In a city built in 1987 there are no old areas (or old money) but Maitama’s embassy district is as close as it comes. There is a feeling of opulence in the neighborhood: walls are high, verdant gardens are well tended, and security is tight.
Chez Victor fits right in to this atmosphere. From the time you arrive at the high steel gates, which carry discrete signage, there is an air of exclusivity. The upscale crowd is predominantly embassy staff, visiting dignitaries, and government workers. During the day the restaurant can be a little sleepy, but in the evenings it’s a veritable who’s who of Abuja, lured by the excellent food and private location.
The man responsible for the food is Victor Kueviakoe, a Togolese born, London-trained executive chef. He has brought the French dining concept to Abuja and given it a little West African twist. It’s a good spot for vegetarians with a small meatless selection on the menu (which is hard to find outside of Indian restaurants). The seafood menu has sole, sea bass, salmon, and local Giwan Ruwa fish alongside the ever-present jumbo prawns. Carnivores can choose from T-bone or filet steak, rack of lamb, French classics like boeuf bourguignon, and even rabbit. It’s simple but well-presented food cooked with some flair in a refined environment with good service. Expect to pay around N10,000 a head for 3 courses.
Expert Review
In a city built in 1987 there are no old areas (or old money) but Maitama's embassy district is as...
In a city built in 1987 there are no old areas (or old money) but Maitama’s embassy district is as close as it comes. There is a feeling of opulence in the neighborhood: walls are high, verdant gardens are well tended, and security is tight.
Chez Victor fits right in to this atmosphere. From the time you arrive at the high steel gates, which carry discrete signage, there is an air of exclusivity. The upscale crowd is predominantly embassy staff, visiting dignitaries, and government workers. During the day the restaurant can be a little sleepy, but in the evenings it’s a veritable who’s who of Abuja, lured by the excellent food and private location.
The man responsible for the food is Victor Kueviakoe, a Togolese born, London-trained executive chef. He has brought the French dining concept to Abuja and given it a little West African twist. It’s a good spot for vegetarians with a small meatless selection on the menu (which is hard to find outside of Indian restaurants). The seafood menu has sole, sea bass, salmon, and local Giwan Ruwa fish alongside the ever-present jumbo prawns. Carnivores can choose from T-bone or filet steak, rack of lamb, French classics like boeuf bourguignon, and even rabbit. It’s simple but well-presented food cooked with some flair in a refined environment with good service. Expect to pay around N10,000 a head for 3 courses.