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Bulawayo Rainbow Hotel
Bulawayo
881273/9

Dining Fit for a King at Loziba 2012

Downtown Bulawayo at 8 o’clock on Saturday night was a veritable hive of activity as we parked our car outside the Rainbow Hotel, which is centrally situated on the busy corner of Josiah Tongogara Street and Tenth Avenue.  So it was a huge contrast stepping into the serene atmosphere of the entrance lobby where we were greeted and directed toward the Loziba Restaurant.  The hotel foyer is most attractive - furnished artistically with an ethnic theme with walls and cabinets displaying local sculptures, carvings and woven baskets.  The beautiful chandelier is a work of art and a very prominent feature as is the elegant staircase leading to the upper rooms.  One gets a very favourable first impression.

Upon entering Loziba, we were warmly greeted and escorted to our table in a cosy corner of the restaurant.  When we had telephoned earlier to book a table we were politely informed this would not be necessary.  Now, looking around, we could see why… we were the only customers!   Comfortably seated, we were welcomed by our waiters who presented us with our Menus.  Now we had an opportunity to take a moment to relax, enjoy the soft-playing ‘60’s music, browse through the Menu and take note of our surroundings!  The décor being appropriately “African” with light shades, pictures and furnishings in attractive earth colours; tables laid with crisp white tablecloths and napkins and terracotta-coloured runners. 

The Wine List offered quite a large range of red, white and rosé wines but in the end we opted for a glass of house wine – a dry white Simonsvlei Sauvignon Blanc. There was quite a good choice of Starters including dishes such as Matopo Sliced Mushrooms with garlic and Greek Salad.  Also a choice of homemade soups.  We chose the Hawaiian Chicken and the Crumbed Mushrooms - both attractively garnished and quite delicious! 
There was a large variety of Mains to choose from – Chicken or Vegetarian Pasta;  Sadza and Stew;  Pan-fried Pork Chops, Chicken Indiana, and Vegetable Curry – with both vegetarians and juniors being catered for.  We ordered Fillet Steak with Béarnaise Sauce from a selection of “Steaks from the Grill”, and Grilled Whole Trout from a choice of two fish dishes – Trout or Bream.  These were served with a mixed medley of vegetables and “roast” potatoes and chips.  Unfortunately the vegetables were over-cooked and both types of potatoes were “unremarkable”, to say the least.  But the Steak was tender and the trout beautifully cooked and presented.

Desserts were limited to a choice of Profiteroles, Sponge Roll or Fresh Fruit Salad.  We chose the Fruit Salad which was excellent – with Fresh Cream and Strawberry Ice Cream.  Various types of Coffee and Tea were available but we had over-indulged somewhat and decided to stop there!  We thought it most unfortunate that there were so few patrons.  During the evening a party of four came in and also two single diners, but I believe we were the ones who most enjoyed the dining experience.  Everyone else appeared simply to eat and promptly leave!  It is sad to see such a place almost empty on a Saturday night.  We chatted with the staff who confirmed that business is slow - especially at this time of year.  The service was excellent – all waiters and staff being most attentive and efficient – and we felt that the prices at around $4 for Starters and $12-15 for Mains were pretty good value for money.  By the way, upon enquiry, we were told the restaurant was named “Loziba” in honour of Mzilikazi’s favourite wife.  I think the King himself would have approved!    
Family Restaurant
Plates 4
Expect to spend $20 to $30 per head
Bulawayo Rainbow Hotel, corner 10th Ave/Josiah Tongogara Ave, Bulawayo                   

  

Slow service at Loziba 2011
Restaurants in hotels must be quite challenging to run, especially when situated in a city, as hotel patrons can choose to eat in or out.  So to attract more business its way, Loziba aims to provide ethnic Zimbabwean cuisine for local business people.  That said, it does recognise this might not be to the taste of all its clientèle, and so it provides an à la carte menu for the less adventurous.  Quite a juggling act!

We arrived early one evening and as we were ushered to our table, we passed the buffet which was already set up with a number of local delicacies.  After settling us, our waiter rather hesitantly told us that tonight we had a choice of the ‘traditional buffet’ or a selection from the à la carte menu and then asked if we would like drinks or a look at the wine list.  We asked for the list which was quite extensive - however, it transpired that only five wines were actually available.  The choice of by the glass or a bottle was available.  We chose a 2008 Simonsvlei Merlot – smooth, rich and very drinkable.  The wine was presented and after bit of a battle with the cork, our waiter served it in the correct manner.

