A smoked old fashioned under the bar lamp
A dark stirred cocktail in a coupe
A martini standing in a pool of shadow
A pear and thyme highball on black marble
A tall iced drink lit from behind
A frothy sour in the low light of the bar
Red chicory leaves against a black ground
Whole grilled fish with rosemary and lime
Vegetables falling into a bowl in mid air
A red cocktail with mint on the bar counter
An amber cocktail on the wooden bar top
A tall glass of something dark over ice
A glass of red wine on the bar counter
Chocolate tarts and dried fruit on slate

Feast

Who we are

Who we are

Feast began with the woman who taught the kitchen everything it knows. Ama cooked for a compound in Labone for forty years, over charcoal, for anyone who turned up.

Her grandson opened this room in 2016 with her pepper base, her palm nut and one rule she never wrote down: nobody leaves hungry, and nobody eats something you would not serve your own mother.

Our history
Three cooks working over open flames in the Feast kitchen

What we do

What we do

West African cooking taken seriously, on charcoal and open fire, with a bar that treats sobolo and palm wine the way a good bar treats anything else.

The board changes on Tuesdays around whatever came back from Makola that morning. Six dishes never move, because people would riot.

See the menu
A cook seasoning a dish by hand at the pass

Mains

A plate of Ghanaian jollof rice with chicken

Sides

Meat skewers turning over open flames

Desserts

A plated chocolate dessert dusted and finished

Salads

Cucumber and tomato dressed on a dark plate

Drinks

A red cocktail with mint on the bar counter
The whole menu
Reviews Reviews Reviews Reviews Reviews Reviews Reviews Reviews
Reviews Reviews Reviews Reviews Reviews Reviews Reviews Reviews

Abena D.

We came for a birthday and stayed until they turned the lights up. The grilled tilapia is the best I have had in Accra, and the bar knows what to do with sobolo.

Kofi M.

Booked the back room for eleven people. One set menu, no fuss, everything came out together and hot. They even remembered my mother does not take pepper.

Nadia B.

Beautiful room, genuinely warm service. It fills up after eight so book ahead — we waited twenty minutes at the bar, which honestly was not a hardship.

Selorm A.

I eat here most Fridays. The menu changes enough to keep it interesting and the kitchen has never once sent out something ordinary. The waakye is a religion.

Yvonne O.

Took clients from Lagos and they have not stopped talking about it. Dark, quiet enough to hear each other, and the plantain with the palm nut sauce is unreasonable.

Daniel K.

Excellent food and a proper cocktail list, which is rarer here than it should be. Parking is tight on a Saturday, so take a car or come early.

Tonight

Come and eat

The kitchen opens at five and the last table goes down at half past ten. Tuesday to Sunday, every week of the year except the two we spend at home.

Book a table Call the house
The dining room at Feast after dark, lit by the lamps over the tables

Reservations

Reserve

Tables for two to eight are held online. For nine and over, or for the back room on its own, call the house and we will build the evening around you.

Tuesday to Sunday, 5pm until late

+233 30 274 1180

14 Sixth Circular Road, Labone

Book a table