Our story
The story behind Morsel
A journey of stubbornness, a great deal of charcoal, and a conviction that a Ghanaian larder never needed apologising for.
Where passion meets precision
A dining room built the long way round
Morsel opened in 2015 with eighteen covers, one borrowed grill and a wine list of nine bottles. Kojo had come home from ten years of French kitchens with a conviction nobody in Accra found reasonable at the time: that a Ghanaian larder could carry a tasting menu without apologising for itself.
Eleven years later there are fifty-two covers, a private room, a cellar of four hundred labels and a queue on Saturdays. The grill is still charcoal. The pepper is still ground by hand every afternoon by somebody who is not in a hurry.
The full history11
Years in Airport Residential
52
Covers, plus the private room
400
Labels in the cellar
31
Growers we buy from directly
What we hold to
Four rules the kitchen has never once broken
Bought, not ordered
Thirty-one growers, all of whom Kojo or Efua has stood in a field with. Nothing arrives from a catalogue.
Cooked over fire
Every protein on the board meets charcoal at some point. The gas range exists for sauces and for nothing else.
Nothing sent twice
A plate that is not right does not go out and does not come back. It is remade, and the table is told why.
Service is not added
Prices include everything. What guests leave in the box by the door is split evenly at the end of the night.
The kitchen and the floor
Six people, and what each of them is for
Kojo Ansah
Chef-patron
Trained in Lyon and Copenhagen, came home in 2015 and has cooked every service since.
Efua Bediako
Head chef
Runs the pass six nights a week and writes the tasting menu with Kojo every Monday.
Nii Lartey Quaye
Sous chef, fire
Everything that touches charcoal is his, from the sirloin to the aubergine.
Abena Sarpong
Pastry chef
Works entirely in Ghanaian cocoa and whatever the fruit sellers on Nortei Ababio had that morning.
Selorm Agbeko
Head sommelier
Four hundred labels in the cellar and an argument prepared for every one of them.
Yaa Boateng
Restaurant director
Knows where everybody likes to sit, and has never once had to look it up.
The room
Fifty-two covers, and no music you have to talk over
One long room with the pass open at the end of it, a bar that seats eight, and a private room behind a sliding screen that takes ten. The lighting is set once at six and not touched again.
Dress
Whatever you would wear to a friend's house for dinner.
Children
Welcome until eight, and there is a plain plate for them.
Access
Level throughout, and an accessible washroom off the bar.
Parking
Fourteen spaces behind the building, off the lane.
Refined taste, elevated experience.
The line above the pass, painted there in 2015
Morsel
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 insteadReserve 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
Experience the taste
at Morsel
Your favourite table for modern dining in Accra.
