Our Story
A Love Letter to Zimbabwean Cuisine
Born from a belief that Zimbabwe's culinary heritage deserves a world-class stage.
The Journey
From a single counter to a destination dining room
Harare Eats began in 2021 with a simple idea: that the everyday flavours of Zimbabwe — sadza, dovi, kapenta, marula — deserved the same reverence given to the great cuisines of Europe and Asia.
Chef Tafadzwa Mhuriro, after a decade in the kitchens of Cape Town, London and Lyon, returned home with one mission: to build a restaurant that put Zimbabwean produce, technique, and storytelling at the centre of the table.
What started as a 24-seat counter has grown into one of Southern Africa's most quietly celebrated dining rooms — but our north star hasn't changed. Source locally. Cook honestly. Serve generously.
What We Stand For
Three principles, on every plate
01
Locally Sourced
We partner with small Zimbabwean farms, foragers and fishermen — from Lake Kariba bream to Eastern Highlands trout — to bring the freshest, most ethical produce to your plate.
02
Modern Heritage
Traditional Zimbabwean flavours, reimagined through classical French and contemporary technique. Every dish honours where it came from.
03
Considered Service
From the WhatsApp confirmation to the final petit fours, every detail is choreographed by a team that genuinely cares.
Milestones
Our journey, year by year
2021
Harare Eats opens on Samora Machel Avenue with a 24-seat counter.
2022
Awarded 'Best New Restaurant' by Zimbabwe Hospitality Awards.
2023
Launch of the Zimbabwe Journey tasting menu and private dining room.
2025
Expanded kitchen, a dedicated chef's table, and a curated wine cellar.
Visit Us
Ready to experience it for yourself?
Reservations open 30 days in advance. We'd be delighted to host you.