Nairobi, July 23 -- A bun served on a wooden plate comes with big chunks of marinated olives and olive oil before the main meal.
The trick to this kind of starter is pouring some of the olive oil and balsamic vinegar on a plate then scooping the mix with a piece of the bread to taste. The taste is a rich mix of fruity and yeasty and I have to remind myself to just enjoy a small piece not to be full before the main dish.
The next course includes grilled prawns served with avocado mousse mixed with olive oil and orange essence. It is as delicious as it sounds.
"When cooking, most of the olive oil is included in our courses. I am from Greece as is the olive oil we use here. It is part of our DNA," Movenpick Hotel executive chef Aris Athanas...