If you are looking for a true stand-out signature restaurant showcasing some of the most unique food and wine offerings on property, look no further than Jiko-The Cooking Place at Disney’s Animal Kingdom Lodge. Consider the menu to be “adventuresome yet approachable.” Diners embark on a culinary journey with the warm (but not hot in terms of heat) spices and flavors of traditional African, Indian and Mediterranean cuisines. Moreover, the menu changes periodically to highlight the most fresh and representative ingredients each season has to offer. Jiko serves dinner from 5:00 PM to 9:30 PM every evening and advance dining reservations can be made on the My Disney Experience app.
The Atmosphere
The immediate serenity of the restaurant invites diners in by showcasing a variety of colors and textures that mimic the sun, grasses and trees of the African savanna. The open kitchen adds great energy to the surroundings. The fragrant smells of grilled meats and simmering stews permeate the dining room, filling you with anticipation of the delicious meal to come. Additionally, Jiko boasts an incredibly extensive list of both red and white wines from South Africa by the glass and bottle.
Bread Service
The absolute beauty of the restaurant continues on with the bread service. The Giraffe Bread crackles as it bakes, resulting in a stunning starter that resembles the animal’s patterning. It was such a work of art and almost too beautiful to eat. However, we were glad to try it as it was pleasantly crusty on the outside and ever so soft on the inside. A unique light and whipped butter, topped with black sea salt, proved to be a nice enhancement.
The Meal
Our table ordered a total of three entrees, each one equally delicious and expertly prepared. In addition, each was artfully presented on attractive dishware, knowing that diners feast first with the eyes and then by taste. The Bone Marrow-crusted Filet Mignon was served with a Chocolate-Red Wine Demi-glace and a Seasonal Vegetable. Sublime is the first word that came to mind after taking that first bite. It was perfection in every way and cooked exactly to order. The meat was incredibly tender and the marrow and demi-glace accompaniments were just enough to highlight the dish, but not overpower it in any way. The entree was served with a side of creamy mac and cheese topped with a dash of toasty bread crumbs, a nice touch to add a bit of crunch.
We also ordered the Moroccan-spiced Lamb Shank featuring a Pomegranate glaze on Nhopi Mash, Confit Squash and a Cranberry-Date Relish. A Nhopi mash is generally made of squash or pumpkin, a bit of peanut butter and spices like cinnamon and ginger. This may sound quite unusual, but It was the perfect flavor and texture combination to match with the robust richness of the lamb. Once again, the entree was cooked in a perfect way and fork-tender. The slight sweet and tartness of the pomegranate and cranberries added just the right touch to make this entree a true symphony on a plate.
The Peri-Peri Chicken was served with Merguez-spiced Black-Eyed Peas, Butter-poached Turnips, Candied Kumquats and a Sorghum Reduction. Peri-peri translates to “pepper pepper” in Swahali, combining crushed chilis, lemon, garlic and onion. Merguez spices, a North African blend that includes paprika, cumin, coriander and garlic, added a pleasant smokiness and depth of color to the dish. It was also nice to see the use of unique produce like turnips and kumquats in the dish, which paired perfectly with the tender chicken.
We also ordered the Bobotie Mac & Cheese, a featured enhancement on Jiko’s menu. What a remarkable and intricate side dish this proved to be. Bobotie is a popular South African dish made of spiced ground beef and typically baked as a custard or casserole. Jiko’s clever interpretation blends the meat with pasta and a four-cheese medley along with almonds, raisins, and kachumbari (an East African tomato and onion salad) in a red wine reduction. The combination of ingredients may sound like they won’t work well together, but they absolutely did. The sweet and savory elements worked in absolute harmony to create a dish unlike anything our family had ever eaten before.
Desserts and Tea
Although the entrees were quite filling, we couldn’t pass up trying a few of Jiko’s splendid desserts. Once again, the plates were beautiful and thoughtfully chosen in color and texture to highlight the confectionaries on each plate. Both proved to be delicious but also surprisingly light, thus the perfect ending to a filling meal. The Malva Pudding, Jiko’s signature dessert, carried forward the representation of birds seen throughout the restaurant that symbolize strength and beauty. The Melktert Ice Cream, Kataifi, Kanu Tuile, and Cabernet Gelee was a textural marvel, skillfully combining the delicate flavors of custard and mild spices with the crunch of shredded phyllo dough and crumble of the shortbread cookie.
Melktert is an African milk custard tart seasoned with cinnamon and cardamom with an accompaniment of fresh fruit. The berries gave a great burst of acidity to elevate the smooth mildness of the dessert to another level. The underlying flavors were reminiscent of the Malva Pudding, but texturally presented in a very different way. It was enjoyable to experience a reimagination of two separate dishes with similar flavor profiles.
Tea seemed an appropriate partner to these delicate desserts. One in our party ordered The Harmony (Herbal Infusion). The tea featured a combination of peppermint leaves, organic chamomile flowers, orange blossoms, and allspice. It was subtle in nature, but soothing and pleasantly floral.
I consider myself a bit of a connoisseur of Masala Chai. “Masala” means “spices” and “chai” means “tea.” When I saw it on Jiko’s menu I couldn’t resist a try. The color and aroma of the tea was a feast for the senses. The black tea brewed with spices like cinnamon, ginger, cloves and cardamom was bold and delicious.
The Masala tea was served with accompaniments to tailor your own level of sweetness and amount of milk.
Our wonderful server Michael brought out a surprise ending to the meal, a few pineapple jelly bites as a special ending to an enjoyable evening.
After Dinner
The Animal Kingdom Lodge is truly magnificent any time of day, but it comes to life in a special way after dark. Whether staying at the lodge or visiting just for dinner, take some time after your meal at Jiko to stroll around and take in all the resort has to offer. The lodge boasts one of the largest collections of African art in the United States.
Take a peek outside the back doors of the lobby to view the extensive African wildlife. Even at night, you may have an opportunity to see some of the more than 30 species of animals that reside at the resort. You may not see others, but listen closely and you may hear them off in the distance. The serenity of the savanna after dark is unrivaled.
Have you been to Jiko-The Cooking Place or is it on your bucket list? It was on my must-do list for years and I’m so happy to report that it was absolutely worth the wait.
Editor’s Note: DIS Contributors review meals, resort stays, and entertainment that they have paid for during their own vacations. They only utilize discounts and offers that are available to the general public, such as annual passholder discounts or DVC membership discounts. They receive no additional compensation for dining experiences or events so that they may give their honest opinions about price and value.
