The dining room at Morsel after dark, lit by hanging lanterns

Your table

at Morsel

Your favourite table for modern dining in Accra.

At Morsel, we believe dining is more than just food — it is an experience. Our cooks buy from growers we know by name and turn a Ghanaian larder into plates that are worth sitting down for.

Refined taste,

elevated experience.

A lantern hanging over the counter in the front room
A plate finished at the pass, sauce drawn across the rim
The long table in the back room, laid and waiting for service

Signature dishes

A symphony of flavours, crafted to delight every sense

See the whole menu

Aged sirloin, charred leek

Thirty-five days on the bone, grilled over charcoal and rested in its own butter, with burnt leek and a bone-marrow jus.

₵320

Aged sirloin, charred leek

Beetroot ravioli

₵210

Beetroot ravioli

Line-caught sea bass

₵265

Smoked mushroom risotto

₵195

Dark chocolate soufflé

₵120

Dark chocolate soufflé

Morsel

Our culinary philosophy

Crafted with precision, inspired by nature

We believe fine dining is more than just food — it is an experience that connects people, culture and craft. Our philosophy is rooted in the balance between innovation and tradition, local ingredients and global technique, elegance and simplicity.

Read our story
A cook finishing a plate with tweezers at the pass
Kojo Ansah, chef-patron

Cooking is not chemistry. It is a craft that carries what somebody felt when they made it.

Kojo Ansah, chef-patron

Inspired by tradition

Every plate that leaves this kitchen is a reflection of the people who taught us to cook.

A cook finishing plates on the pass

Reserve your table

Your seat awaits. Reserve a memorable dining experience

Two to ten covers, Tuesday through Sunday. The kitchen takes its last order at half past nine and the room stays open long after it.

Order for collection instead

Reserve your table

Tell us the date, the number of covers and anything the kitchen should know, and Yaa will confirm within the hour.

Service

Tue — Sun, 6pm till late

Last order

9:30pm

Table held

20 minutes

Larger parties

The private room, up to 10

Reserve now
Morsel mark

Morsel

From the first glass to the last spoonful, Morsel exceeded every expectation we brought through the door.

Trusted by

Two thousand covers a month

The bar at Morsel during service

Every dish felt like a piece of art. The flavours, the plating, the service — perfection.

Farida Rahman

Dinner, February

4.9

Based on 567 reviews

Google, TripAdvisor and the guestbook by the door

The people

Six of us, one pass, and nothing sent out twice

Meet the kitchen
Kojo Ansah, Chef-patron

Kojo Ansah

Chef-patron

Efua Bediako, Head chef

Efua Bediako

Head chef

Nii Lartey Quaye, Sous chef, fire

Nii Lartey Quaye

Sous chef, fire

Abena Sarpong, Pastry chef

Abena Sarpong

Pastry chef

Latest insights

Stories from our kitchen and beyond

Efua Bediako, head chef, at the pass

12 May 2026

A decade of cooking: Morsel turns ten

Read more
A course from the spring tasting menu

28 April 2026

Inside the cellar — pairings for every course

Read more

Experience the taste

at Morsel

Your favourite table for modern dining in Accra.