Cooked with memory, served with love.

Savanna Bites began in 2018 in a small kitchen in Surulere, with Chef Adaeze cooking her grandmother's recipes for friends on Sunday afternoons. Word travelled. The Sunday lunches outgrew the apartment.

Today, in our Lekki home, we plate the same dishes — jollof from a cast-iron pot, asun goat over open flame, zobo steeped overnight — alongside a lounge menu of cocktails and small plates designed for long, slow evenings.

We source from local farmers, fishmongers at Lekki market, and a single spice merchant in Kano we've worked with since day one. Everything that reaches your table has a story.