Charcoal-grilled chicken with smoked jollof rice and plantain
Calabar Waterside · Est. 2019

Revora

Modern Nigerian fine dining — Efik tradition, coastal spice, and open-fire technique, plated for a new generation.

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Warm rattan-lit dining room at Revora with hanging greenery and teal seating
Our Story

A love letter to the Calabar table, told through fire and patience.

Revora began as a single wood-fired grill on Marina Walk in 2019 — a place for stew simmered the way grandmothers simmer it, and spice blends carried down through Efik kitchens. Seven years on, the fire is still the heart of the room.

2019Founded
40+Seats
12Signature Spices

Signature Dishes

Plates built around the coast — river prawns, smoked fish and slow-cooked greens, finished tableside with fire.

Efik okra soup with river prawns, periwinkle and stockfish

Efik Okra & River Prawns

₦18,500

Garden okra, smoked fish and prawn, finished with ground crayfish.

Smoked jollof rice with charcoal-grilled chicken and plantain

Ekpang Jollof & Charcoal Chicken

₦16,000

Smoked jollof, open-fire chicken leg, sweet plantain, garden slaw.

Afang fisherman's broth served with sliced agidi

Afang & Fisherman's Broth

₦19,500

Waterleaf, afang and river fish in a slow pepper broth, sliced agidi.

Efik sharing platter of pepper chicken, fried yam and plantain

Efik Sharing Platter

₦24,000

Pepper-glazed chicken, fried yam, sweet plantain, scotch bonnet oil.

Chef Adaeze Bassey standing in the Revora kitchen
The Kitchen

Chef Adaeze Bassey

"We don't modernise Nigerian food by hiding it. We modernise it by trusting it."Executive Chef, Revora

Trained in Lagos and Lisbon, Chef Adaeze returned home to Calabar to build a menu that never apologises for pepper, palm oil, or patience.

The Dining Room

Two rooms, one fire. The Canopy Lounge for open evenings, the Emerald Room for quieter ones.

Canopy Lounge dining room with rattan pendant lighting
Emerald Room private booth seating
Palm-smoked beef fried rice plate
Smoked sardine akara cakes with boiled egg
Native spaghetti with grilled croaker, boxed to go
Pressed juice flight in three colours
The Bar

Cocktails built on the coast

Coconut, scotch bonnet, uda bitters and Calabar citrus — our bar team treats local ingredients the way the kitchen does. Nothing borrowed, everything grown.

View Bar Menu →
Coconut shell cocktail with orange garnish
Blue Lagoon and Amber Sunrise cocktails

From the Room

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Efik okra soup close up
Emerald Room booth seating
Revora kitchen team member plating chicken and rice
Two layered cocktails on the bar
Efik sharing platter
Canopy Lounge overview
Private Events

The Emerald Room, held just for you.

Birthdays, introductions, closed-door dinners for up to 24. Custom menus, dedicated service, zero compromise.

Plan an Event →
Word of Mouth

What the table says

"The okra soup alone is worth the drive from Uyo. This is Nigerian food with its shoulders back."Folake A. — Calabar Weekly

"Booked the Emerald Room for my mother's 60th. Every course felt considered, and service didn't miss once."Emeka O. — Private Dining Guest

"Proof that fine dining doesn't need to borrow from Europe to feel elevated. The coconut cocktail alone is worth the trip."Ifeoma N. — Return Guest

Reserve Your Table

Some evenings are worth planning for.

Book a Table → Contact Us