Olive & Ember is a small Mediterranean grill on Cantonments Road in Osu. Every plate begins with charcoal, sea salt, and produce from the Madina market. Six nights a week we cook lamb shoulder, sea bream, and za'atar flatbreads on the open hearth — and pour cold rosé that pairs with the Accra heat.
A two-metre olive-wood hearth is the heart of the kitchen. Every protein touches embers before it reaches your plate — the way it's been done in Mediterranean villages for centuries.
Tilapia from Lake Volta, lamb from Bolgatanga, herbs from a one-acre garden in Aburi. Our supplier list runs four pages — and we'll happily show it to anyone who asks.
Forty-eight bottles, half of them under GHS 350. Our sommelier Yaa trained in Bordeaux and curates a list weighted toward Greek, Lebanese, and South African producers.
We braise lamb from a Northern Ghana co-operative for six hours in our oven with garlic, thyme, and a splash of Domaine de Triennes. The final ten minutes happen over olive-wood embers — that's where the bark forms. Served with smoked aubergine, sumac yogurt, and warm pita.
It's the dish that gets ordered most often, written up most often, and remembered most often. GHS 285 — feeds two.
See the full menu
"This is the restaurant I take everyone to — friends visiting from London, my mother on her birthday, a client I want to impress. It just works. The lamb is unreal."
Ama Sefa · Regular since 2020
We seat 48 people. Reserve early — especially for weekends, special menus, and our monthly chef's table.
Reserve a table →