As a way of continuing to deliver excellent services to its guests – both local and international, Radisson Blu Hotel – Kigali, has introduced exciting new cuisines in its restaurants.

The new dishes cover a wide spectrum of food groups, with a menu designed around accessibility and grouped flavors that will evoke a sense of comfort and well-being.

For example, the New Greek Salad, marinated with lemon mustard dressing, dressed in lots of herbs, making it incredibly fresh; with perfectly sliced boiled eggs, adding a needed creaminess to the dish, before it is finished off with home-smoked salmon.

"Here you have got the richness of the salmon, the dressing coming through, and all the healthiness and crunchiness of the veggies. So, you have all these textures and tastes happening but they are all married together,” explains Grant Cullingworth, the Complex Executive Chef at the hotel.

The menu features super-foods; nutrient-rich foods made by marrying certain ingredients to make them beneficial for health and well-being.

Superfoods often comprise ingredients like green vegetables and oily fish that have omega oils, like salmon.

One of Radisson Blu’s power foods is a combination of salted spinach, grilled salmon, fresh sorted veggies, finished off with a little bit of lemon butter to give it richness.

Then there is the hotel classic, the Pasta Fredda, however made with some slight changes as the chef adds chicken to it. However, "if a guest comes along and prefers the dish without the chicken, that would be absolutely no problem. And if there is a guest who wants something more substantial, we can add our own roasted chicken with herbs, garlic, mustard and it goes on top of the pasta,” Cullingworth said.

Additionally, the Indian Chicken Tikka Masala and desserts like Tiramisu have been added to the menu. Altogether, the hotel has introduced four new salads, four pasta dishes, two soups, six main-course, and four desserts, all based on adored classics, but with a special creative twist from the in-house chefs.

While preparing the food, the Radisson Blu team is mindful of the health of the clients, the freshness of the ingredients, good execution of the taste, as well as coming up with comfort foods that make the guests feel at home.

Cullingworth adds that their menu is very inclusive and flexible.

"We cater to everybody; we cater for vegetarians and non-vegetarians. Also, we are very big on flexibility. For example, if a guest wants to change something, we are very open to that. We try to accommodate all the guests’ needs,” he shared.

A group photo of the hotel's chefs during the launch of the new menu.

Customers enjoy the newly launched menu at Radisson Blu in Kigali.