THE MOTOGRILL CONCEPT
Respect for the Animal, Passion for the Hearth
MotoGrill was born out of a single obsession: restoring fire to its rightful place at the center of the Nairobi dining experience. We believe that true steakhouse flavor cannot be replicated on gas stovetops or electric flat-tops.
Every steak, chop, and rib on our menu is cooked over glowing embers of sustainably harvested Kenyan acacia charcoal. The high heat creates an intense, caramelized sear that locks in juices while imparting a delicate wood-smoke aroma.
100% Acacia Charcoal
No gas shortcuts or synthetic briquettes. Pure hardwood embers providing clean, intense 800°C heat.
Highlands Cattle Selection
Sourced from vetted Kenyan highland ranches, prioritizing grass-fed, grain-finished prime cattle.
28-Day Dry Aging
Our in-house dry-aging locker breaks down enzymes to maximize beef concentration and tenderness.
LEADERSHIP & CULINARY TEAM
Meet the Masters
(Team names and bios to be finalized before launch)
Chef Martin M.
Head Executive Chef & Pitmaster
Over 15 years mastering live-fire cooking techniques across East Africa and Europe. Martin leads our charcoal pit hearth with obsession for local highlands beef.
Sarah Wanjiku
General Manager & Sommelier
Former hospitality director with a passion for scotch whisky, South African wines, and delivering impeccable tableside dining experiences.
Dennis Ochieng
Master Butcher
Expert butcher supervising our 28-day dry-aging chamber, hand-carving every Tomahawk, Ribeye, and T-Bone served at MotoGrill.
Dining Room Hours
Mon – Thu
12:00 PM – 10:00 PM
Fri – Sat
12:00 PM – 11:30 PM
Sunday
12:00 PM – 9:00 PM
Reserve Your Experience
Book your table today and join us at Nairobi's home for fire-grilled flavor.
Book a Table