Shangani Street · Stone Town · Zanzibar
Where the spice routes
still arrive at the table.
A candlelit dining room in a carved doorway on a narrow alley. Walk in on a Tuesday. Bring your family for a milestone. Book the courtyard for a night Stone Town will remember.
Tonight's Table
The Menu
Every dish traces a spice route. Every plate carries a name. We change with the season, the catch, and what Mama Zaituni brings from her stall next door.
Pilau ya Zanzibar
Zanzibari Pilau
Chef Amina's grandmother's recipe from Pemba, 1962
Long-grain rice slow-cooked with whole cloves, cardamom, and caramelized onions. The steam carries a decade of spice-route memory.
Pweza wa Nazi
Coconut Octopus
Nungwi fishermen deliver by 7am, braised by noon
Morning-caught octopus braised three hours in fresh coconut milk with turmeric and lemon grass. Served on hand-thrown ceramic.
Urojo wa Zanzibar
Urojo Soup
A Stone Town street recipe formalized for the table
Tangy tamarind broth with bhajia fritters, boiled eggs, and mishkaki. The dish that started every family celebration on this island.
Mishkaki ya Nyama
Mishkaki Platter
Marinated 24 hours in the spice blend we've bottled for you
Skewers of prime beef and goat, charcoal-grilled and served family-style on the long table with coconut chutney and pilau.
Biryani ya Kuku
Biryani ya Kuku
Arab trading routes landed this in Zanzibar 400 years ago
Free-range chicken biryani with fried onions, raisins, and cashews. The recipe the Omani traders left behind when the cloves took root.
Pizza ya Forodhani
Zanzibar Pizza
A Forodhani Night Market original since the 1980s
Folded crepe stuffed with minced beef, egg, and cheese — the famous street snack reimagined with house-made chutney and tamarind drizzle.
Beyond the Plate
Experiences
The courtyard has hosted three generations of Stone Town families. It can host yours too.
The Courtyard at Baraza
Up to 60 guests, full buyout available
Candlelit under the stars, jasmine on the walls, long tables set with hand-thrown ceramic. Weddings, milestone birthdays, and corporate dinners that people talk about for years.
Friday Supper Club
12 seats, one long table, strangers become neighbors
Every Friday, Chef Amina cooks a six-course menu around a single spice. No menu printed in advance. TZS 95,000 per person, wine and tamarind juice included.
Catering & Off-Site
We bring Baraza to your table, anywhere on the island
Full pilau spreads, mishkaki platters, and urojo stations for 20 to 300 guests. Beach weddings, hotel buyouts, corporate retreats.
Private Dining Room
The back room: 10 seats, no neighbors, your occasion
Book our intimate private room for anniversaries, business dinners, or a table just for your family. Customized menu, personal service.
The People Behind the Plate
Our Neighborhood
A restaurant is only as honest as the people who grow, catch, and make what arrives at the table. These are ours.
Hamisi Juma
Fisherman, Nungwi Village
Nungwi, North Zanzibar
“I leave at 4am. By 7, the octopus is at Baraza. By noon, it is in someone's bowl.”
Hamisi has supplied Baraza's seafood since the restaurant opened. He texts Chef Amina each morning with what the sea offered. If he didn't catch it, it's not on the menu.
Fatuma Said
Clove & Spice Farmer
Pemba Island
“My grandmother grew these same trees. The cloves have memory.”
Fatuma's family farm on Pemba has supplied Baraza's cloves, cardamom, and cinnamon since day one. She ships once a month; the pilau masala blend is built around her harvest.
Ali Bakari
Pottery Maker
Stone Town, Zanzibar
“Every plate I throw is meant to hold something worth remembering.”
Ali makes every ceramic plate, bowl, and serving dish in Baraza's dining room. His studio is three streets away. When a piece breaks, he brings a new one by the next morning.
Take Zanzibar Home
The Spice Collection
The same blends that go into every dish. Bottled on Mondays, shipped by Wednesday. Stone Town in your kitchen.
Pilau Masala Blend
The recipe in a jar
Whole cloves, cardamom, cinnamon, cumin, and black pepper in the ratio that makes our pilau what it is. Enough for 8 portions.
Clove & Sea Salt
Unguja cloves, Indian Ocean salt
Hand-harvested cloves from Fatuma's Pemba farm blended with coarse sea salt. Finishing salt for grilled fish and roasted vegetables.
Tamarind Date Chutney
House-made every Monday
Tangy tamarind pulp, Medjool dates, and a whisper of chili. The same chutney that arrives with every mishkaki platter. 200ml jar.
Biryani Base Paste
Six portions of Stone Town in a jar
Slow-roasted whole spices, fresh ginger, and garlic blended into a paste that does the hard work for you. Just add rice and chicken.
Something Bigger
The courtyard is waiting for your occasion.
Weddings. Milestone birthdays. That dinner you've been promising your parents for three years. Up to 60 guests, under the stars, on Shangani Street.
Next available
Friday, 7 March
2 dates open this month