We decided to take a closer look at the buffet and found it to be quite extensive and well displayed.  To start with, mcibis (dried mopane worms), chicken feet or necks, the main dishes were roast ox head and two different stews with either sadza or rice. The vegetable choices were nyimo beans (my favorite bean), butternut, and a chomolier relish. We were intrigued but not tempted, as no matter what, I could not get past the whole ox head and my partner has had a life-long revulsion for mcibis, just like some people cannot face snails or sushi!

So we sat down and perused our menus.  If only we had known, we would have looked at the buffet on the way in and not taken our time to make a decision on what to eat, as everything from then on took its own sweet time!  

For starters, I ordered the Matobo Mushrooms and my partner the Hawaiian Chicken.  For mains I eyed the Trout, but when I asked how big the trout would likely be, I was informed that trout was not actually available, leaving me, with a penchant for fish that night, with the Hobson’s choice of grilled bream fillets with steamed potatoes.  My partner asked for Rump Steak with Mushroom Sauce and sadza, and for the steak to be done medium.  On corroborating our order, the waiter informed us there would be a thirty minute wait, which I mistakenly thought was for the main meal to arrive!  

Anyway, bread rolls arrived to lull the hunger pangs and our waiter solicitously refilled our glasses, but we would have to pace ourselves, as the merlot was going down very readily!  Finally, the starters arrived – my mushrooms were crumbed and fried and very fresh.  The Hawaiian chicken consisted of chicken strips in a mayonnaise sauce with liberal portions of pineapple, apple and lettuce.  Both enjoyable.  Then another delay.

So to while away the time, I took a look around at the décor.  Loziba continues with the traditional theme - lots of cut metal work, woven baskets, carved wooden masks and dry grass and pod arrangements.  The dark red table overlays have been replaced by light gold and this has helped in lightening an otherwise dark room, as there are no large windows.  The tableware was gleaming and the serviettes very well starched, but there were a few stains on the white table cloth that were not covered by the overlays. Suddenly I was brought out of my reverie by the arrival of the steak and fish.  Hastily we tucked into our meal but I was brought up short by a mouthful of very salty fish - thankfully, it seemed the unexpected salt had been added to only one section of the fish, as the rest of the fillets were okay.  The potatoes and vegetables were only warm rather than hot, a bit of a let-down.  The tartar sauce was rather cleverly presented in a cucumber ‘egg cup’.  My partner’s meal was also not quite to his taste, as the steak arrived well done and was not actually rump!  Again, lukewarm vegetables, as was the mushroom sauce.   

On to the desserts – a buffet of fresh fruit salad (only two fruits), a bland cheesecake, lamingtons and chocolate cake.  As we were finishing, our waiter came to ask if we were ready for the bill - and we floored him by asking for the cheese platter and coffee.  A bit taken aback when he asked if we wanted Nescafe or filter coffee,  we naturally chose the latter.  A few minutes later he came out with a filter machine and proceeded to plug it in near us!   Well, at least the coffee would be fresh.  The anticipation of a nice selection of Zimbabwean cheeses was shattered when two plates were presented with chunks of cheddar and a white cheese brightened up by slithers of tomato.  After a while we realised that no biscuits were to accompany the cheese so we started to consume it.  Coffee arrived, piping hot and smelling delicious - the highlight of the evening.

The bill was presented, we paid and then waited.  I eventually had to use the toilets and on coming out, found the waiter looking for the cashier in the main reception lobby.  It had been a very long evening, with the best of it being the wine and the coffee.  
2 Plates
Expect to spend $20 to $25 per head
Bulawayo Rainbow Hotel, corner 10th Ave/Josiah Tongogara Ave, Bulawayo                                     

 

Served by Argentina at Loziba, the favourite Queen (2010)
It is within the “City of Kings” that you will find a restaurant named after the favourite wife of King Mzilikazi. Although Queen Loziba died in 1861, her name lives on at the Loziba Restaurant, situated in the Rainbow Hotel. Being one of the biggest hotels in Bulawayo, we were expecting royal treatment.  It is taken for granted, when making a booking at a hotel restaurant, that you generally have to speak to at least three people before you engage with the appropriate personnel, but once the correct person from the correct department had been located, we made our booking.

Upon arrival, we were welcomed with smiles and ushered to our table.  On entering, I could not help noticing how many people were dressed in soccer shirts of different countries. I had seen an advert on TV about such activity, and as this was a Friday, could only assume that the practice had made it to Bulawayo.  I was then taken aback when a person sporting an Argentina shirt, who I assumed was a diner, pulled out our chairs to allow us to sit, and promptly placed the napkins on our laps!  It became very clear very quickly that this gentleman was in fact our waiter. It appears that all the waiters wear soccer shirts on a Friday!  And during the FIFA World Cup in South Africa, they will wear soccer shirts every day of the tournament.  I really liked the idea as it made for a more colourful atmosphere and seemed to make the evening more personal, as the World Cup is very much on our minds. The restaurant was acknowledging a significant event in which many of us are interested.

