In the heart of Westlands lies  Havana, a Cuban-style bar/ restaurant renowned for kicking off what has become known as Electric Avenue. The whole of Woodvale Grove has burst upon the nighttime scene, much like a pumping carnival. This was all triggered by Havana’s Latino heart and soul, where Thursday-night parties overflowed from the bar and coursed down the street. A scattering of new places for food and drink have popped up all around Havana, jumping on the bandwagon of its success.

So what has made Havana such an institution? DJ Zelalem has been the master of Thursday-night ceremonies for over six years. To him, the formula is a simple one: “It’s the vibe,” he says. “Great tunes and a great vibe.” However, the vibe is not all this hangout has to offer. With its bright red interior, funky local art and curtains of fairy lights, Havana oozes atmosphere. With a view to the front, you would think you were in Europe—the outside awning, tables and chairs—while the low-lit interior exudes Latin-American cool. But despite these international contrasts, Havana is pure Nairobi.

“We took over from the original Cuban owner six years ago,” Mohamed, the manager, explains, “and we kept his Cuban theme with Latin food.” Havana is a real drinking person’s bar. Wines are available by the bottle or glass. Cocktails, penned on the wall over the bar, include world-famous drinks, such as the Kenyan dawa, as well as the more international daiquiri, mojito and a signature margarita. Shooters, with names to make the fainthearted blush, include Leg Spreader, Blow Job and Climax.

Zelalem, however, focuses on the food. “It’s most surprising,” he confides, “both for its variety and its flavour.” Thanks to skillful Chef Kimani, Havana dishes up such inviting classics as fajitas, tostadas and quesadillas. At he same time, the menu bursts with Asian and continental flare: seared tuna steak, spicy sautéed calamari, spinach and ricotta ravioli, Thai chicken soup and Parma ham-wrapped goat’s cheese. The fajitas, which arrive on a sizzling platter, are surrounded by a cluster of super-fresh condiments, including guacamole, salsa, cheese and sour cream. Piled into the tortilla, the diverse flavours complement each other and the whole melange melts in your mouth.

Perfectly sated, the new cigar lounge upstairs is a terrific post dinner destination, clearly popular every night with local pub-goers. And what could be more appropriate than Cuban cigars in Havana? “We haven’t officially opened,” Mohamed explains. “We just had a soft opening last week.” The lounge, with its leather sofas, leafy plants, vivid artwork and discreet lighting, is the perfect perch to lose oneself in what Zelalem calls “the vibe”.

At Havana, it’s easy to feel cool.