Machweo Fine Dining

French style cuisine with an African touch Book your table

Our chef

Axel Janssens, our chef, studied at one of the most prestigious schools in Europe and perfected his culinary art in several  Michelin star restaurants. By absorbing local influences he has created his own highly appreciated cuisine: a fusion of exquisite European and African delights based on seasonal specialties. Mixing the best of both worlds, the traditional French cuisine and the wonderful creativity and inspiration of this continent. The pure taste and flavors of the freshest ingredients are dressed and presented in the best way: elegant and contemporary. And of course everything is home made, yes, even the bread and the ice-cream,…

Our cuisine

From breakfast with warm, oven crisp breads and freshly squeezed juices, to lunch with carefully selected brasserie dishes to the culinary feast for your taste buds at dinner: a five course gourmet experience accompanied by the finest wines from our climate-controlled cellars, all of which you can enjoy on the magnificent, spacious patio restaurant or in our intimate inside dining areas. Only working with the best products, the freshest ingredients and with tons of inspiration and creativity, we will make every bite and every sip an unforgettable experience for your senses. For every dish on the menu we recommend a complementing wine. Alternatively, you can make your own choice out of an amazing selection of wines that you can find on our wine list.

Our vision

Our chef Axel is not only a very experienced and creative chef, he is also a great teacher. Throughout the year we have vulnerable youth who take on the challenge of the kitchen and we see them develop and grow under Axel’s wings. We now have, in addition to Axel, a few very talented young people who can provide peer-training of (future) chefs. What they can offer you and/or your staff is on-site, needs-based training. For a few hours, a few days, a few sessions… we are flexible. Our team is specialized in food presentation, cooking with quality products, dietary-request-cooking and wine stewarding.

THE MENU

Breakfast Menu

The breakfast is a mix of buffet style continental with à la carte eggs and extras served the way you like.

Freshly Ground coffee
Kimemo single estate gourmet coffee

From the buffet:

  • Selection of teas
  • Selection of cereals and muesli
  • Selection of fruit yoghurts
  • Selection of charcuterie & cheese
  • Local produced jams & honey
  • Homemade bread, buns & pastries
  • Fresh fruit salad
  • Fresh fruit juice

Eggs served the way you like

  • light / medium / hard Boiled
  • Fried, Poached or Scrambled
  • Scrambled truffle and mushroom
  • Plain omelette
  • Omelette with Parmesan cheese
  • Spanish omelette
  • French toast

Extra’s

  • Bacon
  • Pork sausages
  • Tomatoes
  • Baked beans in tomato sauce
    Daily Menu

    There is a daily changing lunch served with either a starter, main course and coffee or main course, dessert and coffee. This lunch is included in the Full Board meal plan.

    Next to this, we offer a Daily Menu which can be ordered at lunch or dinner time:


    Monday

    Young leek soup with Parmesan toast

    ~

    Duo from stuffed zucchini with cumin lamb mince and stuffed tomato with thyme minced beef

    Mashed potato with nutmeg and oven roasted tomato sauce

    ~

    Coffee or tea with homemade biscuits


    Tuesday

    Parmesan cheese croquette with lemon wedge and fried parsley

    ~

    Belgian beef stew with Fries and apple compote

    ~

    Coffee or tea with homemade biscuits


    Wednesday

    Watercress Cappuccino

    ~

    Chicken roulade stuffed with sundried tomatoes and parmesan with

    pesto linguini

    ~

    Coffee or tea with homemade biscuits


    Thursday

    Minestrone soup

    ~

    Greek moussaka

    ~

    Coffee or tea with homemade biscuits


    Friday

    Garden pea soup with coconut chutney

    ~

    Red snapper fillet with young vegetables ‘en papillote ‘

    ~

    Coffee or tea with homemade biscuits


    Saturday

    French onion soup en croute

    ~

    Pork fillet with mustard sauce, green beans, cherry tomato and

    rosemary baby potato

    ~

    Coffee or tea with homemade biscuits


    Sunday

    Tomato carpaccio with green basil & cashew nut pesto

    ~

    Mixed grill skewer with Belgian fries, oven roasted potatoes, zucchini

    and eggplant with BBQ sauce

    ~

    Coffee or tea with homemade biscuits

    Menu for lunch at 20$ VAT incl.

