Always a landmark of nightlife and entertainment in Watamu and known for its excellent pizza cooked in a wood-burning oven, the Come Back Restaurant has for some years now started, season after season, to grow in quality and creativity also as a catering hub.
The dedicated and informal environment inside the large garden, the quietest corner of the center of Watamu has improved the service that always has an Italian presence in the dining room, has acquired a more modern and international tone and, above all, has been enhanced by the passion, experience and professionalism of the whimsical Chef Federico Iavicoli, a globetrotter cooker artist, "designer" Gambero Rosso and already before Pope Remus, as well as in some of the most fascinating destinations of the tourist planet.
"I had a sea of proposals, and Kenya in my heart - reveals Federico - But Come Back is the place that most offers me the opportunity to create a kitchen at 360 degrees, without having to consider being on the beach or working exclusively for tourists bites and runaways. Now, thanks also to the excellent Kenyan staff that I have in the kitchen, I can say that I have achieved the goal of giving pleasure and substance to the customer with a modern restaurant food proposal, with the breath of the best realities that can be found in the most popular tourist destinations in the world.
In addition to the secrets of the trade, from the tender meat to the "home made" smoking of fish carpaccio, from the delicious fresh pasta to the artisan production even of the teryaki sauce for the chicken skewers, the Roman chef has composed a menu where you can find mouth-watering pearls of originality, such as lobster croquettes and the very popular paccheri with grouper cheek and shrimp butter with rosemary. Not forgetting the workhorses included under "Grand Mama's Kitchen" in the original menu printed on forex boards, the carefully chosen local raw material (a good catch of the day, for example) and the pizza always at the top.
But Come Back doesn't stop, it's constantly evolving and its spaces with different scenographies and atmospheres lend themselves to invent new "comfort zones" and appointments.
Since a few Sundays, for example, an Italian-style aperitif has been served on the covered terrace of the restaurant, every Sunday from 6 to 8.30 pm.
Tapas, hot and cold saucers, frittini and other creations at the counter, with impromptu tastings at the tables, are available free of charge for those who like to meet and drink a drink or cocktail without obligations other than feeling comfortable.