The Palace Restaurant serves as the centerpiece: an elegant space where royal-inspired dishes draw from Swahili roots, Arabesque spice routes, and subtle nods to Mediterranean and Japanese restraint
The dining scene at Shah Palace Zanzibar is set to redefine what luxury tastes like on the Spice Island.
As the resort prepares for its 2026 debut in Matemwe, the spotlight falls on a culinary programme that marries Zanzibar's storied flavours with global precision—led by a Michelin-star trained chef whose experience in elite kitchens promises to elevate every meal into something unforgettable.
Forget the usual parade of beachside buffets and predictable seafood grills. Here, dining feels deliberate, almost narrative—and all meals, including breakfast, are served à la carte.
This approach ensures personalized, thoughtful selections rather than impersonal spreads, allowing guests to savour curated dishes at their own pace from the moment the day begins.
The Palace Restaurant serves as the centerpiece: an elegant space where royal-inspired dishes draw from Swahili roots, Arabesque spice routes, and subtle nods to Mediterranean and Japanese restraint.
Expect line-caught fish transformed through meticulous techniques—perhaps a tuna tartare laced with coconut and foraged herbs, or octopus slow-roasted with cardamom and clove, finished with emulsions that showcase the chef's high-end training.
Multi-course menus will shift with the seasons and tides, spotlighting local bounty like heirloom mangoes from village groves or seaweed harvested from nearby reefs.
The Michelin influence shines in the details: flawless balance, artistic presentation, and an insistence on ingredient integrity that turns simple Zanzibari staples into sophisticated storytelling statements.
Sustainability runs through every decision. Around 80 percent of ingredients will come from nearby farmers, fishermen, and artisans, supporting Matemwe's economy while keeping the carbon footprint light.
Kitchen scraps feed the resort's gardens in a closed-loop system, and zero-waste principles guide operations. This ethos aligns perfectly with the chef's philosophy—rooted in Michelin-starred rigour yet adapted to celebrate place over spectacle.
Guests can join hands-on moments, like blending custom spice mixes or guided foraging along the shore, turning dinner into discovery.
For lighter moods, the Atoll Beach Bar delivers effortless elegance right on the sand. Fresh catches hit open grills for platters that feel indulgent yet unpretentious: grilled prawns with tropical fruit salsas, vibrant salads, and cocktails that capture the island's vibrancy—a hibiscus gin fizz with edible blooms, or a spiced rum twist on classics.
The chef's touch refines these too: think lobster rolls with yuzu accents or plant-based options like tahini-drizzled eggplant. As evenings unfold, the bar becomes a sunset gathering spot, with acoustic music and shareable small plates that encourage lingering conversations.
The Palace Main Bar offers a unique immersive sophistication—intricate carvings, soft lantern glow, and a lineup of handcrafted drinks. Signature pours might include ginger-lemongrass elixirs or non-alcoholic sugarcane refreshes, alongside fine wines and premium spirits.
Daytime brings the Panoramic Ocean View Lounge for morning coffees overlooking Mnemba island or afternoon teas with house pastries, all infused with the same thoughtful curation.
Beyond the resort's core venues, Shah Palace extends its culinary vision into truly immersive, exclusive experiences.
Private dining options allow guests to curate intimate meals in secluded settings—perhaps a candlelit setup in the villa terrace or on the private beach stretch, tailored by the chef with personalized multi-course menus that highlight seasonal Zanzibari ingredients.
For those craving adventure on the water, curated dhow cruises offer sunset sails where the chef's team prepares fresh, elevated bites aboard traditional vessels, blending the romance of gliding across turquoise waters with refined plating and wine pairings.
Yacht outings promise similar sophistication, with bespoke onboard feasts drawing from the resort's global-local fusion. And for pure escapism, sandbank lunches transport diners to secluded, temporary islands in the Indian Ocean—think private setups with grilled lobster, prawns, tropical fruits, and chilled drinks served against endless horizons, all orchestrated to feel like a personal castaway banquet.
What makes this stand out is the chef's global lens on local tradition. Trained in Michelin environments, he brings technical mastery—amazing flavours and innovative pairings—without overshadowing Zanzibar's soul.
Dining here isn't about impressing with excess; it's about creating resonance, where a single bite can evoke centuries of trade winds and spice caravans.
Inclusivity is baked in: vegetarian, halal, and vegan choices abound, ensuring everyone finds their place at the table. In a Zanzibar crowded with resorts, Shah Palace chooses depth and quality over dazzle.
Just an hour from the airport and Stone Town, it invites travelers to savor not just food, but the stories behind it—crafted by a chef who understands that true culinary experiences lingers long after the last course.
