Where Ancient Fire Meets Lagos Coastal Soul
Ember & Palm was founded with a singular ambition: to celebrate indigenous West African culinary heritage within an ultra-modern, wood-fired fine dining setting.
The Wood-Fired Philosophy
In our open-concept kitchen on Adetokunbo Ademola Street, fire is not simply a heat source—it is our primary seasoning. We burn seasoned coconut husks, cashew wood, and African mahogany embers to achieve the signature smokiness that defines Nigerian celebration dishes.
From our 48-hour slow-smoked Asun to our firewood-simmered party jollof and prime ribeye crusted in roasted yaji spice from Kano, every dish honors deep indigenous culinary traditions while embracing modern precision cooking.
Our produce arrives daily from organic partner farms across Ogun and Oyo states, while all Atlantic seafood—croaker, tiger prawns, and blue swimming crabs—is landed fresh each morning along the Lagos coastline.
Chef Babatunde Adeleke
With over 15 years in Michelin-starred European kitchens and renowned West African dining establishments, Chef Tunde returned to Lagos to create Ember & Palm. His cooking is characterized by rigorous classical technique, bold Nigerian fermentation (iru, ogiri), and an obsessive reverence for wild seafood and open embers.
"Nigerian gastronomy has always had world-class depth and complex layering. At Ember & Palm, we give our ancestral ingredients the architectural stage they deserve."
Our Core Commitments
Authentic Embers
Zero artificial smoke or flavor enhancers. Pure wood charcoal, natural smoke rings, and authentic Nigerian hearth cookery.
Direct Local Sourcing
Direct trade partnerships with smallholder farmers across Southwestern Nigeria and coastal artisanal fishing families in Lagos.
Luxury Hospitality
Attentive, discreet service, dedicated sommelier wine guides, complimentary valet parking, and 24/7 security.
Sample Recognition & Accolades
(Sample culinary awards illustrative of brand standing)