Before Hans von Loesch - author of a cookery book and cook in his spare time - came to Kenya, he studied traditional cuisine and the art of spice at Zanzibar at a grocers for three months. The result is menus cooked with extraordinary flavour-variety, with herbs and precious spices, like real saffron and ingredients, which are usually only known by name. A menu with always-fresh caught fish is obligatory, everything not too hot. The Mwazaro-Cuisine is very well known by gourmets all over the world.