Euphoria Restaurant, the new entrant on the food scene in Kigali, has been carefully designed to cater for customers who want to experience fine dining and have fun at the same time.

The proprietor, Euphrasie Bakiliho, has been in the hospitality business for more than 10 years. She first set up a restaurant in Gabon, where she lived for most of her adult life. She then moved to Rwanda where she established two restaurants — Masaka Park in Kigali, and another at Lake Muhazi in the Eastern Province.

“I wanted to create a restaurant that feels Rwandan and also has an intercontinental feel. You can do more than just eat here; the options range from swimming with a trainer, a lounge, a bar, and very soon a spa with treatments for couples. We want to make it a great all-round package, a haven where busy Rwandans can relax.”

At the opening, patrons were treated to a Mongolian barbeque where they could choose their own vegetables and meat, then watch the chef prepare their meal as she suggested what flavours to add according to one’s taste. The barbeque sessions will be a weekly event, and a live band will perform relaxing music while the customers eat.

A Mongolian barbecue served at Euphoria Restaurant in Kigali, Rwanda. PHOTO | CYRIL NDEGEYA

Located at the Rubangura Luxury Apartments in the heart of the Kimihurura suburb, the restaurant has a clear view of the forested side of Kigali. In the middle of the restaurant is a swimming pool, surrounded by a well manicured garden.

“I intend to start a women’s only swimming club and a women’s only swimming day, where women who are uncomfortable showing their bodies can enjoy themselves without fear of being judged by men,” said Euphrasie.

She has teamed up with chef Eisha Mugabo, a woman who clearly loves what she does.

“I worked with the chef before at Masaka Park, before she left for another restaurant. So when I shared my idea, she jumped in and made this journey all the more exciting.”

These two ladies have a chemistry that goes beyond the business. They share jokes, and the camaraderie is evident.

Eisha has been in the catering business for as long as she can remember. Her family has long been in the cooking industry, and has always loved to create food from scratch. Having worked in Rwanda for the past five years, the Philippines-native also works in the administrative part of the restaurant.

“Five years ago, the food scene was the same from January to December. When my father-in-law gave me the idea to cater for him, I fully utilised my skills to earn money. Previously it was just for fun.”

The chef, who professes that she never cooks when she is unhappy, is a joy to watch as she prepares meals.

“Her food reminds me of my younger days,” said Elisha, a patron who was also a chef with experience in intercontinental cuisine.

The house wine was from the French terroir of St Emilion. Since the meal was meaty and full of flavour, the pairing was perfect, and the taste lingered long after the meal was finished.