cashless
No AmEx
Split bills max 3 ways
Our cuisine
No escargots. No white tablecloths. No bow ties.
Our goal is to create a contemporary, creative and vibrant experience, and this philosophy lives through our food.
Our menu is built around small plates meant to be shared, enjoyed and explored together — we suggest two or three per person. The dishes are deeply rooted in French tradition; we just allowed ourselves a few detours, borrowing from global flavours and the energy of Nairobi.
The cellar
We hand-picked every bottle. In France.
From the vineyards of Bordeaux to the sun-kissed hills of Provence, our list celebrates the diversity of French terroir. We travelled the regions ourselves, chose the references one by one, built the relationships — and brought them here. Most of them you will not find anywhere else in Nairobi.
Glasses from 1,050 · Bottles from 4,800
The spaces
Three ways to take over the rooftop
30 – 60 guests
Rooftop Private Lounge
Opening this season: a flexible space with high tables, a lounge area and the whole skyline. Built for standing receptions.
100+ guests
Full buyout
The entire fifteenth floor for launches, company dinners and end-of-year parties.
Corporate
Feeding your team, or hosting your clients.
Set menus for teams and a rooftop your clients will remember. Send us the date and the headcount — we come back the same day.
The menu
Assiettes to share
Small portions meant to be shared, enjoyed and explored together. We suggest choosing two to three per person. One menu, served from noon until close. Prices in KES.
No cash. No AmEx. Split bills max 3 ways.
No cash. No AmEx. Split bills max 3 ways.
From the lush vineyards of Bordeaux to the sun-kissed hills of Provence, our list celebrates the stunning diversity of French terroir. We hand-picked the entire selection ourselves, with love and care, and brought it here — and well, here only.
Prices in KES — glass / bottle
No cash. No AmEx. Split bills max 3 ways.
No cash. No AmEx. Split bills max 3 ways.
Private hire
Private dining
Private dining
& group bookings
Three spaces on the fifteenth floor, from a table of fifteen to the whole rooftop. Set menus, a dedicated host, and one contact from the first message to the last plate.
15 – 25 guests · seated
Chef's Table
An intimate corner of the house with front-row views of the sunset, the Westlands skyline and the kitchen in motion. One long table, made for celebrations and conversations that linger.
- Food pre-ordered: we put the selection of assiettes to share together and send it over for you to approve — no canvassing your guests, and something for everyone
- Wine pairing from our own import, or bar on consumption
- Lunch or dinner, any day but Monday
30 – 60 guests · standing
Rooftop Private Lounge
A part of the rooftop we have kept back until now, opening this season: a flexible space with high tables to stand around, a lounge area and more, arranged around whatever you are hosting.
- Pass-around of our sharing plates
- Its own entrance
- Company drinks, launches, birthdays
- Service tailored to what the evening needs
100+ guests
Full buyout
The whole fifteenth floor — kitchen, bar and skyline — for an evening. Best for end-of-year parties, product launches and anything that deserves the view to itself.
- Pass-around food and a bespoke bar package
- Branding, DJ and staging welcome
How it works
From first message to the table
Step 01
Tell us the brief
Date, headcount, seated or standing, and a budget per head if you have one.
Step 02
We propose
A space, a menu and a quote, back with you the same day. You are welcome to come and see the rooftop before you decide.
Step 03
We hold the date
A deposit confirms it. One contact looks after you from there.
Our people
The people behind dijo
Building a restaurant is really hard. Nothing about an effortless evening is effortless: it is a thousand small decisions nobody at the table will ever notice, and a trillion pieces that have to fall right into place, every single day. It is backbreaking work most of the time. Which is why choosing the right people to stand beside you is the most important part of all — and this team right here is our biggest accomplishment, and our biggest pride.
La maison
Small plates, big love
Nearly everyone you see up here has been with us since the very first service. They built this place (literally), and learned a French kitchen from scratch — the techniques, the names, the pace.
Our values, our culture, the way we wanted to do things: we worked all of it out together, in the middle of chaos, one thing at a time. We did not get everything right straight away. What never wavered was the care — everyone here does everything with heart and attention to detail. If you have been up, you already know this.
In the kitchen
On the floor
At the bar
The founders
Two Parisians with a weakness for hospitality.
Marie and Arthur had been living in Kenya for a few years when they opened dijo on the fifteenth floor of The Mandrake, in November 2025. The idea: turn nine hundred square metres of breathtaking rooftop into a restaurant that is festive, lively, authentic and deeply caring — with an incredible bar right at the centre of everything.
They are both serious about wine, and had spent years frustrated by how little of France ever made it onto a list in Nairobi. Fixing that became part of the point: they crossed France from side to side to hand-pick every bottle themselves, bringing in references nobody here had poured yet, so this city could taste more of what the French terroir actually does.
You can usually find them somewhere between the pass and the bar.
Westlands, Nairobi
A very good time to be here.
This city is booming, blooming, changing in front of us — buzzing with energy, talent and ideas. So many good places have opened in the last few years, and each one raises the bar. It is a singular moment, and we feel lucky to have landed in the middle of it, and to play our small part.
Our collaborators
The menu and the bar, built with them
Cuisine · Our culinary identity
Sveva Guedroitz
She is the talent behind our culinary identity. The menu you are reading was written with her: she took our inspirations and her own to build it, then trained the kitchen on the recipes and the French techniques behind them.
A graduate of Ferrandi, the Paris culinary school, Sveva is a young cheffe who cut her teeth in Michelin-starred kitchens before moving to Kenya.
She is back with us every month or two — to check in with the kitchen, lend a hand wherever it is needed, and rotate a few dishes through.
Bar & service · The opening
Thomas Huteaux
A good friend, and a consultant with real expertise in restaurant openings and mixology — he has run high-end Parisian rooftop cocktail bars and classic French bistros. He gave us four months in Nairobi, either side of the opening, setting up everything bar and service.
The cocktail list you are still drinking from is his: the Apple Tatin, the Rouge, the Blossom Fizz, the Piquant. He may well be back.
Next up
Ice cream is coming to the fifteenth floor.
A guest maker joins us shortly to teach the kitchen how to do it properly — churned up here, on the roof. No date yet. Watch this space, or follow along on Instagram.
Find us
Visit
Fifteenth floor of The Mandrake, Ring Road Parklands. Take the lift to the top, then follow the noise.
- Address
- 15th floor, The Mandrake
Ring Road Parklands, Nairobi
Google Maps - Lunch
- Tuesday – Sunday · 12pm – 4pm
- Dinner
- Tuesday – Sunday · 5:30pm – 10pm
- Closing time
- 11pm Tue, Wed, Sun · Midnight Thu, Fri, Sat
- Closed
- Mondays
- Phone
- 0726 345 512
- Payment
- We are cashless. No AmEx. Split bills max 3 ways.
- Say it
- “dee-jo”
Walk-ins are welcome, always. We recommend booking on busy nights — the rooftop fills up from Thursday. For a party of more than eight, booking is required: WhatsApp us or give us a call. Those tables are held with a deposit of KES 1,500 per person, which comes straight off your bill on the night.