Cultiva Farm Kenya is a restaurant on an organic farm in Nairobi, where the kitchen works with what the land provides. The menu changes with the seasons, built around vegetables, herbs and animal proteins from the farm itself. You eat dishes made with ingredients like arugula, beets, kale and heirloom carrots, harvested when ready.

The farm grows over forty varieties of vegetables and herbs, including chiogia beets, purple carrots and multiple types of radish. The kitchen uses these in vegetarian, vegan and animal protein dishes, adjusting the menu as crops come in. The dining room sits among the fields where the food is grown.

Farm tours are available by arrangement with staff. The restaurant also hosts events in a separate space called Farmlands, with live music and art alongside meals. The approach is sustainable: crops are organic, waste is minimized, and materials are reused where possible.

What makes the place is the direct link between field and plate. The same hands that tend the vegetables plate them, and the distance from soil to table is a short walk.