    Menu for dinner with Sparkling aperitif and bites before 30$ VAT incl.

    Brasserie Menu

    Next to the daily changing lunch and the Daily Menu, our guests can pick in between 11:00 am and 6:00 pm also something from the Brasserie Menu:

    Daily Specials

    Hot Plate of the Day

    Salad of the Day

    Sandwich of the Day

    (Prices range between $10-15 depending on ingredients)

    ***

    Bites

    Healthy dip platter with a trio of Tzatziki, Hummus, Guacamole, Mango

    salsa or Baba Ghanoush with pita bread ( V ) | US$ 12

    ***

    Focaccia Sandwiches

    Grilled chicken, apple, caramelized onion and melted Brie cheese | US$ 12

    Roast beef and BBQ sauce with traditional kachumbari salad | US$ 10

    Grilled zucchini, eggplant, bell peppers and feta cheese with pesto from

    basil, parmesan and cashew nuts ( V ) | US$ 10

    All Sandwiches are served with a side salad

    ***

    Burgers

    Vegetarian Burger with carrots, chickpeas, sesame seeds ( V ) | US$ 10

    Beef burger with bacon, cheese and pickles | US$ 10

    Served with fries and side salad

    ***

    Salads

    Couscous Salad with Merguez sausage and Tzatziki sauce | US$ 12

    Oven roasted carrots with cumin and avocado ( V ) | US$ 10

    Liègoise (Green beans, bacon, poached egg, croutons and avocado) | US$ 12

    ***

    Hot Plates

    Belgian Beef stew with apple compote and fries | US$ 15

    Vol au vent (Chicken with mushroom and cream sauce) and fries | US$ 15

    Spaghetti Bolognaise | US$ 10

    ***

    Desserts

    Ice cream of the day | US$ 5

    Heavenly rice (rice pudding with Saffron and brown sugar) | US$ 5

    Belgian Chocolate mousse | US$ 5

    Signature Dinner

    Every day, our chef Axel and his team develop a new menu inspired by the day fresh produce and in harmony with the seasons. Every evening you can expect different appetizers and a small soup, followed by a choice of two starters, a selection of two main dishes, dessert and coffee or tea accompanied by homemade biscuits.

    EXAMPLE of the daily changing Signature Dinner set menu which is included in the Half Board and Full Board meal plan:

    – 3 amuses-bouche –

    Sweet melon with Parma ham and mint

    Avocado and fresh crab with cocktail sauce

    Beef samosa with chilli sauce

    ***

    – Soup –

    Cappuccino of pumpkin topped with sunflower seeds

    ***

    – Starter –

    Grilled calamari Swahili Style (peanuts, coriander, mint, parsley, chili)

    or

    Wild mushroom risotto with parmesan cheese and black truffle vinaigrette

    ***

    – Main dish –

    Filet of Grouper with chutney from butternut and chickpeas, fried slices of carrots and curry

    or

    Duck fillet with croquettes from sweet potato and oregano, sugar snaps and a ginger mango sauce

    ***

    – Dessert –

    Belgian chocolate Soufflé with Tonka bean Ice-cream and orange flower sauce

    ***

    Coffee or tea with biscuits and cake

    CULINARY EVENTS

    The Onsea House and Machweo facilities welcome all types of culinary events.  We have been catering wedding parties including traditional wedding ceremonies, staff parties, business lunches, conference dinners, African BBQ parties, product launches, incentive trips, wine tastings, etc

    NEWS

    ‘A Taste of Tanzania’ available at our reception desk

    'A Taste of Tanzania' tells the story of Belgian Chef Axel Janssens, who has been living and working in Tanzania for a decade. Over the years, he traveled to all corners of the country, discovering incredible tastes and meeting many people sharing his passions. In...

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    Pure Tanzania

    'Flying Chef' Axel Janssens and photographer Wim Demessemaekers made an epic journey through Tanzania and created a high-end book that makes you want to pack your bags for Tanzania straight away. KLM iFly Magazine takes you on a Tanzanian journey through 6 images from...

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    Pure comfort from dusk to dawn

    The popular inflight magazine from Precison Air published in 2013 the iconic 8 page cover story "Delicious" about the chef training at Machweo which has lead to the launch of the Axel Janssens signature catering division. After 4 years, PAA Tanzania revisits and...

    read more