The soft light that filters down, like sun through the thatched roof of a rondavel, in the soaring lobby of Disney’s Animal Kingdom Lodge has something warm in it. Protective, almost — which makes sense, as its stunning chandeliers are designed to look like the shields and spears of African Masai warriors.
Seating arrangements throughout Jambo House offer spectacular views of the floors above. Even the one below your feet — burnished wood, bold rugs — brings the feels of Africa, as does the stone-and-vine that frames its expansive back window, welcoming guests to meander toward the savanna, and perhaps a glimpse of some of the 200 animals that call this landmark resort home.
Beyond its design, this stunning property, which opened in 2001, has brought Disney’s Africa to the plate and, for many guests, a first exposure to the cuisine of this vast continent.
Jiko – The Cooking Place, celebrating 25 years in 2026, serves a blend of traditional African, Indian and Mediterranean cuisine. (Courtesy Walt Disney Co.)
In 2026, its fine dining venue, Jiko – The Cooking Place, celebrates 25 years.
“African cuisine was relatively unfamiliar to many Americans when Disney’s Animal Kingdom Lodge was being developed, so introducing it to guests was certainly ambitious,” says Karen McClintock, manager, global public relations, food and beverage. She was there from go, noting that the resort’s design — inviting, with authentic touches — provided a strong foundation to the idea.
“Inspired by a traditional African kraal (a South African village, created with intent to protect its livestock) … with one of the largest collections of African art in the United States and expansive savannah views, authenticity was essential to the guest experience, including the dining offerings.”
The Moroccan-spiced Lamb Shank at Jiko – The Cooking Place, a signature entree served with couscous, preserved lemon, olives, Marcona almonds and lamb demi-glace. (Courtesy Walt Disney Co.)
McClintock credits Dieter Hannig, then vice president of Walt Disney World food and beverage, with recognizing, early on, that education would be part of the journey.
Tastings, presentations and immersive experiences helped both castmembers and stakeholders understand and embrace the cuisine of this diverse continent — “one memorable example was creating a temporary African boma in the parking lot, overnight, to help bring the concept to life,” she recalls — and where Jiko was concerned, even outside its bounds.
“Africa’s rich diversity offered incredible inspiration for the culinary team,” says McClintock. “Drawing from influences across the continent, as well as Mediterranean, Indian and European traditions, Dieter’s vision for Jiko was to introduce guests to the depth and variety of African cuisine while honoring its heritage, flavors and cooking techniques.”
The dining room at Jiko – The Cooking Place, located inside Disney’s Animal Kingdom Lodge, serves up delights from its crackling, wood-burning ovens and features an award-winning South African wine list. (Courtesy Walt Disney Co.
The name itself — Jiko — is Swahili for “the cooking place.” Twin wood-burning ovens at the heart of the restaurant neatly showcase this vision.
If there was uncertainty at the outset, it was offset by other recent successes, cases in point: California Grill, Flying Fish and the EPCOT International Food & Wine Festival.
The Jiko Salad (Lolla Rosa lettuce, seasonal apples, pickled shallots with Baobab Vinaigrette. (Courtesy Walt Disney Co.)
“Guests were increasingly seeking unique culinary adventures,” McClintock remembers. The new venue at Disney’s Animal Kingdom, its architects knew, would offer something entirely unique, “while still delivering the exceptional storytelling and hospitality expected from Disney.”
Twenty-five years, of course, sees menu evolution, whether driven by guest feedback or other factors. A challenge from the beginning has been encompassing the enormity of Africa, and with it, the differences in its cuisine from region to region.
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“We distill the entire continent through the contemporary lens of Cape Town, South Africa,” says Eddy Mendoza, Jiko’s chef de cuisine. “We do not represent a static culinary moment, but a cuisine that has been evolving since before the Spice Road was discovered.”
Guests here, he notes, are already adventurous, curious. They ask questions. Chefs here take that into consideration, says Mendoza.
“It’s important to relate all aspects of the dish to the discussion of Africa,” he says. “Why this ingredient? Why this technique? What spices are being used?”
Approachability, in all things Disney, has its place, but Mendoza says that most people are entirely comfortable with African flavors.
Braai’d Wild Boar Tenderloin with creamy pap, tomato chakalaka, herb-smoked oil, a beautiful selection off the appetizer menu at Jiko – The Cooking Place, which celebrates 25 years in 2026. (Courtesy Walt Disney Co.)
“They simply don’t immediately view them as African,” he explains. “This is where the conversation with the server comes alive. We use some traditional languages on the menu, not expressly as an education piece, but as a conversation starter.”
Trends have their place, as well.
“The cuisine from Ghana has been having a moment the last few years, so we lean into that region.”
Beyond that, African cuisine, like everywhere else, has its own variety of global influence.
“[When] comparing a tagine from Morocco to braai’d steaks from South Africa, the difference is night and day, but it’s all grounded in Africa and the cuisine is diverse enough for everyone to enjoy.”
And pair, of course.
Sweet, spongy Malva Pudding, a South African dessert, features cake infused with Amarula, a regional liqueur, caramel-sea salt gelato, crisp kataifi, chocolate garnish and Shiraz gelée. (Courtesy Walt Disney Co.)
Wine has always been a big part of the equation at Jiko, which exposed oenophiles to the joys of South Africa’s vineyards from the start.
This hasn’t been lost on the listmakers. Jiko’s impressive bottle roster has earned it recognition, including this year’s continued Wine Spectator Award of Excellence. It’s an achievement that sommelier Byron Kelly credits to longstanding partnerships, relationships that have allowed them to introduce unique spirits from South Africa, as well as its wines.
“It underscores the restaurant’s dedication to excellence in beverage curation,” he notes.
“Twenty-five years after opening its doors, Jiko continues to tell the story of Africa,” says Kelly, with a focus on the future. “Its mission remains unchanged: celebrating the diverse cultures, flavors and traditions while creating unforgettable moments for guests.”
Find me on Facebook, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com, For more foodie fun, join the Let’s Eat, Orlando Facebook group.
If you go
Jiko – The Cooking Place: The eatery is located in Disney’s Animal Kingdom Lodge. 2901 Osceola Parkway in Lake Buena Vista, 407-939-5277; disneyworld.disney.go.com
Dining and Cooking