From a single flame in Bole to a landmark of fire-cooked mastery. This is how we became who we are.
Read the StoryChanoly Carnivore was forged on a single conviction meat, fire, and mastery are all you need to create something transcendent.
Nestled in the heart of Bole Rwanda, every cut is selected for character. Every flame is tended with precision. We do not merely serve food we orchestrate a ritual.
From the first ember to the final bite, this is the ancient feast elevated to a luxury art form with no equal on this continent.
"We don't cook for people.
We cook with fire and people come to witness it."
— Chanoly Carnivore, Est. 2024
Three obsessions. One standard.
No compromise, no exceptions.
Every dish passes through open flame. No shortcuts, no substitutes. The char, the smoke, the heat each element is part of the flavour.
We source only the finest cuts selected daily for marbling, texture, and character. The raw material is never an afterthought.
Years of practice behind every plate. Timing, temperature, rest our kitchen operates with the discipline of a craft passed down, not learned from a manual.
What began as a passion for open-fire cooking became a vision a place in Addis Ababa where meat would be treated with the reverence it deserves. The concept for Chanoly Carnivore was born.
After months of searching, the perfect space was found in the heart of Bole Rwanda. The build began every detail considered, from the open kitchen to the fire pits that would define the space.
Chanoly Carnivore opened to Addis Ababa. The first night was fully reserved. Within weeks, a five-star reputation was cemented not through advertising, but through the food itself.
International Creators. Premier League legends. Top influencers. They all came and they all left saying the same thing: Chanoly Carnivore is in a class of its own.
The story is still being written and your table is waiting.