We had plenty of time to admire the various countries represented as we waited for the menu and wine list. ‘Argentina’ eventually returned carrying two bottles of wine (a red and a rosé) and the menus.  I was a little worried that he was going to bring the entire selection of wines in their actual bottles when, very disappointingly, he asked “Which one would you like?”

By luck and an awful lot of chance, the red happened to be my favourite grape, the Shiraz, which I would most probably have ordered anyway.  I should say at this time that there was also white on offer which I assume we could have insisted upon if it had been our preference, and can only assume that the waiter was not comfortable carrying three bottles from the bar!

We had further opportunity to admire our surroundings while we waited for the starter to arrive. At first glance you would think that the chosen colours would clash horribly, but in fact the mixtures of terracotta, oranges and reds worked very well together to create a warm, hospitable environment.  The décor fitted in very well with the African theme, and was not over the top.

I decided to try out the buffet which is offered every day using a different theme, with Friday night being traditional.  On top of sadza, rice and what tasted suspiciously like tinned spaghetti, there was a selection of vegetables followed by lamb, two stews and chicken.  Chimolia, gravy and various sauces were on offer at the end, all the ingredients for a good filling meal.  Unfortunately the Salad Bar was as basic as you could get without actually having to slice your own vegetables! The first choice menu item for my partner was not available, so the second choice, Indiana Chicken was ordered. The four dessert options from the buffet also double up as the à la carte dessert.

With respect to the food on offer, the restaurant has to be given credit for knowing its clientèle. A busy hotel in a big city needs to feed its hungry guests, and I think that the Loziba most probably achieves that target. However, for a restaurant in a top hotel, I would have expected more from the à la carte menu. There was plenty of choice, especially when you consider the buffet as well, but it all seemed to favour the basic, more than the exciting.  We were well fed, with my partner passing on dessert, but the food will not be remembered as exceptional or special. It was a meal in a pleasing atmosphere, ironically, an atmosphere that will be remembered more than the food.
Family Restaurant
2 Plates
Expect to spend $15 to $30 per head

 

Loziba Restaurant Bulawayo Rainbow Hotel very pleasant, good value 2009
The rain had finally petered out, after three days (not that we are complaining!) and it was under a beautiful, starry Matabele sky that my partner and I set out to taste the cuisine of one of Bulawayo’s top hotels.  This was after a sudden halt half way down our driveway to rescue a little hedgehog that decide to play ‘Russian Roulette’ with the wheels of our car – all was okay thankfully and we made our way safely to the hotel.  On arrival, we had to park on the opposite side of the road to the hotel foyer, which was not that well lit and with no car guard.  We mentioned this to the maitre d’ on entering Loziba and he said that we could move our car into the car park specifically reserved for hotel patrons.  Something to note for next time.  The entrance to the restaurant is deceptive, as it opens out into a dining area that holds up to thirty one tables in a very spacious arrangement.  The tables were set with a bright red satin overlay on white which complimented the dark blue tapestry-like upholstery on the wrought iron chairs. The walls were a light cream which added brightness to what could be quite a dark room.  Dotted about were a number of bright ethnic prints.

Having not made a reservation we were glad to arrive early as the restaurant started to fill up with family groups, a number of couples and one large group.  As we were shown to our table by a very pleasant Trinity, we passed the buffet from which wonderful aromas were emanating and a salad bar which had a good selection of fresh looking salads. The dining arrangement was explained to us – either the buffet or à la carte (or as printed on the menu ala Carte!).  To keep our options open, we asked for the à la carte menu and also to see the wine list.  Trinity explained that, in the red selection, there was Boschendal or Sabi Star, both cabernet, and only one white wine.  The Sabi Star turned out to be imported wine, bottled locally at Mukuyu Wineries and very pleasant.  Whilst we waited for this to arrive and be opened, we perused the menu which offered a selection of hot and cold starters, soup, main courses with wonderful local names, a small selection for vegetarians and children and a couple of desserts.  In the end, we both chose to go the buffet route. 

After half a glass of wine, we went up to the buffet and started on Minestrone soup.  This was served very hot with the choice of croutons or a mini roll.  For main course, I opted for the chicken casserole with rice and three vegetable dishes namely butternut, chilled choumolier and green beans done up in an onion ring.  My partner went the red meat route with roast pork and beef, roast potatoes and the vegetables.  Luckily the roast meats were very tender and moist as there was no gravy to accompany them.  However, there were diced chillies, raisins and tomato sauce, of which we partook of the former two.  I then piled a side plate high with the salads – green, carrot, apple which were all wonderfully crisp and fresh.  I found the choumolier a bit salty for my liking but the rest of the food was cooked wonderfully with no soggy vegetables or lumpy rice. 

