You eat at The Collective among changing art exhibits in downtown Nairobi. The menu crosses continents — seared sesame tuna on deconstructed salad, slow-cooked beef ribs with kachumbari, and tiramisu for dessert. Dishes like grilled pork chops come with red cabbage compote and apple jus; the salmon is served rustic-style with sautéed potatoes and spinach.

The space doubles as an art gallery, with displays that rotate alongside the menu. The kitchen uses local ingredients where they fit the international range: plantains and spicy kachumbari accompany whole grilled red snapper marinated with West African spices.

Tables fill for eggs Benedict at breakfast and falafel burgers at lunch. The building is on Utalii Lane, in a part of town where business meetings blend into long lunches under the art.