NICE — Contemporary Namibian, Windhoek
NICE is Windhoek’s most creative contemporary kitchen — a restaurant whose signature creations demonstrate genuine culinary ambition applied to Namibian ingredients of exceptional quality. The char-grilled tuna steak on a bed of couscous with chili sauce reflects the kitchen’s ability to bring Mediterranean technique to an African ingredient; the grilled oryx loin with poached pear demonstrates the creative pairing intelligence that distinguishes NICE from Windhoek’s more conventional game meat restaurants.
The fresh Namibian oysters — from the cold Atlantic waters off the Namibian coast, produced by the Lüderitz oyster farms that benefit from the Benguela Current’s cold-water upwelling — are among the finest in the Southern Hemisphere. NICE presents them with the simplicity that great oysters demand.
The wine programme takes South African producers seriously alongside the international selections that the creative contemporary cooking requires: the precise pairings that a kitchen this creative can generate are matched by a sommelier with the knowledge to find them.
NICE is the Windhoek restaurant for those who want the creative dimension of Namibian fine dining: not the conventional steakhouse approach, but a kitchen that takes the game meat, the Atlantic oysters, and the Benguela Current fish and produces food of genuine contemporary ambition.
Best Occasion: Impress Clients
Char-grilled tuna, oryx loin with poached pear, and Namibian oysters: NICE communicates a culinary intelligence about Namibian ingredients that the conventional game meat restaurant cannot match.
Best Occasion: First Date
Creative contemporary Namibian cooking, with oryx loin and fresh Atlantic oysters demonstrating a kitchen that thinks carefully about what the country’s ingredients can become: NICE is a first-date venue of genuine culinary ambition.