The trouble with a buffet is one’s eyes are usually bigger than one’s stomach, so we took quite a while before venturing to the dessert table.  Trinity came back to find out how the meal was and if we would like another bottle of wine, to which my partner quipped, ‘If we were staying the night, yes!!’  The desserts had proved very popular with the other diners, and the apple slice was just about finished as we went up. However, there was still the chocolate gâteau, fruit salad and a blancmange and plenty of fresh cream.  Just as we were finishing off the desserts, Trinity asked if we would like coffee or tea.  We asked for coffee, which was brought to us piping hot but not very strong. 

Loziba has managed to cater for a wide variety of patrons without reducing the quality of its cuisine. Altogether, a very pleasant dining experience as well as good value for money.
Family Restaurant
3 Plates
Expect to spend $30 to $40 per head

 

Loziba in Bulawayo - an African dining experience 2008 
It was a rather chilly Friday evening when we headed for dinner at the Loziba Restaurant in the Bulawayo Rainbow Hotel and, although there is nothing very significant or attractive about the hotel from the outside, upon entering it had a surprisingly warm and welcoming atmosphere.  And the staff, from the doorman to the hotel and restaurant personnel, were courteous and friendly and made us feel very special. At the invitation of the smartly uniformed doorman, we parked our car immediately by the front steps and were told that it would be perfectly secure, which was reassuring, particularly as the establishment is situated on a busy street in the centre of Bulawayo, with the hotel entrance right on the pavement.

The vestibule is palatial, to say the least, decorated in a distinctly African theme with beautiful metal-sculptured African figures, attractively displayed with pottery and baskets and plants and other interesting artifacts around the walls and at centre a magnificent circular table of highly polished wood with a fantastic marquetry design and displaying a huge dried arrangement of indigenous grasses, seed pods and leaves.  At the far end of the foyer was an elegant sweeping staircase leading to the upper rooms. We had come for a meal but were quite bowled over by the very impressive décor as it was such a surprise after entering such an ordinary, plain-looking building! And the restaurant followed the same African theme with interesting patterns and pictures decorating the walls and African-print drapes and tablecloths.

Upon entering the restaurant we were graciously greeted by the manager and before being escorted to our table were invited to wash our hands traditional African-style – a charming and practical custom. The meal was being served buffet-style – although, if we wished, it was possible to place a special order for steaks.  There was no menu available and we opted for the buffet preceded by a selection of starters which were displayed on a large tiered stand – all African delicacies including chicken feet, which, we are advised, are very nutritious!  We chose from a variety of vegetables such as sweet potatoes, pumpkin, butternut and peanut – all tastefully prepared and arranged.

The soup that followed was very disappointing.  We were told it was spinach soup but it was difficult to put a flavour to it.  It really didn’t taste of anything identifiable.  It was bright green – not at all appetising!
The main meal was the usual variety of meats – roast pork, roast beef, chicken and a beef stew.  The vegetables were carrots and cabbage and cabbage cooked with peanuts, plain and fried rice and also rice with peanuts and various sauces and gravies all served by four chefs.  There was also a rather limited salad available.
The dessert was fresh fruit salad with jelly and hot custard.  Also wedges of plain cake. 
There was no wine list and very little wine to choose from.  Our waitress told us they had red wine only, but eventually we managed to convey to her that we would like a dry white wine.  Eventually she “found” us some local “Late Harvest”.  She didn’t seem very knowledgeable but was pleasant enough, and with a buffet meal she didn’t need to do much except remove our plates from the table.  It was quite amusing that as we finished our meal, and before she brought the tea, she asked us if we would like to have the bill! I must say that all the staff were very courteous and pleasant and the manager/ head waiter came several times to ask if we were enjoying our meal.

It was a distinctly African dining experience that I am sure would appeal to tourists staying in the hotel or visiting the restaurant, enjoying all things African during their stay.  We enjoyed it too – it was different for us and yet very appropriate.  The restaurant was quite busy - quite well patronised by mostly young people – couples and single guys dining.  It was quite quiet and relaxing and we enjoyed the experience.  
We were courteously bid goodnight by restaurant and hotel staff as we left and the doorman was there to see us to the car.  An interesting and pleasant experience and good value for money.
Family Restaurant
3 Plates
Expect to spend $20 - $25 per head