BY SIMONE CHRISTIE

Images courtesy of Fahari Off the Grid

In the fishing village of Kizimkazi Mkunguni, where ancient baobab trees stand sentinel over the Indian Ocean, there’s a culinary revelation taking shape. Fahari Off the Grid isn’t just a restaurant; it’s a testament to what happens when passion, principle, and pure culinary talent converge in an unexpected corner of the world.

The brainchild of Simone Christie, a civil engineer turned restaurateur, Fahari Off the Grid emerged from a vision of creating the kind of place where she herself would want to eat. Drawing inspiration from hidden gems like Stush in the Bush (St. Ann, Jamaica) and Wolfgat in Paternoster, South Africa she’s crafted something entirely unique: an upscale dining destination that feels both revolutionary and perfectly at home in its rural setting.

“Kizimkazi reminded me of the magical, less-popular corners of Jamaica where I grew up,” Simone explains. That parallel becomes even more fitting when you meet the restaurant’s executive chef and fellow-Jamaican, Lij Heron, whose journey from electrical engineering student to acclaimed culinary master reads like a modern-day odyssey.

Chef Lij, who cut his teeth in the prestigious kitchens of Dubai’s Burj Al Arab and the Waldorf Astoria in Ras Al Khaimah, brings more than just expertise to the table. His two consecutive “Best Meat Chef” awards at the Pro Chef Middle East Awards and “Best Steakhouse” in the BBC Good Food Middle East Awards hint at his technical mastery, but it’s his passion for introducing Zanzibar to Jamaica’s vibrant flavours that truly sets Fahari Off the Grid apart.

The menu tells the story: local jackfish transformed into escovitch ceviche, tuna glazed with roasted scotch bonnet and ginger (served on plantain mash), curry goat garnished with caramelized pineapple compote. Each dish represents a dialogue between Jamaica and Zanzibar, between tradition and innovation.

What makes Fahari Off the Grid truly extraordinary is its deep commitment to sustainability, woven into every aspect of its operations. This isn’t your typical “eco-friendly” lip service; it’s engineering and permaculture principles in action. In a village where water flows only four days a week, Fahari has engineered an intricate system of harvesting the water cycle. The kitchen and bathroom greywater nurtures their flourishing gardens, while an innovative evapotranspiration system handles blackwater in the absence of central sewage. A rainwater collection and filtration system is also in progress.

Solar panels keep the kitchen humming through frequent power cuts, ensuring the culinary magic never stops. The gardens, designed with permaculture principles, supply fresh ingredients for the kitchen. Even the cocktail program celebrates sustainability, featuring seasonal fruits like star fruit and Otaheite apple not normally offered to guests during their Zanzibar holidays.

The restaurant’s aesthetic tells its own story of resourcefulness and creativity. Light fixtures crafted from baobab shells and coconut husk illuminate tables made from shipping pallets. Old car tires find new life as lawn furniture. It’s a masterclass in turning necessity and waste minimization into art.

The connection to community runs deeper than mere geography. Fresh catch arrives from local fishermen, drinking water comes from a women-led NGO in the village; and herbs, spices, and vanilla are sourced directly from farmers across the island. By keeping their supply chain local, they’ve built a resilient system that ensures both freshness and community support.

As the sun sets and the ancient baobab leaves rustle overhead, diners might find themselves savouring a lemongrass-infused banana gateau or sipping a mocktail crafted with local hibiscus. They’re not just enjoying a meal; they’re participating in a vision of what sustainable, world-class dining can be, even in the most unexpected places.

In the end, Fahari Off the Grid is more than the sum of its parts. It’s proof that with enough imagination, skill, and respect for both environment and community, you can create something truly extraordinary. Something that doesn’t just serve great food but serves a greater purpose.

And that roasted scotch bonnet glazed tuna? Let’s just say it’s worth the journey.

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About Fahari Off the Grid: Located at the southern tip of Zanzibar, Fahari Off the Grid offers an intimate dining experience that blends Jamaican and global culinary traditions with local ingredients and sustainable practices. The restaurant’s commitment to environmental stewardship is matched only by its dedication to culinary excellence, creating an unforgettable dining experience that honours both innovation and tradition. For more information visit www.Faharilifestyle.com or @FahariOffTheGrid on Instagram.